Dairy and Egg Free Chocolate Cake recipe
- Dish type
- Chocolate cake
This is a rich chocolate cake that is completely egg free and dairy free. Otherwise, a neutral oil such as rapeseed or sunflower will work a treat.
599 people made this
- 400g caster sugar
- 375g plain flour
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 45g unsweetened cocoa powder
- 475ml water
- 250ml vegetable oil
- 2 tablespoons vinegar
- 1 teaspoon vanilla extract
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm tin.
- In a large bowl, mix sugar, flour, bicarb, salt and cocoa.
- Add water, vegetable oil, vinegar and vanilla. Beat by hand until smooth.
- Pour into the prepared tin. Bake at 180 C / Gas 4 for 40 minutes, or until skewer inserted into centre of cake comes out clean.
You can use two 23cm round cake tins instead of the 20x30cm tin; simply adjust baking time as needed.
Reviews & ratingsAverage global rating:(427)
Reviews in English (308)
I followed the advice to add more cocoa and also used self raising flour and baking powder instead of plain flour and vicars. Using 2/3 of the quantities here, The cake around 50 mins to cook and rose enough to make a sandwich by slicing through middle and adding vanilla frosting (dairy free spread, icing sugar and vanilla essence) and fresh raspberries. I topped with melted dairy free chocolate and used for birthday cake. Huge success with family, friends and even kids' teachers! Quite 'brownie-ish' and moistin the centre. Going to try it with cherries next time for a Black Forest feel.-15 Jun 2013
This recipe is great for having guests over for a meal. They really like it; and never guess it has no egg or dairy in it!-01 Aug 2011
Though this recipe was very easy to follow - I am not happy with the result. The cake is moist but does not taste very nice at all. You can taste the oil in the cake and it's not that choclatey....the outer crust has a slight bitter taste to it too. Will not make this cake ever again.-31 Oct 2011
Dairy-Free Chocolate Cake Recipe (No Weird Ingredients!)
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Question: Do you like chocolate cake?
What about healthy chocolate cake?
I know some of us are all about making real food desserts that taste indulgent.
And some of us would rather we not mess with their classic chocolate cake.
But what if you need someone to mess with your dessert?
When my boys were little, they had a dairy-allergy and were gluten-sensitive. This meant that all of our desserts needed special attention. You can’t make a normal birthday cake without gluten or dairy. You can hardly make any convenient dessert without gluten or dairy.
We were on a really tight budget, and all those convenient gluten-free and dairy-free alternatives? Not an option.
So instead, I found ways to make dessert work in our budget and with our food allergies.
This chocolate cake is the perfect answer.
It’s so easy to make dairy-free without buying really expensive, weird ingredients.
If you’re just baby-stepping into real food and baking from scratch, you can make it with all the normal ingredients – white flour, regular sugar, etc. It’s still a very delicious, no-fuss, homemade chocolate cake.
But it also tastes amazing if you make it with more real food ingredients. The recipe already calls for healthy oils. Try it with whole grains. We love soft white wheat and spelt makes an excellent low-gluten, dairy-free chocolate cake. If you prefer natural sweeteners, substitute the sugar with maple syrup (I show you how in the notes – it’s a surprisingly easy swap!)
You get to decide how far you take it.
It is your chocolate cake, after all.
What you need
In case you were wondering, celebrating birthdays with cakes stems back to ancient Rome. A flat circular cakes made from flour and nuts, leavened with yeast, and sweetened with honey was served at weddings and special birthdays.
In the 1400s bakeries in Germany started to market one-layer cakes for customers&rsquo birthdays. These birthday cakes, and even wedding cakes, were pretty simple.
It wasn&rsquot until 200 years later that birthday cake made more elaborate with multiple layers, icing, and decorations. However, these cakes were only available to the very wealthy until the industrial revolution.
Chocolate cake however, did not become a thing, This is because chocolate was very expensive and exclusive luxury afforded by the wealthy.
However, when they figured out how to make powdered cocoa it transformed chocolate into an inexpensive daily snack.
Then, about 50 years later, Rodolphe Lindt, as in Lindt chocolates, created process for making silkier and smoother chocolate called which made it easier to bake.
Still, chocolate was mostly used for hot chocolate drinks and as fillings and glazes for cakes. It was only in 1886 that American cooks began adding chocolate to the cake batter creating chocolate cake.
The recipe in print for Devil&rsquos food cake was as early as 1905. Devil&rsquos food cake is a chocolate cake that gets its name because it is considered a counterpart to angel food cake which is the white.
There really is no strict way to depreciate Devil&rsquos food cake from regular chocolate cake though some say it calls for more chocolate.
Vegan carrot cake, four ways
For some reason or another, I've found that carrot cake is even more popular amongst vegans than amongst the general population. I don't know why. Perhaps because we're not afraid to eat our veggies? At any rate, here's four fantastic vegan carrot cakes to try:
Gluten, Dairy & Egg-Free Chocolate Cake with Chocolate Frosting
Cake adapted from MixingBowl.com
Frosting adapted from The Allergen-Free Baker’s Handbook
- 3 cups gluten-free flour blend (see below. you can also use regular flour if you can have it)
- 2 cups sugar
- 2 cups cold water
- ⅔ cup vegetable oil
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons white vinegar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- For frosting:
- ¾ cup Earth Balance or Becel Vegan butter
- Pinch of salt
- 2¼ cups confectioners' sugar
- 3 tablespoons rice milk
- ½ teaspoon pure vanilla extract
- 1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)
- Preheat oven to 350 degrees F.
- In a large bowl, combine all ingredients and beat with an electric mixer on medium to high speed until well combined.
- Pour into a greased 9x13x2 inch baking pan.
- Bake 30 minutes or until a toothpick inserted near the center comes out clean.
- Serve with frosting if desired or dust with confectioners' sugar. Makes 12 servings.
- To prepare frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 1 to 2 minutes.
- Add the confectioners' sugar in three batches, beating after each addition.
- Add the rice milk and vanilla. Beat until light and fluffy, about 5 minutes. If you find mixture too runny, add more confectioners' sugar.
- Melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently.
- Add melted chocolate to frosting and beat for another minute.
- Spread the frosting on cake.
- If you'd like, add gluten-free sprinkles for decoration.
All Purpose GF Flour Mix
I mix this blend up in big batches and keep it in the fridge ready for when I need it. It subs beautifully cup for cup whenever a recipe calls for regular flour.
1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
2 tsp xantham gum
**Batter will also make 24 cupcakes if you’d prefer. Bake for about 16-18 minutes. Delicious.
Delicious Dairy/Egg/Gluten & Fructose-Free Chocolate Cake AND Frosting!
(Edited Post Notes: I know, I know – I said this was Vegan, originally! Obviously, it is clearly NOT a Vegan recipe once you read through it. What can I say? My tired Mommy brain thought writing “dairy, egg, gluten, and fructose-free” looked too cumbersome and made the decision that being dairy and egg free was vegan – without considering the rest of the recipe! Major head slap moment. Sorry for the confusion, but I’ve fixed it everywhere in the post now. We really need to coin a term that means “dairy and egg free”, don’t you think? Thanks for understanding!)
Edited 6/25/2014: I’ve since created a MUCH better frosting/icing recipe! Check it out here!
Call off the dogs, the hunt is over!
It’s safe to say I’m pretty good in the kitchen, but one thing has stumped me this year: how to make a cake frosting with no dairy and no fructose.
The boys birthday cake was yummy but downright sad looking. It wasn’t even just plain old yummy – it was “yummy for an allergy free cake” yummy…which we all know is code for “it kind of sucked but it was better than I thought it would be when you take all the good ingredients out”.
That is just not good enough! I’ve been on a mission ever since to find a way to make my boys a birthday cake next year that fits ALL the dietary restrictions: no dairy, no egg, no corn, no rice, no fructose, no wheat. Also, one that looks pretty would be preferable.
I think I finally found the solution to that nearly impossible task!
I went through several batches of cupcakes in this process, and the end recipe is a very simple variation of the Wacky Cake. That’s easy enough to find anywhere, right?
But the frosting…Oh, the Frosting! That’s where I’m particularly pleased!
This is an altered version of the traditional buttercream. It ices well, pipes beautifully, holds its shape and is exactly what a frosting is supposed to be – and it has NO sugar, NO fructose, and NO dairy!
In fact, I think you’ll be shocked at the ‘secret ingredient’ I used to replace butter!
See, with Fructose Malabsorption, coconut is often a problem. It is for Jed so using coconut oil or coconut mana isn’t really an option. We also have suspicions of palm, which rules out a palm shortening.
I suppose I could have just used a regular vegetable shortening, but frankly, those skeeve me out. We try to avoid soy wherever possible, and the processing they use for vegetable (soy) shortening makes it one of the most unhealthy foods on the planet. Not to mention Zac is FPIES to soy, and I’d like to create a food that *might* one day be safe for him.
Since we also can’t have dairy, what’s a Mama to do?
I kid you not.
Remember when I shared about cleaning your fats to use in beauty care recipes and cooking recipes? I cleaned the chicken fat 5 times until it had no more little bits in it and had an almost flavorless taste.
Then I chilled it and used that instead of butter in the frosting recipe – and it works beautifully!
Anyway, that’s the backstory…on to the recipe!
For the cake, mix your dry ingredients together well.
Cake dry ingredients well sifted…
Then mix your wet ingredients together.
Wet ingredients mixed together…
Then mix your wet ingredients into your dry ingredients and stir until just combined…don’t stir too long!
And, a cake batter is formed!
I made cupcakes out of this, so I have to be honest: I don’t know how well this will perform as a layer cake. I was so excited I had to share it anyway, and it works great as a cupcake recipe!
Make sure you fill your cupcake liners no higher than 3/4 of the way. They tend to want to ‘overflow’ and then sink. (Told you I went through several batches!)
So fill your cupcake liners…
Filled cupcake liners. Some are filled too much. Ask me how I know this.
Bake at 350 for 30 minutes, until a toothpick comes out clean.
Let them cool completely, then frost them.
While the cupcakes bake is an excellent time to get your frosting together.
It’s almost the same process as a traditional buttercream, except you don’t really have to ‘cream’ your fat before adding the sugar. Chicken fat doesn’t ever get terribly hard, and being chilled in the fridge gives it just the right texture.
As for the ‘sugar’ part of the recipe, I used straight dextrose powder. To make it perfect for a frosting, I turned it into powdered dextrose by grinding it in a coffee grinder with a tiny bit of Arrowroot Starch. The texture was perfect!
(And since I was making a chocolate cake with chocolate frosting, I didn’t sweat it that there were still some coffee grinds in the grinder when I started. In fact, I took it a step further and used actual brewed coffee instead of water for the frosting when the time came – after all, chocolate and coffee go together, right?)
So for the frosting, I had a bowl full of homemade powdered dextrose, to which I added cocoa powder. Then I sifted that together well.
Powdered dextrose and cocoa powder sifted together…
After sifting, I added the chicken fat, vanilla, and slowly added brewed coffee and water until it reached just the right consistency.
I know this sounds improbable (and maybe even disgusting), but I promise it works like a charm! Darrel said it tasted just like chocolate frosting is supposed to taste, and even after being told chicken fat was in it said he couldn’t detect the hint of it at all. Jed, of course, LOVED his “Happy Party Cakes” and sneaks cupcakes as often as he can.
Now, you can have this at room temperature for a short while, but it really will do better if you store the cake in the fridge. So yes, it will do fine for a half hour or so on the table at a birthday party, but before the photo op starts and after it’s mostly been served, stick it back in the fridge. If the chicken fat melts too much, it won’t hold its shape very well.
So try it – it might be just the answer for your dairy/soy/egg/wheat/fructose concerns at birthday party time!
DELICIOUS DAIRY/EGG/GLUTEN & FRUCTOSE-FREE CHOCOLATE CAKE AND FROSTING
– 3/4 c. almond flour
– 3/4 c. millet flour
– 1 c. dextrose
– 1/2 tsp. sea salt
– 1 tsp. baking soda
– 3 T. cocoa powder
– 1 tsp. vanilla
– 1/3 c. oil (I used olive oil)
– 1 T. white vinegar
– 1 c. cold water
- Preheat oven to 350 degrees.
- Mix together your dry ingredients and sift together well.
- Mix together your wet ingredients in a separate bowl.
- Pour the wet ingredients into the dry ingredients and blend until just combined – do not over mix!
- Pour batter into cupcake liners in a muffin pan up to three quarters of the way to the top. Do not overfill!
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
– 1 1/3 c. dextrose
– 1 tsp. arrowroot starch
– 3 T. cleaned chicken fat
– 1/4 c. cocoa powder
– 4-8 T. coffee or water as needed for consistency
- Using a coffee grinder, grind the dextrose and arrowroot starch until you’ve made a “powdered sugar” texture powder.
- Add cocoa powder to the powdered dextrose and sift together well.
- Add the chicken fat and 2-4 T. of the coffee or water and begin whipping the ingredients together.
- Add more coffee or water as needed until it reaches a smooth, spreadable, but firm texture.
- Store in the fridge until ready to use, then frost your cupcakes or cake as usual!
- Enjoy having a “creamy”, fructose free frosting for your cake!
Have you ever tried something like this? What did you think? Do you have any fructose free frostings you’re fond of?
For everyday life, I would’ve just covered this thing with raspberries or strawberries.
I don’t normally fuss with any decorations beyond that but wanted something fancy-looking for Valentine’s Day. I mentioned this in the post about me on The Zestfull, but I’m really enjoying planning little holiday parties for our little family of three.
It gives me something to look forward to, which is especially needed these days when we don’t have much hope of things getting back to normal any time soon.
Super Moist and Easy Dairy Free Chocolate Cake Recipe
This super moist and easy dairy free chocolate cake recipe is all you needed today. Hey everyone! I’m so excited about this day. I want to share how I made this super moist and easy dairy free chocolate cake recipe that is also vegan.
Oops maybe you are wondering why I’m excited about this cake. Well before baking this chocolate cake recipe I went for my morning run and it feels awesome. How’s your morning?
Disclaimer : This post contains links to an affiliate website or links to an Amazon shop. As an affiliate member, I will earn from qualifying purchases made by you at no additional cost ever. I appreciate the purchase you made. Read my disclosure.
easy dairy free chocolate cake recipe
I’ve been having busy months since launching out my website I have a lot of things to learn about improving my writing, watching and reading tutorials, studying SEO , how to improve traffic and recently I also got a copy of BC Stack 2020 which means more learning. Did you know what they said writing a content should only be 20% and 80% is about marketing your content but of course it has to be quality content.
I knew I will be busy with all the lessons I need to pick up but I never thought I have to create and follow a schedule on what should I do everyday to make sure I am on track. I like writing down and listing the topics I should make articles. Recently I started transferring it on google sheets for easier access anywhere I am.
It is therefore definitely true that owning a blog is not just some sort of a hobby. Aside from it is your passion to write and share or answer readers questions it is definitely a business that needs time allocation and focus.
Although there are days when you feel you’re overloaded with ideas and information so what I do is I stop, I go outside and run. I also bake and write down recipe to save for my next post.
Seriously though I just want to share this easy dairy free chocolate cake recipe for my birthday. Yes! It’s indeed my birthday and I wanna let you know this awesome recipe which is so easy and absolutely delicious.
But even if its not my birthday I still love making this dairy free chocolate when Im craving for it and also makes it to share with friends.
To be honest I’ve been looking a round for a moist and easy chocolate cake recipe with easy to find ingredients that everyone can do.
easy dairy free chocolate cake recipe
I want to make a cake that doesn’t compromise the taste and quality and if its dairy-free it makes me really really happy. Running on the side and when I get home baking and blogging one step at time.
This super moist and easy dairy free chocolate cake recipe is not complicated all the ingredients are available. I was able to make a Two layers of chocolate cake with this recipe.
For this recipe, if you don’t have some of the ingredients below you can still substitute it. Like for the buttermilk I tried using almond milk(unsweetened) and rice vinegar. You can also use natural sugar instead of white.
Easy Dairy Free Chocolate Cake Recipe
- (250g) 2 cups All Purpose Flour
- (90g) 3/4 cups Unsweetened Cocoa Powder
- (402g) 2 cups granulated white sugar (or brown sugar)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (1 cup (240ml) oatmilk + 1 tbsp lemon juice)
- (120ml) 1/2 cup canola oil
- 2 tbsp flax egg ( mix 2 tbsp of flax seed with 6 tbsp water)
- 2 tsp vanilla extract
- (240ml) 1 cup hot coffee
I love how this cake can have lemon and coffee at the same time. There is so much twist about it and it tastes really good. You really have to try it to know what I’m talking about.
If you are skeptical about putting hot coffee you can just substitute it with hot water instead. Especially if you will share this with kids, I tried using hot water and works fine too. You will love the smell of that rich chocolatey taste.
The purpose of hot water or hot coffee in this easy dairy free chocolate recipe is it makes the cocoa powder stand out bringing out the flavor making your cake really moist.
For the dairy free milk I like using almond, oat milk and soy milk. But what I notice is in making buttermilk soy milk reacts faster with lemon compared to oat and almond milk. Just let it sit for about five minutes to curdle.
- Pre heat the oven into 180°C (385°F). Prepare the baking pan you can put a parchment paper or spray with a non-stick oil and set aside.
- Prepare buttermilk (mixture of 1 cup oatmilk and 1 tbsp lemon juice). Let it sit for 5 minutes before adding in the liquid mixture.
- Prepare flax egg mixture: 2 tbsp flaxseed and 6 tbsp water let it sit for 5 minutes before adding in the liquid mixture.
- Prepare hot coffee or water with boiling water. It should be really hot.
- Mix dry ingredients: all purpose flour, cocoa powder, baking powder, baking soda and salt.
- Mix all wet ingredients, canola oil, vanilla, flax egg and buttermilk including sugar.
- Now make a well at the center of your dry mixture and slowly pour liquid mixture and mix into a thick batter until everything are combined.
- Now pour in the hot coffee or water into your batter then it will be thin and easy to mix.
- Pour now the half part into the baking pan. If you have two baking pans you can divide the batter equally.
- Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
- Let the cake cool first before transferring in a wire cooling rack and to complete the process for frosting.
- Add frosting once the cake has cool down.
- Serve and enjoy.
The batter for this recipe can actually make 2-3 layers depending on how you divide it. I only have one cake pan so I divided mine into two.
- 1 & 1/4 cup vegan butter (284g)
- 3 & 1/2 cup powdered sugar (420g)
- 3/4 cup cocoa powder (90g)
- 2-4 tbsp non-dairy milk
- 1 tsp vanilla
Now just mix all of the above ingredients with your mixer. I use my hand mixer in doing the frosting. You can buy a vegan butter or make your own vegan butter. Once your frosting is ready just spread it all over the cake.
I made two layers and spread the frosting in between of the cake before covering the outside. You can add toppings as well according to what you like maybe chocolate strips or some fruits.
Now there you have it super moist and easy dairy free chocolate cake recipe to enjoy. This cake can last for a few days if stored in the fridge. I also tried storing it in the freezer which gave a very fine and nice look on the outside but the inside is still soft, moist and so delicious.
Chocolate Olive Oil Cake that Will Make You Forget About Butter
Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sauteing, stir-frying, dressing, marinating and grilling. It can also earn your trust when it comes to baking.
Choosing Your Olive Oil
Unlike butter, all varieties of olive oil typically have high levels of mono-unsaturated fat and low levels of saturated fat. But it’s important to choose the right variety for your recipe.
Extra-virgin olive oil has the most full-bodied flavor, and the lowest smoke point, around 350 F. So it’s best to use it for low or medium heat cooking, or use it fresh in salad dressings or for drizzling.
On the other end of the spectrum, Extra-light olive oil has a more neutral flavor and a higher smoke point, over 400 F. It’s great for cooking and in all types of baked goods, like this dairy-free chocolate olive oil cake!
Double Duty Ingredient
When a recipe calls for greasing or buttering the pan, you can wipe it with olive oil instead. It’s an even better, naturally non-stick food.
How to Store Olive Oil
To maintain olive oil’s flavor and quality, store it in a cool, dark place that isn’t near the oven. You want to avoid keeping it near heat or light, and keep it sealed to avoid oxidation.
This photo was shared with us by Filippo Berio, and we did adapt the recipe from them and added our own dairy-free ganache.
- 3 cups all-purpose flour
- 2 cups white sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ⅔ cup vegetable oil
- 2 cups water
- 2 tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
In a large bowl, combine all the dry ingredients together.
Combine all the wet ingredients together in another bowl.
Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
Pour batter into a greased 9 x 13 inch pan.
Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.