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Dairy Free Chocolate Cake

A rich and moist chocolate cake that is completely dairy-free, perfect for those with dietary restrictions but still craving that delightful chocolate experience.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour (or gluten-free flour) Base of the cake; almond or gluten-free flour can work.
  • 3/4 cup Cocoa powder Use unsweetened for the best results.
  • 1.5 cups Sugar Coconut sugar can be used as a substitute.
  • 1 teaspoon Baking soda Helps the cake rise.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Plant-based milk (almond or coconut) Offers the best flavor; oat milk can be creamer.
  • 1/2 cup Vegetable oil Coconut oil is another perfect substitute.
  • 1/2 cup Vegan butter For frosting; can substitute with avocado.
  • 1 teaspoon Vanilla extract Essentials to bring flavors together.
  • 1 cup Hot water To mix with the batter.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare two 8-inch round cake pans. Spray the inside with cooking spray and line with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder, and baking soda.
  3. Add the plant-based milk, vegetable oil, vanilla, and hot water. Mix until the batter is smooth.
Baking
  1. Divide the batter evenly between the two cake pans.
  2. Bake on the middle rack for 20-26 minutes or until a toothpick comes out clean.
  3. Let the cakes cool in the pans for 20 minutes, then run a knife around the outside to loosen and flip onto a cooling rack.
Frosting
  1. In a standing mixer, beat the vegan butter and cocoa powder until smooth.
  2. Gradually add icing sugar until the desired consistency is reached.
  3. Once the cakes are completely cool, frost them.

Notes

Serve warm with a sprinkle of powdered sugar or with dairy-free ice cream. Store in an airtight container for up to three days at room temperature.