This cake is great for kids' birthday parties, as it is not only lactose-free, but soy-free and nut-free as well to accomodate a variety of allergies, intolerances and diets.
To frost a layer cake, allow the cakes to cool completely before leveling the tops of the cakes using a serrated knife. (It is often a good idea to place the cakes in the freezer for 20-30 minutes before icing to prevent crumbs.) Place one cake bottom-side down, spread with dairy-free frosting of your choice, then top with the other cake, bottom-side up. Using an offset spatula, frost the top and sides of the cake.
Makes 1 8" layer cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 2 ¾ cups white flour
- 1 cup cocoa powder
- 1 t. baking soda
- ½ t. salt
- 1 ½ cups soy-free and dairy-free shortening, such as Spectrum
- 2 ½ cups sugar
- 4 large eggs
- 1 ½ cup rice or almond milk
- ¼ cup maple syrup
- 2 T. vanilla
1. Preheat the oven to 350 F. Lightly oil two 8” round cake pans and dust with cocoa powder. Set aside.
2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
3. In large mixing bowl using an electric hand mixer at a high speed setting, cream the shortening with the sugar until fluffy, about 4 minutes. Beat in the eggs, one at a time, beating well in between each addition. Add the rice milk, maple syrup and vanilla, beating until combined. Using a wooden spoon, stir the dry ingredients into the wet in several additions until just combined.
4. Pour the cake batter into the prepared cake pans and bake for 30-40 minutes, rotating half-way through, or until a toothpick inserted into the center of a cake comes out clean. Allow cakes to cool completely on a wire cooling rack before frosting with dairy-free frosting of your choice (see head note).