Name: Dairy-Free Chocolate Layer Cake
Yield: Makes one 8-inch (20 cm) cake | Serves 8 to 10
Ingredients: 1 tsp (5 mL) vanilla extract; ¼ tsp (1 mL) salt; 1½ cups (375 mL) all-purpose flour; 1 cup (250 mL) chilled almond or soy milk; ¼ cup (60 mL) Dutch process (alkalized) cocoa powder; 1 Tbsp (15 mL) balsamic vinegar; 6 Tbsp (90 mL) vegetable oil; 1 tsp (5 mL) baking powder; 3 Tbsp (45 mL) packed dark brown sugar; 3 to 4 Tbsp (45 to 60 mL) almond or soy milk; ½ cup (125 mL) dairy-free margarine; 1 cup (250 mL) sugar; ½ tsp (2 mL) baking soda; 2½ cups (625 mL) icing sugar, sifted; ½ cup (125 mL) Dutch process (alkalized) cocoa powder, sifted

Preparation info

Makes one 8 inch 20 cm ) cake | Serves
8 to 10

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Now you can have your cake and eat it, too! Cold almond milk stirred with vinegar is the key to this rich-tasting and moist cake made without dairy or eggs. I like to use balsamic vinegar, as it complements the chocolate taste, has a subtle sweetness, and enriches that deep chocolate colour.

Ingredients

Cake

1½ cups (375 mL) all-purpose flour
1 cup (250

Method

Preheat the oven to 350°F (175°C). Grease two 8-inch (20 cm) cake pans. Line the bottom of each pan with parchment paper, then dust the sides with flour, tapping out any excess.
Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a