Mint Chocolate Cake {Dairy-Free & Egg-Free}




This was an accidental recipe that was supposed to be our Vanilla Cake.  But I soon figured out that I used peppermint extract instead of vanilla extract in the batter and had to come up with a quick fix.  I decided to do chocolate icing and go for a "Mint Chocolate Cake", and it turned out delightful!

This recipe is for 12 cupcakes, a 9x9 cake, or an 8x8 cake.


Double the ingredients for 24 cupcakes, a double layer round cake, or 9x13" cake.





DAIRY-FREE, EGG-FREE MINT CHOCOLATE CAKE

Heat oven to 350.


Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and dairy-free margarine works, too.


This recipe is for vanilla cake.

1 3/4 cups flour

1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla extract 
1 tsp peppermint extract
1/3 cup oil
1 c cold water

Combine ingredients in a mixer and pour into greased pan or muffin tin. Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use, 15 to 30 minutes possibly.

Let cool and frost with homemade chocolate icing.

If you want frosting from a tub, Pillsbury Creamy Supreme has some dairy-free flavors that contain soy.


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