• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Dairy Free Chocolate Cake

    Dairy Free Chocolate Cake

    Published: Aug 15, 2019 Modified: Sep 19, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    3.0Kshares
    Dairy Free Chocolate Cake

    This delicious dairy free chocolate cake is fudgy, ultra moist and amazingly textured. Make it as a 2 or 3-layer cake and smother it in vegan chocolate buttercream. 

    Dairy free chocolate cake on a white cake stand.

    You can never have too many recipes for chocolate cake. You know how sometimes those short little blurbs on recipes will say things like: ‘the only recipe for chocolate cake you’ll ever need’. I mean… I even say things like that sometimes!

    But you know what beats one good recipe? Two or three or four really good recipes! That all deliver a little something extra special. 

    This is how I feel about all our chocolate cake recipes (we have a few now, and I love them all), they are all totally divine and all bring it in their own special way. 

    This dairy free chocolate cake is three layers of awesome! And you don’t even have to do it in three layers, you can do it in two layers if you like, and it can be done in 8-inch or 9-inch cake pans so it’s flexible and versatile but most importantly, it’s utterly delicious. 

    It makes use of hot coffee to really bring out the rich chocolate flavor of the cake and it’s next level moist!

    Of course this cake is dairy free but it’s also egg free because really, you don’t need eggs to make this cake amazing. It is undetectably dairy-free and egg-free, i.e. no one will guess and everyone will think you’re awesome for baking this cake!

    Slice of dairy free chocolate cake on a cake lifter.

    How to make Dairy Free Chocolate Cake

    It’s so easy to make this chocolate cake, you are going to totally love it. 

    Preheat the oven to 350°F (180°C) and spray three 8-inch cake pans for a three layer cake, or two 9-inch cake pans for a two layer cake, with non-stick spray and line the bottoms with circles of parchment paper. Set aside. 

    Then sift all purpose flour and unsweetened cocoa powder into a mixing bowl and add sugar, baking powder, baking soda and salt and mix together. 

    Prepare some vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and letting it curdle. You can also use almond milk for this step if you prefer, but soy milk works really well. 

    Add the vegan buttermilk to the mixing bowl along with some oil, applesauce and vanilla extract and mix into a thick batter.

    Then add in 1 cup of boiling hot coffee and whisk it in with a hand whisk. 

    The batter will be thin once the hot coffee is mixed in, and this is how it’s supposed to be for this recipe. 

    Step by step process photo collage of making a dairy free chocolate cake.

    Divide the batter evenly between your prepared cake pans and then bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. 

    Let the cakes cool for a few minutes in the pans before transferring to wire cooling racks to cool completely before frosting. 

    Three layer dairy free chocolate cake with naked sides on a white cake stand.

    Dairy Free Chocolate Cake Frosting

    The frosting is a delicious vegan chocolate buttercream frosting! It’s silky smooth and glides onto the cake like velvety perfection. 

    Grate some vegan chocolate to sprinkle over the top and you have a gorgeous dairy free cake. 

    Slice of dairy free chocolate cake on a cake lifter.

    Dairy Free Chocolate Cake From Scratch Q&A

    Why Vegan Buttermilk? The vegan buttermilk creates a deliciously moist crumb. The acid from the lemon juice in the buttermilk also reacts with the baking soda to give the cake rise. You can use either soy milk or almond milk to make the vegan buttermilk but soy milk gives better (richer) results. 

    Can I use a different oil? You can use any vegetable oil. We used canola oil, but olive oil also works great, as does melted coconut oil. 

    What can I use instead of applesauce? You can use flax eggs instead of applesauce if you prefer, you would use two flax eggs to replace the applesauce in this recipe. 

    What can I use instead of coffee in this cake? If you don’t want to use coffee then you can just use boiling hot water instead. 

    Can I make this into cupcakes? Yes, this will make 24 cupcakes. If you’re looking for a perfect cupcake recipe that makes a perfect 12 cupcakes, then check out our classic vegan chocolate cupcakes recipe. 

    How to store this Dairy Free Chocolate Cake? Store this cake covered at room temperature where it will stay good for around 4 days. You can also keep it covered in the fridge where it will stay fresh for up to 7 days. 

    Can I freeze this Dairy Free Chocolate Cake? Yes, it’s freezer friendly! Thaw it in the fridge overnight when you’re ready for it. 

    Slice of dairy free chocolate cake on a white plate.

    More Delicious Dairy Free Chocolate Cakes!

    • Vegan German Chocolate Cake – the coconut pecan filling will blow your mind!
    • Vegan Chocolate Zucchini Cake – you’ll never know there is zucchini in here!
    • Easy Vegan Chocolate Cake – the easiest recipe!
    • The Best Vegan Chocolate Cake – yep, it’s probably tied with this one for the ‘best’ cake award
    • Vegan Chocolate Fudge Cake – dreamy!
    • Vegan Oreo Cake – this one you’ve got to see! 

    Slice of dairy free chocolate cake on a white plate. Slice of dairy free chocolate cake on a white plate with a fork.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Dairy free chocolate cake

    Dairy Free Chocolate Cake


    ★★★★★

    4.9 from 10 reviews

    • Author: Alison Andrews
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 minutes
    • Yield: 12
    Print Recipe
    Pin Recipe

    Description

    This delicious dairy free chocolate cake is fudgy, ultra moist and amazingly textured. Make it as a 2 or 3-layer cake and smother it in vegan chocolate buttercream.


    Ingredients

    For the Chocolate Cake:

    • 2 cups (250g) All Purpose Flour*
    • 3/4 cup (63g) Cocoa Powder (Unsweetened)
    • 2 cups (400g) White Sugar
    • 1 tsp Baking Powder
    • 2 tsp Baking Soda
    • 1 tsp Salt
    • 1 cup (240ml) Vegan Buttermilk (1 Tbsp Lemon Juice and Soy Milk up to the 1 cup line)
    • 1/2 cup (120ml) Canola Oil*
    • 6 Tbsp Applesauce*
    • 2 tsp Vanilla Extract
    • 1 cup (240ml) Boiling Hot Coffee*

    For the Frosting:

    • Vegan Chocolate Buttercream Frosting

    Instructions

    1. Preheat the oven to 350°F (180°C). Prepare three 8-inch cake pans or two 9-inch cake pans* by spraying with non-stick spray and lining the bottoms with circles of parchment paper. Set aside.
    2. Sift the all purpose flour and unsweetened cocoa powder into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
    3. Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and letting it curdle (you can also use almond milk for this).
    4. Add the vegan buttermilk to the mixing bowl along with the canola oil, applesauce and vanilla extract and mix into a thick batter.
    5. Add in 1 cup of boiling hot coffee and whisk it in with a hand whisk.
    6. The batter will be thin and this is correct.
    7. Divide the batter evenly between the prepared cake pans.
    8. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    9. Let the cakes cool in the cake pans for a few minutes before transferring to a wire cooling rack to cool completely before frosting.
    10. Frost with vegan chocolate buttercream frosting and decorate with grated vegan chocolate (optional).
    11. Store leftover cake covered at room temperature for 3-4 days or covered in the fridge for 7 days.

    Notes

    *Weigh your flour for accuracy or make sure you measure it correctly using the spoon and level method.

    *Vegan Buttermilk can also be made with almond milk if you prefer.

    *Any vegetable oil will work fine here, if you use coconut oil then make sure it’s melted first.

    *The applesauce can be switched for 2 flax eggs if you prefer to use those.

    *You can either use filter coffee or just add a tsp of instant coffee to a cup of boiling hot water. If you want to omit the coffee altogether then you can just use a cup of boiling water.

    *This cake is very versatile, you can make it in three 8-inch cake pans OR two 8-inch cake pans, if you’re doing two 8-inch pans the cake layers will just be thicker. You may need an extra 5 mins baking time if you’re doing it in two 8-inch pans. If you’re making it in 9-inch cake pans then make it in two layers.

    *Nutritional information is for the cake only, the nutritional info for the frosting is listed on the frosting recipe page.

    Recipe adapted from Ina Garten.

    • Category: Dessert
    • Method: Bake
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Slice (of 12)
    • Calories: 312
    • Sugar: 34.2g
    • Sodium: 471mg
    • Fat: 10.3g
    • Saturated Fat: 1.2g
    • Carbohydrates: 54.3g
    • Fiber: 2.7g
    • Protein: 3.8g

    Keywords: dairy free chocolate cake

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

    Get Your Copy! It's FREE!
    3.0Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Lemon Bars
    Next Post: Vegan Gumbo »

    Reader Interactions

    Comments

    1. AvatarBri says

      March 14, 2021 at 10:34 pm

      This recipe is UNREAL good!!! My family (skeptic on vegan recipes) were raving about this all day after we ate it. Super easy and really yummy!!

      Reply
      • Alison AndrewsAlison Andrews says

        March 15, 2021 at 11:16 am

        Thanks so much Bri!

        Reply
    2. Avatarthe_osiris says

      March 09, 2021 at 3:19 pm

      Can I use 2 normal eggs instead of applesauce as I’m allergic to apples and ok with eating eggs.

      Reply
      • Alison AndrewsAlison Andrews says

        March 10, 2021 at 9:52 am

        Sure, 2 eggs would work fine, or you can also use 2 flax eggs.

        Reply
    3. AvatarMelissa Johnson says

      February 18, 2021 at 1:01 am

      Has anyone tried this with gluten free flour? It sounds like such a moist recipe! Wondering if it would work! I’m dairy free, but my sons are gluten free!

      Reply
      • Alison AndrewsAlison Andrews says

        February 18, 2021 at 10:31 am

        Hi Melissa, yes it works great with gluten free flour so long as it’s a gluten free all purpose blend. 🙂

        Reply
      • AvatarJean says

        March 19, 2021 at 2:18 am

        Love. This. Cake. Would like to try as cupcakes. Can you advise the quantity and cook time?

        Reply
        • Alison AndrewsAlison Andrews says

          March 19, 2021 at 10:30 am

          It makes 18-24 cupcakes. Bake time would be 20-22 minutes.

          Reply
    4. AvatarLauren says

      February 12, 2021 at 1:03 am

      I would like to make this for a breastfeeding mama who is off both dairy and soy – could I use almond milk instead? Will it “buttermilk” up with lemon in the same way?

      Reply
      • Alison AndrewsAlison Andrews says

        February 12, 2021 at 10:20 am

        Hi Lauren, yes almond milk works great for buttermilk as well and curdles perfectly.

        Reply
    5. AvatarMarie says

      October 07, 2020 at 9:19 pm

      Hello! Could I put some raspberry filling in the middle or do you think it will compromise the cake texture? Thanks!!

      Reply
      • Alison AndrewsAlison Andrews says

        October 08, 2020 at 9:55 am

        I think you could!

        Reply
    6. AvatarLauren says

      September 14, 2020 at 10:24 pm

      Made this into a two layer 9 in cake and let me tell you what! No one knew this was dairy free and it was so decadent and moist (yes I used that word..lol) The chocolate icing is divine and I can’t wait to experiment with fruit inside and on top!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        September 15, 2020 at 9:38 am

        Awesome Lauren! So happy to hear that. Thanks a million!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter
    • Classic Vegan Waffles

    Vegan Desserts

    • Vegan Custard
    • Vegan Strawberry Cupcakes
    • The Most Amazing Vegan Chocolate Cake
    • Vegan Banana Bread Muffins
    • Vegan Coffee Cake
    • Vegan Strawberry Cake

    See ALL Dessert Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright © 2021 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!