Dairy, Egg and Nut Free Gooey Chocolate Cake

I am so very sorry for the lack of posts. I actually have quite a few recipes to post. I just need to sit down and DO it! In the meantime, here is my latest creation. This was a fun cake to recreate. My friend Megan is known for making the best chocolate cake. When given out in a group setting, these cakes are known to cause a few arguments of who gets the first slice, who takes it home, etc. This was also one of her favorite recipes to enjoy. However, Megan has recently had to stop consuming dairy and eggs. She frequently follows my blog (Hi Megan!) and recently reminded me that it was time for some new recipes. I wanted to make this cake so she could enjoy it again, so I asked for her original recipe and told her I would recreate it so she could eat it! I think my tweaks turned out great. I will say this isn’t your typical chocolate cake and I wouldn’t recommend this recipe for cupcakes, as they would be more dense and rich than you would want them. However, as a cake…this is just SO good and a nice treat when you need a chocolate fix. As Megan usually does, I made this into three mini-loaf cakes. One for home and two to share!

Dairy, Egg and Nut Free Gooey Chocolate Cake

2 cups sugar
2 cups flour
1 cup water
4 tablespoons cocoa
3 sticks of fleischmann’s unsalted margarine
1/4 cup applesauce
1/2 cup buttermilk (to make buttermilk, mix 1 cup rice or soy milk with 1 T white vinegar. Let stand for 10 minutes.)
1 tsp. baking soda
1 tsp. vanilla

Mix sugar and flour in a large bowl. Bring water, cocoa and margarine to a low boil over low heat. Mix into flour mixture. Add eggs, buttermilk, baking soda and vanilla. Mix well and pour into greased pan(s). Note that this is a very thin batter, do not think you have done something wrong! 🙂 Bake at 350º for 40 minutes. While cake is baking, prepare icing.

Icing:

1 stick Fleischmann’s Unsalted Margarine
4 tablespoons cocoa
8 tablespoons rice or soy milk
1 box confectioner’s sugar
1 teaspoon vanilla

Bring margarine, cocoa and rice/soy milk to a low boil. Remove from heat and add remaining ingredients. After cake has baked for 40 minutes, remove from oven and pour icing on top of cake. Return to oven for another 5 minutes.

You will not be able to insert a cake tester and get it to come out clean. Cake should be done in 45 minutes if your oven cooks at a consistent temperature. The cake will remain moist after cooling….hence the “gooey” in the title! 🙂

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One Response to Dairy, Egg and Nut Free Gooey Chocolate Cake

  1. Bev says:

    mmm I love Chocolate cake. This is nice and simple too which I love!

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