My husband's favorite cake is marble so the girls and I decided to try to make one for him. The cake tasted good and the texture was nice and moist, but also thick and dense. The girls liked the combination of vanilla and chocolate cake.
1 1/3 cups sugar
1/2 cup dairy free margarine
3 cups flour
2 cups soy milk
1 1/2 tbsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
4 tbsp dairy free margarine, melted
Use an electric mixer to beat the sugar and 1/2 cup of margarine. Add the flour, soy milk, vanilla, baking powder and salt then beat until thoroughly combined. Transfer 2/3 of the batter to a sprayed 9x13 baking dish. Add the cocoa and 4 tbsp of melted margarine to the remaining batter. Beat until thoroughly combined. Spoon the chocolate batter over the vanilla batter. Swirl with a knife. Bake at 350 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Frost as desired.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.