Triple Citrus Cake Egg Free And Dairy Free Recipes

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EGG-FREE DAIRY-FREE NUT-FREE CAKE



Egg-Free Dairy-Free Nut-Free Cake image

This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.

Provided by Bridget Brooke-meer

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
½ teaspoon salt
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
½ cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  • In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 51.2 g, Fat 12.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 303.7 mg, Sugar 31.2 g

TRIPLE CITRUS CAKE (EGG-FREE AND DAIRY-FREE)



Triple Citrus Cake (Egg-Free and Dairy-Free) image

This is a variation of the widely known "wacky cake", "crazy cake", "oil & vinegar cake", "war cake", etc., which was developed during the Great Depression when milk, butter, sugar and eggs were scarce or expensive. I like to use the base for this recipe when baking for those with egg or milk allergies. This cake is very moist and packed with lemon, lime and orange flavor. Because it's so moist, it could simply be served with a light glaze or without icing altogether. I like to frost it with my favorite vanilla buttercream topped with a generous sprinkling of flaked coconut for a tropically delicious dessert.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 50m

Yield 12 Cupcakes, 9-12 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons lemon zest
2 teaspoons lime zest
2 teaspoons orange zest
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1/3 cup vegetable oil
1 cup water

Steps:

  • Preheat oven to 350°F Grease a 8 x 8" baking pan and set aside.
  • In a large bowl, mix together flour, sugar, baking soda and salt. Make three depressions in dry ingredients (2 small and one large). Pour vinegar in one small depression, vanilla & lemon extracts in another small depression and the vegetable oil in the larger depression. Pour water over all. Add lemon, lime & orange zests and stir until smooth.
  • Pour batter into baking pan and bake on the middle rack of your oven for 35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool for up to one hour atop a wire rack before spreading with your favorite frosting.
  • If you wish to bake a larger cake, just double the recipe and use a 9x13" baking pan.
  • If you wish to bake cupcakes, the standard recipe yields 12 cupcakes. Just bake at 350 F for 22-24 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 236.3, Fat 8.3, SaturatedFat 1.1, Sodium 270.6, Carbohydrate 38.4, Fiber 0.7, Sugar 22.3, Protein 2.2

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