Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, egg-free and dairy-free moist cocoa cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Egg-Free and Dairy-Free Moist Cocoa Cake. I created this recipe because I wanted people, who have egg allergy, to eat these cup cakes. If the batter becomes thick and sticky, the texture won't turn out so good. Here is how you cook it.

Egg-Free and Dairy-Free Moist Cocoa Cake is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Egg-Free and Dairy-Free Moist Cocoa Cake is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook egg-free and dairy-free moist cocoa cake using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Egg-Free and Dairy-Free Moist Cocoa Cake:

1. Prepare Bread flour
2. Get Cocoa powder
3. Take Sugar
4. Make ready Salt
5. Take Baking soda
6. Take Vegetable oil
7. Make ready Water
8. Get Vinegar
9. Get Vanilla oil
10. Get Candied orange peel
11. Take Banana

See more ideas about wacky cake, depression cake, crazy cakes. Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Made this for my sons first birthday cake!! He is allergic to cows milk, soy, eggs, oats, and peanuts so making him baked goods has proven to be difficult.

Instructions to make Egg-Free and Dairy-Free Moist Cocoa Cake:

1. Preheat the oven to 180℃ (356 Fahrenheit). Pour hot water over orange peel, drain the excess water, and chop into small pieces. Cut the banana into 5 pieces.
2. Add the bread flour, cocoa powder, sugar, salt, and baking soda, then mix using hands. When there are cocoa and sugar lumps, crush them with your fingers and mix well.
3. Add the vegetable oil, water, vinegar, and vanilla oil, then briefly mix with a fork until they are well blended. Please be careful not to mix too much.
4. Divide the batter in half. Mix the chopped orange peel into one portion.
5. Place paper cups in the pan, and pour in the Step 4 batter. Place the banana slices on top of the plain ones (without the orange peel).
6. Bake in the oven for 25 minutes at 180℃ (356 Fahrenheit).
7. Ready to serve and ENJOY!

Made this for my sons first birthday cake!! He is allergic to cows milk, soy, eggs, oats, and peanuts so making him baked goods has proven to be difficult. In this special FREE series, I reveal my most powerful SECRETS to great baking. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite.

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