Dairy Free Cake Chocolate
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.
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
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!
Nutrition
Serving: 12g
Tried this recipe?Let us know how it was!