Recipe of Ultimate Non-Egg Dairy-Free Chocolate Cake

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, non-egg dairy-free chocolate cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Non-Egg Dairy-Free Chocolate Cake is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Non-Egg Dairy-Free Chocolate Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have non-egg dairy-free chocolate cake using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Non-Egg Dairy-Free Chocolate Cake:

1. Prepare Oatmeal
2. Make ready Non-flavored soy milk
3. Take Raw beet sugar (or regular white sugar)
4. Take Natural salt
5. Prepare Walnuts
6. Take Raisins
7. Prepare Rum or other liquor
8. Make ready ★Cake flour
9. Get ★Baking powder (aluminium-free)
10. Take ★Unsweetened cocoa
11. Get For decoration
12. Prepare batches Dairy-free Chocolate Cream
13. Make ready Walnuts

Steps to make Non-Egg Dairy-Free Chocolate Cake:

1. Line the cake tin with baking paper. Roughly chop the raisins and flavour with the rum. Roast the walnuts in a oven toaster for 5 minutes and roughly chop.
2. Pulverize the oatmeal in a food processor. Fill the steamer with water and set over heat.
3. Put the soy milk, sugar, salt, raisins, walnuts, and oatmeal in a bowl and mix well to allow the oatmeal to absorb the liquid ingredients.
4. Sift in the ingredients marked with ★ and, using a rubber spatula, fold the mixture together until it's no longer powdery and has an even texture.
5. Pour the mixture into the cake tin. Make a slight dent in the center of the mixture using a spatula.
6. Once the steam starts rising from the steamer, place the cake tin inside and steam on high heat for 30 minutes. Test to see if the cake is done by inserting a skewer into the center. If it comes out clean, it's ready. This completes the fluffy sponge.
7. Once cooked, remove the sponge from the tin and leave to cool. Slice away any parts of the top of the cake which have expanded too much (you can use these slices for taste testing ♪), then slice the cake into 2 layers. I recommend using a wet knife for easy cutting.
8. Once the sponge has completely cooled, decorate with the dairy-free chocolate cream.
9. To decorate: Spread the chocolate cream over the top of one layer of sponge, then sandwich the other layer on top of that.
10. Spread cream over the top of the cake and even it out with a spatula. Lift the cream, a dollop at a time, over the sides of the cake, then evenly spread it all the way around.
11. Use the leftover cream to fill in any gaps and smooth everything out with a fork or spatula. Decorate with walnuts to finish.
12. When cutting to cake, it's easiest to use a wet knife. Clean the knife after each cut to get a nice, neatly sliced cake.

So that’s going to wrap it up for this exceptional food non-egg dairy-free chocolate cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!