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Dairy-Free Chocolate Cake Recipe

Dairy-Free Chocolate Cake Recipe

Introduction

Are you a chocolate lover who is also lactose intolerant or allergic to dairy? Don’t worry, we’ve got you covered! In this article, we will share with you a delicious dairy-free chocolate cake recipe that will satisfy your sweet tooth without any dairy products. So, let’s dive right in and discover how to make this delectable treat!

The Joy of Dairy-Free Baking

Baking without dairy may seem challenging at first, but it opens up a whole world of possibilities. Just like a skilled painter who mixes colors to create a masterpiece, you can combine alternative ingredients to create a masterpiece in your kitchen. Think of it as a culinary adventure where you get to experiment and create something unique and delightful.

The Perfect Substitutes

When it comes to baking a dairy-free chocolate cake, there are a few key substitutes you can use to achieve a rich and moist texture. Instead of dairy milk, you can use almond milk, coconut milk, or even oat milk. These plant-based alternatives not only add creaminess but also bring a subtle nutty flavor to the cake.

Embracing the Chocolate

Chocolate is the star of this cake, and luckily, there are many dairy-free chocolate options available. Look for dark chocolate that is labeled as dairy-free or vegan. These chocolates are typically made with cocoa butter instead of dairy-based fats. They still possess that luscious, melt-in-your-mouth quality that we all adore.

The Recipe

Now that we have covered the basics, it’s time to unveil the dairy-free chocolate cake recipe. Prepare to indulge your senses with every bite of this moist and decadent creation.

Ingredients

Gather the following ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • 1/2 cup dairy-free dark chocolate, melted

Instructions

Follow these steps to create your dairy-free chocolate cake:

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs and then mix in the almond milk, vegetable oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
  5. Stir in the hot water until the batter is smooth.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely before removing it from the pan.
  8. Drizzle melted dairy-free dark chocolate over the cooled cake for an extra touch of indulgence.
  9. Slice and serve. Enjoy!

Conclusion

Baking a dairy-free chocolate cake is easier than you might think. With the right ingredients and a little creativity, you can enjoy a moist and rich chocolate cake without any dairy products. So, why not give it a try and surprise your taste buds with this delightful treat?

FAQs

1. Can I use a different type of non-dairy milk?

Yes, feel free to experiment with different types of non-dairy milk, such as soy milk or rice milk. Just make sure to choose unsweetened varieties for the best results.

2. Can I substitute the vegetable oil with another oil?

Absolutely! You can use melted coconut oil or even olive oil as a substitute for vegetable oil. Keep in mind that this may slightly alter the flavor of the cake.

3. Can I add nuts or other toppings to the cake?

Of course! Feel free to sprinkle some chopped nuts, like almonds or walnuts, on top of the cake before baking. You can also add a dusting of powdered sugar or a dollop of dairy-free whipped cream for extra indulgence.

4. How should I store the dairy-free chocolate cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week.

5. Can I make this cake gluten-free?

Absolutely! You can use a gluten-free flour blend instead of all-purpose flour to make this cake gluten-free. Just make sure to check that all the other ingredients are also gluten-free.

6. Can I make cupcakes instead of a cake?

Definitely! Simply pour the batter into cupcake liners and bake for around 20 minutes, or until a toothpick inserted in the center comes out clean.

7. Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw it in the refrigerator before serving.

8. Can I double the recipe?

Yes, you can double the recipe if you need to make a larger cake. Just make sure to adjust the baking time accordingly.

Dairy Free Chocolate Cake Recipe compressed image1

Dairy-Free Chocolate Cake Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Course Desserts
Cuisine American
Servings 8

Ingredients
  

  • 4 ounces of light or dark brown sugar (approximately 1/2 cup , firmly packed; 115g)
  • 1 1/2 ounces of high-fat Dutch cocoa (approximately 1/2 cup; 42g). Check our recommended top Dutch cocoa picks (see note)
  • A little less than 1/2 teaspoon (1.75g) of Diamond Crystal kosher salt. If using table salt , use about half the volume or the same weight
  • 3/4 teaspoon (4.8g) of baking soda
  • 4 1/2 ounces of extra-virgin olive oil (approximately 2/3 cup; 127g)
  • 4 ounces of brewed black coffee or black tea like Assam (approximately 1/2 cup; 115g) , any temperature
  • 2 large eggs (approximately 3 1/2 ounces; 100g) straight from the refrigerator
  • 1/4 ounce of vanilla extract (approximately 1 1/2 teaspoons; 7g)
  • 2 1/2 ounces of whole wheat flour , such as Bob's Red Mill (approximately 1/2 cup plus 2 tablespoons; 70g)
  • Optional garnishes: powdered sugar , preferably organic. Refer to our explanation on organic powdered sugar for more information. Fresh fruit is also a possible option.

Instructions
 

  • Preheat the oven to 350°F (180°C) and adjust the rack to the lower-middle position.
  • Line an 8- by 3-inch anodized aluminum cake pan with parchment paper and lightly grease it with pan spray.
  • In a medium mixing bowl, combine brown sugar, Dutch cocoa powder, salt, and baking soda.
  • Whisk the mixture until it is well mixed and there are no visible clumps of cocoa or baking soda. It should take about 1 minute. Note that there may be a few lumps of brown sugar remaining.
  • Add olive oil, brewed coffee, eggs, and vanilla to the mixture and whisk until it is smooth and well emulsified.
  • Add whole wheat flour to the mixture and continue mixing until it is just combined.
  • Scrape the batter into the prepared pan.
  • Bake the cake for about 25 minutes, or until it is firm but your finger can still make an impression in the puffy crust. A toothpick inserted into the center should come out with a few crumbs attached.
  • Allow the cake to cool in the pan for 1 hour.
  • Run a butter knife around the edges of the pan to loosen the cake.
  • Invert the cake onto a wire rack, remove the parchment paper, and place the cake right side up on a serving platter or cake stand.
  • Serve the cake plain, with a sprinkling of powdered
Keyword Cakes, Chocolate, Chocolate Guides, dairy-free, Dairy-free Desserts, Desserts by Diet, Easter Desserts, Recipes By Diet, Recipes By Ingredients, Valentine's Day
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April

Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!

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