The Best Dairy Free Chocolate Cake
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!
Servings: 12
Calories: 160kcal
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
Be sure to check the full post above for more tips about the ingredients, variations, serving ideas, storage tips, and more!
- 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
Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 167mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Calcium: 6mg | Iron: 1mg