My daughter has a milk allergy, so I had to replace the butter with Earth Balance Vegan Buttery Sticks, but other than that substitution, I made the cake (NOT the frosting - I have a separate vegan frosting recipe that I have to use for her) and it was amazing. This is one of the best chocolate cakes I have ever made and served, even with the butter substitution - and it's hard to find good recipes for sweets that are completely free from milk proteins. I will make this one again and I look forward to re-rating it after making it with butter and the frosting recipe as presented, though I'm sure it won't go any lower than 5 stars. Random tip for people looking for ways to improve their cakes in general: tne thing I do for every cake I make is to cream the butter/margarine for at least 5 minutes, preferably about 8. It really does make a difference in the texture of the finished cake.
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My daughter has a milk allergy, so I had to replace the butter with Earth Balance Vegan...