A Great Chocolate Cake!
Preparation: 20 min.
Cooking: 45 min.
Serves: 12
A perfectly sinful chocolate cake (especially if you smother it with chocolate icing), egg-free and no dairy products! No need to sacrifice pleasure!
This recipe is taken from the cookbook entitled Déjouer les allergies alimentaires, recettes et trouvailles, authored by Marie-Josée Bettez.
| 625 mL | wheat pastry flour, sifted | 2½ cup |
| 10 mL | baking soda | 2 tsp |
| 250 mL | cocoa powder | 1 cuo |
| 1 mL | salt | 1/4 tsp |
| 375 mL | brown sugar | 1½ cup |
| 500 mL | soy beverage | 2 cup |
| 185 mL | canola oil | ¾ cup |
| 60 mL | water | 4 tbsp |
| 80 mL | applesauce | ⅓ cup |
| 10 mL | vanilla | 2 tsp |
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the flour, baking soda, cocoa and salt.
- In another bowl, mix the brown sugar, 125 ml (½ c.) soy beverage, canola oil, water, applesauce and vanilla.
- Add the flour mixture to the above mixture, alternating with the remaining soy beverage. As you add the ingredients, whisk as much air as possible into the batter.
- Pour the batter into a greased 26-cm (10-in.) tube cake pan. Bake for 45 minutes. Let cool then remove from pan.
* Milk: A number of brands of cocoa powder contain (or might contain) traces of dairy products. Don't hesitate to contact the manufacturer for more information.
For more information about Marie-Josée’s cookbooks and to sign up for her e-newsletter, go to 
www.dejouerlesallergies.com
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