Cakes

Allergy Friendly Betty Crocker Chocolate Cake (Dairy-Free, Egg-Free, Gluten-Free Options)

This recipe is originally from Betty Crocker's 10th Edition Cookbook, but we have adapted it to meet our food allergy needs. I cannot find it online to give it credit but www.BettyCrocker.com has lots of great recipes!

We use this for all of our birthday cakes and cupcakes. We most often make it both dairy-free and egg-free but have also successfully made it gluten-free. However we make it - it tastes AMAZING! Family and friends cannot even tell that it is allergy-friendly, which is a big win!

This recipe yields about 5 cups of batter.

Dry Ingredients:

2 1/4 cups flour (Use a complete gluten-free flour mix if gluten-free)

1 2/3 cups sugar

2/3 cup cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

Wet Ingredients

3/4 cup butter or margarine, softened (Use dairy-free butter if dairy-free.)

1 1/4 cups water

1 teaspoon vanilla

2 large eggs (Use 2 Tablespoons ground flax + 6 Tablespoons water - mixed and left to gel for about 10 minutes if egg-free.)

Mix dry ingredients together and then mix in wet ingredients. Mix on high for 3 minutes and pour into prepared pans. Bake @ 350 °F.

9x13 pan for 40-45 minutes

(2) 6-9 inch pans 30-40 minutes

(Check to see that a toothpick comes out clean.)

DOUBLE (Yields about 10 cups of batter.)

Dry Ingredients:

4 1/2 cups flour (Use a complete gluten-free flour mix if gluten-free)

3 1/3 cups sugar

1 1/3 cups cocoa

2 1/2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon baking powder

Wet Ingredients

1 1/2 cups butter or margarine, softened (Use dairy-free butter if dairy-free.)

2 1/2 cups water

2 teaspoons vanilla

4 large eggs (Use 1/4 cup ground flax + 3/4 cup water - mixed and left to gel for about 10 minutes if egg-free.)