Sunday, December 17

Egg-Free, Milk-Free Devil’s Food Cake Recipe

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Before you get started, make sure you have the following ingredients and materials:

3 cups flour

2 cups sugar

2 tsp. salt

2 tsp. baking soda

2/3 cup cocoa

2 tbsp. white vinegar

1 cup oil

2 cups water

2 tsp. vanilla extract

1 large bowl

Electric mixer (suggested, but not necessary), or large wooden spoon

2 round cake pans

Wax paper

Sharp knife

Icing knife

Icing of your choice

Toothpicks

Directions: Combine all the ingredients in the bowl and mix until smooth.  

For cake:  Line the bottom of each cake pan with wax paper, cutting around the edges with a sharp knife, so that the paper is cut to fit the bottom of each pan. Pour half of the batter into each pan, and bake at 325 degrees for about 40 minutes. Check the cake with a toothpick to test when it is done. If the toothpick comes back out without cake sticking to it, then the cake is finished. Allow the cake to cool. Flip one pan upside down onto a plate, and spread icing on that half. Flip the other pan upside down on top of the iced half, and spread icing on that half.

For cupcakes: Place cupcake wrappers inside each section of your cupcake pans. Spoon out the batter so that it reaches ¾ to the top of the paper. Bake at 325 degrees for about 20-25 minutes. Check the cupcakes with a toothpick to test when they are done. If the toothpick comes back out without cupcake sticking to it, then the cupcakes are finished. Allow the cupcakes to cool. Spread icing on the cupcakes.

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