Hey there foodies! Today, I’ve got an exciting recipe to share with you that’ll knock your socks off. This recipe for a “Chocolate Cake – Dairy Free” is the perfect treat for those who are lactose intolerant or just want to cut dairy out of their diet.
Now, you might be wondering how we’re going to make such a decadent cake without butter or milk, but don’t worry. With a few swaps and substitutions, we’ll make sure that the cake turns out just as mouth-watering and delightful as a traditional chocolate cake.
I know that sometimes it can be hard to find tasty dairy-free dessert options, but this chocolate cake is a real game-changer. Whether you’re serving it up for a special occasion or just looking for an indulgent treat on a lazy weekend, this dessert recipe is sure to be a crowd-pleaser!
So, let’s get ready to whip up some truly delightful Chocolate Cake – Dairy-Free!
Why You’ll Love This Recipe
Hey food lovers, I’m excited to share with you my latest recipe, which is going to blow your mind. It’s a dairy-free chocolate cake recipe that is so irresistible and delectable that you won’t believe it’s dairy-free!
Are you a dessert person who doesn’t want to compromise on your health? Do you find it tough to resist chocolate cakes, or do you suffer from a lactose-intolerance issue? Then this recipe is perfect for you. This decadent chocolate cake is for all the chocoholics out there who crave something sweet and rich but want to avoid animal products.
What’s more, this chocolate cake is also gluten-free, making it an exquisitely inclusive delight for everyone. The ingredients used in this recipe are not only healthy but also delicious making it one of the best vegan chocolate cake recipes out there. Trust me; I would sell my soul for this moist and decadent chocolaty goodness!
With its intense cacao flavor and fluffy texture, this chocolate cake will make an excellent addition to any dessert table, potluck party, or special occasion. As soon as the aroma of the chocolate hits your senses, your taste buds will be activated with curiosity and wonder.
So why not indulge in a delightfully vegan way with our best gluten-free dairy-free chocolate cake recipe into your life? Trust me; you won’t even miss the dairy!!
Before we dive into making this decadent dairy-free chocolate cake, let’s take a look at our ingredient list. Be sure to gather all the ingredients before you start and measure them out precisely for the best results.
- 1 ½ cups of water
- 1 ½ tsp of apple cider vinegar
- 2 cups of gluten-free all-purpose flour
- 1 ¾ cups of granulated sugar
- ¾ cup of unsweetened cocoa powder
- 2 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of salt
- ½ cup of vegan margarine (at room temperature)
- 1 tbsp vanilla extract
- 3 egg equivalents (look for a vegan egg replacement at your local store)
- 2/3 cup of dairy-free chocolate chips
All the essential ingredients are readily available at your local grocery store, so you can easily bake this dairy-free, gluten-free chocolate cake any time.
The Recipe How-To
Now that we have the ingredients ready, let’s get to the exciting part – the recipe itself! This dairy-free chocolate cake is super easy to make, and you’ll fall in love with it after just one bite. Here’s how to do it:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups granulated sugar
- 2 eggs OR egg substitute
- 1 cup water
- 1/2 cup vegetable oil OR olive oil OR coconut oil
- 1 tablespoon apple cider vinegar
- Dairy-free chocolate chips or chunks
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). You can use any type of oven for this recipe – gas or electric.
Step 2: Prepare Your Cake Pan
Spray a 9 inch cake pan with cooking spray, then dust it lightly with some cocoa powder.
Step 3: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together your dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Step 4: Mix the Wet Ingredients
In a separate large mixing bowl, whisk the wet ingredients: granulated sugar, eggs or egg substitute, water, vegetable oil (or whichever oil you prefer), and apple cider vinegar. Whisk everything together until smooth.
Pro tip: If you’re using egg substitute, make sure you follow the package instructions on how much to use.
Step 5: Combine Wet and Dry Ingredients
Slowly add your dry ingredient mixture into your wet ingredients bowl, stirring until completely combined. Mix until there are no lumps, but don’t overmix.
Step 6: Add Chocolate Chips or Chunks
Stir some dairy-free chocolate chips into the mixture. You can add as many or as few as you’d like.
Step 7: Pour Batter into Cake Pan
Pour your batter into the prepared cake pan, and sprinkle a few extra dairy-free chocolate chips on top if you want to make it extra indulgent.
Step 8: Bake Your Cake
Bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 9: Let Your Cake Cool
Let your cake cool completely on a wire rack before you cut it. This will make sure it doesn’t fall apart when you take it out of the pan.
Step 10: Enjoy!
This chocolate cake is perfect for any occasion! Birthday parties, dinner parties or even as an after
Substitutions and Variations
Are you looking to mix things up with this dairy-free chocolate cake recipe? Don’t hesitate, as there are plenty of substitutions and variations for you to consider!
If you’re gluten-free, simply swap out regular flour for a gluten-free flour blend. You can also use coconut flour or almond flour for an even healthier twist to this recipe.
For a refined sugar-free option, try using coconut sugar instead of granulated sugar. It adds a lovely flavour and works wonderfully in chocolate recipes.
If you’re vegan, you can swap the eggs out for flax eggs or applesauce. For the vegan margarine, try using olive oil or coconut oil instead.
Want to make your chocolate cake even chocolatier? Try using vegan chocolate chips in place of some (or all!) of the cocoa powder. Or, go for a paleo version by using arrowroot starch as a binder instead of flour.
And if you’re feeling extra fancy, top your cake with some vegan chocolate ganache, made from almond milk and vegan chocolate!
With all these substitutions and variations available, there’s no excuse not to make this delicious dairy-free chocolate cake your own. Get creative and enjoy the process of experimenting with different ingredients to make it perfect for your taste buds.
Serving and Pairing
Now that you have baked the perfect dairy-free chocolate cake, it’s time to serve it up! This cake is incredibly versatile and can be paired with a variety of different toppings and sides. Here are some of my top recommendations for serving and pairing this delicious dessert:
First and foremost, this cake is incredibly rich and indulgent on its own. However, if you want to take it to the next level, try topping it with some homemade whipped cream made from coconut milk instead of regular cream. This will add a subtle sweetness that pairs perfectly with the deep chocolate flavors in the cake.
Another winning combination is topping the cake with fresh berries, such as raspberries or strawberries. The tartness of the berries perfectly balance the sweetness of the cake, while adding freshness and vibrancy to each bite.
If you’re feeling fancy, drizzle some vegan chocolate ganache over the top of the cake. Not only does it add an extra layer of decadence, but it also creates a stunning presentation that is sure to impress your guests.
If you’re looking for something more unique, try serving this cake alongside a scoop of dairy-free vanilla ice cream. The coolness of the ice cream complements the richness of the cake perfectly, and creates a nostalgic taste that will take you straight back to your childhood summers.
This versatile dessert pairs well with a variety of hot beverages such as coffee or tea, which help to cut through its richness while complementing its deep flavors. It is also wonderful served cold after refrigeration!
No matter how you choose to dish up this delectable dessert, be prepared for to illicit rave responses from all who take a bite.
Make-Ahead, Storing and Reheating
I get it, life can be hectic and it might not always be possible for you to whip up a delicious Chocolate Cake on the spot. But don’t fret, this Dairy Free Chocolate Cake recipe is perfect for making ahead of time.
If you’re planning on preparing this Chocolate Cake in advance, I suggest baking it a day or two before serving. Once you’ve baked the cake, let it cool completely and then wrap it tightly with plastic wrap or store it in an airtight container. You can then store it at room temperature for up to three days.
Now, onto reheating the cake. If you want to achieve that freshly baked taste again, preheat your oven to 350°F (175°C) and put the unwrapped cake on a baking sheet. Bake it in the oven for 10-15 minutes, or until heated through.
Alternatively, if you’re not in the mood for heating up your oven, you can microwave individual slices of the Chocolate Cake for about 20 seconds each. Just be sure to watch them as microwave times may vary.
Let’s face it – there might come a time when you’ve simply had enough of cake (if that’s even possible). When that happens, you can also freeze this Dairy Free Chocolate Cake without jeopardizing its quality too much.
Simply wrap the cooled cake with cling wrap and place it into an airtight container or freezer bag. The cake can be stored in the freezer for up to 2-3 months.
When you’re ready to eat it, just remove the cling wrap (while still frozen) and place the Chocolate Cake on your kitchen counter until it thaws completely. This process will take anywhere from 3-4 hours.
Whether you make this cake ahead of time or simply need to store leftovers, rest assured that this recipe yields great results even after reheating or freezing. So go ahead and enjoy a slice (or two) whenever the craving strikes – even at midnight!
Tips for Perfect Results
Ah, the sweet aroma of chocolate cake is one of my favorite smells! And nothing beats the blissful satisfaction of having a homemade cake that turns out divine. However, every baking adventure has its fair share of success and not-so-successful tries. But fear not, for I have some tips to help you master the art of making a perfect dairy-free chocolate cake!
First and foremost, don’t overdo it with substitutions. Experimenting might seem like a fun idea, but it could mess up the recipe and leave you with an inedible cake (trust me, we’ve all been there). Stick to the ingredient list and make sure everything is dairy-free and gluten-free if you are going for those options.
When measuring dry ingredients such as flour and cocoa powder, do not scoop from the container directly. It might seem like an inconsequential detail, but packing in extra flour or cocoa powder will alter the cake’s texture drastically. Use a spoon to gently transfer your ingredients into your measuring cup until just about overflowing, then level off the top with a flat edge such as a knife.
Temperature plays a crucial role in baking. Ensure that all ingredients are at room temperature before using them (especially eggs and milk). When whipped into recipes like cakes, cold eggs have less volume than those at room temperature. On the other hand, using hot milk/butter can cause your cake to collapse during baking.
Make sure your oven is preheated (conventional or fan-forced) to ensure an evenly baked cake. To maintain optimum temperature during cooking, keep your oven door shut as much as possible When checking for doneness midway through baking process open door just slightly to peek and not kill all heat between door hinge spreads.
Lastly, do not blindly follow baking times given in any recipe because oven temperatures may vary slightly. Instead, use it as general guidance by keeping track of time taken closely but actual doneness should be judged by testing the cake’s texture with finger or toothpick Pick from center of cake so when inserted it should come out clean and not sticky.
Keep these tips in mind, and you will soon be on your way to making the best dairy-free chocolate cake that even your non-vegan friends will enjoy!
Now that you have gone through the chocolate cake recipe with me, I’m sure you have a few questions. So I have compiled a list of frequently asked questions to assist with any confusion or challenges that may arise while preparing your dairy-free cake recipe. Let’s jump right into it.
Are chocolate cake mixes dairy-free?
When using gluten-free mixes, the majority of them require the addition of oil, eggs, and water. As per the instructions, these mixes are also dairy-free. However, some varieties may call for milk or butter. In case a recipe calls for melted butter, it is possible to substitute it with oil or a dairy-free butter alternative.
What is dairy free cake made of?
This recipe uses coconut milk and oil instead of traditional dairy products, yet still maintains a creamy and light consistency. You won’t even be able to tell that it’s both gluten and dairy free.
How do you replace dairy in a cake?
When it comes to cooking or baking, there are several options to replace traditional milk in case you’re avoiding dairy. Some alternatives include Nut Milk, Soy Milk, Oat Milk, and Rice Milk. You can also use cream or half-and-half, evaporated or powdered milk, sour cream or plain yogurt, or water with butter. Each of these substitutes adds a unique taste and texture to your recipes.
What box cake mix is dairy-free?
Here are some options for brands that offer gluten-free and organic products: Arrowhead Mills, Cherrybrook Kitchen, Duncan Hines (with select varieties), European Gourmet Bakery (previously known as Oetker Organics), Foodstirs, King Arthur Flour (select varieties), Madhava, and Mimi’s Mountain Mixes.
Now that you have all the tips and tricks to make the best vegan and dairy-free chocolate cake, it’s time for you to get into the kitchen and start baking! And if you’re hesitant to try it because you think it won’t be as delicious as the traditional chocolate cake, think again. Once you take a bite of this fluffy, moist and chocolatey cake, I guarantee that you won’t even remember how much dairy and eggs you used to put in your cakes before.
But more than just satisfying your sweet tooth, choosing to use organic and gluten-free ingredients means that you are more conscious about what you put in your body. You are showing that you care not only about the health benefits of what you eat but also about how it affects the environment.
So go ahead, give this recipe a try and see for yourself how easy it is to make a mouthwatering chocolate cake without using any dairy or gluten. Your taste buds (and your body) will thank you later!
Chocolate Cake - Dairy Free Recipe
- 2/3 cup vegan margarine
- 1 2/3 cups sugar
- 3 eggs
- 1/2 teaspoon vanilla
- 2 cups flour
- 2/3 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/3 cups water
- Place first 4 ingredients in mixing bowl and beat for 3 minutes on high.
- Combine dry ingredients and add alternately with water to creamed mixture.
- Pour into 2 greased and cocoa powdered 9-inch round baking pans.
- Bake for 30- 35 minutes at 350°F.
- Let cakes cool for 10 minutes, invert onto wire racks to cool completely.
- Frost, glaze or dust with confectioners' sugar.