1 3/4 c. white spelt flour (you could use regular flour if you weren’t avoiding wheat)
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. xanthan gum
1 c. plain soy milk
3/4 c. cocoa powder
1/2 c. canola oil
1 1/2 c. pure maple syrup
1 t. apple cider vinegar
2 t. vanilla

Method

1. Preheat oven to 350 F. Spray 9-inch springform pan or lightly grease and flour two 8-inch tins.
2. Stir together flour, baking powder, baking soda, salt and xanthan gum in a large bowl; set aside.
3. In a saucepan, heat the soy milk over medium low heat. When it is slightly bubbling, add the cocoa powder and whisk well until it is smooth. Remove from heat.
4. Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry and stir.
5. Pour batter into prepared pan(s) and bake for 25 minutes or until tester comes out clean. Cool completely.

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• vegan flourless cake

Egg replacer for 2 eggs
1 cup soy milk
½ cup prune puree
2 tsp vanilla
1 cup boiling water
1 cup packed brown sugar
1 cup flour
¾ cup whole-wheat flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
¾ cup fresh mint, minced

Method

1. Pre-heat oven to 350 degrees. Lightly grease a 13 x 9 cake pan.
2. Mix together the egg replacer, soy milk, prunes, vanilla and water.
3. In a separate bowl, combine the sugar, flour, cocoa, baking soda and salt.
4. Slowly add to the wet ingredients and stir to combine. Add the fresh mint.
5. Pour into cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.

185g flour
3T cocoa
250g sugar
1 tsp baking soda
1/2 tsp salt
15ml white vinegar
90ml oil
250ml water
1 tsp vanilla essence

Method

1. Pre-heat oven to 180oC
2. Combine dry ingredients in a bowl.
3. Combine liquid ingredients.
4. Add liquid ingredients to dry ingredients and stir quickly.
5. Bake for 40 minutes.
6. Cool 10 minutes before turning out of the pan.

How visitors found this page:

• chocolate cake with out dairy
• dairy and egg free chocolate cake
• dairy free chocolate cake recipe
• german chocolate cake recipe DAIRY FREE

300G (10.5 oz) low-Fat silken tofu (Mori-Nu or similar)
½ cup flavourful honey
1 tbsp vanilla
1 1/3 cups low-fat soymilk
1 cup chopped, pitted dates, soaked in boiling water 15 minutes and drained
½ cup cocoa
2 cups flour
1/4 cup spelt flour
1 tbsp cornstarch
½ tbsp baking powder
½ tsp baking soda
Pinch of salt

Method

1. Preheat oven to 360°F. Grease and flour a 9″ cake pan.
2. Place tofu, honey, vanilla, soymilk and dates in a food processor and blend until smooth.
3. Sift the dry ingredients together.
4. Fold through tofu mixture and pour pan.
5. Bake for 1 hour, cool completely in pan.

3 cups of self raising flour
6 spoonfuls of cocoa powder
1 small spoonful cooking soda
2 cups of sugar
10 spoonfuls of corn oil
2 spoonfuls of wine vinegar
2 vanillas
orange zest
2+ cups of water
powder sugar

Method

1. Put all fluids together and slightly beat (no mixer needed), then add remaining ingredients and beat again.
2. Oil a baking pan and bake cake for about an hour in a preheated oven at 170ο until a toothpick inserted in the center comes out clean.
3. Frost it with powder sugar on top. If you like you can add pieces of dark chocolate (without milk) in the cake before baking.

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar, divided
1/2 cup Dutch processed cocoa powder, divided
1/2 cup plain soy milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don’t have rum)
1/2 cup boiling water
1/2 cup pure maple syrup
1/4 cup light rum

Method

1. Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
2. Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
3. Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
4. Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
5. Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
6. Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.

How visitors found this page:

• flourless vegan chocolate cake recipe
• vegan flourless cake
• vegan flourless cake recipes
• vegan flourless chocolate cake

1 cup of all-purpose flour
1 cup of whole wheat flour
3/4 cup of cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup of egg substitute (or 4 eggs)
3/4 cup of vegetable oil
3/4 cup of applesauce
3 cups of grated zucchini

Method

1. Preheat oven to 350 degrees F and grease a 9×13 in baking pan (I used two 9in cake pans).
2. In a medium bowl, stir together the flours, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the egg substitute, oil, and applesauce. Pour mixture into the dry ingredients and mix well.
4. Fold in the zucchini until evenly distributed.
5. Pour into the prepared baking pan.
6. Bake for 45-55 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Wait until the cake is completely cooled and then you can frost the cake with your favorite frosting.

How visitors found this page:

• low fat chocolate zucchini cake recipe
• zucchini cake recipes

1 1/2 cups organic, unbleached flour, sifted(regular flour works)
3 Tablespoons organic cocoa powder, sifted(regular cocoa works)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup evaporated cane juice (organic sugar) (regular sugar works )
1/4 tsp salt
5 T canola oil (may substitute safflower oil)
2 tsp raspberry vinegar *optional
1 tsp vanilla extract or 1/2 tsp almond extract
1 1/4 cup vanilla soy milk (if batter seems too thick, add more)

Method

1. Preheat oven to 350 F
2. Place flour, cocoa, baking powder and soda, sugar and salt in a medium size mixing bowl. Whisk to combine.
3. Pour the soy milk, oil, vinegar, and vanilla into the flour mixture.
4. Whisk the wet and dry ingredients together until smooth, then pour into a 9 x 9 inch baking pan. (Spray cake pan with nonstick cooking spray before pouring in cake batter.)
5. Bake at 350 F for about 25 – 30 minutes; test with a toothpick. It is done when toothpick comes out clean. Cool on a cooling rack, then remove from pan.