Dairy Free Chocolate Fudge Recipes
DAIRY FREE CHOCOLATE FUDGE
This is the exact recipe with brands that I used. It tasted great and no one knew it was dairy free. I used homemade marshmallow fluff, I used Recipe #418771. I think any would work either homemade or store bought.
Provided by fancyfrancy
Categories Lactose Free
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot combine the margarine, soymilk, and sugar.
- Cook over med-high heat, stirring continuously until the mixture reaches 234 degrees on a candy thermometer.
- Remove from heat.
- Stir in chocolate chips until they are completely melted and completely mixed inches.
- Add vanilla; stir well.
- Stir in marshmallow cream until it is completely mixed with the chocolate.
- Pour fudge into a greased pan.
- Let cool. You can put it in the refrigerator to cool quickly.
Nutrition Facts : Calories 127.6, Fat 0.1, Sodium 10.3, Carbohydrate 32, Fiber 0.1, Sugar 29.1, Protein 0.3
CHOCOLATE FUDGE FROSTING - DAIRY FREE
Make and share this Chocolate Fudge Frosting - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients except vanilla.
- Bring to full rolling boil and boil for 1 minute.
- Remove from heat, add vanilla and beat until creamy.
FUDGIEST DAIRY-FREE CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: full-fat coconut milk, dairy-free chocolate chunk, coconut oil, powdered sugar, whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, salt, almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, vanilla extract, berry
Provided by Crystal Hatch
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 17
Steps:
- In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
- Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
- Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
- Cover and refrigerate overnight.
- Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
- In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
- In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Divide the batter evenly between the 3 pre-greased cake pans and bake for 35-45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
- Remove the frosting from the fridge and mix it up well.
- Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
- Enjoy!
Nutrition Facts : Calories 1093 calories, Carbohydrate 122 grams, Fat 68 grams, Fiber 11 grams, Protein 12 grams, Sugar 73 grams
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