Hi, I am Kate. Today, we’re going to make non-egg dairy-free chocolate cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Non-Egg Dairy-Free Chocolate Cake Recipe
Non-Egg Dairy-Free Chocolate Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Non-Egg Dairy-Free Chocolate Cake is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook non-egg dairy-free chocolate cake using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Non-Egg Dairy-Free Chocolate Cake:
- Make ready 100 grams Oatmeal
- Take 240 ml Non-flavored soy milk
- Get 60 grams Raw beet sugar (or regular white sugar)
- Make ready 1/3 tsp Natural salt
- Get 30 grams Walnuts
- Prepare 30 grams Raisins
- Prepare 2 tbsp or other liquor
- Take 90 grams ★Cake flour
- Get 8 grams ★Baking powder (aluminium-free)
- Make ready 15 grams ★Unsweetened cocoa
- Prepare For decoration
- Make ready 2 batches Dairy-free Chocolate Cream
- Prepare 1 Walnuts
Instructions to make Non-Egg Dairy-Free Chocolate Cake:
- Line the cake tin with baking paper. Roughly chop the raisins and flavour with the . Roast the walnuts in a oven toaster for 5 minutes and roughly chop.
- Pulverize the oatmeal in a food processor. Fill the steamer with water and set over heat.
- Put the soy milk, sugar, salt, raisins, walnuts, and oatmeal in a bowl and mix well to allow the oatmeal to absorb the liquid ingredients.
- Sift in the ingredients marked with ★ and, using a rubber spatula, fold the mixture together until it’s no longer powdery and has an even texture.
- Pour the mixture into the cake tin. Make a slight dent in the center of the mixture using a spatula.
- Once the steam starts rising from the steamer, place the cake tin inside and steam on high heat for 30 minutes. Test to see if the cake is done by inserting a skewer into the center. If it comes out clean, it’s ready. This completes the fluffy sponge.
- Once cooked, remove the sponge from the tin and leave to cool. Slice away any parts of the top of the cake which have expanded too much (you can use these slices for taste testing ♪), then slice the cake into 2 layers. I recommend using a wet knife for easy cutting.
- Once the sponge has completely cooled, decorate with the dairy-free chocolate cream.
- To decorate: Spread the chocolate cream over the top of one layer of sponge, then sandwich the other layer on top of that.
- Spread cream over the top of the cake and even it out with a spatula. Lift the cream, a dollop at a time, over the sides of the cake, then evenly spread it all the way around.
- Use the leftover cream to fill in any gaps and smooth everything out with a fork or spatula. Decorate with walnuts to finish.
- When cutting to cake, it’s easiest to use a wet knife. Clean the knife after each cut to get a nice, neatly sliced cake.
So that’s going to wrap this up with this distinctive dish non-egg dairy-free chocolate cake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
