DAIRY-FREE, SOY-FREE CHOCOLATE FROSTING

1/2 cup chilled dairy-free, soy-free Earth Balance buttery spread

1-1/2 cup powdered sugar

1/4 cup cocoa powder

1 tsp. vanilla

Mix chilled margarine and vanilla in mixer. Slowly add powdered sugar.  Put in frig to chill before icing cake, if necessary.  

This is enough to frost 12 cupcakes or an 8×8″ pan of cake. 

Egg Free Dairy Free Chocolate Cake

Heat oven to 350

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with Earth Balance dairy-free butter and coconut oil. 

1.5 c flour

1 c sugar

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 tsp vinegar

1 tsp vanilla {affiliate link}

1/3 cup oil

1 c cold water

Combine ingredients by hand or with a mixer. We use our KitchenAid Stand Mixer {affililate} because it gets the flour lumps out well. Pour batter into a greased pan or 100% silicone food-grade muffin cups {affiliate}. 

Bake approximately 30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.