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…could I use oat milk? My daughter is also allergic to nuts besides dairy…thank you
Hi Cissy! That should be okay. Let me know how it turns out.
Hi! Would I be able to use coconut oil rather than avocado oil?
Hi! Yes, you can definitely use coconut oil instead of avocado oil in this recipe. Just make sure it’s in liquid form (melted, but not hot). Coconut oil has a mild yet distinct flavor that should complement the chocolate nicely. Keep in mind, though, that it may slightly alter the taste of your cake compared to using a more neutral oil like avocado, canola, or grapeseed. Enjoy baking your chocolate cake!
Perfect cake, this will be my go to especially because I have a grandson that cannot eat any dairy or eggs.
So I substituted the eggs with applesauce ( 1/4 cup per egg).
Fabulous!!!! Tastes better than regular chocolate cake! I also added a tsp of instant coffee into the icing which made it richer. The only thing I would add to help would be refrigerate it after, just keep in a airtight cake holder! Loving it ❤️
Thanks Karen for the kind words! You MADE MY DAY 🙂
I’m excited to try this for my daughter’s 4th birthday! Do you know about how many cupcakes this recipe would make? Also, have you ever tried it with coconut sugar instead of cane sugar? Thank you!
How exciting! I would say probably about 18 to 24 cupcakes. Using coconut sugar should work but I haven’t tried. Let me know how it goes.
Your dairy free recipe seems good….however your favorite buttercream recipe is not dairy free. Making a dairy free cake needs a dairy free buttercream frosting, do you have any good suggestions?
You’re absolutely right, a dairy-free cake should also have a dairy-free buttercream frosting. My apologies for the oversight! Here’s a dairy-free buttercream frosting recipe that you can use for this delicious cake:
Ingredients:
1 cup dairy-free butter substitute, softened
4 cups powdered sugar, sifted
1/4 cup unsweetened almond milk, at room temperature
2 tsp vanilla extract
Instructions:
1. In a large bowl, beat the dairy-free butter until creamy.
2. Gradually add the sifted powdered sugar, alternating with the almond milk, starting and ending with the powdered sugar. Beat until combined and smooth.
3. Mix in the vanilla extract until well incorporated.
Once the cakes have cooled, frost and enjoy your dairy-free treat!
The chocolate cake came out great! It reminds me of a Little Debbie devil dog snack cake. I also made the German chocolate frosting and found it to be too thick. I reduced by 1/2 and it tasted great but was too clumpy. I would scale down the coconut and pecans for a creamier frosting. It made the cake very dry.
Glad you liked it Tracy!
while the cake is amazing, I need the frosting to be dairy free as well, which the one linked to is totally not DF. should have a parenthesis
ill eat it of course but some may seriously have dairy issues, so I have to hunt some more. just some notation that the lovely frosting linked is not DF should be enough to assist others
thank you
Hi Marianne! You’re absolutely right, a dairy-free cake deserves a delicious dairy-free frosting. My apologies for the oversight! I replied to another comment with a dairy-free frosting recipe, but here it is for you as well:
Ingredients:
1 cup dairy-free butter substitute, softened
4 cups powdered sugar, sifted
1/4 cup unsweetened almond milk, at room temperature
2 tsp vanilla extract
Instructions:
1. In a large bowl, beat the dairy-free butter until creamy.
2. Gradually add the sifted powdered sugar, alternating with the almond milk, starting and ending with the powdered sugar. Beat until combined and smooth.
3. Mix in the vanilla extract until well incorporated.
Once the cakes have cooled, frost and enjoy your dairy-free treat!
Can I do this recipe in a 9×13? Or will there be not enough or even maybe too much cake mix? I just don’t have 2 round cake pans and stuck at home in a snow storm
No worries, I’ve got you covered! You can still make this recipe in a 9×13 inch pan. Since you’re using a larger pan, though, the cake will typically be thinner. Therefore, start with checking the cake at 25-30 minutes with a toothpick or a thin knife to see if it comes out clean. If not, continue checking every few minutes until it’s done.
Hope that snowstorm melted quickly!
This is a dairy free recipe yet you post a link for the frosting which has dairy in it. Do you have a recipe for dairy free frosting for this cake? Thx
Hi Penny, This is the recipe I use: mix 1/2 cup of dairy-free butter, 2/3 cup unsweetened cocoa powder, 3 cups powdered sugar, 1/3 cup unsweetened almond milk, and 1 teaspoon vanilla extract. Beat the butter and cocoa together, then add the powdered sugar and almond milk alternately. Mix until smooth. Finish by stirring in the vanilla extract. That should make enough frosting to ice the whole cake.
How long to bake cupcakes?
Hi! Bake these delicious cupcakes for about 35-40 mins