Decadent Dairy-Free Chocolate Cake – Indulge Guilt-Free Now!

My dearest readers,

As a food blogger and nutritionist, I cannot wait to share with you my latest creation – a fudgiest dairy-free chocolate cake recipe that is sure to leave you craving more. This rich chocolate dessert is gluten-free, soy-free, egg-free, and vegan-friendly – perfect for those with dietary restrictions.

I believe that food should be enjoyed by everyone regardless of their dietary preferences or restrictions. You don’t have to miss out on the best desserts just because you adhere to a certain lifestyle. That’s why I have crafted this dairy-free chocolate cake – so that everyone can indulge in the sweet taste of chocolate without any guilt or worry.

Not only is this cake recipe deliciously rich and indulgent, but it also incorporates healthier ingredients such as coconut flour and apple cider vinegar. In addition, it is dairy-free and contains no gluten or eggs. You don’t have to compromise on flavor when it comes to living a healthy lifestyle.

So go ahead, try this recipe out for yourself and see how easy it is to create a scrumptious dessert without sacrificing your dietary needs. I hope that the fudgy texture and intense chocolate flavor will delight your taste buds as much as it has mine.

Enjoy this delectable treat with loved ones or simply savor every bite on your own. Either way, I know you’ll love this dairy-free chocolate cake recipe just as much as I do.

With love and appreciation,

[Your Name]

Why You’ll Love This Recipe

Yummy Dairy Free Chocolate Cake
Yummy Dairy Free Chocolate Cake

Ladies and Gentlemen, I present to you an incredibly scrumptious recipe for Yummy Dairy Free Chocolate Cake that is bound to dazzle your taste buds. This cake is not only delicious, but it is also healthy as it is dairy-free, gluten-free and made of organic ingredients that will benefit your body.

If you are a chocolate lover, then you will fall in love with this cake as it is the perfect blend of rich chocolate fudge and delectable moist cake. The recipe itself is very versatile, which means that you can adjust it to suit your own preferences, making it a wonderful option for any occasion.

You’ll love this recipe because it will allow you to indulge in your sweet cravings without having to worry about any negative health consequences. Using organic ingredients such as almond milk, apple cider vinegar and coconut flour ensures that this dessert is not only delicious but also beneficial for your overall health.

Furthermore, the recipe can easily be made using readily available ingredients found in most grocery stores. The preparation method is also rather simple, so even novice bakers could attempt this recipe with ease. Plus, with the option to make substitutions and variations according to personal preference, this recipe offers endless possibilities.

So next time you have a party or special occasion coming up, impress your guests with this healthy and decadent dairy-free chocolate cake. Trust me; they won’t even believe there are no dairy products used in the recipe.

Ingredient List

 Indulge in a rich and decadent bite of our dairy-free chocolate cake!
Indulge in a rich and decadent bite of our dairy-free chocolate cake!

Here is the ingredient list you need to create the fudgiest dairy-free chocolate cake:

Main Cake Ingredients

  • 2 1/4 cups of all-purpose flour
  • 2 cups of granulated sugar
  • 3/4 cup of dutch process cocoa powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1/2 cup of unsweetened applesauce
  • 1 cup of unsweetened almond milk (or any non-dairy milk) mixed with 1 tablespoon of apple cider vinegar
  • 1/2 cup of vegetable oil
  • 2 teaspoons of vanilla essence
  • 1 cup of boiling water

For Gluten-Free Variation:

  • Substitute all-purpose flour with gluten-free all-purpose flour and add an additional 3/4 cups of plain gluten-free flour.

For Paleo Variation:

  • Substitute all-purpose flour with equal parts coconut flour but reduce the amount to 3/4 cups
  • Replace sugar with half amount of paleo-approved sweetener

For Vegan Variation:

Substitute eggs, dairy, and honey with the following ingredients:
* 3 tablespoons flaxseed meal mixed with 9 tablespoons hot water (let it cool for a few minutes before using)
* Use oat milk, almond milk, or soy milk instead of unsweetened almond milk
* Substitute honey with equal amounts of maple syrup.

The Recipe How-To

 No milk? No problem. Our chocolate cake is dairy-free and still chocolatey and moist.
No milk? No problem. Our chocolate cake is dairy-free and still chocolatey and moist.

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Position the rack in the center of the oven.

Step 2: Prepare the Pan

Take a 9-inch round cake pan and line the bottom with parchment paper. Grease the sides of pan. Set aside.

Step 3: Combine Dry Ingredients

In a bowl, combine 2 cups of all-purpose flour, ¾ cup cocoa powder, 1 tablespoon baking powder, 1 teaspoon baking soda and 2 cups of granulated sugar.

Step 4: Combine Wet Ingredients

In a separate bowl, add 3 large eggs, 1 cup of almond milk, 1 tablespoon apple cider vinegar and ½ cup of coconut oil. Whisk them well until everything is combined.

Step 5: Combine Both Mixtures

Pour the wet ingredients to dry ingredients slowly and whisk them slowly as you pour. Ensure that there are no lumps.

Step 6: Add Boiling Water and Lemon Juice

In a separate bowl combine and mix well, ¾ cup of boiling water and juice of half lemon.

With the mixer still running at low speed, slowly pour in the boiling water and lemon juice mixture into your batter. The batter will be thin. You will notice it will become smooth and liquidy once you add this to it.

Step 7: Bake

Pour into prepared pan & bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let it cool down for about five minutes before transferring it to a wire rack to cool completely.

Note: Cooking times may vary from oven to oven so keep an eye on your cake nearing towards the end.

Substitutions and Variations

 Satisfy your cravings guilt-free with our dairy-free chocolate cake.
Satisfy your cravings guilt-free with our dairy-free chocolate cake.

My dearest readers, I do hope you are all in fine health and spirits today. If you’re looking to make some variations or substitutions to this dairy-free chocolate cake recipe, I have a few suggestions that may appeal to your tastes.

Firstly, if you prefer a gluten-free chocolate cake, you can replace the 2 cups of all-purpose flour with 2 cups of gluten-free flour, such as coconut flour, almond flour or chickpea flour. These substitutes will give the cake a slightly different texture and taste, yet remain moist and delicious.

For those who enjoy vegan or egg-free desserts, you can replace the eggs with either 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. These alternatives will help add moisture and structure to your cake without using eggs.

If you’re avoiding refined sugars, substitute it with natural sweeteners like agave syrup, honey or maple syrup. But keep in mind that using natural sweeteners may affect the texture of the cake.

For a paleo chocolate fudge cake version, replace the regular flour with a mix of almond flour and coconut flour. This substitution adds extra nuttiness while keeping that rich chocolatey taste intact.

To give your cake an elegant kick, add about two ounces of dark chocolate to the boiling water instead of cocoa powder. This alteration will change the consistency and make it extra dense and moist.

Finally, if you’d like to enhance the chocolate flavor even more, try adding coffee granules in place of some water. This twist brings out the sweetness of chocolate and gives the cake an undeniably delicious taste.

That concludes my Substitutions and Variations section for this delightful dairy-free chocolate cake recipe. Do let me know which variation is your favorite!

Serving and Pairing

 Our chocolate cake is so delicious, you won't believe it's dairy-free!
Our chocolate cake is so delicious, you won’t believe it’s dairy-free!

It is no secret that chocolate cake is a truly decadent and indulgent dessert. And this dairy-free chocolate cake recipe is no exception. This rich and fudgy cake is perfect for satisfying your sweet cravings or for celebrating special occasions.

To serve this perfect vegan gluten-free chocolate cake, you can decorate it with some powdered sugar or cocoa powder, or a delicious fruit sauce. You may also add some fresh raspberries or strawberries to the platter to give it a pop of color and a fruity flavor that complements the richness of the cake.

This cake pairs especially well with a warm cup of coffee, chai tea, or hot cocoa. It’s great to have during family gatherings, dinner parties, birthdays, or even afternoon tea time. Trust me; your guests will be impressed with this decadent treat!

Whether you are hosting a vegan or dairy-free party, this lovely chocolate cake will make everyone crave for more. Plus, it’s gluten-free and soy-free too! Even those who are paleo, gluten-intolerant, or have food allergies can enjoy this delicious dessert without any worries.

So go ahead and indulge yourself in this mouth-watering vegan and gluten-free chocolate fudge cake. It’s an all-time favorite for everyone!

Make-Ahead, Storing and Reheating

 A chocolate lover's dream come true - our dairy-free chocolate cake recipe.
A chocolate lover’s dream come true – our dairy-free chocolate cake recipe.

My dear readers, it’s always wise to plan ahead when it comes to baked goods. In this section, I will be sharing tips on how you can make-ahead, store and reheat this delectable dairy-free chocolate cake.

Firstly, let’s discuss making ahead. This cake can easily be made a day in advance and still taste just as heavenly as the day it was made. Simply store it in an airtight container or cover with plastic wrap and place it in the refrigerator until you’re ready to serve.

Now onto storage. If you happen to have any leftovers (which is highly unlikely), you can store it in the refrigerator for up to five days. It’s important to note that cakes tend to dry out faster in the fridge, so make sure to keep it covered tightly with plastic wrap or foil.

Lastly, reheating this indulgent dessert is a breeze. Preheat your oven to 350°F (180°C) and remove the cake from the refrigerator. Place it on a baking sheet and pop it into the oven for about 5-10 minutes until heated through. You can also use your microwave if you’re short on time but make sure to heat it up for only a few seconds at a time as overdoing it can cause uneven heating and lead to dryness.

In conclusion, whether you’re planning ahead or simply enjoying some leftovers, this dairy-free chocolate cake is the perfect dessert for any occasion. With its decadent taste and foolproof storage options, you’ll surely satisfy your sweet tooth while impressing your fellow foodies at the same time!

Tips for Perfect Results

 One bite of our chocolate cake and you'll forget it's dairy-free.
One bite of our chocolate cake and you’ll forget it’s dairy-free.

Now that you have all the ingredients ready, it’s time to bake this scrumptious dairy-free chocolate cake recipe. But before putting it into the oven, let me share some tips for perfect results.

First of all, make sure to sift the dry ingredients together. Sifting not only aerates the flour but also helps eliminate any lumps of cocoa powder or sugar that might contribute to a dense texture. So, take a little time to sift all purpose flour, cocoa powder and baking soda together.

Secondly, when you mix the wet and dry ingredients together, don’t overmix it. Be gentle and mix just until everything is incorporated well. Overmixing causes more gluten formation, which can toughen the cake.

Thirdly, use room temperature ingredients like eggs and milk. Room temperature eggs and milk will allow you to mix them smoothly into the batter without curdling.

Fourthly, when adding boiling water to the mix, make sure that it’s hot enough to blend with the other ingredients but not so hot that the chocolate melts or changes its consistency. It is best to use cold water when blending in large portions of boiling water.

Fifthly, although you can use any kind of milk, I highly recommend using almond milk because it’s richer and denser than other non-dairy alternatives. Furthermore, if you want a lighter texture then apple cider vinegar mixed with coconut flour works best as substitutes for egg and dairy milk respectively in this recipe.

Lastly, I advise that once you take the cake out of the oven don’t be tempted to open it frequently or move it around a lot as that can cause the cake to sink or crack from the center. Instead, be patient and let your dairy-free chocolate cake recipe bake at a steady pace before taking it out.

By following these tips for perfect results and keeping an eye on the timer while baking this rich chocolate fudge cake dairy-free recipe is a breeze. Good luck with your baking and enjoy indulging in this heavenly delight!

Bottom Line

In conclusion, this yummy dairy-free chocolate cake recipe is the perfect dessert for anyone who wants to indulge in a rich chocolate fudge without worrying about the harmful effects of dairy and gluten. With just a few simple substitutions and variations, you can make this recipe suitable for all dietary restrictions.

The addition of cold water and lemon juice to the recipe makes this cake incredibly moist and fluffy, while the combination of cocoa powder and dark chocolate gives it a robust flavor that will leave you craving for more. The best part is that this recipe is incredibly easy to assemble, so anyone can try their hand at creating a delicious, non-dairy dessert to impress their guests.

So why not give it a go? Whether you are vegan, paleo, soy-free or gluten-free, this recipe has got you covered. You don’t have to deprive yourself of the joys of a decadent dessert when you can enjoy this fudgiest dairy-free chocolate cake. Try it out today and let its delectable taste leave you feeling satisfied and fulfilled.

Yummy Dairy Free Chocolate Cake

Yummy Dairy Free Chocolate Cake Recipe

This is great cake for all occasions, and a cake that is Dairy Free! This is a cake that the whole family will love - it has a lovely dark colour (thanks to the lemon juice / cider vinegar), and is not too dense. It is perfect for family get togethers, pot luck dinners, school lunches etc. and can easily be put into muffin cases instead of cake tin. Hope you enjoy our recipe as much as we do! Enjoy!
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Prep Time 15 mins
Cook Time 55 mins
Calories 507.4 kcal


  • 1 1/2 cups self-raising flour
  • 1 cup plain flour
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons lemon juice
  • 1/2 cup cocoa
  • 3/4 cup boiling water
  • 3/4 cup cold water
  • 2 teaspoons vanilla essence
  • 3/4 cup oil
  • 2 eggs


  • Combine dry mix and wet mix - mixing until smooth. (You can afford to be a LITTLE generous with liquid measurements (for a extra moist cake), but NOT the dry measurements!).
  • Pour into greased tin and bake for 170 deg C, for 55mins, or until you can poke it with a knife and it comes out clean.
  • To decorate you can ice as normal, OR lay out strips of baking paper on top of the cake, then sift icing sugar over top of the cake, lift the baking paper off slowly (strip by strip) and then you will have a pretty pattern.
  • Pattern ideas:.
  • A letter (i.e of someones name).
  • Randomly space them out.
  • Checks.
  • Stripes.
  • Love heart.

Add Your Own Notes


Serving: 147gCalories: 507.4kcalCarbohydrates: 70.3gProtein: 6.5gFat: 22.5gSaturated Fat: 3.1gCholesterol: 46.5mgSodium: 922.9mgFiber: 2.1gSugar: 37.8g
Keyword < 4 Hours, Cookie and Brownie, Dairy Free, Dessert, Free Of..., Inexpensive, Lactose-free
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