Super Moist and Easy Dairy Free Chocolate Cake Recipe

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Updated: Aug. 9, 2021

Easy dairy free chocolate cake recipe: super moist, chocolatey, delicious, easy to make, and always a crowd-pleaser.

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?

A chocolatey cake is all you need to brighten up your day bonus if it’s a guilt-free recipe. It’s been a few months since I launched my own website which is about dairy-free and vegan bakes and recipes and also running.

I remember starting this as an outlet when the lockdown happened. I needed an outlet to share my passion both in running and creating dairy-free recipes that don’t hurt our budget. Everyone should be able to enjoy delicious dairy-free treats.

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 it’s not my birthday I still love making this dairy free chocolate when I’m craving for it and also makes it to share with friends.

I want to make a cake that doesn’t compromise the taste and quality and if it’s dairy-free it makes me really really happy. Running on the side and when I get home baking and blogging one step at a time.

This super moist and easy dairy free chocolate cake recipe is not complicated, all the ingredients are widely available. I was able to make 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 them. For the buttermilk, I tried using soy,  oat, and almond milk(unsweetened), and rice vinegar. 

While for the sugar you can use brown sugar instead of white as well.

Easy Dairy Free Chocolate Cake Recipe

Ingredients:

• (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) oat milk + 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
• 1 cup hot coffee

Instructions:

1. 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.
2. Prepare buttermilk (mixture of 1 cup oat milk and 1 tbsp lemon juice). Let it sit for 5 minutes before adding in the liquid mixture.
3. Prepare flax egg mixture: 2 tbsp flaxseed and 6 tbsp water let it sit for 5 minutes before adding in the liquid mixture.
4. Prepare hot coffee or water with boiling water. It should be really hot.
5. Mix dry ingredients: all purpose flour, cocoa powder, baking powder, baking soda and salt.
6. Mix all wet ingredients, canola oil, vanilla, flax egg and buttermilk including sugar.
7. 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.
8. Now pour in the hot coffee or water into your batter then it will be thin and easy to mix.
9. Pour now the half part into the baking pan. If you have two baking pans you can divide the batter equally.
10. Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
11. Let the cake cool first before transferring in a wire cooling rack and to complete the process for frosting.
12. Add frosting once the cake has cool down.
13. Serve and enjoy.
14. This recipes can last for up to 3 days on your counter table just be sure to transfer in an airtight container.
15. Alternatively, I like keeping it in the fridge and the taste is still delicious and still super moist. It can also last for up to a week.

 

Frosting Recipe

• 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

Just mix all of the above ingredients with your mixer until it has the right consistency and mixture. Once your frosting is ready just spread it all over the cake.

RECIPE NOTES

The batter for this recipe can actually make 2-3 layers depending on how you divide it. I only use one cake pan so I have to bake twice.

Lemon is used to create the buttermilk together with the oat milk or any non-dairy milk you have, just choose unsweetened.

If you are skeptical about putting hot coffee in, you can substitute it with hot water instead especially if you will share this with kids or use a non-decaf coffee.

I use coffee granules and mix them with hot water before adding in the batter, it gives a very nice smell to your batter.

The purpose of hot water or hot coffee in this chocolate cake recipe is, it makes the cocoa powder stand out in the cake and brings out the flavor, making your cake really moist.

For dairy-free milk, I like using almond, oat milk, and soy milk in my baking. 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.

I made two layers and spread the frosting in between the cake before covering the outside. You can add toppings as well according to what you like, maybe chocolate strips or some fruits.

 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.

NUTRITION

This chocolate cake can yield up to 16 servings with 464 calories per serving. Total Fat 21.9g | Saturated Fat 4.8g | Cholesterol 0mg | Sodium 455mg | Total Carbohydrate 67.9g | Dietary Fiber 2.4g | Total Sugars 52.2g | Protein 3g | Vitamin D 6mcg | Calcium 46mg | Iron 2mg | Potassium 144mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only. The frosting can make a lot and excess can be used as a dip or spread total calories can be lower since not all frosting is consumed.

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.

Let me know when you made this version or if you have another dairy-free version of the cake too.

If you have a recipe and would like to make it non-dairy contact me and let’s collaborate. For other easy dairy-free recipes check below:

Related Recipes

• No Butter Dairy Free Fudgy Brownies
• Easy Dairy Free Blueberry Cake
• Easy Vegan Carrot Brownies
• Vegan Chocolate Pumpkin Cake

 

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