Dairy-free Chocolate Cake – Super Easy, Moist, Fudgy

This dairy-free chocolate cake is ultra-rich, moist and chocolaty! It doesn’t use any specialty ingredients and can be made with all-purpose, gluten-free or whole wheat flours. It’s also easy to make vegan! With instructions for cupcakes, too.

If you don’t need your cake to be dairy-free, don’t worry – this cake doesn’t have any unusual ingredients. Just use regular milk instead of dairy-free milk! That is the only thing needed to make this cake dairy-free.

This is the same cake as my Halloween cake with eyeballs, but because it’s not Halloween season, and it seems as if most people were disgusted by it, according to a poll I did on Instagram, I made a pretty design this time without any gross decorations.

This cake is too delicious to just have it seen around Halloween. It has the perfect chocolate flavor and is so insanely moist.

Plus, I thought it’d be perfect for Valentine’s Day!

This has been my go-to chocolate cake for 15 years. I’ve tried top-ranking chocolate cake recipes, just because I was curious if there’s one better than this, but this one always comes out the winner.

The yield

If you’re telling yourself that you don’t need a whole 8″ cake for just the two of you, I’d recommend making the whole thing, anyway, and freezing what you don’t want to eat within a few days. It freezes great, even with the frosting on it.

And it’s not actually that big of a cake. I know it looks like it, though.

The amount of frosting is indeed a lot. In everyday life (so when I’m not posting a recipe on the internet), when making this cake, I never frost the sides. The cake doesn’t need it, and it’s sweet enough without.

If you don’t want to frost the sides, then just make 2/3 of the frosting recipe. You’ll have about 1/4 cup leftover.

You could probably even make just half of the frosting recipe and use a little less on top.

Traditional or healthy

You’ve got some options here. You can make a classic non-healthy cake or a healthier cake (which tastes like the regular version!).

You can use:

• Regular flour, whole wheat, or gluten-free flour
• Regular eggs or chia eggs
• Regular sugar, coconut sugar, or honey
• Whatever neutral-tasting oil you’d like

The milk

Cashew milk is my favorite. It’s more neutral than almond milk.

Oat milk would probably also be great. I haven’t tried soy as I can’t have it, but I imagine that’d work, too.

If you want to use canned coconut milk, I recommend using 1/2 cup of that + 1/2 cup of water. That’ll thin it down so that it’s like regular milk.

The frosting recipe

I used my chocolate fudge frosting for this. It’s my favorite frosting recipe for good reason! It’s super easy, not overly sweet, and easy to pipe.

And just like when using canned coconut milk for the cake, I’d recommend you use half coconut milk and half water to thin it down.

As I mentioned earlier, simply make 2/3 of the recipe if you prefer not to frost the sides.

The piping

If you want to create the same designs I did, you’ll need about 1.5 times the frosting. The amounts for that are in the notes section below the recipe. You won’t use all of it, but you can freeze it without issue.

You might be able to get away with making 1.3 times the recipe, but running out of frosting when you’re almost done decorating a cake is highly annoying. I recommend making more and then freezing it.

I used Wilton tip 6B. To see how the swirl was made, check out the video!

Topping ideas

For everyday life, I would’ve just covered this dairy-free chocolate cake with raspberries or strawberries.

I don’t normally fuss with any decorations beyond that, but I wanted something fancy-looking for Valentine’s Day. I mentioned this in the post about me on The Zestfull, but I’m really enjoying planning little holiday parties for our little family of three.

It gives me something to look forward to, which is especially needed these days when we don’t have much hope of things getting back to normal anytime soon.

Using other pans

One 9″x13″ pan.

The bake time will vary widely depending on what combination of sugar / eggs / flour you use.

The whole wheat / egg / honey version took 48 minutes. The gluten-free / chia egg / honey version only took 22 minutes.

For the gluten-free or egg-free versions, I recommend starting to check at 20 minutes and then every 5 minutes after that. Otherwise, start checking at 30 minutes and every 5 minutes after that. Bake until a toothpick comes out with some moist crumbs, but no liquid.

Two 12-mold cupcake pans (for 24 cupcakes)

Use liners and bake for 14 – 18 minutes.

Two round 9″ pans

Your layers will be thinner, but it’ll work. You’ll definitely need to bake it a few fewer minutes. I haven’t tried, so I don’t have the baking time.

Can I just pour it all in one pan?

Only if it’s a 9″x13″ (23cmx33cm) or another pan with an area of around 117″ (297cm). If you just pour it all into a 10″ springform or something like that, it won’t bake properly and will be gooey and rubbery.

Healthier Valentine’s Day desserts

So this isn’t the healthiest treat. Even if you use honey for the cake, the frosting is sweetened with chocolate, so it’s got a lot of sugar.

For a healthier chocolate treat, try my date-sweetened paleo vegan chocolate mousse or my maple-sweetened paleo fudge.

For a sugar-free treat, I can offer you this delicious keto pudding. Plop some raspberries on top, and you’ve got yourself a super quick Valentine’s Day dessert! You can also use maple syrup if you prefer.

Let me know if you try the cake! I love getting feedback. :)

Questions about this dairy-free cake?

How can I make this in advance?

Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 3 days. You can also freeze the frosted cake for up to 3 months.

Can I use a different egg replacer?

I’ve only tried chia eggs in this cake, and I was quite surprised that it worked. I often have problems with egg subs in cakes.

I’m guessing that other egg replacers you’ve used in other cake recipes with good results would work here as well, but I’m not positive.

Can I really use any type of oil for the cake batter?

You can use any neutral-tasting oil, such as light olive oil, canola oil, vegetable oil, or grapeseed oil.

If you use unrefined coconut oil, you’ll likely taste some coconut in your cake. If you use refined, you won’t taste the coconut. So I recommend refined coconut oil (and you should melt it).

If you use olive oil, can you taste it in the cake?

I used extra-virgin olive oil, which you can taste in the batter and when the cake is hot out of the oven. But once it cools, you won’t taste it at all.

I should say that I used Aldi or Lidl extra-virgin olive oil. It wasn’t a super expensive and strong one. If you’re worried about it, use light olive oil (the light refers to the taste and not calories).

Can I use butter?

You probably could, but the cake won’t be as moist because butter is 80-82% fat, and oil is 100% fat.

If I make the GF version, can I use a different gluten-free flour mix?

I used Bob’s Red Mill 1-to-1 Gluten-free Baking Flour, and the cake was amazing. If you have found a different brand that works as a sub for all-purpose flour, then it might work here.

King Arthur Flour Gluten-free Measure for Measure Flour is also a great option, but the cake is a bit more fragile with that one. That shouldn’t be a problem unless you’re making a special-shaped cake that needs to be carved.

I can’t guarantee other brands would be as perfect, both texturally and taste-wise, as the Bob’s version is.

There is no way to use almond flour, coconut flour, or any other grain-free flours. And it’s totally ridiculous that I don’t have a paleo chocolate cake recipe. But I’m working on it!

Here are a few resources if you’re new to gluten-free eating:

• Is Baking Powder Gluten-free?
• Is Baking Soda Gluten-free?
• Is Vanilla Extract Gluten-free?
• Is Cocoa Powder Gluten-free?
• Are Chocolate Chips Gluten-free?

Does the GF version taste gluten-free?

Not at all! This cake tastes just like it was made with regular all-purpose flour. At least with the gluten-free flour mix I used, and after the cake has cooled off.

Does the whole wheat version taste like cardboard?

Definitely not! It tastes like it was made with regular all-purpose flour. The cocoa powder, oil and sugar cover up the wheaty taste.

Can I reduce the sugar?

Reducing sugar also reduces the moisture, so unless you prefer a dry cake, don’t go overboard. Don’t try to reduce the sugar to 1/2 cup or a small amount.

I think using 1 1/2 cups of sugar would be fine. The honey version is already a reduced amount (1 cup of honey instead of 2 cups of sugar), so I don’t recommend reducing it more than that!

Can I use something other than the listed sweeteners?

I’ve only made this cake with the listed sweeteners and nothing else. So those are the only ones that I know will work 100%.

I’m guessing that any liquid sweetener that you’d usually use in place of honey would probably work in place of the honey. And any granulated sweetener that you’d usually use in place of granulated sugar would probably also work.

Can I freeze the cake layers or the whole cake?

Yes, you can freeze the unfrosted layers or the entire cake. Let them thaw in the fridge overnight.

Dairy-free Chocolate Cake – Super Easy, Moist, Fudgy

Author Erin Dooner

Course Dessert

Cuisine American

Servings 20 slices

5 from 22 votes

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 45 minutes mins

This dairy-free chocolate cake is ultra-rich, moist and chocolaty! Can be made with all-purpose, gluten-free or whole wheat flours. It’s also easy to make vegan! 

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Ingredients

Cake:

• ▢ 2 cups (400 grams) granulated sugar or coconut sugar or 1 cup (320 grams) honey
• ▢ 1 3/4 cups (218 grams) flour see notes
• ▢ 3/4 cup (85 grams) cocoa powder I used Dutch-process
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 large eggs 50 grams each, out of shell or 2 chia eggs for vegan
• ▢ 1 cup (240 ml) dairy-free milk of choice
• ▢ 1/2 cup (120 ml) oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup (240 ml) boiling water

For the frosting:

• ▢ 3 cups (510 grams) dairy-free semi-sweet chocolate chips or chopped chocolate
• ▢ 3/4 cup (180 ml) dairy-free milk of choice
• ▢ 3/4 cup (168 grams) refined coconut oil
• ▢ 1 tablespoon vanilla extract
• ▢ 1/4 teaspoon salt

Instructions

For the cake:

• Preheat your oven to 350 °F (175 °C). Line 2 round 8″ cake pans with parchment paper on the bottom and then grease the sides of the pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla.
  2 cups (400 grams) granulated sugar, 1 3/4 cups (218 grams) flour, 3/4 cup (85 grams) cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 large eggs, 1 cup (240 ml) dairy-free milk, 1/2 cup (120 ml) oil, 2 teaspoons vanilla extract
• Mix until combined and then stir in the boiling water. The batter will be almost as thin as water.
  1 cup (240 ml) boiling water
• Divide the batter between the two pans.
• Bake for 25 minutes or until a toothpick comes out with maybe some moist crumbs, but no uncooked liquid.
• Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
• Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or refrigerated for 3. They can also be frozen for up to 3 months.

To make the frosting:

• In a large saucepan over medium-low heat, mix together the chocolate, milk, coconut oil, vanilla extract and salt. Stir until melted and completely smooth.
  3 cups (510 grams) dairy-free semi-sweet chocolate chips, 3/4 cup (180 ml) dairy-free milk, 3/4 cup (168 grams) refined coconut oil, 1 tablespoon vanilla extract, 1/4 teaspoon salt
• Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 1-2 hours, stirring after every 15-20 minutes, or until firm enough to spread on the cake. I need about 1 hour. If you forget about it and leave it in the refrigerator too long, it’ll be too firm to spread, so be sure to keep checking on it. If it gets too hard, very lightly reheat it on low heat, stirring constantly, until it’s soft enough.
• Once the cake has cooled, spread about 3/4 cup of frosting on the first layer, about 1 cup on top of the cake, and the rest on the sides.
• Cover and refrigerate leftovers for up to 4 days. You can also freeze the frosted cake or unfrosted layers for up to 3 months.

Notes

• For the flour you can use, all-purpose flour, whole wheat flour or for gluten-free, use 1 3/4 cups (242 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour.
• To make the chia eggs for this recipe, mix together 2 tablespoons of ground chia seed with 6 tablespoons of water until well combined. Let sit for about 1-2 minutes or until goopy like regular eggs.
• If you want to use canned coconut milk, I recommend using 1/2 cup of that + 1/2 cup of water. That’ll thin it down so that it’s like regular milk. For the frosting, use 6 tbsp coconut milk + 6 tbsp water.
• I recommend something neutral like refined coconut oil, light olive oil, grapeseed oil, vegetable oil or canola oil.
• These are the amounts for the frosting if you want to have enough to make the same piped decorations (with a Wilton 6B tip). You’ll have some leftovers, but you can freeze them for a few months.
  • 4 1/2 cups (765 grams) dairy-free semi-sweet chocolate chips or chopped chocolate
  • 1 cup + 2 tablespoons (266 milliliters) milk of choice
  • 1 cup + 2 tablespoons (252 grams) refined coconut oil
  • 1 1/2 tablespoons vanilla extract
  • 3/8 teaspoon salt

To make this recipe as cupcakes (it’ll yield 24):

• • Preheat your oven to 350 °F (175 °C). Line two muffin pans with 24 liners. Follow the prep instructions above. Bake for 14 – 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid.
  • Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting. They can be frozen unfrosted for about a month or refrigerated for 4 days.
  • For the frosting, use 2/3 of the above recipe. That’ll yield 2 cups of frosting, which is enough for 2 tablespoons of frosting per cupcake. So that’s 2 cups of chocolate, 1/2 cup of milk of choice, 1/2 cup of coconut oil, 2 teaspoons of vanilla extract, and 1/8 teaspoon of salt.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 8-12 slices. The nutritional info was calculated based on 12 servings.
• Adapted from Hershey’s One Bowl Chocolate Cake.

Nutrition

Calories: 417kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 18mgSodium: 280mgPotassium: 251mgFiber: 4gSugar: 31gVitamin A: 118IUVitamin C: 1mgCalcium: 72mgIron: 3mgNet Carbs: 41

Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤