Eggless Chocolate Raspberry Kefir CakePreheat oven to 350º. *A tender, moist, closely grained eggless cake. Kefir is a yogurt based drink available in the dairy section of your grocery store. It comes both flavored and plain. If you cannot find it substitute yogurt and a splash of RO or Spring Water to thin it out to the desired consistency. It is even available in a non-dairy form so Vegans are not out of luck! 1/2 # (2 sticks) Butter3 Cups Sugar 3 Cups Raspberry Kefir 1 tsp. each Almond and Vanilla Extracts 6 1/2 Cups Swans Down Cake Flour 1/4 Cup Ghirardelli Cocoa 3 tsp. Rumford Baking Powder 1 tsp. Sea Salt 3 tsp. Ener-G Egg Replacer 1 1/2 Tbs. Spring or RO Water Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan. In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Meanwhile, measure and sift the dry ingredients into a large bowl. Alternately add the flour mixture and the kefir and flavorings continuing to beat. Mix Egg Replacer and Water; stirring until light and fluffy. Add to the mixture. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work. Pour into prepared pans. Bake 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake will have begun to pull away from the sides of the pan and is springy to the touch. Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate, frost and decorate. Thanks
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