I do not do substitutions unless it is for a legitimate allergy. What I mean is, I invest the majority share of my energy into making the real thing unless duty calls for a different version. My favorite female cousin (I really only have one!) is worthwhile to put some brainpower into delicious treats because she is dairy free and also has a size-able sweet tooth. This lady is always a great audience for treats.
The cake: Classic Devils. Super moist, adjusted slightly with a coconut yogurt and almond milk blend to replace buttermilk. Made with baking powder instead of soda as it is less acidic than it's buttermilk cousin.
The frosting: Holy No Cow Chocolate Frosting. I can't even. Please make this frosting with a hint of peanut butter. Simple stuff: Coconut Oil, Bittersweet Chocolate, Himalayan Salt, Peanut Butter. That's it!
Dairy Free Devil's Cake
Makes one half sheet tray of cake
200 grams Pasture Raised Eggs Room Temperature
150 grams Extra Virgin Olive Oil
150 grams Vegetable or other neutral Oil
300 grams Cane Sugar
300 grams Light Brown Sugar
100 grams Almond Milk, unsweetened
125 grams Coconut Yogurt, unsweetened
150 grams Hot Water
20 grams Vanilla Extract
84 grams Cocoa Brut Powder (dark, non alkalized)
340 grams All Purpose Unbleached FLour
10 grams Baking Powder
3 grams Himalayan Sea Salt
1. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and sugars.
2. Whip on high speed for 5 minutes. Stream in oils and continue whipping for 4 minutes.
3. Meanwhile, whisk cocoa powder with hot water and vanilla.
4. Whisk together yogurt and almond milk, whisk in cocoa mixture.
5. Sift together flour, baking powder and salt two times.
6. With the mixutre running on medium low, stream in 1/3 of the wet mixuture, scraping the sides and bottom.
7. Add 1/3 of the dry mixture, scraping down the sides and bottom of the bowl.
8. Alternating the remaining wet and dry ingredients in 1/3 increments, add to the egg mixture scraping down in between each addition.
9. Pour the batter onto a silpat lined half sheet tray spraying with non-stick spray.
10. Bake at 350F or 325f convections for approximately 25-30 minutes. Until the cake is cooked through and springs back to the touch.
11. Allow the cake to cool and then invert onto a board. Cut into thirds for a rectangular 3 layer cake, into circles for a round cake or make a single cake sheet.
Holy NO COW Fudge Frosting
16 ounces Bittersweet Chocolate 70%
14 ounces Coconut Oil (natural butter flavored is a good idea here!)
1/4 plus 1 Tbsp cup Smooth Creamy Peanut Butter
1/2 tsp Himalayan Pink Salt.
1. Melt chocolate gently.
2. Place in a standing mixer fitted with the whisk attachment.
3. Slightly warm the coconut oil and stir until it is creamy and smooth.
4. Add coconut oil to chocolate and whip on high.
5. Add peanut butter to chocolate and whip to emulsify.
6. If the mixture is completely liquid place in fridge to cool slightly stirring the sides that begin to harden.
7. When the mixture is slightly cooled, scrape the sides and whip on high speed.
8. Add salt and whip to combine.
**This frosting is easy yet finicky as it cannot be hot and it cannot be too cold. Room temperature, 65F is a perfect. If your oven is on and you are cooking, the frosting might start to re-melt again. If you forget about the frosting in the fridge, simply warm it slightly to re-whip.
Frost a completely cooled three-layer cake and decorate with shaved chocolate, toasted coconut, roasted peanuts, hazelnuts, or sprinkles.