Irresistible Decadence: Homemade Chocolate Cake Recipe
Welcome, food lovers! Today, I am excited to share with you a decadent chocolate cake recipe that is free from dairy and eggs. This recipe is perfect for those who follow a vegan or gluten-free diet, and it is also great for those who are lactose intolerant or have egg allergies.
This chocolate cake recipe is not your ordinary cake. It’s deliciously moist, and every bite delivers a rich chocolatey flavor that will make your taste buds dance! Furthermore, the ingredients used in this recipe are all organic and gluten-free.
This cake is not just healthy but also great for the environment. By using organic and locally sourced ingredients in this recipe, we can reduce our carbon footprint and support sustainable agriculture practices.
With this dairy-free and egg-free chocolate cake recipe, you can now indulge in your favorite dessert without any guilt or risk of allergens. So go ahead and give it a try! I promise it will be hard to resist going back for another slice!
Why You’ll Love This Recipe
Are you looking for a delicious chocolate cake that caters to your dietary needs? Look no further than this dairy-free, egg-free chocolate cake recipe! Not only is it perfect for those with dairy or egg allergies, but it’s also perfect for vegans and those who follow a gluten-free diet.
What makes this chocolate cake so special is that it still delivers a decadent and rich flavor without the use of butter, milk, or eggs. Instead, we’ve used white vinegar and water to create an airy texture, while also adding a subtle tangy flavor. The result is a perfectly moist and fluffy chocolate cake that will satisfy your sweet tooth.
Plus, this recipe is incredibly easy to make with simple ingredients that you likely already have in your pantry. Just mix together flour, sugar, cocoa powder, baking soda, and salt in one bowl, and the vinegar and water mixture in another. Then combine the two and bake. It’s that easy!
But what really sets this recipe apart is its versatility. You can customize it to fit your preferences by adding nuts or fruit for some extra crunch or sweetness. Or, if you’re feeling adventurous, try swapping out some of the ingredients with alternatives like oat flour or coconut sugar.
And it’s not just delicious – it’s also a healthier alternative to traditional chocolate cake recipes. There’s no need for processed sugars or unhealthy fats here; instead, we use natural sweeteners like granulated sugar and vanilla extract. Plus, gluten-free flour options mean anyone can enjoy this guilt-free dessert!
So whether you’re looking for a birthday cake that everyone can enjoy or just a sweet treat after dinner, this dairy-free, egg-free chocolate cake recipe has got you covered. And the best part? No one will even realize they’re eating cake without eggs or dairy!
Ingredient List
Let’s go over the ingredients you will need to make this dairy-free, egg-free chocolate cake recipe. Don’t worry, all of these ingredients are easy to find at your local grocery store!
Dry Ingredients
- 2 cups all-purpose flour or gluten-free all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups granulated sugar
Wet Ingredients
- 2 teaspoons white vinegar
- 2/3 cup vegetable, grapeseed or coconut oil (melted)
- 2 teaspoons vanilla extract
- 2 cups water
You may notice an ingredient in the list that you’re not familiar with – white vinegar. This takes the place of eggs to help with rising the cake. You won’t have a vinegary taste or smell because the vinegar reacts with the baking soda to create CO2, which helps create air pockets in the cake as it bakes.
The Recipe How-To
Now that you have gathered all the ingredients, let’s dive into the recipe how-to. You’re well on your way to bake a delicious dairy-free, egg-free chocolate cake that’s sure to satisfy your sweet tooth.
Step 1: Prepare the Dry Ingredients
First, sift together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 tsp of baking soda and 1 tsp of salt.
Step 2: Mix the Wet Ingredients
In another large mixing bowl, whisk together 2 cups of sugar with 2/3 cup of oil until well combined. Add in 2 teaspoons of vanilla extract, 1 tablespoon of white vinegar, and finally add in 2 cups of water little by little while constantly whisking.
Step 3: Mix the Dry and Wet Ingredients Together
Slowly add in the dry mixture to the wet mixture while whisking constantly until both mixtures are fully incorporated.
Step 4: Bake the Cake
Preheat your oven to 350°F degrees. Grease a 9×13 inch baking pan with non-stick cooking spray or line with parchment paper. Pour in the cake batter and spread evenly.
Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Let the Cake Cool and Enjoy!
Take out of the oven and allow it to cool completely on a wire rack before slicing it up and enjoying with your favorite beverage.
This vegan, gluten-free chocolate cake recipe is perfect for anyone with dietary pet peeves as it’s not only free of dairy and eggs, but also nuts.
Substitutions and Variations
Are you looking to make some substitutions or variations in this recipe? Worry not, because I have got you covered. Here are some alternatives that will work just as well in this egg-free and dairy-free chocolate cake recipe:
– Gluten-Free: To make a gluten-free chocolate cake, you can replace the all-purpose flour with a gluten-free flour blend or almond flour. If using almond flour, you may need to adjust the amount of liquid slightly to ensure your cake doesn’t turn out dry.
– Vegan Chocolate Cake: For a vegan chocolate cake, replace the white vinegar with apple cider vinegar and use vegan chocolate chips instead of regular chocolate chips.
– Chocolate Depression Cake: This recipe is inspired by the Great Depression era, when eggs and dairy were scarce. To make it more authentic to that time period, use oat flour instead of all-purpose flour and water instead of milk.
– Rose Cake: Want to add some floral notes to your chocolate cake? Add a teaspoon of rose water to the batter along with the vanilla extract.
– Nut-Free: If you have a nut allergy, substitute almond milk with coconut milk or any other non-dairy milk of your choice.
– Sugar-Free: You can replace granulated sugar with a natural sweetener like honey or maple syrup. Keep in mind that this substitution may cause the texture and taste of your cake to be slightly different.
– Chocolate Fudge Cake: To make a denser, fudgier version of this cake, add an extra 1/2 cup of cocoa powder and reduce the amount of all-purpose flour by 1/2 cup.
No matter what substitutions or variations you make, be sure to stick to the basic proportions mentioned in the ingredient list for best results. Happy baking!
Serving and Pairing
This dairy-free, egg-free chocolate cake recipe is a decadent treat that can be served on its own or paired with other desserts or beverages. Its rich and moist texture makes it a perfect ending to any meal, and the chocolatey goodness will leave you wanting more.
To serve, slice the cake into pieces and plate them individually. You can sprinkle a little powdered sugar on top or add some fresh berries for a pop of color and flavor. You can also make a simple glaze by whisking together powdered sugar and plant-based milk until smooth, then drizzling it over the top of the cake.
This cake pairs perfectly with a warm cup of coffee or tea. It also works well as an after-dinner dessert alongside a scoop of dairy-free ice cream, or as the centerpiece for a special occasion like birthdays or parties.
If you’re looking to switch things up a bit, try serving this chocolate cake with some vanilla frosting or whipped coconut cream on top. Or if you want to add more depth to the chocolate flavor, try pairing it with dark chocolate shavings or cacao nibs.
No matter how you choose to serve this egg-free and dairy-free chocolate cake recipe, it’s sure to be a hit. Indulge in every bite and enjoy the richness of its decadent taste without any guilt!
Make-Ahead, Storing and Reheating
This delicious Dairy Free, Egg Free Chocolate Cake Recipe can be made in advance, making it the perfect dessert for any occasion. If you’re planning to make it ahead of time, be sure to store it properly. After the cake has completely cooled down, tightly cover it with plastic wrap and store it in the refrigerator. This will help keep the cake fresh longer.
When the time comes to serve your dairy-free chocolate cake, simply take it out of the refrigerator about an hour before serving. Letting it sit at room temperature will allow it to soften a bit and make for a better texture. If you need to reheat the cake, don’t use a microwave or oven. Instead, use a double boiler or gently heat in a pot with boiling water.
If you have leftovers (which is unlikely!), you can store them in an airtight container for up to five days in the fridge or freeze them for up to three months. When reheating from frozen, let it thaw in the fridge overnight and then follow the same reheating process as mentioned above.
One great thing about this recipe is that it’s easy to customize based on your dietary needs or preferences. For example, if you want this cake to be gluten-free, swap all-purpose flour for oat flour. Additionally, if you prefer sugar-free desserts, simply substitute granulated sugar with coconut sugar or honey.
Whether you make this cake for a birthday celebration or just as an after-dinner treat, it’s sure to be enjoyed by all!
Tips for Perfect Results
Now that you know how to make a delicious dairy-free and egg-free chocolate cake, let’s talk about some tips to ensure that your cake comes out perfect every time.
– Use high-quality ingredients: It’s important to use the best quality ingredients you can afford when making this cake. This includes using good quality cocoa powder, all-purpose flour, and vanilla extract.
– Don’t overmix the batter: Overmixing the batter can cause the gluten in the flour to develop too much, producing a tough and dense cake. Gently fold in the dry ingredients into the wet ingredients until just combined for a light and fluffy texture.
– Measure accurately: Accurate measurement is critical when it comes to baking, so use measuring cups and spoons instead of estimating quantities. Level it off with a knife or spatula for precise amounts of flour, sugar or cocoa powder.
– Don’t open the oven door: avoid checking on the cake too often while it’s in the oven as it can interrupt the baking process and cause uneven cooking. Leave it for at least 20 minutes before checking on it, otherwise wait until close to finishing time.
– Cool the cake completely: after baking, let your cake cool to room temperature before attempting to frost or decorate it. This will prevent your frosting from melting or sliding off, giving you more desirable results.
– Frost it well: if you’re planning on frosting your cake make sure it is completely cool before doing so. If possible use a vegan frosting for a more delicious treat.
Follow these tips for perfect results every time with this fantastic recipe!
Bottom Line
Now that you have all the details of this unique and delicious dairy-free, egg-free chocolate cake recipe, it’s time to get into the kitchen! If you are looking for a rich and moist chocolate cake that is made with organic, gluten-free, and dairy-free ingredients, this is the perfect recipe for you. You can serve this cake on birthdays, special occasions, or just when you want to indulge in something sweet without compromising your health.
Remember, by using vegan substitutes like white vinegar and oil instead of eggs and dairy products like milk and butter, you are making a positive impact on both your health and the environment. Additionally, by using organic or gluten-free products, you are being conscious of your own well-being while supporting sustainable farming practices.
So go ahead and give this dairy-free, egg-free chocolate cake recipe a try! You won’t be disappointed. And don’t forget to share your thoughts with me in the comments section below. Happy baking!
Dairy Free, Egg Free Chocolate Cake Recipe
Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup sugar (or packed brown sugar)
- 1/2 cup cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable oil (not olive)
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla (or coffee powder)
Instructions
- Heat oven to 350°.
- Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. (Add the coffee powder here if you've opted for that flavor.).
- Mix in remaining ingredients. Bake 20-25 minutes (but I don't mind it if it's still a bit moist in the middle).
- Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.