We’ve started to have small groups over for dinner parties again. On Friday, some of our guests preferred to avoid mixing meat and dairy so I was looking for some desserts that were vegan as those would automatically have no butter or milk. In the end, I found a dairy-free chocolate cake that kept our dinner pareve.
The recipe is by Stella Parks. I love that her recipes include weights in grams, and whether the temperature of ingredients are important. This attention to detail really helps to ensure a consistent result.
This cake required minimal work, just whisking the ingredients together in the right order. From start to oven, it took less than 15 minutes. I actually made this single cake layer twice, to make a more substantial dessert for 13 people. Each time, the dome in the middle was quite pronounced.
After letting both layers cool, I sliced the top off one of them, then spread a nice rhubarb-orange jam in between. Easy peasy. The cake was well received. It wasn’t quite like a boxed cake mix, but I did like that it was easy to make, and one I’ll keep in mind the next time I need a dairy-free cake.