While everyone deserves a birthday cake, people with egg and dairy allergies often have a hard time enjoying this treat. If you know someone who has food allergies, surprise them with a cake that is made without milk or eggs. This is also a good option for people watching their cholesterol, if you use a cooking oil that is heart-healthy. This made-from-scratch, milk- and egg-free chocolate cake is sure to please everyone who tries it. And unless you tell, no one will know what's missing from the cake.
Things You'll Need
- 2 cups all purpose flour
- 2 cups sugar
- 1/2 cup cocoa
- 2 tsp. baking soda
- 2 tsp.
- 1/2 tsp. salt
- 2/3 cup vegetable oil
- 2 tbsp. white vinegar
- 2 tsp. vanilla
- 2 cups water
- 1 container dairy/egg-free frosting (such as Duncan Hines' Homestyle Vanilla)
- 9-inch by 13-inch glass baking dish
- Non-dairy non-stick spray
Preheat oven to 350 degrees. Spray a glass baking dish with non-stick spray. Check the label to make sure it's non-dairy.
Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk together until blended.
Combine oil, vinegar, vanilla and water in another bowl.
Pour wet ingredients into dry ingredients and stir until just mixed.
Pour cake batter into the baking dish. Bake the cake for 45 minutes or until a toothpick inserted near the middle comes out clean. Let the cake cool and frost it.