Dairy-Free Cake recipes

Chocolate cake recipe without oil, butter, or dairy

Описание:

Learn how to make a moist and delicious chocolate cake without using any oil or butter. It is also dairy-free. This chocolate cake shown by Nadia is one of her client's favorites. For the detailed recipe with step by step directions, visit my website www.BakingWithNadia.com

Комментарии:

BakingWithNadia пишет: Stick to the recipe for best results and use white sugar.

BakingWithNadia пишет: hi, please use unsweetened cocoa powder

rialene92 пишет: well guess im having chocolate cake for breakfast,..

ayetzhan пишет: Does it taste good? :(

Hermes Strong пишет: can i replace the eggs with flaxseed, how much is the appropriate amount to use?

BakingWithNadia пишет: 1oz = 28g

BakingWithNadia пишет: ha ha. Thanks for your comment. My son and husband do the same sometimes...

momccp1717 пишет: it turned out great. whats the best way to communicate with you regarding your recipes? on here or your facebook page. have some questions regarding the whipped cream. thanks...

BakingWithNadia пишет: Let me know how your cake turns out :)

m79 пишет: Why did you need the sheet pan? Is it to be filled with water? Can I use a bunt pan?

maia neptune пишет: Ok thanks

Marcius Nzn пишет: oh come on! oz!!!! that's the only reason I won't make this cake, because I don't know how to measure that!!!

maia neptune пишет: badly):

GomasMom пишет: why are the dry ingredients in ounces? dry ingredients are measured in tsp, tbs, cup, etc...

Cakeliciousss пишет: Where can I find the written recipe?

Sadia Chowdhury пишет: hi Nadia, really like your instructions. very straight forward. just one question... in the recipe it says 6 extra large eggs, but you use only 5. is there a mistake? thanks for the wonderful recipes.

Nadia Mahalingam пишет: Sorry nembora for the late reply. Just go to the internet and convert next time. 6oz in grams is 170g and 4oz is 113g. Hope that helps.

BakingWithNadia пишет: Hi there, no it will not smell of eggs. I have never experienced this problem using this many eggs so I expect you shouldn't either. If you wish to reduce, you can use large instead of extra large eggs.

Nadia Mahalingam пишет: It is important to use high quality ingredients initwowinit. So please don't use powdered eggs.

BakingWithNadia пишет: Wonderful to hear. Thanks so much for sharing your results. Have you tried making any of the white cakes, rollet cakes or Yule Logs?

BakingWithNadia пишет: Hi, sorry for the late reply but brown sugar can be a little different in size and texture so it will give you different results, but it should be OK. How did it turn out?

shakeenida пишет: will it smell of eggs?? coz theres so many, i have never used beyond 2 n hence the question.n also for the white cake u havent used any flavouring, will it work out that way>> i there any way i can reduce the amt of eggs in it?? :)


BakingWithNadia пишет: Hi, my recipe does not use cake mix from a box, so I am not sure how it will turn out. Really the best result is to follow the recipe I have laid out as it turns out sooo much better than a cake mix from the store.

Suzzanne R. Licuanan - Dioso пишет: hi nadia, my white cake and chocolate cake turned out good, however i have problems with my whipping cream, it melts..

BakingWithNadia пишет: Hi Lubna, There is quite a bit of difference between cake flour and self rising flour. The main difference is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. Gluten is the protein that helps yeast stretch and rise. To achieve the best baking results, use the type of flour a recipe specifically calls for. Please do a google search for "what is the difference between cake flour and self rising flour" and it will give you a lot more details

mereblue пишет: Hey Nadia, this is the second time viewing this video. I am going to try your recipe this week. Do you think you could make a Black Forest cake?

N Valdez пишет: Sorry, but aren't eggs dairy?

Go poo Puh-leeze пишет: This is AWESOME!!!!!!!!

BakingWithNadia пишет: Hi Dlnia, the short answer is yes, you can substitute double cream for heavy whipping cream. Here in the US, we usually don't get double cream that is common in the UK and other parts of the world. In the US we have heavy cream or heavy whipping cream. The main difference is the fat content. Heavy cream is usually around 35-40% fat, whereas double cream is usually around 48% fat.

vonmyr пишет: I'd like to make a gluten-free vegan version of this cake. For the flour, can I use all-purpose flour? That's the one I already have. For the eggs, I'll be using Orgran egg replacer. How many tsps do you suggest I use?

BakingWithNadia пишет: Hi Deeparshan, yes, you can make the chocolate ganache and have that as a filling. Take a look at one of my videos on how to make chocolate ganache

aye134 пишет: Yummy!!

BakingWithNadia пишет: For best results use cake flour always. I've never used egg replacer so I can't advise you on that. Let me know how it turns out for you.

sarina sarina пишет: Can i ask what is the different in texture if i choose to baking with all purpose flour (with baking powder) instead of using Cake flour?


BakingWithNadia пишет: Dear Haniezia, I'm so sorry you are having trouble with this recipe. First are you measuring all the ingredients accurately and with precision? Please use a scale for accuracy. Also I use Swans Down Cake Flour in my recipe and it comes out perfect every time. Also make sure your oven is at the correct temperature. Also make sure you sift all of your dry ingredients. It's ok that the fluffiness goes away as you add your dry ingredients. I hope these tips help you out and you will be successful.

Lubna Sayed пишет: Can I use the plain flour instead of cake flour??
I mean will it be fine


BakingWithNadia пишет: hi saraharoon199, I am not sure if you are referring to semi-sweet chocolate chips or powder? I would definitely not recommend using chocolate chips, but if its powder, then it should be fine. Let me know how it goes for you?

Janine Morvee пишет: Do you grease the baking pan?

initwowinit пишет: Is it possible to use powdered eggs for this recipe?

Dandoun Daher пишет: it is very dry ..Can we add coca or juice inorder not be dry ? thanks


Marta Muñoz пишет: avery hungry intro

BakingWithNadia пишет: Hi mereblue, its nice to hear from you again. Well....actually I have already made a black forest cake using chocolate cake layers, whip cream, black sweet dark cherries, and chocolate shavings. It came out great and yummy! I will be uploading the video soon.

maia neptune пишет: Yeah I think I'll stick to the recipe,because it was rubbery and i think i put too much egg so it tasted kinda weird.

kiwibeaf360 пишет: cant use butter to grease the tin if your dairy free. not trolling just saying :)

Tasnim Salsabila Mohd Anuar пишет: Okayyy :) thnx~ im gonna try to make this cake~ looks deliciousss <3

BakingWithNadia пишет: No, it can not be made in a microwave.

BakingWithNadia пишет: great, let me know how it turns out and if you have any questions.

Vidushi Aashi пишет: can it be made in microwave without high , medium or low teprature mode?

BakingWithNadia пишет: Hi, there is a difference between cake flour and all purpose flour. The texture is more fine with cake flour than all purpose flour. You also get better results when using cake flour.

BakingWithNadia пишет: my point is that the main ingredients of the cake do not use dairy. For lining the pan you can use dairy free alternatives such as coconut oil, which I use freuently but forgot to mention in this video.

Lauren Hughes пишет: I'm hungry now... great video! You have a new subscriber here :-)

ijojoi159 пишет: The title states without dairy yet the first thing you did was line the pan with butter. Misleading. You can change it to something like "with minimal butter" or "butter only used to grease pan" otherwise you annoy people like me who are allergic to dairy.

BakingWithNadia пишет: Since we were baking for few hundreds of people every day in the bakery, all our ingredients were measured in ounces. However I have researched, tested, and experimented to get down to smaller sizes for home made recipes. Its also much more accurate using a scale to measure.

BakingWithNadia пишет: Thanks :)

BakingWithNadia пишет: hi sweetangeleta, follow the ingredients list which is 6 large eggs. Let me know how it turns out for you?

sweetangeleta пишет: sorry but is it 6xl eggs or 5?? i see 5 on the bowl..sorry if am mistaken :)

Roshana H пишет: Oz=? Gram

haniezia пишет: dearest nadia, i tried this cake twice, and it turned out very tuff and dense.my eggs loose their fluffiness as soon as i start putting flour one tbsp at a time at slow speed.whr am i going wrong??

Deeparshan Khadka пишет: Can we use anything else than coco powder?

greentea lotus пишет: y didnt u google it? :/

loveone105 пишет: Dear Nadia,
I love your Name!!! It's so Pretty!!! :D :D :D

BakingWithNadia пишет: Hi Lubna, you can try this substitution that I found on the net. I have never used it and do not know if it will really work. If you want to substitute all purpose flour for cake flour, here is the general rule. 1 cup of all purpose flour minus 2 tablespoons (1 cup - 2 tbsp) is equal to 1 cup of cake flour. Make sure to sift the all purpose flour just like how you would treat cake flour. Honestly, if you really want the results that I get, then you need to use cake flour and follow my recipe.

BakingWithNadia пишет: I,m so glad it turned out great for you!!! You can ask your questions here. I'm not always on the computer so if it is urgent try to ask ahead of time so I respond to you not too late. Thanks!

saraharoon199 пишет: can i used 3 ounces of semi-sweet chocolate instead of cocoa powder?

maia neptune пишет: Uh I put brown sugar in the cake waiting to see uow it comes out

Vidushi Aashi пишет: may i know what is an oz?

BakingWithNadia пишет: It tastes amazingly moist and delicious. Try it out.

Tasnim Salsabila Mohd Anuar пишет: Hi Nadia~ if i want to bake this cake using cake mixture, is it okayy? wouldn't it be really fluffy once it comes out from the oven?

momccp1717 пишет: cake is on the oven. how long do i let it sit in pan or do i remove right away and put on cooling rack. thanks


BakingWithNadia пишет: Hi, Just got your message. I allow it to cool in the pan for about an hour then I take it out. Hope the cake turned out good for you.

BakingWithNadia пишет: It is 6 eggs, the missing egg got added in while the video was off.

Dlnia Kadir пишет: hi, i can use double cream instead whip cream

raidip86 пишет: Why shift it

34sunglasses пишет: why didn't you show us the frosting???

BakingWithNadia пишет: Sorry about that. The only reason I use ounces is because it gives the best accuracy, but I will be converting these measurements to cups and spoons soon. By the way, I invested in a $20 scale and it works great. Try that if you can.

BakingWithNadia пишет: Well I think you get the point, it is not one of the main ingredients. Most people use a little butter to grease the baking pan so that it becomes nonstick. However, if you want to stay 100% dairy free you can use an oil spray to line your baking pan.

BakingWithNadia пишет: Yes at the end of this video is a link to go to the cake decoration video that shows the chocolate ganache decoration. If you are on a mobile device you may not see the link. Just go to my channel and pull up the 'chocolate ganache cake decoration'.

BakingWithNadia пишет: Stick to the recipe for best results and use white sugar.

BakingWithNadia пишет: hi, please use unsweetened cocoa powder

rialene92 пишет: well guess im having chocolate cake for breakfast,..

ayetzhan пишет: Does it taste good? :(

Hermes Strong пишет: can i replace the eggs with flaxseed, how much is the appropriate amount to use?

BakingWithNadia пишет: 1oz = 28g

BakingWithNadia пишет: ha ha. Thanks for your comment. My son and husband do the same sometimes...

momccp1717 пишет: it turned out great. whats the best way to communicate with you regarding your recipes? on here or your facebook page. have some questions regarding the whipped cream. thanks...

BakingWithNadia пишет: Let me know how your cake turns out :)

m79 пишет: Why did you need the sheet pan? Is it to be filled with water? Can I use a bunt pan?

maia neptune пишет: Ok thanks

Marcius Nzn пишет: oh come on! oz!!!! that's the only reason I won't make this cake, because I don't know how to measure that!!!

maia neptune пишет: badly):

GomasMom пишет: why are the dry ingredients in ounces? dry ingredients are measured in tsp, tbs, cup, etc...

Cakeliciousss пишет: Where can I find the written recipe?

Sadia Chowdhury пишет: hi Nadia, really like your instructions. very straight forward. just one question... in the recipe it says 6 extra large eggs, but you use only 5. is there a mistake? thanks for the wonderful recipes.

Nadia Mahalingam пишет: Sorry nembora for the late reply. Just go to the internet and convert next time. 6oz in grams is 170g and 4oz is 113g. Hope that helps.

BakingWithNadia пишет: Hi there, no it will not smell of eggs. I have never experienced this problem using this many eggs so I expect you shouldn't either. If you wish to reduce, you can use large instead of extra large eggs.

Nadia Mahalingam пишет: It is important to use high quality ingredients initwowinit. So please don't use powdered eggs.

BakingWithNadia пишет: Wonderful to hear. Thanks so much for sharing your results. Have you tried making any of the white cakes, rollet cakes or Yule Logs?

BakingWithNadia пишет: Hi, sorry for the late reply but brown sugar can be a little different in size and texture so it will give you different results, but it should be OK. How did it turn out?

shakeenida пишет: will it smell of eggs?? coz theres so many, i have never used beyond 2 n hence the question.n also for the white cake u havent used any flavouring, will it work out that way>> i there any way i can reduce the amt of eggs in it?? :)


BakingWithNadia пишет: Hi, my recipe does not use cake mix from a box, so I am not sure how it will turn out. Really the best result is to follow the recipe I have laid out as it turns out sooo much better than a cake mix from the store.
You'll Need:

3 eggs
75g caster sugar
zest and juice of half a lemon (or ? tsp vanilla essence)
75g plain flour, sifted
? tsp baking powder
caster sugar for dusting and decorating
jam to sandwich the sponges and decorate the top (or a lemon icing made from
lemon juice and icing sugar)

Procedures : Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch Cake tins and line with greased baking parchment.
Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using).
Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air.
Divide the mixture between the two tins and bake for 20?25 minutes. When done, they should be golden on top, springy in the centre and come away from the sides.
Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly. Eat as fresh as possible.