Everyone deserves a cake on their birthday, and this one is great for chocolate lovers, vegan or not. Thanks to a couple of smart swaps and a special ingredient or two, we bet you might not even be able to guess this chocolate cake is completely egg- and dairy-free (meaning it’s perfect for when you’re low on ingredients too). Read on to find out what makes this cake SO good.
Chocolate cakes should be moist (apologies for the word, but it’s true!), and this one delivers. We used oil as a fat substitute, and intensified the chocolate flavor by adding coffee and espresso to the batter. If you’re not a margarine or butter alternative fan, you can serve this cake sans frosting—it’s celebratory enough on its own. If you do make our frosting, know this: Butter substitutes can vary in water content, so if you find your frosting is too thick, feel free to add a little non-dairy milk, one tablespoon at a time to get it to a spreadable consistency.
Made this? Let us know how it went in the comments below.
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Contributor
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.