Dairy-free Chocolate Cake - Super Easy, Moist, Fudgy
Servings 20 slices
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!
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
-
- 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
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