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Sunday, July 31, 2011

Dairy Free Chocolate Cake from Allergy Mom, Amber Ogren Gibson

Allergies or not, who doesn't want a tasty birthday cake?! 

This year's cake was a winner!  And it was even milk/egg/nut-free with the possibility of being gluten-free!!  

Our party theme was 'ponies' and I made a horseshoe cake.  Homemade chocolate cake, Pillsbury chocolate icing and topped it off with western candles we found at Hobby Lobby.   

S.A.F.E. Chocolate Horseshoe Cake
I have a very similar version which my mother gave me years ago.  I prefer the idea of using chocolate milk rather than water.  I worry about calcium intake in my home as it is a challenge to get my oldest to drink enough soy milk.  The extra calcium in this cake is just an added benefit. 

This recipe was originally made to also be gluten-free, thus the reason for the xantham gum.  I made it with regular flour and omitted the xantham gum.

Recipe shared from allergy mom, Amber Ogren Gibson
*she found this in a recipe book and altered because she didn't need  to make it gluten-free


3 cups gluten free all purpose flour (or gluten-free flour mix)
2 cups sugar
6 tablespoons unsweetened cocoa powder

2 teaspoons baking soda
2 teaspoons xanthan gum (not needed if NOT making gluten-free)
1 teaspoon salt

2 cups soy choc milk
1/2 cup plus 2 tablespoons veg oil
2 tablespoons cider vinegar
1 teaspoon vanilla

Pre-heat oven 350, grease (2) 9in pans w/ shortening or dairy-free margarine. Sprinkle w/ gluten-free baking mix, tap out excess (Can use pam baking spray w/ flour). Whisk together all dry ingredients in LARGE bowl.
Combine soymilk, oil, vinegar and vanilla in a small bowl. Pour wet ingredients into dry ingredients, stir until batter is smooth, be sure to mix bottom of bowl. Immediately pour into pans.

Bake 25-30 minutes or until toothpick inserted comes out clean. (Middle of cake tends to look darker/"wet" compared to outsides). 
Frost and decorate as desired!

Makes 10 servings.
Last year's attempt looked good. Double layer chocolate cake with strawberries on top! Exactly as was requested for my daughter. Taste? Think hockey puck and LOTs of laughter!!   

I think this could also be made soy-free by substituting rice milk.  Maybe use a little less milk because rice milk is so thin.
Thanks Amber for this delicious version!  Just another example of how allergy-free stills mean great tasting and free of unnecessary preservatives (except for the icing)!

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