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.
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 big 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 really 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 1/2 of the frosting recipe, and use a little less on the top.
Traditional or a healthy version
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
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 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.
Like I said above, just make 2/3 of the recipe if you don’t want to frost the sides!
If you want to make the same designs I did, you’ll need about 1.5x the frosting. The amounts for that are in the notes section below the recipe. You won’t use all of it but can freeze it without issue.
You might be able to get away with making 1.3x the recipe, but running out of frosting when you’re almost done decorating a cake is hugely annoying. So I recommend just making more and then freezing.
I used Wilton tip 6B. To see how the swirl was made, check out the video!
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 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 any time 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 to start checking 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. 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, that 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 like light olive oil, canola oil, vegetable oil, or grapeseed oil, etc.
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 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 Gluten-Free 1-to-1 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. I think King Arthur Flour Gluten-free Measure for Measure Flour would work perfectly!
I can’t guarantee others brands would be as perfect, both texturally and taste-wise, like the Bob’s version is.
There is no way to use almond flour, coconut flour, or any other grain-free flours. And it’s just totally ridiculous that I haven’t got 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 reducing the sugar to 1/2 cup or some 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 even the whole cake! Let them thaw in the fridge overnight.
If you make this dairy-free cake, I’d love for you to share it on social with a mention @texanerin or tag #texanerinbaking so I can see your creations. Thank you and enjoy! :)
Dairy-free Chocolate Cake (gluten-free option)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8-12 slices
- 2 cups (400 grams) granulated sugar or coconut sugar or 1 cup (320 grams) honey
- 1 3/4 cups (218 grams) all-purpose flour, whole wheat flour or for gluten-free, use 1 3/4 cups (242 grams) Bob's Red Mill 1:1 Gluten-free Baking Flour
- 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 (50 grams each, out of shell) eggs or 2 chia eggs for vegan1
- 1 cup (240ml) dairy-free milk of choice2
- 1/2 cup (120ml) oil3
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- 3 cups (510 grams) chopped dairy-free semi-sweet chocolate
- 3/4 cup (180 milliliters) dairy-free milk of choice
- 3/4 cup (168 grams) refined coconut oil
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the frosting (see notes if you want to have enough to pipe):4
- 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.
- Mix until combined and then stir in the boiling water. The batter will be almost as thin as 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.
- In a large saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract and salt. Stir until melted and completely smooth.
- 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.
For the cake:
To make the frosting:
- 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 leftover but can freeze leftovers for a few months.
– 4 1/2 cups (765 grams) chopped semi-sweet 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 chocolate, 1/2 cup milk of choice, 1/2 cup coconut oil, 2 teaspoons vanilla extract and 1/8 teaspoon salt.
Adapted from Hershey's One Bowl Chocolate Cake
128 comments on “Dairy-free Chocolate Cake – Super Easy, Moist, Fudgy” — Add one!
21 comments are awaiting moderation!
What can I sub for coconut oil in frosting, husband detests coconut and yes he will taste it I’ve tried to fool him before?
You can use vegan butter. But if you use refined coconut oil, there’s zero coconut taste or smell. I hate regular coconut oil, as well. Refined really has NO coconut taste to it. :)
Erin, can I make the frosting in advance? I want to bake the cake (or cupcakes) a day earlier and frost them, but only if you recommend to do so in advance. Does it make sense to just frost on the spot? I don’t have an air-tight container…
Hi! Yes, you can frost the cupcakes a few days in advance. They don’t get soggy or anything. Make sure to read the notes on how to make them as cupcakes, if you haven’t already. :) I’m not sure how you’d store them without a container. You could put them on a plate, frost them, put them in the fridge for the frosting to harden, and then cover them with plastic wrap. But that sounds a bit messy. I’d be worried about transporting them that way, or if you piped on the frosting.
What brand and kind of vegetable oil do you use?
I’m so sorry for just now seeing this! I live in Germany, and we have different brands here. But I usually buy whatever Aldi or Lidl have. I also use their olive oil with great results!
No worries at all…I used vegetable oil. But I got to tell you I’ve made a ton of cakes and this is hands down the best ever…dairy or dairy free!!
Thank you for the recipe!!
Can I avoid adding coffee? My 3yo has food allergies n she’s never had anything with coffee so don’t wanna take a risk. TIA
There’s no coffee of any kind in this recipe. :)
I found this recipe and wanted to make it for my birthday but I wanted to practice first in cupcakes to see if I liked it or not. I have to say this cake is amazing!!! I used a different icing recipe but this icing is most likely fabulous as well! But seriously the cupcakes are moist and just really are amazing thank you for this recipe!! I cant wait to make it in cake form.
Hello! Your comment was in spam for some weird reason. I’m so sorry for just now seeing it! I’m really happy that you liked the recipe so much. :) I hope you liked the cake version as much as the cupcake one! I also hope you had a great birthday (I know it was 5 months ago, but still! 😆) Thanks a ton for your feedback!
I’d like to make this cake with mocha frosting – so a little lighter, and I’m thinking coffee extract instead of vanilla extract. But how might I adjust the chocolate amount so it’s lighter? Can I just lower it to 2 cups of semi-sweet, or would that change the consistency? Or would it not change the consistency much, but it would have less sugar and I can add some maple syrup or honey to compensate?
Thanks for your help. I’m excited to make this, looks delicious!
Hi Josh! Unfortunately, you’re right. Decreasing the chocolate amount (at all, much less by 1/3) will change the consistency. It’d be too runny and wouldn’t set. Adding maple or honey would make it even runnier, so you definitely don’t want to do that. I just googled mocha frosting recipes and none of them use chocolate, just a little cocoa powder. I would recommend using one of those because this recipe can’t really be converted. :/ I’m sorry I couldn’t be more helpful!
No problem – thanks so much for your response Erin. Love the recipe for the cake and will probably just make as is and I’m sure it will be delicious! Thank you! :)
You’re welcome! I hope it’s a hit. :)
I made cupcakes with this recipe. I have to say these were the best cupcakes I have ever made. So Moist and delicious!! I used cashew milk. I highly recommend!! I will be making these every time I make chocolate cupcakes!
Yay! I’m so happy to hear that. And I love cashew milk in these, too. :) Thanks a ton for your comment!
Hi. There I followed the recipe exact step by step only I’m using 8” springform pan and my cake is still runny in the middle at almost 45 minutes at 350. Any suggestions?
Hello! Like I said in the post (where it says “Can I just pour it all in one pan?”), you can’t just pour it into one pan. It won’t work and won’t bake up properly. :( Sorry about that!
Just delicious! I made these as cupcakes for my husband’s birthday. I have to be milk-free for an allergic breastfeeding baby so wanted to make a treat that we all could enjoy and they turned out great! I think I may have overfilled the cups a bit because they took closer to 23 minutes to bake and I only got 18 of them but that was filling the cupcake holes to about 3/4 of the way. I’ll be making these again even when I can resume my dairy habits!
Hi Andrea! I’m really sorry for just now seeing your comment. I’m so glad that you found a good solution for your husband’s birthday! And I’m thrilled that you’re going to continue making this cake even once you can have dairy again. :D Thanks a ton for your feedback and sorry again for just now seeing it!
1. Would flaxseed eggs work in place of chia seed eggs? No reason except I happen to have ground flax seed and would have to buy chia seed.
2. What is distinctive about Dutch-process cocoa powder and why is it recommended?
I am making this for new BF who does not eat meat, dairy, or eggs. This is super out of my comfort zone, but he is worth it!
I haven’t tried flax eggs here, so can’t say for sure. But usually, it works just fine in place of recipes that call for chia eggs. Dutch-process will give the cake a darker, more chocolaty flavor. Here’s an article that shows you the differences. I hope he’ll enjoy the cake!
Hi there – I really want to make this cake but I only have a bundt pan…will that work? Thanks
Hello! I haven’t tried it. I fear it might stick to the pan, but I haven’t tried it, so I can’t say for sure. I also don’t know how long the baking time would be. I’m sorry I’m of no help here! :(
This recipe just made me a happy girl! I just had to do some high-altitude tweaks (4,200 feet makes a difference in baking) and I ended up with perfect little cupcakes for snacking! I’m really glad the non-dairy version worked so well.
Oh, that’s great! I’m so happy to hear that it worked well. Would you mind sharing the tweaks? I would love to add them to the post for anyone else who lives at high-altitude. I know time is precious, though, so no worries if you don’t have time. :) Thanks for your feedback!
I’ve been baking for years. Even had a little cake business for a while. I’ve made all sorts of cakes, and I understand that baking is science and recipes need to be followed exactly. The only modification I made to your instructions were dusting the outer edges of my greased pans with cocoa powder.
The cakes both badly overflowed the pans while baking, and at 25 minutes at 350 are still liquid in the middle. So I have burnt cake on both my oven racks, and the bottom of my oven and raw batter in the pans. I have no idea what could have possibly happened, but I’m pretty devastated at the moment.
I’m making dairy free because my 4 month old can’t take it when I eat dairy. I struggle to bake anything right now with 3 other kids and an infant, and my son’s 6th birthday is in 2 days.I have to shop for his gift tomorrow, and have no idea how I’m going to find the time to bake another whole cake.
I would love to help you figure out what went wrong. I’m sorry you had issues with it! I’ve gotten a bunch of feedback on this recipe and nobody’s mentioned it overflowing, and I’ve made it several times a year for over 15 years, and have never had that issue. The only thing it could really be is that your cake pans weren’t high enough or that you perhaps added too much baking powder or soda. I’m sorry that I have no other suggestions for you! Nothing else would explain that problem (unless you changed something, which you said you didn’t).
I was making my frosting with the substitutes of vegetable oil and coconut milk. Everything was going perfect it got nice and creamy, next second the oil separated and the chocolate became clumpy 😭 what do you think I did wrong? Should it only cook for a
Specific amount of time. It barely boiled before it all separated
Are you sure you made the frosting recipe on this recipe? I’m confused. The recipe calls for refined coconut oil for the frosting. Other types of oil won’t work (coconut oil hardens – other types of oil do not). And it says to heat it on medium-low. On medium-low, it shouldn’t boil. You’re just supposed to melt the ingredients together, not boil them. I’m sorry it didn’t work out! :( I would recommend trying again with refined coconut oil and just melting the frosting ingredients together and stirring until smooth.
Ok I never comment online but just had to add my wow. I didn’t have high hopes for this, I’ve never seen such runny batter before but yum. Baked up a treat. I made as cupcakes, and cut recipe in half to make 12. I topped with dairy free hazelnut buttercream and oh my days I ate 3 straight off, back to back, standing up in kitchen! The sponge is somehow moist without being too fudgey, and is lovely and light. Bravo. You’d never know in a million years that these are dairy free. Will defo be making again
Haha, that’s how I do things, too. ;) Eat multiple, straight from the oven, standing at the oven. Hazelnut buttercream sounds amazing! I’ll have to try that. Thanks for your comment and I’m sorry for just now seeing it!
Omg this is a game changer for gluten free eaters. I made it for my family and they didn’t know the difference.
Yay! I’m so glad to hear that! Thanks for your feedback. :)
Hello, am planning on making this cake today! just wondered if the cooking temp is for electric or fan oven.? Thanks. Oli
I’m so sorry for just now seeing your question! It’s for electric. Recipes are always for electric, unless otherwise noted (at least this is true in English). :)
I need to make a hedgehog cake, usually baked in a basin then cut in half to get the shape. Do you think this cake mixture would cook OK like that, obviously lengthening the cooking time. Would it be prudent to lower the temperature slightly?
Hello! I googled baking in a basin and am not sure what that means, sorry. But I wouldn’t recommend baking this cake in a specialty pan where the cake would be much taller than baking them in two 8″ (20.5cm) pans. It’s a very, very moist cake and won’t bake if all the batter is poured into just one pan with a much smaller surface area. Sorry about that!
I have been making cakes with my granddaughter for 3 years, by far this is the best cake we have made. It was moist, easy to decorate and cooked exactly as described. You have done a wonderful job at explaining each step with variations. We did use gluten free flour, plant base milk “sprouts” and monk fruit. I literally say this is the nothing cake – GF DF and SF. Amazing 5 stars. ⭐️⭐️⭐️⭐️⭐️💕
I am so glad to hear that this is your favorite cake you’ve made with your granddaughter! And how nice that you bake with her. What wonderful memories you must be making. :) Thanks a ton for your kind words! I really appreciate them.
Hi there, I was just reading the comments on the chocolate cake wonder if I can ask you few questions , did you use Bob mills GF flour, also sweetener is an issue, recipe says can use 11/2 cups sugar but you used monk fruit is yours that the powered form in supermarkets plus how much did you use , did you find the batter like water as has been said that terrifies me a little
Thank you Kay
I’m not Julie, but the recipe says the batter will be almost as thin as water. It’s normal and the cake bakes up perfectly. :) I said I think you could reduce the sugar to 1 1/2 cups, but reducing it so much and then using a sugar sub might be risky. I don’t know if Julie will see your question so I wanted to throw that out there.
If I wanted to use maple syrup or more honey in the recipe, could I just reduce the amount of water? Just wondering if the water has a purpose other than moisture (and I guess heat?)?
My boyfriend is not a fan of the taste of honey in desserts, but it’s not for him (for our daughter who likes honey 😁)
Hi! I’m so sorry for just now seeing your question. This cake has zero honey taste to it. :) I wouldn’t recommend using more honey than is already called for. The water is indeed all needed for moisture. :)
Hi, Hoping you can help me out – is dutch processed cocoa powder okay or does it need to be plain cocoa powder? Sorry if you’ve already said – I’ve tried looking through previous comments but couldn’t see any answers :)
I’m so sorry for just now seeing this! I always use Dutch-process in this cake and I recommend it. :) Sorry again!
Hi and thank you SO much for this recipe! I’m gluten free and am SO excited to find this recipe! My birthday is next week and my wonderful daughter in law wants to make me dinner and desert! She’s a great cook and baker so I know it will be wonderful! Thank you!!!
I’m sorry for just now seeing your comment! I hope that you had a happy birthday and that you liked the cake. How nice of your daughter-in-law to make you dinner and dessert! :)
I made this delicious cake as a birthday cake yesteday, used 2 x 9 inch cake tins and did 1 1/2 times amount,
I made the icing as well,for 1 cakes worth and was the perfect amount for top and filling, used almond milk, olive oil and was delicious fantastic recipe thanks
I’m so happy that it worked out well with your changes! Thanks a bunch for your feedback. :) I hope the birthday boy/girl enjoyed the cake!
Thanks for the recipe and so much advice, was looking for a cake to make for my mom’s birthday because she’s lactose intolerant and never really gets to eat the birthday cake. In the end, the cake turned out awesome and she loved it!
I’m so glad that the cake worked out well! I hope that your mom had a wonderful birthday. :) Thanks a bunch for your feedback and my apologies for just now seeing your nice comment!
Is there a way to add cherry pie filling to the batter to make a black forest type of cake? Not sure if I should decrease the amount of another ingredient or just pour it in the batter as is.
Hello! You can’t add cherry pie filling to the batter. The result would be gummy and would probably never even cooked through. But to make a black forest cake, you don’t need to add it to the filling! It uses a chocolate cake base with cherry filling + topping. So you could just use it as filling + topping. :)
I frozen the cupcakes for about 30 minutes, then rolled the cake into balls to make cake pops! Then dipped in frosting. Turned out great!
What a great tip! Thanks for sharing. I’m so happy that you liked it!
How far in advance can this cake be made? What is the best way to store it? Would like to make the cake and the cupcakes for my son’s birthday party and would like to prepare it a day or two in advance if possible. Thank you
I’m terribly sorry for just now seeing this! 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. You can also freeze the frosted cake for up to 3 months. I’m sorry again!
Random question. Making this for my mom but being a little selfish bc I’m dairy free due to breastfeeding lol have you ever replaced the boiling water with coffee!? I know I’ve seen recipes where coffee helps make it a stronger chocolate taste. But don’t want to do that if it will mess the cake Up.
Thank you I’m excited for this!!!!
I feel awful for just now seeing your question! Yes, you can use hot coffee instead! A lot of recipes use that to enhance the chocolate flavor. I’m sorry again for just now answering and hey, you’re not being selfish at all. :) I just made the GF version of this cake for my son’s birthday party at kindergarten and his three teachers asked for the recipe ASAP and said it was the best cake they’d ever eaten. So I don’t think your mom would have suffered. ;)
could I potentially use stevia powder instead of the sugar im a diabetic so I wanted to adjust to that, and so far this is the best recipe I have found and may I add looks absolutely delicious
My apologies for just now seeing your question! Somehow a bunch of comments went to spam. I wouldn’t try 100% stevia powder in place of the sugar in this recipe because a lot of the bulk would be missing. But if you’ve got a sweetener that is meant as a 1-to-1 sub for granulated sugar, that would likely work! Sorry again for just now seeing this.
Hi! This looks delicious – making it today for my son’s second birthday.
I think my round pan is 6″ – I’m assuming I’ll just cut the time by 5 minutes?
I am so very sorry for just now seeing your question. I especially feel like a jerk since it was for your son’s birthday. :( A lot of comments went to spam for some reason I don’t understand. For anyone else wondering about the pan size, if you use 6″ pans, you’d likely need to use 3. If you pour in too much batter (by pouring in the amount of batter meant for two 8″ pans), the cake won’t rise properly. I unfortunately have no idea of the baking time without trying it myself. Sorry again. :/
Can I use cocoa powder in place of the chocolate chips?
In the frosting? No, because then there would be no sweetener at all in the frosting and it wouldn’t firm up, it’d just be a runny mess. Sorry about that!
hi, can I make it in any pan? or does it have to be round and 8 inches
Hi! I just added a section called “Other pans” to the post (in the middle of the post) so you can see your options. :)
If I make this cake the night before and ice it, does it need to be refrigerated overnight or can I leave it out of the fridge for approx 12 hours?
Hello! I’m so sorry for just now seeing your question. I’m afraid my answer is coming too late but for anyone else wondering, 12 hours would be fine. Sorry again!
Hi, this sounds delicious! Can I use this recipe for cupcakes?
I’m sorry for just now seeing your question! Yes, they can. Directions for cupcakes are now in the notes section right below the recipe. :) I hope you’ll enjoy them!
Hi, thank you for this wonderful recipe and all the tips! I saw your post on cupcakes after I posted my question. I made cupcakes for my girl’s 1st birthday and it was delicious!
I used Macadamia milk, couldn’t get Cashew. I am baking another batch for the weekend :)
I made this because a friend is avoiding dairy while breastfeeding and I have to say it’s one of the best chocolate cakes I’ve ever made, with or without dairy! It just worked perfectly and went down an absolute storm. Think this might be my go-to chocolate cake recipe going forwards…
Wow! I’m so glad that they were a hit and that you’ll make them again in the future. That was so nice of you to make your breastfeeding friend a special treat. :) I hope she loved them, too. Thanks a ton for your feedback!
Hi, thanks for your recipe! I only have one cake tin in each of the following sizes: ONE 6-inch round tin: ONE 8-inch round tin; ONE 8-inch square tin; ONE 9-inch by 13-inch rectangular tin. I do also have a 12 cupcake tin and a 24 cupcake mini cupcake tin.
May I know if I could adapt your recipe to bake in ONE tin instead? How should I modify the recipe or baking time and temperature?
Thanks so much!!
Hello! You can use 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 to start checking 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.
I swapped out the milk with a cup of disaronno (and cooked it on a single cake sheet tin) and it’s THE BEST THING IVE EVER BAKED thank you!!!
Wow, what an amazing idea! And a whole cup?! I love that you did that. :D Thanks for the tip! I’m so glad that you enjoyed it!
Thank you for your fabulous recipe!
Quick question before I embark on a glorious baking journey:
Have you tried using a single cake tin and cutting it into layers? (I’m specifically thinking about a springform tin lined with baking paper.
Would it rise the same in one single cake pan?
Hello! No, it definitely wouldn’t rise the same. It would be very dense and not cook through. If you don’t have two cake pans and don’t want to bake one layer, clean the pan and bake the next layer, then you can make cupcakes out of them. :) A 9″x13″ pan would also work.
Excellent! Thanks for your speedy response 💖
You’re welcome! I hope you enjoyed it if you got to try it out. :)
Hi, where is the written out recipe?
Hello! The whole recipe is written out before the comments section. :) Enjoy!
Putting this comment in again since no response so far…
The cake looked great and was dairy free which was the goal. Made it a day in advance so refrigerated it. Next day icing rock hard. Couldn’t get birthday candles in. Wonder if I should’ve left it out for several hours before serving? Some slices were a bit crumbly too.
I’m sorry for not replying straight away. We’re dealing with a family emergency and I haven’t been at my computer for several days. The frosting shouldn’t be rock hard. Did you follow the frosting recipe 100% or make any changes at all? If you followed it exactly, I’m not sure what the problem could be. It’s firm when chilled, but not rock hard. Letting it come to room temperature definitely softens the frosting, so much so that it’s spreadable.
Where can you get dairy free semi sweet chocolate? Want to make for my daughter’s birthday today and she is omitting dairy for breastfeeding purposes.Please respond quickly if possible. Thanks.
Hello! You should be able to find it everywhere as semi-sweet chocolate is naturally dairy-free. :) Some companies might add milk, but it’s not the standard. So just check the labels of your favorite brands.
Unfortunately all I see have milk in it. Found 72% cacao chips in Trader Joe’s which are dairy free. Will that work for frosting?
That will! You can add a little powdered sugar if it’s not sweet enough.
Ok cakes are cooling on rack. When should I remove parchment circles and when stacking what’s the best surfaces to use? Two flat bottoms against each other? Bottom of cake as top layer of bottom where frost? And then put bottom of other cake on top of filling? What works best and looks well? Thanks.
Hello! Your comment came in when I was already in bed so I just saw it now (6:20am German time). You can remove the paper whenever. You put the two flat bottoms together. So there will be a layer of frosting between the two flat bottoms.
Hi! I’m doing diary free for breastfeeding purpose, Nestle brand have Allergen Free semi sweet morsels (Nestle also have Dark chocolate morsels in allergen free) and have ben using them for my brownies. Not sure if you have already found another brand. Hope this helps :)
Thanks for the tip! :)
Absolutely perfect! 🙏🏻😍
I’m so glad that you enjoyed it! Thanks for your feedback. :)
What a fabulous cake! It was perfectly chocolate with the right level of moisture and such a soft crumb. Bravo! Thanks for sharing such a wonderful cake.
I’m really happy that you liked it! Thanks a bunch for your feedback. :)
I’m so impressed this is dairy free. What a beautiful and decadent cake..I wish I could reach in for a slice right now!
Thanks so much! I wish you could, too. :)
Love that this can be made dairy free and vegan!! Making this luscious cake for Valentine’s Day. Thanks for sharing.
I hope that you enjoyed it! :)
Chocolate cake is the ULTIMATE dessert for me! Your recipe has me drooling, it’s so perfect!!
Thanks a ton! I’m so happy you liked it. :)
This chocolate cake is so moist and delicious! You would never guess its dairy-free! I want to make these into cupcakes next time and I cannot wait..Thanks for a delicious dessert recipe :)
I’m sorry for just now seeing your comment! I’m so glad that you enjoyed it. :) You’re welcome for the recipe and thank you for the nice review!
Yay for dairy free chocolate cake…and this cake is a winner! It was so moist and fluffy at the same time… will be making this one again!
Woohoo! I’m so happy that you liked it! And awesome that you’ll be making it again. :) Thanks a bunch for your comment!
Oh my dear sweet heavens LOOK AT THAT CAKE! It looks uber moist and so decadent! Give me a fork and I’m in heaven! I LOVE how you give the options to use chia seeds in lieu of eggs! I know what’s for dessert this weekend!
I hope that you liked it! And it really is moist, right?! Thanks for your comment!
This is gorgeous! I am gluten free, not by choice and can tolerate lactose free milk. My husband’s birthday is in February, and he adores chocolate. He always says he doesn’t want a cake, but this looks too delicious not to make. And I know he will happily eat it despite not wanting a cake. I love your recipes when they are gluten free! Thank you!
Hi Alene! I’m so very sorry for only now seeing your comment! I just found it in the spam with a bunch of other nice comments. :( I hope that your husband had or will have a lovely birthday and that if you tried the cake, that you all loved it. I’m happy to hear that you like the GF recipes. :) Thanks a ton for your comment and sorry again!
No problem! His birthday is February 22, which is why he was named George! And he’s getting this cake whether he wants one or not. I love to bake, even despite being gluten free, even though it’s a little more of a challenge. So that when a baking recipe actually works, I make it over and over. Can’t wait to try this one! Thank you!
Haha. I love that he’s getting one whether or not he wants one. I guess you’re making it today or maybe tomorrow so good luck! I hope he’ll love it as much as we do and that he has a happy, happy birthday tomorrow!