Egg Free Chocolate Cake

No: eggs, dairy, corn, soy

Preheat oven to 350 F

Melt together in microwave-proof bowl 60-90 seconds:
1/4 cup canola oil
2 oz baking chocolate, broken in bits with a fork (check for allergens)

Stir, and blend together with:
1 cup sugar
1 cup water
1 tsp vanilla extract (check for allergens)
1 tsp vinegar

Mix in a separate bowl:
1-1/2 cups all purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt

Add dry ingredients to wet while stirring. Blend until smooth but don't over-beat. Small lumps are ok.

Prepare a rectangular pan (7.5 x 12 or 2 qt pyrex) with nonstick spray (check for allergens). Pour batter into the pan and spread to edges. It will be a thin layer but this cake puffs up while baking. Bake 25-30 min until a toothpick inserted near the center comes out clean.

Egg Free Birthday Cake

No: eggs, corn, soy, (nuts)

Preheat oven to 350F. Prepare pans with nonstick spray (check for allergens) & flour, or place cupcake liners - makes a 9x13 cake, two round cakes, or 15-18 cupcakes.

Combine:
2-1/2 cups all purpose flour
2 tsp corn-free baking powder (Hain)
(OR 1 tsp cream of tartar and extra 1/2 tsp baking soda)
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar

Combine in another bowl:
1 can (14 oz) sweetened condensed milk (check for allergens)
1 cup orange juice
3/4 cup melted butter (1-1/2 sticks; 6 ounces)
1 tbsp vanilla (check for allergens)
1 tbsp white vinegar
Optional: 1/2 tsp almond or orange extract (check for allergens)

Add the flour mixture to the wet mixture gradually and stir just until most of the lumps are gone and all is moistened. Don't overbeat or the cake will be heavy.

Fill pans and bake for 20-45 min (depends on what size pans you use - cupcakes took about 25 minutes in my oven at 5000 ft elevation) until the top is lightly browned and a toothpick inserted near the center comes out clean. Turn out and cool on a wire rack. Frost as desired.