Dairy Free Chocolate Cake
An easy and delicious dairy free chocolate cake recipe.
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
Video
Notes
You could also use this recipe for dairy free chocolate cupcakes.
Let the cake cool before adding your favorite dairy free frosting.