Dairy free chocolate cake

Dairy Free Chocolate Cake

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


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.


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:


  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.


*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


  • 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