Dairy Free Chocolate Layer Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
CAKE3 cups all-purpose flour1 3/4 cups superfine sugar1 3/4 baking soda1/2 cup unsweetened cocoa powder1/4 tsp salt2 cups water1/2 cup unsweetened applesauce1 1/2 tbs white vinegar1 1/2 tsp vanilla extractBUTTERCREAM FROSTING3/4 cup dairy-free spread2 2/3 cups powdered sugar6 tbs unsweetened cocoa powder2 tsp vanilla extract
Preheat oven to 350.
Oil two deep 8 inch round cake pans.
Sift together into a large bowl the flour, sugar, baking soda, cocoa, and salt.
In a separate bowl, mix together the liquid ingredients: the applesauce, vinegar, water, and vanilla extract.
Add the liquid mixture to the dry mixture.
Stir until smooth.
Divide the mixture between the two pans.
Bake for about 40 minutes or until risen and firm to the touch.
Cool in the pans for 10 minutes then turn out onto a wire rack to cool completely.
Slice each cake in half horizontally.
Meanwhile, make the buttercream frosting.
Put the dairy-free spread in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the spread with a wooden spoon.
Then beat until smooth and fluffy.
You might need to work up to 4 tsp of water into the frosting in order to get a soft consistency for spreading.
To assemble sandwich the cakes together using half of the buttercream for the first three layers.
Spread the remainder on the top and sides and rough up with a knife.
Sprinkle with chocolate shavings and/or decorate with fresh berries (not included in nutritional information).
To serve cut into 16 slices.
Number of Servings: 16
Recipe submitted by SparkPeople user SLCOLMAN.
Oil two deep 8 inch round cake pans.
Sift together into a large bowl the flour, sugar, baking soda, cocoa, and salt.
In a separate bowl, mix together the liquid ingredients: the applesauce, vinegar, water, and vanilla extract.
Add the liquid mixture to the dry mixture.
Stir until smooth.
Divide the mixture between the two pans.
Bake for about 40 minutes or until risen and firm to the touch.
Cool in the pans for 10 minutes then turn out onto a wire rack to cool completely.
Slice each cake in half horizontally.
Meanwhile, make the buttercream frosting.
Put the dairy-free spread in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the spread with a wooden spoon.
Then beat until smooth and fluffy.
You might need to work up to 4 tsp of water into the frosting in order to get a soft consistency for spreading.
To assemble sandwich the cakes together using half of the buttercream for the first three layers.
Spread the remainder on the top and sides and rough up with a knife.
Sprinkle with chocolate shavings and/or decorate with fresh berries (not included in nutritional information).
To serve cut into 16 slices.
Number of Servings: 16
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 339.7
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 266.1 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
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