Satisfy your chocolate craving with the Fudgiest Dairy-Free Chocolate Cake!
I admit, making this cake was a bit of a challenge. Ask me to bake a paleo German chocolate cake completely without oil, a chocolate-avocado cake, or even a chocolate vegan crêpe cake, and I’m your girl. But a simple, dairy-free chocolate cake? Well, it got the best of me. For some reason, every attempt resulted in cakes that were too wet, too dry, too bland, or too dense. I was about to throw in the towel when I decided to give it another shot.
Well, I’m thrilled to report that I finally nailed it! On FFF, we feature loads of indulgent cake recipes, including ones that suit a number of dietary preferences and needs, but today’s fudgiest dairy-free chocolate cake is perfect for those who are lactose-intolerant or anyone choosing not to include dairy in their diet. It’s perfectly moist (sorry to use that word), fudgy as ever, and utterly decadent. Serve it up for a special occasion or just because—friends and family will love it!
Is this Dairy-Free Chocolate Cake Healthy?
As far as cakes go, this recipe is relatively low in fat and sugar. Is it vegetable-level nutritious? No, but it’s definitely healthier than your standard chocolate cake!
If you’re looking for the most perfect gluten-free, dairy-free chocolate dessert there ever was, this one takes the cake—pun intended. To make this recipe gluten-free, simply use your favorite 1:1 gluten-free flour mix instead of all-purpose flour, and it’ll turn out fab!
You can use regular milk if you don’t need it to be dairy-free. Also, feel free to use grapeseed or coconut oil instead of avocado oil.
Frosting a Double-Layer Cake
A cake simply isn’t a cake without a generous amount of luscious, rich, and sweet frosting! To frost a double-layer cake, you’ll want to lay the first layer rounded-side down on a plate. Spread about half a cup of frosting onto the first layer and spread it around evenly with a knife or spatula.
Next, add the second cake layer by placing it rounded-side up on top of the first. Carefully coat the sides of the cake with a very thin layer of frosting to seal in all the loose crumbs, if there are any. Add about one cup of frosting to the top and sides, and use a knife or spatula to evenly coat the entire outside of the cake.
How to Make Ahead and Store
To keep this chocolate cake fresh, store it at room temperature for 2-3 days. You can also store the cake in an airtight container in your fridge for up to a week.
This cake also freezes very well for up to 3 months. For best results, slice the cake and wrap each piece tightly in plastic wrap or aluminum foil before placing them in a resealable freezer bag. This extra layer helps prevent freezer burn and keeps the cake moist! Once you’re ready to have a slice, let it thaw in the fridge for a few hours.
Serving Suggestions
You can enjoy this cake on its own or pair it with a tall glass of milk, coffee, or a fancy drink like an Espresso Martini. And if this has you craving more chocolate-based treats, check out some of these indulgent options:
- Chocolate-Paleo Zucchini Bread
- Flourless Gluten-Free Chocolate Cookies
- Healthy Chocolate Peanut Butter Muffins
Ingredients
- 2 cups all-purpose flour sifted (255g)
- 2 cups granulated sugar
- 2/3 cup cocoa powder sifted (60g)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsweetened almond milk at room temperature
- 2 large eggs at room temperature
- 1/2 cup avocado oil (canola or grapeseed would work, too)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate frosting of choice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of two 8-inch cake pans with parchment paper. Rub the sides with oil.
- In a large bowl, whisk all the ingredients up to the almond milk (not including the milk).
- Add in the almond milk, eggs, oil, and vanilla extract and whisk until combined.
- Pour in the boiling water and whisk until well mixed.
- Divide the batter between the two pans and bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.
- Let cool COMPLETELY.
- Frost and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Hi!
Someone made this for me when I came to their house and it was delicious! So I asked for the recipe. Do you know how long you would need to bake them if you made cupcakes? Thank you!
Hi Rachael, I am so happy you enjoyed the cake. For cupcakes, my rule is to bake them for about 18-22 minutes. A toothpick inserted in the center should come out clean. Please let me know when you try.