Dairy Free Chocolate Cake
This recipe is great for allergy sufferers and is surprisingly delicious, even without eggs or milk.
6 dl flour
5 dl sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
1 and 1/4 dl vegetable oil (125 g)
2 teaspoons vanilla extract
2 tablespoons apple cider vinegar or white vinegar
4 dl water
Mix everything together and bake at 180°C. I always test the cake with a toothpick to know when it’s done. It doesn't require a long baking time; I think I baked it for 25-30 minutes.
Do not skip the vinegar, as it helps the cake rise, which you would otherwise get from eggs.
Frosting:
100 g margarine
200-300 g powdered sugar
1-2 tablespoons cocoa
1-3 tablespoons brewed coffee
Whip together; the coffee is used to thin the frosting until the desired consistency is achieved.