This is my go to egg and dairy free cake recipe that I reach for whenever I need a child's birthday cake, including Elmo cakes for The Kid's last two birthdays. I've made it in every color of the rainbow, and once even made a rainbow layer cake. I'll be using it to make green cupcakes for a Shrek themed party in a couple of weeks. Today I used it to try out my heart shaped silicone muffin mold that I picked up from a post Valentine's clearance. I was disappointed by the mold, but the cake itself was good, as always!
2 1/2 C all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp allergen free cocoa powder
1 1/2 Tbs lemon juice + soy milk to equal 1 1/2 C
1 C vegetable oil, preferably canola
1 1/2 C sugar
1 tsp white vinegar
1 tsp vanilla extract
2 Tbs red food coloring
1/4 C warm tap water + 1 Tbs Ener-G Egg Replacer
Stir together lemon juice and soy milk and set aside. Preheat oven to 350°F. Grease two 9" round cake pans. Sift the dry ingredients together into a medium bowl and set aside. In a mixer bowl, gently mix together the wet ingredients. Be very careful with the food coloring. (You may want to wear clothes you do not mind getting stained!)
While mixing, slowly add the dry ingredients to the wet ones in three batches. Stop as soon as they are completely combined. Divide the batter evenly between the two cake pans and bake for 30 minutes until a toothpick comes out clean from the cake.
Allow to cool in the pan for about five minutes, then run a knife around the edge. Turn out onto a cooling rack until completely cool. I usually use a commercial "Cream Cheese" frosting that is dairy free, but if you would like to make your own buttercream frosting, here is my recipe:
1/3 C dairy free margarine, softened
(I prefer Earth Balance Buttery Sticks)3 C powdered sugar, sifted
2 Tbs lemon juice
Cream margarine in a mixer bowl, than gradually add sugar while continuing to mix. Once combined, mix in the lemon juice.
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