No one is more surprised than I am to tell you that this Gluten-free, Soy-free, Egg-free & Dairy-free Chocolate Cake is a truly moist, delicious, chocolate cake. And the soy-free & dairy-free chocolate frosting is out-of-this-world amazing! If you are baking for someone with food allergies, you will love this beautiful layer cake recipe!
Originally posted February 2021, updated April 2024.
Okay, cakey-friends. Let me start this post by disclosing a few things. First, I know almost nothing about baking allergen-free. Seriously... nothing. The only other gluten-free cake I baked several years ago was a complete disaster and since then, I've avoided this type of baking at all costs.
With that in mind, if I've overlooked any allergens in any of the ingredients listed, I cannot be held responsible. Please do your own research and due diligence before consuming this cake and/or selling this cake to a client with allergies.
So why did I bake this cake? First, when a long time high school friend asked me about making this cake, I confirmed that the birthday girl didn't have allergies. She only had a gluten intolerance and other dietary preferences, So knowing I wouldn't make someone seriously ill if I messed up, I agreed to try.
She asked that it be gluten-free, soy-free, and dairy-free. Eggs were okay but as it turns out, the recipe I used didn't use eggs. So this cake is all of the previous things listed and it's a vegan cake.
Making cakes pretty is the best part of my job...
She told me upfront that they didn't have high expectations for the cake to taste good, but hoped it would be pretty. Of course, making cakes pretty is the best part of my job, so I decided to give it a shot.
And to my great surprise... it ended up tasting good and being pretty ♥️. And I'm also happy to report it was a really easy recipe - I found all the ingredients at Walmart and there were no complicated techniques involved.
Here's what Stephenie had to say after the fact:
Another friend who tried the cake declared it "the best chocolate cake" she'd ever had!
My day was made! Not that I plan on baking cakes like this often. I'm thrilled to have a recipe in my pocket that works and makes clients happy!
So, with my very limited knowledge of baking allergen-free cakes, I'm going to share the very specific recipe I used. And by specific, I mean I'm going to list the exact ingredients (including brands). I'm not a paid representative of any of these companies and there may be suitable substitutions. I'm just going to tell you what worked for me along with what I think would work in the way of substitutions.
So here goes...
Gluten-free, Soy-free, Egg-free & Dairy-free Chocolate Cake and Frosting Ingredients:
Cake:
- Bob's Red Mill Gluten Free 1-to-1 Flour - or any other gluten-free flour
- Sugar - this is just plain white sugar
- High-Quality Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Almond Breeze Chocolate Almond Milk
- Corn Oil
- White Vinegar
- Vanilla Extract
Buttercream Recipe:
Country Crock Plant ButterSince originally posting this recipe, Country Crock has changed their ingredients to include soy.- Alternatives to the Country Crock Plant Butter:
- Nutiva Organic Shortening
- High-Quality Unsweetened Cocoa Powder
- Vanilla Extract
- Powdered Sugar - also called confectioner sugar or icing sugar
- Almond Breeze Chocolate Almond Milk
*Whichever soy-free, vegan butter you choose, it needs to be softened to room temperature before making the frosting!
Shop for ingredients for the Gluten-free, Soy-free, Egg-free & Dairy-free Chocolate Cake
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour
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Ghirardelli Premium Unsweetened Cocoa Powder
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Substitutions:
- I know nothing about baking with any other allergen-free flour so I cannot tell if you if any other types of flour would work. The Bob's Red Mill Gluten Free 1-to-1 Flour worked perfectly and it's the only one I tried. The cool thing is, you can substitute this one-to-one for all-purpose flour in any recipe.
- Sometimes I use inexpensive Nestle Toll House Baking Cocoa Powder - other times I buy the fancier Ghirardelli Premium Unsweetened Cocoa Powder. Either would be great in this recipe. You could make a dark chocolate cake by using dark cocoa powder.
- I used Almond Breeze Chocolate Almond Milk. I suspect other brands would work just fine and possibly something like rice milk, but I can't say that with any certainty.
- Corn oil is what I already had on hand, so that's what I used. I think canola oil would've been a better option (it's more neutral in flavor), but I didn't want to make another trip to the grocery store. The cake smelled a little like popcorn coming out of the oven (says my kids), but we couldn't taste the corn oil at all.
- Miyoko's Creamery European Style Salted Plant Milk Butter was perfect for frosting. I'm not sure what alternatives there are for dairy-free and soy-free butter substitutes. I do know I looked at a couple of options that were soy-based but this butter is not.
- Nutiva Organic Shortening. Again I have no idea what alternatives are out there for a soy-free shortening product. The only tip I have for this one is to warm it in the microwave before creaming it with the "butter". Otherwise, you end up with tiny bits of it that do not lend to smooth frosting. You cannot, however, substitute coconut oil in this recipe. It will be too runny.
Note: if you're baking to avoid some of the allergens, but not all, you can also makesome substitutions with 'regular' products. For instance, if you're not dealing with a dairy allergy, you could use regular milk. If you don't need to avoid soy, you could use soy milk (or other varieties or non-dairy milk that you like), vegetable oil, vegetable shortening, and other plant-based butter products that are not soy-free. These are just a couple of examples.
So, armed with all of that, I baked and made frosting and was so, so happy with how it turned out. But then it was time to make it pretty.
I could tell immediately that the frosting had a great texture and consistency for piping, so I wasn't worried about that.
Equipment Needed:
- Hand Mixer (you could use a stand mixer, but I prefer a hand mixer and mixing bowls since more than one bowl is needed)
- Mixing Bowls
- Round Cake Pans
How to Make a Gluten-free, Soy-free, Egg-free & Dairy-free Chocolate Cake
Cake:
- Preheat oven to 350°F. Prep (3) 8-inch cake pans with olive oil spray and then dust the pans with gluten-free flour or cocoa powder. You could also line your pans with parchment paper.
- In a large mixing bowl, whisk the dry ingredients together (flour, sugar, cocoa powder, baking soda, and salt).
- In a separate large bowl, mix together the wet ingredients which are almond milk, corn oil, vinegar, and vanilla extract.
- Add the wet and dry ingredients together and stir until well-combined, scraping down the sides as you go.
- Divide the cake batter evenly between the three prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Flip them out onto a cooling rack.
Frosting:
- Soften the shortening in the microwave for 15-20 seconds (or until you can stir it and it's creamy).
- Cream the shortening and plant butter together until smooth and silky.
- Add the powdered sugar, cocoa powder, chocolate almond milk, and vanilla. I highly recommend a Bosch Mixer for making frosting so the bowl is completely closed and you don't get a powdered sugar cloud. See my video in this post.
- Mix together until smooth. If the frosting is too stiff, add more almond milk, 1 tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add powdered sugar ¼ cup at a time to thicken.
- When the cakes are cooled, place one layer on a cake plate and then top with a generous amount of chocolate buttercream. Repeat until all stacked, then cover the outside with frosting. (optional) If you'd like to add the chocolate drip, microwave approximately 1 cup of buttercream for 30 seconds, then stir until smooth and similar to chocolate syrup. Use a spoon to create the drip effect on the cake (see this post for instructions).
- Pipe a border and rosettes if you'd like to dress it up!
Easy Drip Cake
I initially wanted to add sprinkles to jazz it up but realized very quickly that gluten-free, soy-free, and dairy-free sprinkles are not something you can pick up at Walmart. So that was out.
Then it hit me... I could do a drip cake. After making this easy drip cake awhile back, I've come to love drip cakes! It's so easy to dress a cake up when doing drip. Since I didn't want to sort through yet another recipe and make sure it checked all the boxes, I decided to try something else.
In my All Things Cake group, several members suggested just melting buttercream and using it for drip. So with that in mind, I took about a cup of the soy-free and dairy-free frosting, melted it, stirred it up until it was smooth, and used it for drip.
It worked beautifully!
My only complaint was it started to set up and get a little clumpy as it cooled. The middle wasn't nearly as smooth as the edges, but I can live with that!
Pro Tip
Lastly, let me give you one last tip so you can learn from my mistakes. The first time I baked this recipe, it came out so great. Unfortunately, I'd made a mistake. Just after I stacked the layers and crumb-coated the cake, it hit me... I used Bakers Joy in the pans. 😟
Bakers Joy is not gluten-free OR soy-free. Oy! I had already decided if that cake turned out well, I'd bake it again to share on the blog, but because of my mistake, I had to go ahead and bake it again that night.
Instead of Bakers Joy, I sprayed the pans with non-stick olive oil spray and then dusted them with the same Bob's Red Mill Gluten-Free Flour I used in the cake. This left a white residue on the outside of the cake layers, but it didn't alter the flavor at all.
If you want to avoid this, dust the pan with cocoa powder instead.
My husband is very, very leery of any "diet" foods so I knew his opinion would be valuable to me.
I also took the cake to a few friends in our homeschool group to share and eventually shared slices with some of my regular clients who showed interest. I got all positive reviews!!
The silky-smooth rich chocolate frosting was my favorite part, but the cake was really, really good too. It's not nearly as dense as other gluten-free cakes I've had and had a delicious flavor profile.
Looking for other gluten-free recipes? Check out this Delicious Gluten-Free Honey Coconut Cake Recipe (more of a vanilla cake with coconut).
How to Store This Cake
Place the cake under a cake dome, or cover any cut edges in plastic wrap and store at room temperature. You can also plate any leftover cake in an airtight container and store at room temperature.
FAQ
Yes! You can make allergen-free cupcakes with this recipe! You would still bake at 350°F but adjust the bake time to 18 minutes.
If you have questions or you try this recipe, please leave a comment. As previously stated, I'm not an expert with cakes like this but I'll help you out if I can!
So, are you ready for the recipe? Here it is:
PrintRecipe
Gluten-free, Soy-free, Egg-free & Dairy-free Chocolate Cake and Frosting
- Total Time: 40 minutes
- Yield: 16 1x
Description
No one is more surprised than I am to tell you that this Gluten-free, Soy-free, Egg-free & Dairy-free Chocolate Cake is a truly moist, delicious, chocolate cake. And the soy-free & dairy-free chocolate frosting is out-of-this-world amazing!
Ingredients
Please note: I am not an expert in baking allergen-free cakes and have no training in this area. With that in mind, if I've overlooked any allergens in any of the ingredients listed, I cannot be held responsible. Please do your own research and due diligence before consuming this cake or selling this cake to anyone with allergies.
Cake:
- 3 cups Bob's Red Mill Gluten Free 1-to-1 Flour
- 1 ¾ cup white granulated sugar
- ⅓ cup + 1 tablespoon cocoa powder
- 2 teaspoons baking soda
- 1 teaspoons salt
- 2 cups chocolate almond milk
- ½ cup corn oil or canola oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
Frosting:
-
3 sticks (12 ounces) of Miyoko's Creamery European Style Salted Plant Milk Butter
-
- OR 3 sticks (12 ounces) of Earth Balance Soy Free Buttery Sticks
-
4 ounces Nutiva Organic Shortening
-
2 pounds (1 bag) powdered sugar
- 1 ½ cups cocoa powder
-
½ cup chocolate almond milk
-
2 tablespoons vanilla extract
Instructions
Cake:
- Preheat oven to 350°F. Prep (3) 8-inch pans with olive oil spray and then dust the pans with gluten-free flour OR cocoa powder (to avoid a white residue).
- In a large mixing bowl, whisk the dry ingredients together (flour, sugar, cocoa powder, baking soda, and salt).
- In a separate small bowl, mix the almond milk, oil, vinegar, and vanilla extract.
- Add the wet and dry ingredients together and stir until well-combined, scraping down the sides as you go.
- Divide the batter evenly between the three prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
Frosting:
- Soften the shortening in the microwave for 15-20 seconds (or until you can stir it and it's creamy).
- Cream the shortening and plant butter together until smooth and silky.
- Add the powdered sugar, cocoa powder, chocolate almond milk and vanilla. I highly recommend a Bosch Mixer for making frosting so the bowl is completely closed and you don't get a powdered sugar cloud. See my video in this post.
- Mix together until smooth. If the frosting is too stiff, add more almond milk, 1 tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add powdered sugar ¼ cup at a time to thicken.
- When the cakes are cooled, place one layer on a cake plate and then top with a generous amount of chocolate buttercream. Repeat until all layers are stacked, then cover the outside with frosting.
- (optional) If you'd like to add the chocolate drip, microwave approximately 1 cup of buttercream for 30 seconds, then stir until smooth and similar to chocolate syrup. Use a spoon to create the drip effect on the cake (see this post for instructions).
- Pipe a border and rosettes if you'd like to dress it up!
- Enjoy!
Notes
- I know nothing about baking with any other allergen-free flour so I cannot tell if you if any other types of flour would work. The Bob's Red Mill Gluten Free 1-to-1 Flour worked perfectly and it's the only one I tried.
- Sometimes I use inexpensive Nestle Toll House Baking Cocoa Powder - other times I buy the fancier Ghirardelli Premium Unsweetened Cocoa Powder. Either would be great in this recipe.
- I used Almond Breeze Chocolate Almond Milk. I suspect other brands would work just fine and possibly something like rice milk, but I can't say that with any certainty.
- Corn oil is what I already had on hand, so that's what I used. I think canola oil would've been a better option (it's more neutral in flavor), but I didn't want to make another trip to the grocery store. The cake smelled a little like popcorn coming out of the oven (says my kids), but we couldn't taste the corn oil at all.
- Miyoko's Creamery European Style Salted Plant Milk Butter was perfect for frosting. I'm not sure what alternatives there are for dairy-free and soy-free butter substitutes. I do know I looked at a couple of options that were soy-based but this is not.
- Nutiva Organic Shortening. Again I have no idea what alternatives are out there for a soy-free shortening product. The only tip I have for this one is to warm it in the microwave before creaming it with the "butter". Otherwise, you end up with tiny bits of it that do not lend to smooth frosting.
- Instead of Baker's Joy, I sprayed the pans with non-stick olive oil spray and then dusted them with the same Bob's Red Mill Gluten-Free Flour I used in the cake. This did leave a white residue on the outside of the cake layers, but it didnt' alter the flavor at all.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Maggie
Wow thank you for step by step instruction I will surely try this as am new in the baking cakes
Jessica Marmelo
I can’t wait to try this recipe! I have made allergen free chocolate cake before and they are ok. Would you have an allergen free red velvet recipe with cream cheese frosting?
Rose
No, this is the only recipe I've ever tinkered with more than once and had success.
Lisa
I have a question. I was SO happy to find a gluten free, soy free cake recipe. my daughter in can't have either. bought all the exact ingredients and as I'm making it I'm dbl checking ingredients. The country crock with olive oil HAS soy.
under ingredients in bold it says Contains Soy.
soy lecithin is the ingredient. I'm so sad now. have a birthday tomorrow and at a loss now.
Rose Atwater
I'm so sorry about this. The Country Crock recipe has changed since I originally wrote this recipe. I'm currently researching for an alternative to update the recipe.
Andrea
This sounds fantastic! I'm just starting out in the cottage industry baking business and I do not plan to promote gluten free products. However, this is a very nice recipe to have in my back pocket. I do have a question - the icing colors contrast a bit between the cake cover/piping and the drip. Is that color contrast created simply by heating the buttercream?
Rose
Yes, the only change was melting the frosting and I loved the (accidental) contrast!
Andrea
Me too, looks very intentional!
Katie Waldo
Thank you so much for sharing! I am gluten and dairy free and I am always looking for ideas. I definitely want to try this!
If I made this a vanilla cake would I need to substitute the cocoa powder with more flour?
LOVE LOVE LOVE your websites! You are always my go to for inspiration and recipes.
Rose
I have no idea. Again, I'm not an expert with this type of baking and I haven't tried any variations. I've read that subbing more flour for cocoa doesn't work but I don't know that from experience. If you decide to try, I'd love to hear how it turns out.
Laura
Thank you for sharing this! I have a client that orders egg free cakes, so I appreciate this and the reviews!
Rose
Awesome!
Sara
Hi, if I wanted to make just vanilla buttercream , just add more Confections sugar?
Rose Atwater
Yes, you could play with the amount of powdered sugar to get a good consistency.
Talita
We were wondering what kind of magic this cake was make of! It was amazing. I was at Aimee's birthday party and we were all very impressed. We never expected it to taste so good! I've not baked this myself yet, but will definitely be in the future!
Julia
What is the purpose of adding white vinegar to this cake? Is it really necessary?
Rose
Have you ever seen the volcano science experiment where kids mix vinegar and baking soda to make a volcanic eruption? This is the same concept. The vinegar reacts with the baking soda to create bubbles which helps the cake to rise and not be so dense. This combo is a substitution for eggs, so it is necessary.
Suzanne
How to the ingredients you have to purchase for such a cake reflect on how it’s priced
Gina
This recipe sounds great. I wonder if you tried the recipe with all purpose flour if you didn’t need a gluten free cake only dairy free.
Rose
I haven't tried it but I imagine it would work perfectly!
Harmony
How much butter is required? Butter sticks come in different amounts. Thanks for the recipe.
Susan
With the brand mentioned, 4 sticks is a pound, so 3/4 of a pound.
KathyChachere
Rose, I purchased all the ingredients and have been cooking and baking for 50 years. The cake batter and frosting tasted good.
It looked beautiful frosted. Then, I picked up the platter and the cake started cracking. I immediately started cutting it into salvageable slices. Any suggestions??
Rose
Hmm, I'm not sure. I've baked this a dozen times or so with no problems and no client complaints. I have no idea what might have happened.
Hannah
How long did you bake the cake for?
Rose Atwater
20-25 minutes.
Karen
Thank you so much for sharing this recipe! I made it for my daughter’s birthday and it was amazing! I rarely bake, but this recipe was so easy to make. I love how you shared the ingredients with pictures which made it easy to shop for. My cake pans were bigger, so I only made 2 layers, and that worked out just fine. I will definitely be making it again!
Blimey Taub
Hi,, thanks soo much for u'r recipes, they look & sound sooo good!
Any idea if this can be made with Lemon Juice, instead of vinegar?
As I'm actually allergic to Vinegar.
Thanking you in advance!.
Rose
In most cases, that is a good substitution but usually, the amount of lemon juice is twice as much vinegar. However, I haven't personally tried it in the recipe, so I cannot say for sure.
Karla
Has anyone tried this with regular milk rather than almond milk? Looking for a gluten free, egg free, nut free recipe.
Rose
I haven't tried it but I absolutely think it would work!
Alice Lowry
Could I do this recipe as cupcakes? How many would it roughly make and how much to reduce the cooking time by?
Many thanks - trying for a toddler birthday party in Covid times as my son's friend has multiple intolorences and I want him to be included instead of making something separate for him.
Susan
We haven't tried them as cupcakes, yet, but I feel like they should work! I would bake them at 350 for about 18 minutes.
Riana Brockett
Is this for 8inch pans? Also does this make enough for an extra cup of frpsting for the drip or do we double the frosting recipe?
Rose
Yes, 8-inch pans. I didn't double the frosting and had enough to do the drip!
Riana
I am making this, this week and I was wondering how much buttercream your recipe makes? Do we have to double it to do the drip? Also what size cake pans did you use?
Rose
It's impossible to say with 100% certainty because everybody frosts a little differently and yours might be thicker/thinner than mine but I didn't double it and had plenty for drip. It doesn't take a lot of frosting to do the drip.
Judy
I just mixed up this cake as directed, the batter is very thin and overflowed in the oven. Any idea what I did wrong?
Rose
Maybe overfilled the pans? Otherwise, I'm not sure. I've made it several times and never have had that happen.
Stephanie
Made a couple substitutions including swapping almond milk for regular oat milk, added a little extra cocoa powder and used olive oil instead. Also used the pc gf baking flour and a tad of oat flower because I ran out haha. But they were surprisingly AMAZING!!!! Thank you!!! My family has so many allergies/sensitivities!
Rose Atwater
I'm SO happy to hear this!!
Home Baker
I only need an egg-free recipe. Can I use regular butter and regular shortening?
Rose
Yes! Absolutely!
Rachel
Does it need to be stored in the fridge or at room temp. Im planning on making it the day before I serve it.
Rose Atwater
I prefer the fridge anytime I can, but I think this cake would be okay out of the fridge.
Rachel
Thanks! It turned out amazing and everyone loved it! They couldn’t believe it was Dairy, Gluten and soy free.
Michelle
Thank you so much for sharing this amazing recipe! I recently discovered that I can't have gluten, dairy and soy and wasn't sure if I would ever get to eat cake again with all my allergies! I just tried this recipe with my two boys and we LOVE it! It came out perfectly and the icing especially was a hit! Thanks again!
Susan
Yay! So glad you enjoyed it!
Pam
Is the butter cream different then the frosting?
Pam
Or did you use the frosting between the layers?
Rose Atwater
I did use frosting between the layers.
Rose Atwater
I use those words interchangeably - buttercream is frosting and vice-versa.
Pam
Did you make the buttercream for between the layers or did you use frosting?
Rose Atwater
Yes - the buttercream is the frosting and that's what I used.
Irene
I made this cake for my granddaughter who is dairy and egg intolerant. I have tried other recipes but this one is the hands down favourite. Thank you so much for sharing this recipe. I also on another occasion halved the ingredients and made cupcakes. They also turned out great.
Rose Atwater
I'm so so happy to hear this Irene!!
Kathie
This cake is so delicious! I bake it for friends and family and they all love it. I especially love that this recipe can be scaled for 1x, 2x, and 3x depending on what type of cake you are making. Today will be my first attempt at making a dozen cupcakes for a friend using this recipe, so I will use the 2x just in case I need to make another dozen for my family. Any suggestions for making and baking the cupcakes?
Rose Atwater
I've honestly never made this recipe into cupcakes, but I don't think you'll have any problems with it! Come back and let me know 🙂
Jacquelynn
My daughter is allergic to wheat and eggs so I was thrilled to find this recipe. I was even more excited when we made it and it was delicious! Thanks so much for posting this wonderful recipe!
natalie
hi, wondering if this could be made as a 9x13....thanks
Rose Atwater
It would probably be okay, but it doesn't rise a lot, so it would be a thin cake.
Mary
Hi--
Can this recipe be made with eggs? And if so, is there something I would remove in exchange for the eggs?
And just confirming the amount of frosting is enough for all of the decorations like you did?
Mary
Hello Rose-
If I wanted use eggs in this recipe, how many should it be and what would I remove from the recipe in exchange for the eggs?
Thanks in advance!
Rose Atwater
I haven't made any substitutions for this recipe so I really can't say. I'm sorry!
Mary
No problem Rose - thank you so much for sharing this recipe and all of the helps and great details!!
Have a blessed day!
Christine
I made this for my friend/colleague's birthday. She is soy, gluten and dairy intolerant. My experience with baking gf has been grainy textured foods and that is what I was expecting. This was anything but. It was more like a fudgy brownie. It was absolutely delicious and a huge hit in the office! (I'll be having a second slice before the day is over!)
Rose Atwater
I'm so, so happy to hear this!
Kelly
do you think it would be okay to use regular coconut oil instead of nutiva organic shortening? I can't find that shortening anywhere in surrounding stores
Rose Atwater
Hmmm, I'm honestly not sure. I haven't tried any substitutions in this recipe.
James
Nice. but just read the ingredients and what they contain. unfortunately it's not all soya free
Rose Atwater
I double and triple-checked ingredients for my client and I'm certain I used soy-free ingredients.
Summer
This was my concern as well, because the "butter" you mentioned says "may contain soy" on the back of the box.
Mary
The butter listed and sold near me says "contains soy" so maybe they changed the recipe. I used Miyoko's creamery plant milk butter which clearly says "no soy" and it worked great! I made cupcakes at 350 for 18 minutes and the kids loved them. My sons best friend is allergic to dairy, soy and gluten and his mom was so touched that we made sure the birthday cake was safe so he could participate!
Rose Atwater
I am just about to research and update the recipe - I had no idea they'd added soy to the Country Crock.
Davida
Is there any way I could make this into cupcakes? I suspect it won’t rise it well but if I were to try, what should I set my oven to and for how long? I made this for a Christmas party that had a lot of people who had allergies and they loved it and want me to make it again for another function!
Susan
We haven't tried them as cupcakes, but I would bake them at 350 for about 18 minutes. Let us know if you give it a try as cupcakes!
Baldur Bear
Hello Rose, that recipe looks awesome. Thank you for sharing. I bake fairly often and use cocoa powder to dust the greased baking pans when dealing with a chocolate batter. This eliminates the white edges...an easy fix
Rose Atwater
Great tip - thank you!
Esme Slabbert
For sure on my list to try out as this is the perfect tested and 'free' type of recipe I have seen. Pinned it.
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