Dairy-Free Chocolate Cake With Chocolate Frosting

Do you need to make an allergy-friendly chocolate cake for a birthday or special event? This delicious Dairy-Free Chocolate Cake recipe is moist and fudgy. You’ll never guess it’s made with no milk or dairy products. This recipe also has a gluten-free option.

I love that this recipe is practically foolproof and versatile. You can use it to make layer cakes, cupcakes, or sheet cakes. Decorate it in any way; it’s great for birthday parties, christenings, picnics, and even weddings!

This recipe is perfect if you love having a rich and delicious chocolate cake with minimal effort. It’s surprisingly easy to make, and you only use one bowl, so there’s minimal mess. 

The buttercream frosting is also decadent and dairy-free; you make it in minutes. This dairy free cake recipe is so perfect that you’ll never need another chocolate cake recipe again.

Key Ingredients

All-Purpose Flour

All-purpose flour makes the base of this tasty dairy-free chocolate cake. You can also use your favorite gluten-free flour blend if you need this cake to be gluten-free.

I like using Bob’s 1-to-1 Gluten-Free Baking Flour.

Granulated Sugar

Granulated sugar sweetens the cake, helps lock in moisture, and gives it a lovely soft crumb.

You can substitute regular white granulated sugar for coconut sugar, giving a slightly different flavor and texture.

Unsweetened Cocoa Powder

Cocoa powder gives this chocolate cake a full, rich flavor. Opt for natural cocoa instead of Dutch-processed cocoa, if possible. 

If you prefer cacao powder, remember it will give your cake a more intense chocolate flavor and absorb more liquid, so you may need to put a little more plant milk in. 

You can also use my favorite cocoa powder substitutes if you want a chocolate alternative.

Eggs

The eggs will help bind the cake and give it a slightly fluffier texture.

For a vegan version of this cake, substitute the eggs with two flax eggs. Mix a tablespoon of flaxseed meal with three tablespoons of water. Stir and use as you’d use an egg.

Vanilla Extract

Vanilla extract is not to be confused with vanilla essence, a highly processed product.

If you don’t have vanilla extract, vanilla essence is a usable substitute, but for best results, use vanilla extract. The flavor is superior, and it is a healthier option.

Avocado Oil

You can use any mild vegetable oil for this recipe, for example, delicate olive oil or coconut oil. Don’t use canola oil as it is not a healthy cooking oil.

My preference is to use avocado oil. Don’t worry, your cake won’t taste like avocados as the oil is neutral-flavored.

Special Equipment 

You’ll need some basic equipment to make this cake. Most kitchens will have everything necessary, and even if you don’t, there are substitutes you can use. 

1. Mixing Bowl

You’ll only need one large mixing bowl for this recipe. Any bowl will work, whether it’s glass or plastic. 

2. Cooling Rack

If you don’t have a cooling rack, you could remove one of your oven racks before preheating the oven and use that instead.

3. 8-Inch Round Cake Pans

This cake has two layers, so you’ll need two 8-inch round cake pans. You can use a sheet pan or any other square pan. You may need to slightly increase the baking time if it’s a larger pan; check that the cake is baked before removing it from the oven by inserting a toothpick into it and checking that it comes out clean. 

4. Handheld Mixer

It’s best to use a handheld mixer to make the frosting for this recipe. If you don’t have an electric mixer, you can use a whisk, but it will require more elbow grease.

5. Whisk

You’ll need a whisk to avoid overbeating your cake batter. 

6. Parchment paper

It’s essential to line the cake pans with parchment paper. If you don’t have any paper, make sure the pan is well-greased. 

Recipe Steps

These are the steps you take to bake this delicious dairy-free chocolate cake. You’ll find the exact measurements and instructions in the recipe card below.

Step One

Preheat the oven to 350°F. 

Prepare your cake pans by greasing them well and lining the bottoms with parchment paper rounds. Set the prepared cake pans aside.

Step Two

Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl, gently whisking the ingredients together.

Step Three

Add the eggs, vanilla extract, avocado oil, and dairy-free milk to the dry ingredients and mix in the wet ingredients.

Pour in hot water and whisk the mixture until it is smooth.

Step Four

Divide the batter evenly between the cake pans and bake for 20 to 25 minutes until you can insert a toothpick into the cakes and it comes out clean. 

Remove from the oven and allow the cakes to cool in the pans for around 20 minutes. Flip them onto the cooling rack or wire rack to allow them to cool completely.

Step Five

While the cakes are cooling, prepare the frosting. Beat the vegan butter, cocoa powder, and vanilla extract together until it’s light and fluffy. Incorporate the powdered sugar a little at a time. 

Add dairy-free milk until the frosting reaches the desired consistency. 

Step Six

Frost your cake, and enjoy!

This cake would also be great with a side of Strawberry Sauce or sliced fresh strawberries on top.

I hope you agree that this is the best chocolate cake you’ve ever had. It’s perfect for a special occasion or whenever you have a chocolate craving.

Recipe Tips & Substitutions

• Remember to ensure you only fill the pan up to three-quarters full of batter, no matter what pan or pans you use. This gives the cakes room to rise without overflowing.
• You can use your go-to gluten-free flour blend if you need this cake to be gluten-free. I like using Bob’s 1-to-1 Gluten-Free Baking Flour.
• You can use any dairy-free milk. If it’s one with a strong flavor like coconut milk, it may slightly alter the cake’s taste, but you will likely not notice it because of the intense chocolate flavor. My favorite is unsweetened almond milk or soy milk.
• Coconut sugar is an excellent substitute for regular granulated sugar.

Recipe FAQs

More Dairy-Free Desserts You Might Like

• Air Fryer Banana Fritters
• Vegan Pumpkin Brownies
• Dairy-Free Banana Pudding
• Avocado Chocolate Pudding
• Gluten Free Dairy Free Vanilla Cupcakes
• Gluten-Free Dairy-Free Banana Cake

Don’t Miss These DF Chocolate Recipes!

Chocolate Tahini Truffles

Dairy-Free Banana Bread with Chocolate Chips

Oat Milk Hot Chocolate (Dairy-Free)

Chocolate Peanut Butter Banana Ice Cream

Dairy-Free Chocolate Cake With Chocolate Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

Do you need to make an allergy-friendly chocolate cake for a birthday or special event? This delicious Dairy-Free Chocolate Cake is moist and fudgy. You’ll never guess it’s dairy-free!

• Total Time: 60 minutes
• Yield: 15 1x

Ingredients

Units USM Scale 1x2x3x

Batter

• 1 1/2 cups all-purpose flour (you can also use a gluten-free flour blend if you want the cake to be gluten-free)
• 1 1/2 cups regular granulated sugar
• 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup avocado oil or olive oil
• 1/2 cup dairy-free milk of your choice (I used unsweetened almond milk)
• 1 cup hot water

Frosting

• 1/2 cup dairy-free butter
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 1 to 2 tablespoons dairy-free milk (I used unsweetened almond milk)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F. Grease the cake pans with dairy-free butter.
2. Cut out round pieces of parchment paper that fit in the bottom of each pan and line the pans with it. 
3. Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl and gently whisk. 
4. Add the eggs, vanilla extract, oil, and milk. 
5. Pour in hot water and gently whisk until the batter is smooth.
6. Divide the batter evenly between the cake pans.
7. Bake for 20 – 25 minutes or until you insert a toothpick into the middle of each cake and it comes out clean. 
8. Remove the cakes from the oven and leave them to cool in the pans for around 20 minutes.
9. Run a butter knife around the outside of each cake to loosen it and flip it upside down onto a cooling rack to cool completely.
10. While your cakes are cooling, make the frosting:
    1. Beat the vegan butter, cocoa powder, vanilla extract, and salt with a handheld mixer until it’s light and fluffy.
    2. Incorporate the powdered sugar a little at a time. 
    3. If needed, add the dairy-free milk until it reaches your desired consistency.
11. Once the cakes have cooled completely and your frosting is ready, frost them and enjoy!

Notes

1. Remember to ensure you only fill the pan with batter up to three-quarters full of batter, no matter what pan or pans you use!
2. Start checking on the cakes from around 20 minutes; you don’t want to overbake them!
3. Don’t over-mix your batter; only mix it until the ingredients are incorporated. If you overmix it, it could make the cake texture quite dense. 
4. You can use any one-to-one gluten-free flour blend if you need this cake to be gluten-free. 
5. You can use any dairy-free milk. If it’s one with a strong flavor like coconut milk, it may slightly alter the cake’s taste, but you will likely not notice it because of the intense chocolate flavor.
6. Coconut sugar is an excellent substitute for regular granulated sugar.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Oven
• Cuisine: Dairy-Free
• Diet: Vegetarian

Nutrition

• Serving Size:
• Calories: 360
• Sugar: 43.7 g
• Sodium: 262.4 mg
• Fat: 15 g
• Saturated Fat: 5.3 g
• Carbohydrates: 57.2 g
• Fiber: 2.1 g
• Protein: 3.3 g
• Cholesterol: 41.1 mg

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.