Dairy Free Cake Chocolate – Culinary Chase
There’s nothing quite like the smell of cake baking in the oven, is there? Whether you’re celebrating a birthday, hosting a family gathering, or just treating yourself on a Wednesday, cake instantly lifts the mood. Today, I’m excited to share my take on an indulgent—yet dairy-free—chocolate cake that pairs well with fresh berries, a scoop of dairy-free ice cream, or even a side of whipped coconut cream if you’re feeling fancy. So, grab your mixing bowls, and let’s dive into a sweet adventure!
Let’s talk about chocolate cake. That timeless dessert has graced tables for generations, bringing joy to celebrations and sweet moments shared. But what if you’re avoiding dairy? Fear not! A dairy-free chocolate cake can be just as moist, rich, and utterly delightful. With a few simple swaps, you’ll get the same depth of flavor without any dairy.
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What is Dairy-Free Chocolate Cake?
Dairy-free chocolate cake is a delightful dessert that caters to those who either prefer or need to avoid dairy products. Think rich chocolate flavor combined with a tender texture, achieved using plant-based ingredients. This cake shines as a stand-alone treat or as the centerpiece of a dessert table. Plus, when layered with a creamy dairy-free chocolate buttercream, it’s a treat the whole family can enjoy without any worries.
The Ingredients
Let’s gather all the goodies for this cake. Here’s what you’ll need:
Dairy Free Chocolate Cake:
– 1½ cups all-purpose flour
– 1¼ cup granulated sugar
– ½ tsp salt
– 1½ tsp baking soda
– ½ tsp baking powder
– ¾ cup unsweetened cocoa powder
– ½ cup dairy-free chocolate chips (for extra richness)
– 2 large eggs
– 1 cup hot water
– ½ cup canola oil (or sunflower oil)
– ½ cup unsweetened almond milk (or your dairy-free milk of choice)
– 1 tsp vanilla extract
Dairy Free Chocolate Buttercream:
– 1 cup vegan butter, softened
– ½ cup vegetable shortening
– 1¼ cup unsweetened cocoa powder
– 2¾-3 cup powdered sugar
– 1 tsp vanilla extract
– 1-2 tbsp dairy-free milk, as needed
– A pinch of sea salt (to balance the sweetness)
These ingredients combine beautifully to create a cake that’s not only dairy-free but satisfying to everyone, regardless of dietary preferences.
How to Make Dairy-Free Chocolate Cake
Now that we have our ingredients, let’s get started! The process is straightforward and allows us to enjoy baking without stress. Follow these easy steps to bring your cake to life.
Step-by-Step Directions
Step 1: Preheat the Oven
First, let’s preheat the oven to 350°F (175°C) and prepare our cake pans. I like to use two 8-inch round cake pans. Spray the insides with cooking spray and cut round parchment paper to fit the bottom. Trust me, the parchment makes it so much easier to get the cakes out later—don’t skip it!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda. Be sure to mix them well—this step ensures that every bite of the cake is packed with flavor.
Step 3: Combine Wet Ingredients
Add in the eggs, vanilla extract, canola oil, and almond milk to the dry ingredients. Pour in the hot water (it seems odd, but this helps the cocoa bloom and intensify the flavor). Use a whisk or a hand mixer to blend these ingredients until the batter is smooth and well combined.
Step 4: Bake the Cakes
Now, evenly divide the batter between the two prepared cake pans. Place them on the middle rack of the oven and bake for 20 to 26 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. A little tip: bake one pan at a time if your oven is smaller for even cooking.
Step 5: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 20 minutes. Then, gently run a butter knife along the edges to loosen them up. Carefully flip them out onto a cooling rack to cool completely.
Step 6: Make the Buttercream
While the cakes are cooling, it’s time to whip up that smooth buttercream. In either a stand mixer or a large mixing bowl, beat together the softened vegan butter and vegetable shortening until they’re well combined. Gradually mix in the cocoa powder, ensuring there are no lumps. Then, stir in the vanilla extract.
Step 7: Add the Sugar
Next, add the powdered sugar, one cup at a time, mixing well between each addition until you reach the desired consistency. If it’s too thick, add a splash of dairy-free milk, one tablespoon at a time until it’s just right. Remember, if it becomes too thin, add more powdered sugar until thickened.
Step 8: Frost and Enjoy!
Once the cakes have cooled completely, it’s time for frosting! Spread a generous layer of buttercream between the two layers, topping it off with the remaining buttercream on the top and sides of the cake. You can add dairy-free chocolate chips or shavings on top for that extra flair. Slice, serve, and enjoy every bite!
Notes
– Don’t rush the mixing: Make sure you fully blend your wet and dry ingredients for the best texture.
– Cooling time is key: Never frost a warm cake, or you’ll end up with a melty buttercream disaster.
– Chocolate chips are optional: But they enhance the flavor and add delightful texture, so I highly recommend including them!
– Try different proteins: You can replace the eggs with flaxseed or chia seed mixtures for a vegan version.
– Experiment with flavors: Add a touch of espresso powder or orange zest to the batter for an exciting twist!
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, wrap slices individually in plastic wrap and freeze for up to three months. Just make sure to let it thaw at room temperature when you’re ready to indulge again!
Nutrition Information
Each slice of this dairy-free chocolate cake contains approximately 320 calories. It’s enriched with carbohydrates, fats, and a small amount of protein from the eggs and dairy-free butter. The chocolate version adds a delectable touch while keeping things plant-based.
Serving Suggestions
– Fruity Delight: Serve each slice with a side of fresh berries for a refreshing contrast.
– Ice Cream Swap: Pair your slice with your favorite dairy-free ice cream to enhance the dessert experience.
– Coconut Whip: Top with whipped coconut cream for an extra creamy finish.
– Coffee Companion: Enjoy it alongside a strong cup of coffee to balance the sweetness.
– Creamy Layer: Consider putting a layer of dairy-free cream cheese frosting between the cake layers for added richness.
What Other Substitutes Can I Use in Dairy-Free Cake Chocolate?
– Flour: You can use almond flour or a gluten-free flour blend for a gluten-free option.
– Sugar: Substitute with coconut sugar for a lower-glycemic treat.
– Oil: Swap canola oil with melted coconut oil for added flavor.
– Eggs: Replace eggs with unsweetened applesauce or a mashed banana for vegan baking.
– Butter: Use a mix of olive oil and coconut oil instead of vegan butter for a different flavor profile.
Dairy Free Cake Chocolate
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Whisk
- cooling rack
- hand mixer or stand mixer
Ingredients
- Let’s gather all the goodies for this cake. Here’s what you’ll need:
Dairy Free Chocolate Cake:
- 1½ cups all-purpose flour
- 1¼ cup granulated sugar
- ½ tsp salt
- 1½ tsp baking soda
- ½ tsp baking powder
- ¾ cup unsweetened cocoa powder
- ½ cup dairy-free chocolate chips for extra richness
- 2 large eggs
- 1 cup hot water
- ½ cup canola oil or sunflower oil
- ½ cup unsweetened almond milk or your dairy-free milk of choice
- 1 tsp vanilla extract
Dairy Free Chocolate Buttercream:
- 1 cup vegan butter softened
- ½ cup vegetable shortening
- 1¼ cup unsweetened cocoa powder
- 2¾-3 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp dairy-free milk as needed
- A pinch of sea salt to balance the sweetness
- These ingredients combine beautifully to create a cake that’s not only dairy-free but satisfying to everyone regardless of dietary preferences.
Instructions
Step 1: Preheat the Oven
- First, let’s preheat the oven to 350°F (175°C) and prepare our cake pans. I like to use two 8-inch round cake pans. Spray the insides with cooking spray and cut round parchment paper to fit the bottom. Trust me, the parchment makes it so much easier to get the cakes out later—don’t skip it!
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda. Be sure to mix them well—this step ensures that every bite of the cake is packed with flavor.
Step 3: Combine Wet Ingredients
- Add in the eggs, vanilla extract, canola oil, and almond milk to the dry ingredients. Pour in the hot water (it seems odd, but this helps the cocoa bloom and intensify the flavor). Use a whisk or a hand mixer to blend these ingredients until the batter is smooth and well combined.
Step 4: Bake the Cakes
- Now, evenly divide the batter between the two prepared cake pans. Place them on the middle rack of the oven and bake for 20 to 26 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. A little tip: bake one pan at a time if your oven is smaller for even cooking.
Step 5: Cool the Cakes
- Once baked, remove the cakes from the oven and let them cool in the pans for about 20 minutes. Then, gently run a butter knife along the edges to loosen them up. Carefully flip them out onto a cooling rack to cool completely.
- Step 6: Make the Buttercream
- While the cakes are cooling, it’s time to whip up that smooth buttercream. In either a stand mixer or a large mixing bowl, beat together the softened vegan butter and vegetable shortening until they’re well combined. Gradually mix in the cocoa powder, ensuring there are no lumps. Then, stir in the vanilla extract.
Step 7: Add the Sugar
- Next, add the powdered sugar, one cup at a time, mixing well between each addition until you reach the desired consistency. If it’s too thick, add a splash of dairy-free milk, one tablespoon at a time until it’s just right. Remember, if it becomes too thin, add more powdered sugar until thickened.
Step 8: Frost and Enjoy!
- Once the cakes have cooled completely, it’s time for frosting! Spread a generous layer of buttercream between the two layers, topping it off with the remaining buttercream on the top and sides of the cake. You can add dairy-free chocolate chips or shavings on top for that extra flair. Slice, serve, and enjoy every bite!
Notes
Nutrition
FAQs
1. Can I make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend, and you’ll have a delicious gluten-free chocolate cake.
2. What is the best dairy-free milk to use?
I love unsweetened almond milk for its lightness, but oat, soy, or coconut milk work beautifully too. Pick one that you enjoy!
3. Can I freeze this cake?
Yes! Wrap the cooled layers in plastic wrap and store in the freezer for up to three months. Let them defrost at room temperature before frosting.
4. How do I make the icing fluffier?
Make sure your vegan butter is at room temperature before whipping, and try to incorporate less sugar or more milk for a lighter texture.
5. Is this recipe suitable for kids?
Definitely! This cake is kid-friendly, and you can get them involved in decorating too, making it a fun family activity.
Conclusion
So, there you have it—a delightful dairy-free chocolate cake that’s easy to whip up! It’s rich, satisfying, and perfect for any occasion. With a few handy tips and tricks, you’ll be well on your way to mastering this treat. The best part? Everyone can enjoy a slice! Bake this cake, savor each bite, and remember the joy of sharing good food with those you love. Happy baking!
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