Dairy- and egg-free chocolate cake

This cake is probably the best dairy- and egg-free chocolate cake I’ve ever tried, and I’ve tried quite a few.

3 cups flour

6 tbsp baking cocoa

2 cups sugar

1 tsp salt

2 tsp baking soda

2 tsp vinegar or white wine vinegar

2 tsp vanilla extract

1.5 dl oil

2 cups water

Mix the dry ingredients together and then stir in the wet ingredients. Pour into 2 greased round cake pans or a baking sheet.

Note: Do not skip the vinegar, as it helps with the rising of the cake that would otherwise come from the eggs.

It turns out just as well as a sheet cake for a birthday party or a two-tier cake from round pans:

When baking for someone with allergies, ensure that the cocoa does not contain allergens like milk powder, and use margarine or vegetable oil to grease the pans. I’ve also used PAM spray for greasing.

Bake the cake at 175 °C for 35 minutes or until a toothpick comes out clean when inserted into the cake. The frosting is added after the cake has cooled.

Frosting:

100 g margarine

200-300 g icing sugar

1-2 tbsp cocoa

1-3 tbsp water or almond milk

Beat together, using water to thin the frosting until the desired consistency is achieved.

For a dairy-free frosting, only margarine (I use Ljóma) and water are used to thin the frosting, along with vanilla extract, icing sugar, and baking cocoa.