Recipe of Quick Non-Egg Dairy-Free Chocolate Cake

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Before you jump to Non-Egg Dairy-Free Chocolate Cake recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been taught to believe that comfort foods are not good and to be avoided. At times, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods could be very nutritious and good for you. Some foods honestly do improve your mood when you consume them. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Eggs, you may be amazed to find out, are terrific at battling depression. You need to make sure, however, that what you make includes the egg yolk. When you wish to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the egg yolks especially, are rich in B vitamins. These B vitamins are wonderful for helping to elevate your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Consume an egg and jolly up!

See, you don't need to stuff your face with junk food when you are wanting to feel better! Go with these hints instead!

We hope you got insight from reading it, now let's go back to non-egg dairy-free chocolate cake recipe. You can cook non-egg dairy-free chocolate cake using 13 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Non-Egg Dairy-Free Chocolate Cake:

1. Prepare 100 grams of Oatmeal.
2. Take 240 ml of Non-flavored soy milk.
3. Use 60 grams of Raw beet sugar (or regular white sugar).
4. Get 1/3 tsp of Natural salt.
5. Take 30 grams of Walnuts.
6. Provide 30 grams of Raisins.
7. Take 2 tbsp of Rum or other liquor.
8. Use 90 grams of ★Cake flour.
9. Prepare 8 grams of ★Baking powder (aluminium-free).
10. Use 15 grams of ★Unsweetened cocoa.
11. Provide of For decoration.
12. You need 2 of batches Dairy-free Chocolate Cream.
13. Use 1 of Walnuts.

Steps to make Non-Egg Dairy-Free Chocolate Cake:

1. Line the cake tin with baking paper. Roughly chop the raisins and flavour with the rum. Roast the walnuts in a oven toaster for 5 minutes and roughly chop..
2. Pulverize the oatmeal in a food processor. Fill the steamer with water and set over heat..
3. Put the soy milk, sugar, salt, raisins, walnuts, and oatmeal in a bowl and mix well to allow the oatmeal to absorb the liquid ingredients..
4. Sift in the ingredients marked with ★ and, using a rubber spatula, fold the mixture together until it's no longer powdery and has an even texture..
5. Pour the mixture into the cake tin. Make a slight dent in the center of the mixture using a spatula..
6. Once the steam starts rising from the steamer, place the cake tin inside and steam on high heat for 30 minutes. Test to see if the cake is done by inserting a skewer into the center. If it comes out clean, it's ready. This completes the fluffy sponge..
7. Once cooked, remove the sponge from the tin and leave to cool. Slice away any parts of the top of the cake which have expanded too much (you can use these slices for taste testing ♪), then slice the cake into 2 layers. I recommend using a wet knife for easy cutting..
8. Once the sponge has completely cooled, decorate with the dairy-free chocolate cream..
9. To decorate: Spread the chocolate cream over the top of one layer of sponge, then sandwich the other layer on top of that..
10. Spread cream over the top of the cake and even it out with a spatula. Lift the cream, a dollop at a time, over the sides of the cake, then evenly spread it all the way around..
11. Use the leftover cream to fill in any gaps and smooth everything out with a fork or spatula. Decorate with walnuts to finish..
12. When cutting to cake, it's easiest to use a wet knife. Clean the knife after each cut to get a nice, neatly sliced cake..

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