My Sweetest Things

I love to bake. I love the entire process from picking out the recipe, mixing, measuring and the taste testing! A friend of mine had a birthday this week which called for cake. I have lot’s of yummy cake recipes but this cake would have to be dairy free. Lactose intolerant friend = NO BUTTER. What?? is that possible? No milk, no sour cream?! Nope. Sorry butter but I will save you for another day. I began my search for dairy free recipes and came across a chocolate cake on allrecipes that had many great reviews. I was hopeful so I began gathering all the ingredients. I decided on cupcakes instead of cake so that way I could taste test to make sure it was truly as good as I had read it was. Let me say it was delicious! Really. I am serious about chocolate cake and if you don’t tell anyone what’s missing, they would never know. I did make a few changes to the recipe. I saw it called for distilled white vinegar. What? I am not a fan of that smell. Turns out I did not have white vinegar so I substituted apple-cider vinegar and hoped for the best. It calls for two cups sugar but I used 1 cup sugar and 1 cup brown sugar. I wanted to make sure it was chocolately so I heaped those tablespoons of cocoa and added 1/2 teaspoon more vanilla.  It’s delish and super moist!

This recipe is called Grandma’s Eggless, Butterless, Milkless Cake. The original recipe can be found here. Special thanks to Tina for posting the recipe!

Ingredients I used for this recipe.

3 cups all-purpose flour

1 cup white sugar

1 cup brown sugar

6 heaping tablespoons unsweetened cocoa powder

2 teaspoons baking soda

2 teaspoons baking powder

2/3 cup vegetable oil

2 cups water

1 1/2 tablespoons apple cider vinegar

2 1/2 teaspoons vanilla extract

In a large bowl, combine all the dry ingredients together

In another bowl combine all the wet ingredients together (This part was where that vinegar smell came in)

Pour liquid ingredients all at once into the dry ingredients and beat until smooth.

(Now it was smelling like chocolate. Just to make sure I had a taste or two or three.)

I poured 1/4 cup batter in each cupcake holder and baked in a preheated 350 degree oven

for 15 minutes.

Why Hello There! Nice to meet you. Can’t wait to eat you!

Ohhh, so moist! And Chocolately!

Frosting? No Butter? I decided on simple confectioners’ sugar.

Success!

If you have a need for an egg free, butter free, milkless cake, this one is perfect!

It’s all good.

~Donna