This delicious dairy free chocolate cake is great for special occasions as well as an anytime dessert. Whether it’s for a first birthday to a 101st birthday or you just have a craving for a chocolate dessert, this recipe will not let you down. This dairy free cake is moist and full of chocolatey goodness. In fact, it’s so scrumptious that I would make it even if I didn’t have a dairy allergy.
This dairy free chocolate cake can be baked in either one 13 by 9 inch pan or two 8 by 8 inch round cake pans. You could also use this recipe for cupcakes.
To make my dairy free chocolate cake, you will need the following ingredients:
All purpose flour
baking cocoa /cocoa powder
baking soda
baking powder
salt
butter flavored shortening like Crisco
a dairy free butter alternative like Smart Balance or Earth Balance
white sugar
4 large eggs
A milk alternative like almond milk, cashew milk, or oat milk
vanilla flavoring
maple syrup
a little bit of very strong coffee or espresso (optional)
I hope you enjoy this delicious dairy free chocolate cake!
Dairy Free Chocolate Cake
Ingredients
Dry ingredients to be sifted together and set aside in a separate bowl
- 2 3/4 cups all purpose flour
- 1 cup baking cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Wet ingredients to be combined in a mixer
- 1 cup butter flavored Crisco /shortening
- 1/2 cup dairy free butter alternative (like Smart Balance or Earth Balance)
- 2 1/2 cups white sugar
- 4 large eggs
- 1 1/2 cups dairy free milk alternative (almond, oat, or cashew milk)
- 1/4 cup maple syrup
- 1 1/2 tbsp vanilla
- 2 tbsp strong coffee or espresso (optional)
Instructions
- In a large bowl, sift and combine the dry ingredients
- sift 1 cup of the flour by itself, then sift the second cup of flour with the 1 cup of baking cocoa
- sift the remaining 3/4 cup of flour with the baking soda, baking powder, and salt
- set the large bowl aside until it is time to add the dry ingredients
- In a large mixer, add the butter flavored Crisco, dairy free butter, and sugar
- mix on low speed until the mixture looks creamy
- add the eggs one at a time until they are incorporated into the mixture
- turn the mixer off and add the rest of the wet ingredients: dairy free milk, maple syrup, vanilla, and strong coffee
- turn the mixer on low and combine ingredients for about a minute
- slowly add in the dry ingredients from the other bowl (1 cup at a time)
- mix until all ingredients are combined and the cake batter looks chocolatey
- Grease or spray the bottom of your cake pan(s)
- you can also lightly dust the bottom of the pan(s) with the baking cocoa
- use a rubber spatula to scrape the batter from the mixer into your cake pan(s)
- spread batter out evenly in pan(s)
- bake at 350 degrees for 45 to 50 minutes
- the cake is done when a toothpick inserted into the center comes out clean
