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Chocolate Cake with Chocolate Buttercream Non Dairy Frosting
3 cups flour
2 cups brown sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
1/4 cup oil (I use vegetable oil)
2 tbsp. vinegar
2 tsp. vanilla
Mix all dry ingredients together. Make a well in the centre. Add wet ingredients and mix until smooth. Bake in 8" round pans at 350 degrees for 30 - 35 minutes. Bake cupcakes for approx. 20 - 25 minutes.
Chocolate Buttercream Non-dairy Frosting
1/4 cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water
With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.
3 cups flour
2 cups brown sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
1/4 cup oil (I use vegetable oil)
2 tbsp. vinegar
2 tsp. vanilla
Mix all dry ingredients together. Make a well in the centre. Add wet ingredients and mix until smooth. Bake in 8" round pans at 350 degrees for 30 - 35 minutes. Bake cupcakes for approx. 20 - 25 minutes.
Chocolate Buttercream Non-dairy Frosting
1/4 cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water
With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.