Does someone in your household suffer from egg or dairy allergies? If so, this variation of a classic Hershey’s chocolate cake recipe is just the thing to satisfy your need for a delicious and moist slice of chocolate cake while avoiding those allergens.
STEP 1 - Print the recipe for Hershey’s “Perfectly Chocolate” Chocolate Cake found on the Hershey’s Kitchen recipe site.
STEP 2 – Follow the recipe as written, but replace the egg and milk items per the instructions below.
EGG REPLACEMENT – Replace the 2 eggs called for in the Hershey’s recipe with 3 teaspoons of Ener-G Egg Replacer mixed with 4 tablespoons of water, which should be wisked together and then added when the Hershey recipe requires the eggs.
MILK REPLACEMENT - Replace the 1 cup of milk from the Hershey’s recipe with 1 cup of original flavor rice milk (we’ve used Rice Dream). You may also used almond milk, coconut milk or soy milk, depending upon your personal taste preferences and/or your sensitivities to those products (nuts, soy, etc.), if any.
STEP 3 - Bake and enjoy your egg and dairy-free chocolate cake!
Tips & Warnings
- Many people who try this are very surprised at how tasty it is.
- This recipe is also ideal for vegans.
- This is a not a wheat allergy safe or gluten free recipe.
- If you are preparing this for someone with allergies, make sure your pans, bowls, preparation utensils and counter tops are all throughly washed in order to prevent cross contamination from the prior preparation of any food items that may have contained these allergens.
