Allergy Kitchen

Chocolate Cake

Uncategorized | January 27, 2015 | By

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Chocolate Cake
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Cake ingredients
  1. 2 cups sugar
  2. 1-3/4 cups all-purpose flour
  3. 3/4 cup Hershey's cocoa powder
  4. 2 teaspoons baking powder
  5. 2 teaspoons baking soda
  6. 1/2 teaspoon salt
  7. 2 ENER G egg replacers (2-3 teaspoons egg replacer mixed with 2 tablespoons warm water)
  8. 1 cup Rice Dream rice drink
  9. 1/2 cup coconut oil, melted
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water
Frosting ingredients
  1. 1/2 cup coconut oil, melted
  2. 2/3 cup Hershey's cocoa powder
  3. 2-3 cups powdered sugar
  4. 1/3 cup Rice Dream rice milk
  5. 1 teaspoon vanilla extract
For the cake
  1. Grease and flour 2, 9-inch round cake pans or line about 30, 2-1/2 inch muffin cups with paper bake cups.
  2. Combine dry ingredients in large bowl.
  3. Add ENER G egg replacer, rice milk, coconut oil, and vanilla and beat on medium speed for about 2 minutes.
  4. Stir in boiling water (batter will be thin).
  5. Pour into pans or fill muffin cups 2/3 full with batter.
  6. Bake at 350 degrees, cake pans 30-35 minutes and cupcakes about 25 minutes. Cool and frost.
For the frosting
  1. Melt coconut oil, if needed. Stir in cocoa and vanilla.
  2. Alternately add powdered sugar and rice milk, beating on medium speed to spreading consistency. Add more rice milk, if needed.
Notes
  1. If coconut oil has hardened in cold weather, microwave about 30 seconds
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