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Dairy-Free Chocolate Cake - Super Easy, Moist, Fudgy Recipe

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3.9 from 5 reviews

This Dairy-free Chocolate Cake is super easy to make, incredibly moist, and delightfully fudgy. Perfect for anyone looking for a rich chocolate cake without any dairy, it uses simple ingredients and delivers a tender crumb with a luscious dairy-free chocolate frosting. Ideal for gatherings or any special occasion, this cake is sure to satisfy chocolate cravings while accommodating dairy-free diets.

Ingredients

For the Cake

  • 2 cups granulated sugar (or coconut sugar or 1 cup (320 grams) honey)
  • 1 3/4 cups flour (all-purpose or gluten-free blend as preferred)
  • 3/4 cup cocoa powder (Dutch-process recommended)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs (50 grams each, or 2 chia eggs for vegan alternative)
  • 1 cup dairy-free milk (of choice, such as almond, soy, or oat milk)
  • 1/2 cup oil (neutral oil like canola or vegetable)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Frosting

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

Instructions

  1. Preheat the Oven: Set your oven to 350 °F (175 °C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir well to ensure even distribution of all dry ingredients.
  3. Add Wet Ingredients: Add the eggs (or chia eggs), dairy-free milk, oil, and vanilla extract to the dry mixture. Mix until the batter is uniform and fully combined.
  4. Incorporate Boiling Water: Carefully stir in the boiling water. The batter will become very thin, almost like water; this is key to the cake’s moist texture.
  5. Divide Batter and Bake: Pour the batter evenly into the prepared cake pans. Bake for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  6. Cool Cakes: Allow the cakes to cool for 5 minutes in the pans, then remove and transfer them to a wire rack. Let them cool completely before applying frosting.
  7. Store Unfrosted Layers: If not frosting immediately, wrap the cake layers tightly with plastic wrap. Store at room temperature for up to 2 days, refrigerate for 3 days, or freeze for up to 3 months.
  8. Prepare Frosting: In a large saucepan over medium-low heat, combine the dairy-free chocolate chips, dairy-free milk, coconut oil, vanilla extract, and salt. Stir frequently until the mixture melts and becomes completely smooth.
  9. Chill Frosting: Let the frosting cool in the pan for about 15 minutes. Place the pan in the refrigerator and stir every 15-20 minutes until the frosting firms to a spreadable consistency, which usually takes about 1-2 hours.
  10. Adjust Frosting Consistency: If the frosting becomes too firm, gently reheat over low heat, stirring constantly, until it softens enough to spread easily.
  11. Frost Cake: Once the cake is completely cool, spread approximately 3/4 cup of frosting on the bottom cake layer, about 1 cup on the top layer, and use the remaining frosting to cover the sides of the assembled cake.
  12. Store Frosted Cake: Cover the frosted cake and refrigerate leftovers for up to 4 days. The cake (frosted or unfrosted) can also be frozen for up to 3 months.

Notes

  • You can substitute granulated sugar with coconut sugar or use honey (1 cup) as a natural sweetener, keeping in mind the liquid content.
  • For a vegan version, replace eggs with chia eggs (2 tablespoons chia seeds mixed with 6 tablespoons water, let sit until gelled).
  • Dairy-free milk options such as almond, soy, oat, or coconut milk work well.
  • Use refined coconut oil to avoid coconut flavor in the frosting if desired.
  • Ensure the cake is completely cool before frosting to avoid melting the frosting.
  • The batter will be thin due to boiling water; don’t be alarmed, this helps create a moist texture.
  • Adjust frosting firmness by chilling and reheating gently if needed for easy spreading.

Find it online: https://simpleplatter.com/dairy-free-chocolate-cake-super-easy-moist-fudgy-recipe/