My Favorite Dairy, Egg and Nut Free Chocolate Cake

Today is my husband’s 39th birthday and tomorrow is my soon to be 4-year-old’s birthday. Even though their birthdays are back to back I plan on making two varieties of cakes; vanilla with vanilla frosting and chocolate with chocolate frosting. The latter is for my chocoholic husband who delights in anything made from cacao beans. My little guy Matthew prefers vanilla. I could make the NYC favorite black and white cookies and just be done with it, but I think birthdays have to be celebrated with a homemade cake.

This year my husband asked for cupcakes and Matthew wants a square cake. The square cake lends itself to so many decorating ideas. Our kids love to throw on all their favorite sprinkles and allergen free candies. Matthew wanted to add a little Nesquik syrup but I nixed the idea for obvious reasons. I think next year I might bake their favorite cakes in mini cake pans rather than one big cake; less chance of sibling rivalry among who gets the last green sprinkle!

Here’s my favorite dairy, egg and nut free chocolate cake with chocolate frosting recipe. This recipe can be made in a 13 x 9 glass cake pan, as a 9-inch layer cake or my favorite, plain old but still fabulous cupcakes. Enjoy!

Yield: One 9-inch layer cake or one 13×9-inch cake.

• Dairy, Egg and Nut Free Chocolate Cake
• 1/2 cup dairy-free shortening (I use plain Crisco)
• 11/2 cups dairy-free buttermilk (Mix 1 1/2 cups soy milk with 1 1/2 tablespoons white vinegar)
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 11/2 cups granulated sugar
• 2/3 cup cocoa powder
• 11/2 teaspoons baking soda
• 1/2 teaspoon salt

In the bowl of a stand mixer fitted with the paddle attachment, combine shortening, buttermilk, water, and vanilla until thoroughly mixed. In a separate medium bowl, combine cake flour, granulated sugar, cocoa, baking soda, and salt with a wire whisk. Slowly add the dry ingredients to the shortening mixture, and beat on high speed 3 to 4 minutes, occasionally scraping sides with a rubber spatula.

Preheat oven to 350ºF, and spray two 9-inch round cake pans or a 13×9-inch glass baking dish with dairy-free baking spray. Pour batter into prepared pans, and bake 25 to 30 minutes, or until cake tester comes out clean. Cool completely before frosting.

 Classic Chocolate Birthday Cupcakes

 Prepare Classic Chocolate Birthday Cake recipe as directed. Line 24 cupcake molds with paper liners. Pour batter into prepared pan, and bake 20 to 25 minutes. Cool completely before frosting.

Creamy Dairy Free Chocolate Frosting

Yield: 2 cups

• 1 cup dairy-free margarine (I use Fleischman’s Unsalted Margarine)
• 1/2 cup cocoa powder
• 2 cups confectioners’ sugar
• 1/4 cup soy or rice milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine and cocoa powder until smooth. Add soy milk, vanilla, and salt, and mix thoroughly. Slowly add in the confectioners’ sugar, mixing on low for 1 minute. Increase speed to medium, and beat 4 to 6 minutes, until light and fluffy.