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Dairy Free Chocolate Cake and Muffins
Almost the same as above, with margarine and soy milk and some quantity adjustments. The taste and look are much the same. Can also be made into about 20 muffins. Our customer Shelley Graham makes these for her family, using paper patty pan liners inside the usual muffin tins. She then freezes them individually, wrapped in plastic wrap.
Shelley makes it egg-free as well, using "Orgran" egg replacer instead of eggs.
- 1/2 cup cocoa 1/2 cup boiling water
- 150g dairy free margarine
- 1 1/4 cups sugar
- 1 tbsp vanilla
- 3 size 7 eggs
- 360g Gluten Free Goodies Cake and Biscuit Mix
- 3 level tsp Gluten Free Goodies Baking Powder
- 1/2 tsp baking soda
- 3/4 cup soy milk (yes, it is less than in the first recipe – the margarine seems to make for a wetter blend). Be careful with the breed of soy milk you use, because some of them have barley in them, and some have wheat maltodextrin. Whether you can tolerate these or not depends on your individual sensitivity.
Mix cocoa and boiling water and stir well. Leave to cool while you assemble the rest of the cake.
Cream margarine and sugar with the vanilla.
Add eggs one at a time, beating well after each addition.
Add flour, baking powder and baking soda along with milk, and mix well.
Add cocoa mix and blend thoroughly.
Bake in a lined 25cm round cake tin or 20x30cm greased and floured glass baking dish for 45-60 minutes at 180C, or until a skewer comes out clean.
Serve either dusted with icing sugar or with peppermint flavoured icing (check that your icing sugar has maize cornflour in it rather than wheat!!)
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