The Best Dairy-Free Chocolate Cake got its start during the Depression when dairy wasn't always available so cooks developed a tasty cake made without it. This old-fashioned chocolate cake recipe is an oldie but a goodie!
Dairy-free chocolate cake is a delightful treat for those who want to indulge in the rich, chocolatey flavor without the worry of consuming dairy products. I have two close friends that cannot consume any dairy and they love this recipe.
It's not only possible to make a dairy-free chocolate cake that's moist and fudgy but it also uses simple, accessible ingredients that you might have in your pantry already.
Since you can't tell that there is no dairy in it, this cake is perfect to serve when you want to accommodate dietary restrictions in a dessert that everyone else still enjoys!
If you love chocolate desserts you've got to try my This was inspired by my air fryer crescent rolls with nutella and strawberries, chocolate peanut butter poke cake or chocolate loaf cake.
Why You Will Love This Dairy-Free Cake Recipe
- Dairy-Free Cake. A tasty option for anyone who is lactose intolerant or following a dairy-free diet.
- Quick and Easy Cake Recipe. This recipe comes with easy-to-follow instructions, uses common ingredients, and mixes up in one bowl.
- Great Flavor. Without butter or buttermilk, this cake still achieves a moist and fudgy texture and an intense chocolate flavor, perfect for satisfying your chocolate cravings.
- Versatile Cake. This cake can be served as a simple dessert or transformed into a birthday cake with your favorite dairy-free frosting and decorations.
Ingredients
Here are some key ingredients that will help you bake a delicious dairy-free chocolate cake.
- All-Purpose Flour: The most common foundation for any cake.
- Sugar: Granulated sugar adds sweetness to the cake while powdered sugar is used to dust the top of the cake.
- Cocoa Powder: Adds chocolate flavor.
- Baking Soda: Perfect for making the cake rise and become light, airy, and fluffy.
- Vegetable Oil: The replacement for butter in this recipe giving it plenty of moisture. Neutral-tasting oils like vegetable oil, canola oil, or even melted coconut oil work well.
- White Vinegar: Necessary to activate the baking soda so the cake rises.
- Vanilla Extract: Adds natural sweetness, warmth, and aroma.
See the recipe card below for the full list and exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this dairy-free cake recipe.
- Go Nuts: Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cake an added crunch.
- More Intense Chocolate Flavor: Add a teaspoon of instant coffee or espresso powder to the cake batter.
- Make Cupcakes: Use a cupcake pan with liners and adjust the baking time. Cupcakes take less time to bake compared to a full-size cake, so make sure to check for doneness with a toothpick periodically.
How to Make Dairy-Free Chocolate Cake
Here's a look at the main steps in this recipe. The full instructions are in the recipe card further down the page.
- Add the flour, sugar, cocoa, salt, and baking soda to your prepared baking pan.
- Whisk them together.
- Make three holes in the flour mixture. One large enough to hold the oil and two smaller holes perfect to each hold the vanilla and vinegar.
- Add the oil to the large hole and the vinegar and vanilla to each of the other holes. Pour water slowly into the pan, on top of everything.
- Stir the cake batter until only a few streaks of flour remain.
- Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
- Cool the in the pan and then dust the top with powdered sugar. Serve and enjoy!
⭐️ Hint: Not sure how to know when your cake is ready? Use the toothpick method. Insert a clean toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, it's ready! However, if the toothpick comes out with wet batter on it, give your cake a few more minutes to bake and then test again.
If you love chocolate recipes like this one, you may also enjoy our chocolate covered oreos.
Storage
To maintain freshness, cover your cooled cake with plastic wrap or place it in an airtight container and keep it at room temperature for up to 3 days.
You can also store the cake in the freezer for up to three months. Store it together or in individual servings. Wrap the cooled cake with plastic wrap and aluminum foil, or store it in a freezer-safe container. Thaw the cake in the fridge overnight or at room temperature for 1-2 hours.
How to Serve Chocolate Cake
- Presentation is key when it comes to serving your dairy-free chocolate cake. A beautiful serving platter can elevate your cake and add a touch of sophistication to your party.
- Add some frosting. You can always add your favorite buttercream frosting or chocolate glaze over the top.
- Serve with ice cream. Add a scoop of your favorite ice cream. We love our mint brownie ice cream, hot chocolate ice cream, and Kit Kat ice cream.
Tips
By following these tips, you'll enjoy a moist, fluffy, and incredibly rich dairy-free chocolate cake that everyone is sure to love.
- Monitor Bake Time: Overbaking can result in a dry and crumbly cake while underbaking may make your cake too moist and collapse.
- Check for Doneness: Use the toothpick method or check by touching the surface of the cake gently with your finger. If the cake springs back when pressed lightly, it is ready. If it doesn't spring back or leaves an indentation, give it some more time in the oven.
- Use Warm to Hot Water: Warmer water will help dissolve cocoa powder, which will enhance the chocolate flavor in your cake.
- Allow Cake to Cool: After baking, let your cake cool in the pan for a few minutes before transferring it to a wire rack. Allowing the cake to cool completely before cutting will prevent it from falling apart or the powdered sugar from melting.
FAQ
Do you have questions about (insert recipe name or related keyword here)? Here are some of the most commonly asked questions about (insert recipe name or keyword here)
Yes, simply replace the regular flour with a gluten-free flour blend.
Yes, just keep in mind that you may need to adjust the baking time depending on the size and shape of the pan used.
You definitely can. Bake on 350 degrees for approximately 40 minutes or a toothpick inserted in center comes out with a few moist crumbs attached.
Video
More Dairy-Free Chocolate Recipes
Do you like chocolate? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
The Best Dairy Free Chocolate Cake
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ¼ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon distilled white vinegar
- 1 cup water
- 1 teaspoon vanilla extract
- cooking spray
- powdered sugar
Instructions
- Preheat your oven to 350 degrees. Prepare an 8 inch cake pan with cooking spray.
- Inside your pan whisk flour, sugar, cocoa, salt and baking soda together.
- Next, make 3 holes in the flour mixture. One large enough to hold the oil and two smaller holes perfect to each hold the vanilla and vinegar.
- Then add oil to the large hole and vinegar and vanilla to each of the other holes. You should now have a pile of flour with a hole filled with oil, another with vanilla and the last with vinegar. Strange I know but this works.
- Pour water slowly into the pan, on top of everything. Stir until only a few streaks of flour remain.
- Place cake immediately into your oven and bake for about 30 minutes.
- Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached. Cool in pan and dust with powdered or icing sugar. Serve and enjoy!
Video
Notes
- Monitor Bake Time: Overbaking can result in a dry and crumbly cake while underbaking may make your cake too moist and collapse.
- Check for Doneness: Use the toothpick method or check by touching the surface of the cake gently with your finger. If the cake springs back when pressed lightly, it is ready. If it doesn't spring back or leaves an indentation, give it some more time in the oven.
- Use Warm to Hot Water: Warmer water will help dissolve cocoa powder, which will enhance the chocolate flavor in your cake.
- Allow Cake to Cool: After baking, let your cake cool in the pan for a few minutes before transferring it to a wire rack. Allowing the cake to cool completely before cutting will prevent it from falling apart or the powdered sugar from melting.
- Double Recipe: Use a 13x9 inch pan and bake on 350 degrees for approximately 40 minutes or a toothpick inserted in center comes out with a few moist crumbs attached.
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Nutrition
This post was originally published June 2017. It has been updated with new images and content.
Levi says
Such a tasty cake.I still can’t believe there’s no dairy in it at all. This is the best I’ve tried. Will make again Thx for sharin
Karin and Ken says
I can’t believe there’s no dairy in it either. This cake tastes great and no one can tell there’s no dairy! Thank you for taking the time to let me know you’re enjoying this cake. You made my day. All the best. Karin
Mary says
Loved this cake Was pleasantly surprised at how light and airy this cake became and how great it tasted I’m new to not being able to consume dairy and I will definitely make this cake again Thank you for sharing it ❤️
Karin and Ken says
As always you’re most welcome! I try my best. We’ve been enjoying this cake for a very long time and I’m so happy to hear you’re enjoying it too! All the best. Karin