Super Moist and Easy Dairy Free Chocolate Cake Recipe
A perfect cake for every occasion, this easy dairy free chocolate cake have the easiest ingredients ever.
Equipment
- measuring cups and spoons
- 2 bowls
- cake pan
Ingredients
Chocolate Cake batter
- 2 cups all purpose flour (250g)
- 3/4 cups cocoa powder (90g) (unsweetened)
- 2 cups white sugar (402g or 14.2 oz)) (I use granulated)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup dairyfree buttermilk -curdle (1 cup (240ml) oatmilk + 1tbsp lemon juice)
- 1/2 cup canola oil (120ml)
- 2 tbsp flax egg (mix 2tbsp flax seed + 6 tbsp water)
- 2 tsp vanilla extract
- 1 cup hot coffee (240ml) ( 1 cup hot water will do)
Dairy-free Frosting
- 1 1/4 cup Vegan butter (284g)
- 3 1/2 cup powdered sugar (420g)
- 3/4 cup cocoa powder (90g)
- 2-4 tbsp dairy-free milk (I use 3)
- 1 tsp vanilla extract
Instructions
- 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.
Video
Notes
- For the buttermilk you can also use a mixture of almond milk and rice vinegar or use apple cider and it works fine.
- For the coffee opt for decaf or hot water if serving this with kids.
- For the frosting, you can use a whisk or hand mixer.
- Adding shortening when making the frosting is optional it depends on your weather and type of vegan butter use.
- This chocolate cake can last for up to a week when place in the fridge
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 use as dip or spread total calories can be lower since not all frosting is consumed.
