The vegan/dump/crazy/wacky cake recipe already posted is my family's favorite chocolate cake recipe. Always has been. Still is, even now that my mother is an actual pastry chef. It's really easy, and really delicious.
A couple years ago, I realized that if I don't add the cocoa powder, it doesn't have to be chocolate. Doh! I've created all sorts of flavor variations improvising on that recipe. Caramel cake, strawberry cake, coconut cake, chai tea cake--you name it, it can be done!
And yes, it makes great cupcakes, too.
I love the chocolate vegan that's already posted. And here are two more non-dairy, non-soy cakes that I've made for vegan friends:
vegan banana cake. I would probably cut the amount of cinnamon since it's super strong. http://vegweb.com/index.php?topic=15590.0
vegan coconut cupcakes. yum. http://vegweb.com/index.php?topic=221...
Can't fail Vegan Chocolate Cake. This recipe looks like the one I make (can't find my recipe after a recent move). No soy or dairy.
And another similar recipe with Chocolate Peanut Butter frosting: http://whatdoiknow.typepad.com/what_d...
I often use rice milk in recipes, but you should remember that it is sweet, so you might want to cut down on some of the sugar. you can probably adopt any regular cake recipe, substituting canola oil or prune butter for the butter or soy margarines. There's a great website called the Post Punk Kitchen that has some excellent vegan recipes and some good information about substituting.
does dairy protein include eggs? in my mind yes. this is completely vegan, deliciously moist and a snap to make:
3 cups flour
1/2 cup unsweetened cocoa powder
1 tsp salt
2 cups sugar
2 tsp baking soda
2 tbs cider or white vinegar
2 tsp vanilla extract
2/3 cup vegetable oil
2 cups lukewarm water
-preheat oven to 350
-put all dry ingredients a medium mixing bowl
-pour the liquid ingredients over the dry, adding the water last
-stir the mixture gently till everything is incorporated
-pour everything onto a sheet pan, or 2 8-inch cake pans and bake about 30-35 minutes
-cool it in the pan on a wire rack
you can sprinkle cocoa or confectioner's sugar over the top to make it prettier. if i make the two rounds i usually put a layer of raspberry jam in between.
i've never made it as cupcakes but i don't see why not.
Eggs are not dairy. Eggs are from chickens, milk is from a cow. Different proteins. I work with children with autism, who often have sensitivities to casein (dairy), gluten, and soy and sometimes eggs. I know there are cakes that are made with potato milk and other such ingredients. I have had a chocolate one for a student's birthday and it was quite tasty. I think it had potato milk and rice flour. I might search websites that are devoted to allergies for kids like this. A key phrase might be "casein-free" and "gluten-free". Sometimes referred to as CF-GF. I know that your son is not allergic to gluten (wheat, but i think that those key words might get you to a site with recipes that are dairy free, soy free, etc. You might also see if there's an autism message board in your area and you could ask the parents there.
Added: the cake I made is the Dump Cake - not sure if I posted to the correct one.. sorry. New at this...
Made this cake for a friend that has dairy alergies. I have not had a chance to taste it - but it got rave reviews - THANKS. I did not know the person was not a really cholocate freak - but he liked it because it did not have an over-whelming chocolate flavor. (He even had two pieces!) I baked it in an 8x3" pan - at 350 for about 1 hour - could have used a bit more time, as the center looked a bit fudgy (when I layered it). I make the Chocolate frosting recipe on the back of the Hershey can (for decoration) using dairy free butter and soy milk and it turned out good too. The rest of the frosting was my normal bakery frosting (crisco, pwdr sugar,flavors,pwdr egg white,water). Turned out great. Thanks again. (will have to add picture later).
I would suggest you use non-dairy margarine--substituting for butter in just about any recipe. Here's one that always goes over well--and I've often made it with margarine because of kosher issues. I'm assuming he's okay with eggs and with chocolate.
Tollhouse batter pressed into mini muffin tins. Chewy, caramelized, delicious.
1 cup unsalted butter
1 1/3 cup dark brown sugar
1 egg yolk
1⁄4 cup white sugar
1 teaspoon pure vanilla
1 teaspoon baking soda mixed with 1 tablespoon hot water
2 cups all purpose flour
1⁄4 teaspoon salt
2 1⁄2 cups chocolate chips
1. Preheat oven to 350F.
2. Prepare batter by mixing butter with brown sugar, then white sugar, egg and egg yolk. Stir in soda, then flour salt and chocolate chips.
3. Chill batter for 30 minutes
4. Pack batter into as many little molds as you can (about 36). Place molds on baking sheet, or use mini muffin tins.
5. Bake 15 – 17 minutes. Cool well, then freeze (in tins) for 45 minutes to 1 hour. Remove from tins/pan and serve.
re: Marion Morgenthal
Be careful with chocolate chips, as most commercial brands use soy or soy lecithin as an emulsifier. Also a lot of margarines have a soy component as well. My daughter has the same allergies as well as an egg allergy. For her 1st birthday I was lucky enough to have a friend that found a vegan bakery. So she had a wonderful coconut cake, completely vegan.
The recipe below for the 'dump cake' sounds like a great alternative. I would substitute the vegetable oil for canola oil. Veg oils are usually a soybean oil blend.
www.babycenter.com has a wonderful message board about food allergies where many parents share recipes. You should check it out. I found it helpful. Good Luck and the best birthday for your son.