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Simple dairy free chocolate cake recipe

Simple dairy free chocolate cake recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Easy chocolate cakes

An easy chocolate cake recipe that is also dairy free. You can use two 23cm or three 20cm round cake tins instead, just adjust baking time as needed!

50 people made this

IngredientsServes: 24

  • 85g unsweetened cocoa powder
  • 475ml hot filter coffee
  • 500g caster sugar
  • 250ml vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 375g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. In a small bowl, dissolve the cocoa in the hot coffee; set aside. Sift together the flour, bicarb, baking powder and salt. Set aside.
  2. In a large bowl, combine the sugar, oil, eggs and vanilla. Beat in the flour mixture alternately with the cocoa mixture. Pour cake mixture into prepared tin.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (31)

SUPER! wOW! SUCH CAKE! WONDERFULLY FLUFFY!!!!!!!!!!!!!!!!!!!!!!!-18 Apr 2014


I tried this cuz I wanted to use up some leftover brewed coffee (thanks this site for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour, etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry, but it was very light, not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake, I thought it might need to be sweeter but I changed my mind as I finished eating it, after all I was enjoying it without icing. I will make this again since it was good, easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added!-15 Jan 2006

by naples34102

Easy to mix up and the flavor is good. However, while I wouldn't go so far as to say the cake is dry, it isn't as moist a chocolate cake as it could or should be. I used a half recipe, for cupcakes, and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness.-30 Oct 2010

Recipe of Ultimate Vegan Chocolate Mousse Cake

Vegan Chocolate Mousse Cake. Enjoy Vegan Chocolate In A Range Of Different Flavours, Made From The Finest Ingredients. More Cocoa & No Dairy* For Those Avoiding Dairy Or Choosing To Live A Vegan Lifestyle. Order Online Today, UK Mainland Delivery.

To make the base, blitz the biscuits in a food processor until you have fine crumbs. Melt the margarine and mix with the crumbs until well combined. This Vegan Chocolate Mousse Cake starts with a deep, dark, moist chocolate cake base with a silky chocolate mousse topping.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan chocolate mousse cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Chocolate Mousse Cake is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegan Chocolate Mousse Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.

Enjoy Vegan Chocolate In A Range Of Different Flavours, Made From The Finest Ingredients. More Cocoa & No Dairy* For Those Avoiding Dairy Or Choosing To Live A Vegan Lifestyle. Order Online Today, UK Mainland Delivery.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vegan chocolate mousse cake using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegan Chocolate Mousse Cake:

It's incredibly difficult to believe this decadent chocolate treat with vegan and nut-free! It looks impressive and will be an amazing dessert for a romantic Valentine's meal. To make the chocolate mousse layer, peel the avocados and place in the blender as well as the honey or maple syrup, cacao powder and salt. Remove your base from the fridge and smooth the avocado layer over it.

Steps to make Vegan Chocolate Mousse Cake:

  1. Put tofu in a microwave-safe dish. Cover with a paper towel and microwave for 2 minutes 30 seconds at 600 W. Take it out and drain in a strainer..
  2. While the tofu is being microwaved, put the cookies in a resealable bag and crush with a rolling pin to make cookie crumbs. When they're finely crushed, spread them out on a pie dish..
  3. Now put the chocolate chips in a heat-proof dish and microwave to melt thoroughly..
  4. Combine the drained tofu, melted chocolate, cocoa powder, the sugar of your choice, liquor, and vanilla essence in a food processor. Pulse until smooth..
  5. Pour the chocolate cream mixture into the prepared pie dish. Cover with plastic wrap and chill in the fridge. Chill overnight to serve the next day for an even more enriched flavor..

The dark chocolate ganache layer is the perfect way to finish off this Gluten-Free Vegan Chocolate Mousse Cake, as it adds an extra level of indulgence. Make sure to look out for a refined sugar free chocolate if necessary. For more chocolate cakes, check out my: Vegan Chocolate Mousse Cake. The base of this chocolate mousse cake is a dense, moist cake with an intense chocolate flavor. The intensity of the flavor comes from using high quality cocoa powder, balsamic vinegar and coffee.

So that’s going to wrap it up for this special food vegan chocolate mousse cake recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

A Super Simple Dairy Free Cake Recipe

I saw this dairy free cake recipe just by chance, while reading here and there through the Internet. I wasn’t searching for it, but the idea of not using milk and butter and having a tasty (and healthier) cake attracted me.

I decided to prepare it without thinking that much, as I had all ingredients at home (all things I bet you also have in your kitchen).

I found out that it is incredibly simple – and tasty.

It is a basic dairy free cake recipe. I prepared it this way, but you can improve and add different ingredients each time, such as chocolate chips, raisins, hazelnuts, coffee, whatever you want. I prepared it for breakfast, to eat with my beloved coffee and milk and it is perfect as it is.

I found this recipe written by Donatella Simeone published by an Italian newspaper online. I changed a couple of things,using both common and brown sugar and choosing to use my (favorite) extra virgin olive oil instead of common oil.

Use your mixer always in low speed. Begin by letting eggs, sugar and vanilla beans mix well for some minutes. Add oil and water (always in low speed) and then the flour with the baking powder.

Pour the dough into a greased bundt cake pan and bake for about 40 minutes, checking with the toothpick when it’s done.

Mom’s Dairy-Free Chocolate Coffee Cake

This delicious and easy dairy-free chocolate coffee cake recipe isn’t from my mom, but it is from a loving mom who adapted a family recipe for her chocolate-loving little one. Kerri, a Go Dairy Free viewer, says that this recipe is “the BEST!!”

Kerri shared not only the chocolate coffee cake recipe, but also the story behind it, “Our youngest (now 3) is allergic to dairy, but a massive chocoholic! I’m always looking for good chocolate-anything recipes. I took my grandma’s really awesome chocolate coffee cake recipe and modified it. It only took one trial and it was perfect. Even better than the original! The original recipe called for 1 cup of buttermilk and 1/2 cup of vegetable oil. I omitted both, and used one 14-ounce can of coconut milk instead.”

This chocolate coffee cake recipe is also so simple to execute, that little hands can help, and bigger kids can even make the whole cake themselves to surprise mom on her special day …

On Eggs and Egg-Free: This recipe does call for 2 eggs. If you need a cake that is egg-free or vegan, not a problem. Most chocolate cakes convert very well to egg-free, but I would go light on the added liquid. You can substitute 2 Ener-G eggs, 2 flax eggs (using just 1 tablespoon of water per egg), 1/3 cup of dairy-free yogurt, or simply omit the eggs. If you confuse eggs with dairy, you aren’t alone. See this post for an explanation of eggs.

Perhaps Gluten-Free: Again, chocolate cake recipes are very forgiving thanks to the cocoa powder. If you have need for a gluten-free chocolate coffee cake too, you should be able to substitute your favorite gluten-free flour blend for the flour in this recipe (1:1). If the flour blend doesn’t have xanthan or guar gum, then I would use the eggs rather than an egg alternative.

Gluten-, Egg-, and Dairy-Free Chocolate Cake

Chocolate cake that is delicious, decadent, and so easy to make. It’s also gluten, dairy, and egg-free, so whether you make it for a birthday party, special occasion, or well-deserved treat, everyone can enjoy a slice, or two!

Frosting a Dairy-Free Chocolate Cake

To frost a layer cake, allow the cakes to cool completely before leveling the tops of the cakes using a serrated knife. (It is often a good idea to place the cakes in the freezer for 20 to 30 minutes before icing to prevent crumbs.)

Place one cake bottom-side down on a serving platter. Spread with a dairy-free frosting of your choice, then top with the other cake, bottom-side up. Using an offset spatula, frost the top and sides of the cake.


  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • ¼ cup unsweetened cocoa powder, plus more for the pan
  • 1 ¼ cups heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 5 large eggs
  • 1 cup granulated sugar
  • ½ cup crème fraîche or sour cream
  • ¼ cup confectioners&rsquo sugar, plus more for dusting

Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.

In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth remove from heat.

In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.

Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.

Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners&rsquo sugar until soft peaks form. Dust the cake with cocoa (or confectioners&rsquo sugar) and serve with the whipped cream mixture.

These vegan AND gluten-free vanilla cupcakes require a bit of shopping (for ingredients like potato starch and arrowroot powder), but once you take a bite, it'll all be worth it.

This rich, chocolate-loaded cake is flour-free by extension, it’s gluten-free. Eggs give the cake a lighter-than-air texture that adds to its decadence.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Simple Dairy-Free Chocolate Soufflé Recipe

Preheat oven to 375. Butter ramekins. Add sugar and roll ramekin
to coat sugar over butter. Melt bittersweet chocolate with butter by
placing it in a heatproof bowl over a small saucepan of water over
medium heat. When melted, remove from heat and add vanilla and
a little salt.

Mix four large egg yolks with a quarter cup sugar. Add the melted

Beating egg whites for Soufflé or sponge cakes or meringues.
Metal bowls and Room temperature eggs get best results. Cream of
tartar or lemon juice helps the eggs reach maximum height and trap air.
A hand mixer or standing mixer is optimal for beating egg whites.
Hand whisking can get tiring.

Beat six large egg whites. As they becomes foamy, slowly add sugar
until stiff peaks form. Fold the egg whites into the yolk and chocolate
mixture in three batches. Pour into ramekins and bake for 20 minutes.
Sprinkle with powdered sugar or serve with ice cream or whipped cream.

Coconut Cream Dairy-Free Whipped Cream

Tips for perfect coconut whipped cream Select a full-fat, gum-free,
preservative-free, brand of coconut milk. Yes Chill overnight, in fridge
(not freezer) or the coconut cream won’t harden and will likely be too
soft to whip.

Before whipping, chill a large mixing bowl in the freezer for 10 minutes!

If your coconut whipped cream is too stiff when whipping, add some of
the reserved liquid from the can to help it blend smoother and create
more air! Be careful not to whip it into butter.

Tools To Make Keto Chocolate Cake

Click the links below to see the items used to make this recipe.

    – Believe it or not, but I don’t own a stand mixer! This handheld version works just as well and I love that I can store it away when it’s not in use. – You’ll want a set of two so that you can bake the layers at the same time. This brand never, ever sticks, which is important since only the bottom gets lined with parchment paper. – The best keto chocolate cake recipe deserves to be put on a pedestal, don’t you think? And if you need a more practical reason to get a cake stand, it makes it way more convenient to frost the cake. – This special spatula makes frosting this sugar free low carb chocolate cake recipe easy. Definitely recommend!