I have a dear friend who's daughter can not have any dairy.
Trying to be creative, make great treats and still avoid dairy is a big challenge. I have wanted to find a recipe that I can use and adapt for this darling girl and her sisters, and I finally found it!!!
Many many thanks to A CUPPY CAKE LIFE for this recipe!
Dairy-Free Devil’s Food Cake
(Makes about 24 regular cupcakes)
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup vegetable shortening
1 ¾ cups sugar
1 teaspoon vanilla
3 eggs
1 1/3 cups cold water
Preheat oven to 350 degrees. Line pans and set aside.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat shortening on high for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, mixing thoroughly after each addition. Add dry mixture and water alternately, mixing until well incorporated.
Fill liners 2/3 full and bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 3 minutes before removing cupcakes to wire rack to finish cooling.
Dairy-Free Butter cream frosting
½ cup vegetable shortening
½ teaspoon salt
4 teaspoons vanilla extract
6 cups powdered sugar
½ cup coconut milk, shaken and well mixed before measuring
In a large bowl, mix together shortening, salt, vanilla, and 2 cups of the powdered sugar. Add in remaining sugar, 2 cups at a time and alternate with coconut milk. Add more coconut milk to thin and more sugar to thicken the icing, if needed. Beat on high speed for 10 minutes until light and fluffy.
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup vegetable shortening
1 ¾ cups sugar
1 teaspoon vanilla
3 eggs
1 1/3 cups cold water
Preheat oven to 350 degrees. Line pans and set aside.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat shortening on high for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, mixing thoroughly after each addition. Add dry mixture and water alternately, mixing until well incorporated.
Fill liners 2/3 full and bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 3 minutes before removing cupcakes to wire rack to finish cooling.
Dairy-Free Butter cream frosting
½ cup vegetable shortening
½ teaspoon salt
4 teaspoons vanilla extract
6 cups powdered sugar
½ cup coconut milk, shaken and well mixed before measuring
In a large bowl, mix together shortening, salt, vanilla, and 2 cups of the powdered sugar. Add in remaining sugar, 2 cups at a time and alternate with coconut milk. Add more coconut milk to thin and more sugar to thicken the icing, if needed. Beat on high speed for 10 minutes until light and fluffy.
