What mama doesn’t love the flavor combination of strawberries and chocolate? One of my favorite little treats are Chocolate Dipped Strawberries; true perfection. I wanted to capture that same magic in a yummy little cake that can be served any time of the day. In fact, I plan to serve this at my own Mother’s Day brunch (in between soccer and baseball games of course!). What I love most about this cake is that it is very simple to pull together, 10 minutes or less. It has a beautiful and rustic look that can be finished with a dusting of confectioners’ sugar or with a scoop of soy ice cream.
I wish all you food allergy mama’s everywhere a blessed and beautiful Mother’s Day with your families! Happy Baking, and remember to take the day off tomorrow!
DAIRY, EGG AND NUT FREE CHOCOLATE CHIP STRAWBERRY CAKE
Preheat oven to 350 degrees and generously spray a glass pyrex 9-inch pie dish with dairy free baking spray. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine and sugar until light and fluffy. Add water and vanilla and combine thoroughly. In a medium seperate bowl combine flour, baking powder and salt with a wire whisk. Add flour mixture to the margarine mixture, alternating with the soy milk. Combine thoroughly but don’t overmix. Stir in dairy free chocolate chips with a rubber spatula. Pour batter into prepared glass dish.
Arrange strawberries on top of cake, cut side down, close together. Sprinkle with remaining 1 T. granulated sugar. Bake 45-50 minutes or until lightly browned and toothpick inserted in middle comes out clean. Cool completely before slicing.