Thursday, June 10, 2010

CHOCOLATE CAKE (Dairy-free, Egg-free)

Don't let the description fool you.  This is an old Pennsylvania Dutch recipe that my family uses to make cream cheese cupcakes.  I just happened to notice one day when looking at the recipe that it was dairy- and egg-free.  We have several friends with food allergies and couldn't wait to share the discovery.  It's been a hit every time.  If you have a food allergic family member you can make these as cupcakes and then freeze them to thaw as needed in the future- perfect for birthday parties and special events.

With a mixer combine...
2c. sugar (or water)
2/3c. oil
2T vinegar
2t vanilla

Then add and mix well...
3c. flour
2t baking soda
1/2c. cocoa
1t salt

Makes 24 cupcakes, or two 8in round cakes or one 9x13 cake.  Use liners or spray and flour pans.
Bake at 350* for 25-30min.

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