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    Home > Recipes > Cakes and Cupcakes > Dairy Free Chocolate Cake

    Dairy Free Chocolate Cake

    Published on August 5, 2021. Last updated on May 12, 2022. By Gabby. 45 Comments

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    Jump to Recipe

    This is the BEST dairy free chocolate cake ever! It's moist, fluffy, with rich chocolate flavor and a fudgy chocolate buttercream. It's the perfect dairy free cake recipe that will keep you coming back for more!

    a piece of dairy free chocolate cake side ways on a plate with a bite taken out of it
    TABLE OF CONTENTS show
    1 Why This Dairy Free Chocolate Cake Works
    2 Ingredients Needed
    3 Step By Step Instructions
    4 FAQs and Expert Tips
    5 Storage and Freezing Instructions
    6 Dairy Free Chocolate Cake

    Do you remember the cake from the movie Matilda? Arguably one of the best looking chocolate cakes ever. Well, this dairy free chocolate cake tastes how I imagine the cake from that movie tasted.

    Decadent and rich and incredibly hard to stop eating! I'm not ashamed to admit I sometimes just sit in front of the entire cake and go at it with a fork (and no, I am not kidding!).

    Seriously, this is the only chocolate cake recipe you'll need. It's a perfect go-to dairy free cake recipe for weddings, birthdays, holidays, or any other occasion!

    You can decorate it however you like, and I promise no one will ever know it's dairy free! If you're a chocolate lover, you'll also love this dairy free chocolate orange cake or this vegan Oreo cake!

    Why This Dairy Free Chocolate Cake Works

    • You can easily adapt this recipe to fit different pan sizes (instructions are further down in the post).
    • This cake pairs perfectly with just about any type of frosting!
    • The recipe uses oil instead of butter to create the ultimate light and fluffy texture.
    • Did I mention how easy it is to make? Seriously - one bowl and no mixer required for the cake!

    Ingredients Needed

    ingredients to make dairy free chocolate cake in bowls with labels
    • Dairy free milk: My preferred dairy free milk for making cakes and cupcakes is unsweetened soy milk, but you can use any dairy free milk you'd like!
    • Hot water: hot water helps dissolve the cocoa powder and causes it to "bloom", which basically means it brings out a ton of chocolate flavor! The water doesn't have to be boiling, it can just be hot tap water.
    • Oil: this cake uses canola oil instead of butter which is key to a fluffy, light crumb and makes the cake stay moist for days. You can also use sunflower oil or other neutral vegetable oil.
    • Vegetable Shortening: I always use shortening in my buttercream recipes. It makes the buttercream more firm and easy to frost or pipe the cake with. You can replace this with dairy free butter but the buttercream may not hold it's shape quite as well as it would with shortnening.
    • Cocoa powder: I recommend using dutch processed cocoa powder and measuring it with a kitchen scale to ensure you don't use too much. Over-measuring your cocoa powder (or flour) will lead to a dry cake.
    • Flour: This recipe uses all-purpose flour, and the best way to achieve a perfect chocolate cake every time is to properly measure your flour using a kitchen scale. You can use white whole wheat flour as well but the cake will be a bit more dense than the all purpose flour version!
    ingredients to make dairy free chocolate buttercream in bowls with labels

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    Step One: Preheat the oven to 350°F. Prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan. Set aside.

    Step Two: In a large bowl, whisk together flour, cocoa powder, sugar, salt, baking soda, and baking powder.

    Step Three: Mix in the eggs, vanilla, and oil, then add the milk. Pour in the hot water and whisk until smooth.

    Step Four: Divide the batter between the cake pans and bake for 20-26 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.

    Let the cakes cool in the pans then remove them from the pans upside down onto a cooling rack.

    Step Five: Make the buttercream by mixing the butter and shortening together until smooth. Add in the cocoa powder, vanilla extract, powdered sugar, and salt.

    Add milk to thin out the buttercream if needed. Place the buttercream in the fridge then assemble the cake once the cakes have cooled completely.

    step by step instructions showing how to make dairy free chocolate cake

    FAQs and Expert Tips

    Can I make this recipe as cupcakes?

    Yes! This recipe will make 24 cupcakes.

    Can I make this in a 9x13 pan?

    Yes. To make this into a sheet cake, you can pour the batter into the prepared 9x13 pan and bake for around 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

    You will only need around half of the amount of buttercream if making this recipe as a sheet cake.

    Can I make this cake in 9 inch pans?

    Yep! The cake layers will be slightly thinner if baked in 9 inch pans and the cakes will bake quicker so I would start checking on them around 16 minutes.

    Can I make this as a 3 layer cake?

    Absolutely! I find it's easiest to just divide the batter between three cake pans (you'll have thinner cake layers). You can also just multiply the ingredients in the recipe by 1.5.

    Can I make substitute the eggs in this cake to make it vegan?

    If you have a sensitivity to eggs or follow a vegan diet, check out this vegan chocolate cake instead! You can double the recipe and divide the batter between two 8 inch cake pans.

    Can I make this cake gluten free?

    I haven't tested this cake with gluten free flour, so I can't say for sure how it will turn out. If you want to try it, I would suggest using all purpose gluten free 1-1 baking flour, which I think would work well.

    a piece of dairy free chocolate cake on a plate with a bite taken out of it and a fork on the plate

    Expert Tips

    • Number one tip: properly measure your flour! The cake texture will not be as light and fluffy and the cake could turn out dry if you over-measure your flour. I recommend a $10 kitchen scale to weigh your flour or fluff up the flour in the bag, scoop it into the measuring cup using a spoon, then level it off.
    • Do not over-mix! This can lead to a dense cake texture. The cake batter only needs to be mixed until the dry ingredients are just incorporated.
    • Check on the cakes early to make sure that they are not over-baked (over-baking will lead to dry cake).
    • Don't skip the parchment paper lining at the bottom of the pan! My cakes always used to stick to the pan or break when they came out until I started lining the bottom with parchment paper.
    • Let the cakes cool for at least 20 minutes in the pan before trying to remove them. Run a butter knife around the outside of the cake before flipping it upside down onto the cooling rack.
    • Adjust the amount of powdered sugar (confectioner's sugar) or add milk to achieve the perfect buttercream consistency. If the buttercream seems to thin, add a bit more powdered sugar (¼ cup at a time). If it seems too thick, add in dairy free milk, 1 tablespoon at a time until your desired consistency is reached.
    a thick slice of dairy free chocolate cake on a plate

    Storage and Freezing Instructions

    The cake can be stored covered at room temperature for 3-4 days. I store mine in a cake carrier.

    When possible, wait until close to the time you want to serve the cake to frost it.

    To freeze the cake layers, let them cool completely, then tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.

    Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.

    More Cake Recipes You'll Love

    • Vegan Oreo Cake
    • Dairy Free Cupcakes
    • Red Velvet Oreo Cake
    • Chocolate Orange Cake

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    a thick slice of dairy free chocolate cake on a plate overhead

    Dairy Free Chocolate Cake

    Gabby
    This is the best dairy free chocolate cake ever! Moist, fluffy, with rich chocolate flavor and a fudgy chocolate buttercream. It's the perfect dairy free cake recipe that will keep you coming back for more!
    4.97 from 32 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Bake 22 mins
    Total Time 42 mins
    Course Dessert
    Cuisine American
    Servings 15 slices
    Calories 447 kcal

    Equipment

    • Mixing Bowl
    • Cooling Rack
    • 2 x 8 inch round cake pans
    • Handheld or Standing Mixer

    Ingredients
     
     

    Dairy Free Chocolate Cake

    • 1½ cups all-purpose flour
    • 1¼ cup granulated sugar
    • ½ teaspoon salt
    • 1 ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¾ cup unsweetened cocoa powder
    • 2 eggs
    • 1 cup water, hot
    • ½ cup canola oil (or sunflower oil)
    • ½ cup dairy free milk of choice (I use unsweetened soy milk)
    • 1 teaspoon vanilla extract

    Dairy Free Chocolate Buttercream

    • 1 cup vegan butter
    • ½ cup vegetable shortening OR vegan butter (SEE NOTES)
    • 1 ¼ cup cocoa powder
    • 2¾-3 cup icing sugar
    • 1 teaspoon vanilla extract
    • 1-2 tablespoon dairy free milk of choice (as needed)

    Instructions
     

    • Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!)
    • Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.
    • Add in the eggs, vanilla, oil, and milk. Pour in the hot water and mix until smooth.
    • Divide the batter evenly between the two cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
    • Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
    • Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat vegan butter and vegetable shortening together until combined. Beat in the cocoa powder until smooth.
    • Add in the vanilla extract, then add the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time.
    • Once the cakes have cooled completely, frost them and enjoy!

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    PARCHMENT PAPER LINING: I highly recommend not skipping this step. It is highly likely that the cake may break when you try to remove it from the pan if you do. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.
    COCOA POWDER: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have. 
    MEASURING FLOUR and COCOA POWDER: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
    VEGETABLE SHORTENING: If you are using a soft vegan butter that has a margarine-like consistency, I recommend using 1 cup of vegan butter and ½ cup of shortening. This will help the buttercream to hold its shape at room temperature. Margarine can soften too much at room temperature so using shortening will help with that.
    BUTTERCREAM: This recipe provides enough buttercream to allow for piping and decorating. If you don'd need that much buttercream, you can make ⅔ of the buttercream recipe, or freeze the leftovers.
    Storage and Freezing Instructions: 
    The cake can be stored covered at room temperature for 3-4 days. I store mine in a cake carrier.  
    To freeze the cake layers, let them cool completely, then tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.
    Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.
    To make as cupcakes: This cake recipe will make 24 cupcakes. Bake at the same temperature for around 12-15 minutes or until toothpick inserted in the middle comes out clean. 
    To make in two 9 inch round cake pans: The cake layers will be thinner and will bake quicker. Start checking on them at around 14 minutes.
    To make in a 9x13 sheet pan: Bake for 18-20 minutes. You will only need half the buttercream for a layer cake, so halve the buttercream recipe.
    To make as a 3 layer cake: The easiest way is to divide the batter between 3 8 inch cake pans (you'll have thinner cake layers). If you want big layers, you can also multiply the ingredients in the recipe by 0.5.

    Nutrition

    Calories: 447kcalCarbohydrates: 55gProtein: 4gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 22mgSodium: 322mgPotassium: 202mgFiber: 4gSugar: 38gVitamin A: 607IUCalcium: 39mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Jenny

      February 16, 2023 at 2:22 am

      5 stars
      Cannot thank you enough for this recipe! My daughter is allergic to dairy and wanted a chocolate cake for her birthday. This was the best chocolate cake I have ever made, including ones with real dairy!! It is definitely akin to the chocolate cake from Matilda - fluffy, moist, perfectly
      Balanced sweetness, and SO chicolatey!! I’ve printed this recipe out in case it ever disappears from the internet - that would be a tragedy!

      Reply
      • Gabby

        February 16, 2023 at 3:59 pm

        Hi Jenny! What a wonderful review! This really made my day, thank you so much for taking the time to let me know how much you loved the cake! It's my personal favorite too, so it won't be disappearing from the internet 😀

        Reply
    2. Patty

      February 08, 2023 at 6:02 am

      5 stars
      This recipe is DELICIOUS! Made it as a birthday cake for my daughter and it was a huge hit with the whole family. Thank you for the recipe!

      Reply
      • Gabby

        February 08, 2023 at 4:09 pm

        Yay! I am so happy to hear that you all loved it! And thank you for taking the time to leave a review 🙂

        Reply
    3. Rachel

      January 29, 2023 at 7:17 pm

      Hiya, just wanted to let you know the metric tab is not working correctly, it translates 1 1/2 cups of flour as 185g and 1 1/4 cups of sugar as 250g. The batter looked extremely thin when I made it using the metric tab measurements and it was only then I noticed that the measurements using the metric tab are a bit off.

      Reply
      • Gabby

        January 29, 2023 at 7:23 pm

        Hi Rachel, those are the correct metric measurements for flour and sugar, I manually entered them myself. The batter is supposed to be thin, don't worry the cake turns out perfectly 🙂

        Reply
    4. Michelle

      October 21, 2022 at 4:16 pm

      5 stars
      I made this and everyone who tried it said it was the best chocolate cake they’d ever had. At first I didn’t believe them but then I tried it myself and I was honestly shocked. I have tried a lot of chocolate cake recipes over the years and I’ve never found one that I felt I could actually eat the entire thing by myself while standing over the kitchen sink. It’s incredibly moist, somewhat fudgy, just the right amount of chocolate, not dense or dry. This is a winner and is my new go-to chocolate cake recipe!

      Reply
      • Gabby

        October 21, 2022 at 7:03 pm

        Hi Michelle! YAY! This is such an incredible compliment, thank you so much for taking the time to share your feedback! 🙂

        Reply
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