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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. Ore

      October 19, 2022 at 6:28 am

      Please can I use normal milk instead of dairy free

      Reply
      • Gabby

        October 19, 2022 at 2:51 pm

        Yes you can use regular milk, this recipe has been tested both ways. Enjoy!

        Reply
        • Ore

          October 21, 2022 at 1:45 am

          Okay thank you very much ?? off I go to make mine

    2. Ore

      October 19, 2022 at 5:35 am

      Please can I use liquid milk
      Please I need the reply as soon as possible
      Thank you

      Reply
    3. Elly

      September 25, 2022 at 10:34 am

      Could this be made as a vanilla cake? Would there be any substitutions for leaving out the cocoa?

      Reply
      • Gabby

        September 26, 2022 at 5:34 pm

        Hi Elly - this unfortunately can't be made as a vanilla cake. Replacing the cocoa powder with flour won't work, but you can check out my mini vanilla cake recipe or my vanilla cupcakes and adjust those to make them into a cake!

        Reply
    4. Jen M

      July 18, 2022 at 3:24 pm

      Can you please tell me what "icing sugar" is? Is this powdered sugar? Thank you.

      Reply
      • Gabby

        July 18, 2022 at 3:32 pm

        yes, powdered sugar/confectioner's sugar!

        Reply
    5. Sarah

      June 08, 2022 at 2:56 pm

      5 stars
      Is this the cake from Matilda? omg so good

      Reply
      • Gabby

        June 08, 2022 at 3:13 pm

        Hi Sarah! Lol I like to think so! So happy you loved the cake 😀

        Reply
    6. Christina

      May 30, 2022 at 1:22 am

      5 stars
      Amazing!!! Used vegan butter and oat milk for the recipe. This cake is the best cake I’ve ever had (including ones with dairy)!!

      Reply
      • Gabby

        May 30, 2022 at 3:03 pm

        Hi Christina! YAY! This is so great to hear! This is my favorite cake ever too!! Thanks so much for taking the time to come back and leave a review 😀

        Reply
    7. Amira

      May 24, 2022 at 12:17 am

      5 stars
      First time I tried this, I was scrambling to find a recipe to make for my best friend's birthday (ironically on New Year's), and she wanted something with chocolate but dairy-free. It was a hit! Recently I made this into cupcakes for another friend's birthday and they were a hit! 🙂

      I used all vegan butter for the buttercream frosting as I don't use vegetable shortening a lot, used regular soy milk, and vegetable oil! Came out very light and moist. Also made the buttercream a day in advance and microwaved it for about 10-15 seconds to soften it up before frosting (keep a close eye on it when you soften it), and it worked out!

      Thank you for this, my lactose intolerant people greatly appreciate it <3

      Reply
      • Gabby

        May 27, 2022 at 4:37 am

        Hi Amira! This totally made my day! I'm so happy that you love the recipe 🙂 Thank you so much for sharing and for taking the time to come back and leave a review!

        Reply
    8. Susan

      May 10, 2022 at 6:49 pm

      Can this be made into a 9x13?

      Reply
      • Gabby

        May 11, 2022 at 1:44 pm

        Hi Susan! Yes it can be 🙂 The instructions for doing so are in the "Notes" section of the recipe card above. Enjoy!

        Reply
    9. Christine

      January 31, 2022 at 8:44 pm

      5 stars
      The best chocolate cake i have ever made. Everyone loved it. It was so fulffy and tasty and very easy to do.

      Reply
      • Gabby

        January 31, 2022 at 8:55 pm

        Hi Christine! This totally made my day, I'm so glad you loved it! Thanks so much for taking the time to leave a review 🙂

        Reply
    10. Courtney

      December 04, 2021 at 6:12 pm

      5 stars
      I put the recipe into cupcakes, and WOW! The cake is so quick and easy to put together and came out delicious! I was worried at first since the batter was thin, but it gave a perfectly textured moist cake. This will definitely be my go to for chocolate cake.

      Reply
      • Gabby

        December 04, 2021 at 6:36 pm

        Hi Courtney! I am so happy to hear that you loved the recipe, found it easy to follow, and I'm honored for it to have become your new go-to! Thank you so much for taking the time to come back and leave a review 🙂

        Reply
      • Christine

        August 05, 2022 at 1:47 pm

        5 stars
        I was a little worried after mixing everything to see how thin the batter was, and how little was in each pan (I have 9" cake pans). Trust the recipe! My cakes rose beautifully and turned out great. Thank you for this great recipe!

        Reply
        • Gabby

          August 08, 2022 at 2:14 pm

          Hi Christine! Thanks so much for the review! The batter is definitely supposed to be on the thinner side - I'm so happy you loved the cake!

    11. Celalba

      August 21, 2021 at 4:55 pm

      Hi. Best regards from Venezuela. I can't see the ingredients. Could you indicate me where are they?

      Reply
      • Gabby

        August 23, 2021 at 3:14 pm

        Hi! The ingredients and quantities, as well as instructions are all listed in the recipe card above this comment section.

        Reply
        • Rachel Garner

          April 01, 2022 at 12:52 pm

          What size are your “cups” could you tell me the metric weight please

        • Gabby

          April 01, 2022 at 4:08 pm

          Hi Rachel, if you click the "Metric" tab underneath the word "Ingredients" in the recipe card above, you'll see all the metric measurements. Enjoy!

    12. Tondra Mineo

      August 19, 2021 at 3:13 pm

      5 stars
      This recipe has become my GO TO for everything chocolate cake related. It tastes AMAZING, the texture is soft and moist and the recipe itself is adjustable. For instance I used whole milk in the cake and all butter in the frosting.
      It os so moist I suggest a little freezer time before assembling just for novices like me. Makes for a easier and much neater application of the filling and frosting.
      My entire chocolate addicted family loved this cake above all others ever baked. This is going in my personalized family cookbook so we can enjoy for years and generations to come

      Reply
      • Gabby

        August 20, 2021 at 3:18 pm

        Hi Tondra! We are so happy to hear that you and your family love the recipe so much! Thank you so much for the kind words and for taking the time to come back and leave a review 🙂

        Reply
    13. Michelle

      August 13, 2021 at 5:37 am

      5 stars
      Hi Gabby, may I know what's the ratio to reduce to 6" pan size? Can't wait to find try out. Thanks.

      Reply
      • Gabby

        August 28, 2021 at 6:54 pm

        Hi Michelle! Here is a post for how to convert 8 inch cakes into 6 inch cakes. There is some math involved in that method though! A 6 inch round cake pan holds around 4 cups of batter, and an 8 inch round cake pan holds around 6 cups. If it was me, I would likely just keep the recipe as is, divide the batter between two 6 inch cake pans, and either make a 3rd 6 inch round cake with the remaining batter, or just use the leftover batter to make a few cupcakes 🙂 Good luck!

        Reply
    14. Andrew

      August 10, 2021 at 8:49 pm

      5 stars
      Fantastic treat, suggest making extra so you can keep some for yourself. Everyone loved it.

      Reply
      • Gabby

        August 11, 2021 at 12:29 am

        Hi Andrew! I'm happy to hear that you loved the cake and that it was a hit 🙂 Thanks so much for taking the time to come back and leave a review!

        Reply
      • Marie

        May 12, 2022 at 11:43 am

        4 stars
        Hi Gabby,
        Amazing pictures and easy to follow instructions. Thanks for sharing!
        What's the temperature in degrees Celsius for baking please?

        Reply
        • Gabby

          May 12, 2022 at 6:15 pm

          Hi Marie! So glad you found the recipe easy to follow! The oven temperature in celsius is 180°C 🙂 Enjoy!

    15. Monika

      August 07, 2021 at 2:20 pm

      I am not vegan...could I use lard instead of vegetable shortening????? Will it be the same consistency as yours?

      Reply
      • Gabby

        August 08, 2021 at 7:40 pm

        Hi Monika! If you are using regular (not dairy free) butter, then I would recommend just replacing the vegetable shortening with more butter. I haven't tried making buttercream with lard, but I would imagine that it would have a similar texture. It might add a flavor to the buttercream though.

        Reply
        • Sue

          August 02, 2022 at 4:54 pm

          Is the calorie count of 447 per slice?

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