Chocolate Cake Recipe - Eggless, Dairy-free, Butter-free
If you have dietary restrictions or allergies, finding a suitable dessert can be a challenge. However, this chocolate cake recipe is perfect for those who cannot consume eggs, dairy, or butter. With just a few simple substitutions, you can enjoy a delicious and moist chocolate cake that meets your dietary needs.
To replace eggs in this recipe, you will need a combination of vinegar, baking powder, and water. The vinegar helps to activate the baking powder and acts as a leavening agent, creating a light and fluffy texture. The water provides moisture to the cake.
Instead of using dairy in this cake, you can use plant-based milk alternatives such as almond milk or soy milk. These options provide a creamy texture and flavor without the use of cow's milk. Choose a milk alternative that suits your taste preferences and dietary needs.
To replace the butter in this recipe, you can use vegetable oil. Vegetable oil adds moisture to the cake and helps to create a tender crumb. It also helps to keep the cake moist and prevents it from drying out. Be sure to use a neutral-flavored oil, such as canola or vegetable oil, as it will not affect the taste of the cake.
To make this chocolate cake, start by mixing the dry ingredients together in a bowl. These ingredients typically include all-purpose flour, cocoa powder, sugar, baking soda, and salt. In a separate bowl, mix together the wet ingredients, including the vinegar mixture, oil, and milk alternative. Combine the wet and dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a dense and tough cake.
