So Easy Egg And Dairy Free Cupcakes Recipes
EGG-FREE DAIRY-FREE NUT-FREE CAKE
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
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
SO EASY EGG AND DAIRY FREE CUPCAKES
I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.
Provided by TheCookinMom
Categories Dessert
Time 25m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Line 24 muffin cups with cupcake papers.
- Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
- Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
- Pour the batter into the muffin cups.
- Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
- Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
- Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
- Frost with a purchased dairy and egg free frosting or make your own to use.
- I find that they are less crumbly if you refrigerate them overnight before serving.
Nutrition Facts : Calories 123.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 155.5, Carbohydrate 17.8, Fiber 0.4, Sugar 9.8, Protein 1
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