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Chocolate cake is a beloved dessert that brings comfort and joy to any occasion.
However, if you follow a dairy-free diet, finding a rich, moist, and satisfying chocolate cake recipe can sometimes feel like a challenge.
But fear not—this collection of 28+ dairy-free chocolate cake recipes will make sure no one has to miss out on the decadence of chocolate cake, no matter their dietary needs.
From cakes made with almond milk, coconut milk, or even silken tofu, these recipes provide an incredible variety of textures and flavors to suit every taste.
Whether you’re baking for a special celebration, a family gathering, or just a cozy night in, these dairy-free chocolate cakes are sure to impress and delight.
28+ Heavenly Dairy-Free Chocolate Cake Recipes for Every Occasion
With these 28+ dairy-free chocolate cake recipes, you have a wide array of options to choose from, all bursting with rich, chocolatey goodness without any dairy ingredients.
Whether you’re looking for a simple, everyday cake or something more elaborate for a special occasion, there’s a recipe here that will satisfy your cravings.
These cakes offer versatility, flavor, and moisture, making them perfect for all kinds of dietary needs and preferences.
So go ahead, get your baking tools ready, and indulge in one of these mouthwatering, dairy-free chocolate cake recipes—because everyone deserves a slice of chocolate heaven!
Dairy-Free Chocolate Cake with Coconut Milk
This rich and moist dairy-free chocolate cake features the perfect balance of chocolate and coconut flavors, with coconut milk adding creaminess and depth to the cake. It’s simple to make, and with just a few substitutions, this cake will become a family favorite for anyone avoiding dairy products. It’s perfect for birthdays, celebrations, or even a casual dessert after dinner.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup coconut sugar or any granulated sugar substitute
- 1 cup coconut milk (full-fat)
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup warm water
- Optional: 1 cup dairy-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the coconut sugar, coconut milk, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing gently. Once combined, slowly add the warm water and continue mixing until smooth.
- If using, fold in the dairy-free chocolate chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.
This coconut milk-based dairy-free chocolate cake is incredibly indulgent and decadent while staying dairy-free. It’s perfect for those with lactose intolerance or vegans, offering a soft, fluffy texture and deep chocolate flavor. Whether you’re serving it as a celebration cake or a simple dessert, it’s sure to satisfy chocolate cravings and impress your guests. Enjoy it plain or topped with your favorite dairy-free frosting or fresh berries!
Vegan Chocolate Cake with Avocado
This vegan chocolate cake uses avocado as a substitute for dairy and butter, giving it a creamy texture and healthy fats. It’s the perfect guilt-free indulgence that’s full of nutrients without sacrificing flavor. The avocado flavor is subtle, while the cocoa gives the cake its rich chocolate taste. This is a great option for those looking to sneak in some extra healthy fats while enjoying a sweet treat!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup ripe avocado, mashed (about 1 medium avocado)
- 1 cup maple syrup or agave syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mash the avocado until smooth. Add the maple syrup, vanilla extract, almond milk, vegetable oil, and apple cider vinegar. Stir until everything is well combined.
- Slowly add the wet ingredients to the dry ingredients, mixing until smooth and free of lumps.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
This avocado-based vegan chocolate cake is incredibly moist and tender, offering a healthier alternative to traditional cakes. The avocado replaces the need for dairy, while adding an extra layer of richness and healthy fats. It’s perfect for those with dairy sensitivities, vegans, or anyone wanting to enjoy a decadent dessert with a healthier twist. Top it with vegan frosting or a dusting of powdered sugar for a sweet and satisfying finish!
Dairy-Free Chocolate Cake with Almond Butter
Almond butter is the secret ingredient in this dairy-free chocolate cake, providing both flavor and a moist texture without any dairy. The combination of cocoa powder and almond butter creates a rich, nutty chocolate flavor that pairs wonderfully with dairy-free frosting or fresh fruit. This cake is not only dairy-free but also has a hint of nuttiness that makes it unique and delicious.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup almond butter (smooth or crunchy)
- 1 cup coconut sugar or any granulated sweetener
- 1 cup almond milk or any dairy-free milk
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup warm water
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the almond butter, coconut sugar, almond milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Slowly add the warm water, stirring to combine into a silky batter.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
This almond butter chocolate cake is a delightful dairy-free dessert that offers both richness and a touch of nuttiness. The almond butter helps create a tender, moist cake that pairs perfectly with a variety of toppings, such as a dairy-free chocolate ganache, fresh berries, or even a dollop of dairy-free whipped cream. It’s an easy-to-make cake that’s sure to be a hit for birthdays, celebrations, or any time you’re craving a sweet, chocolatey treat. Enjoy it with family and friends—everyone will love it, even if they’re not following a dairy-free diet!
Dairy-Free Chocolate Cake with Applesauce
This applesauce-based dairy-free chocolate cake is both soft and flavorful, using applesauce as a substitute for dairy to create a moist and tender cake. It’s a great option for those who want a light, spongy cake with a hint of natural sweetness, without the need for dairy or eggs. The applesauce helps balance the richness of the cocoa powder, and the result is a cake that’s delicious and surprisingly easy to make!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsweetened applesauce
- 1 cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix together the applesauce, coconut sugar, vanilla extract, almond milk, vegetable oil, and apple cider vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined and smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
This applesauce chocolate cake is incredibly moist and flavorful, with the applesauce providing a subtle sweetness and moisture that makes the cake irresistibly tender. It’s a wonderful option for those avoiding dairy or eggs, and the light, spongy texture ensures that everyone will love it. Whether you choose to frost it with a dairy-free frosting or enjoy it on its own, this cake is a delicious and healthy dessert that you’ll find yourself making again and again.
Dairy-Free Chocolate Zucchini Cake
If you’re looking for a healthy, dairy-free chocolate cake that’s both rich and nutritious, this chocolate zucchini cake is the perfect choice. The zucchini adds moisture and a bit of nutrition while keeping the cake tender and soft. The chocolate flavor is bold and delicious, making it a great way to sneak in some veggies while still enjoying a decadent dessert. Plus, it’s easy to make, requiring just a few pantry staples.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 1 cup grated zucchini, squeezed of excess water
- 1 cup coconut sugar or granulated sugar
- 1 cup almond milk or any dairy-free milk
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup dairy-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
- In another bowl, combine the grated zucchini, coconut sugar, almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
- If using, fold in the dairy-free chocolate chips.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
This zucchini chocolate cake is a clever way to enjoy a dairy-free dessert while sneaking in some vegetables! The zucchini not only helps to keep the cake moist, but it also adds a subtle earthy flavor that pairs perfectly with the rich chocolate. It’s a great option for anyone looking for a healthier take on traditional chocolate cake, and it’s delicious whether served plain or topped with a dairy-free frosting. Your guests won’t even realize they’re eating veggies!
Dairy-Free Chocolate Cake with Almond Flour
This almond flour-based dairy-free chocolate cake is naturally gluten-free and packed with protein and healthy fats. Almond flour adds a slightly nutty flavor that complements the richness of the chocolate, creating a moist, dense cake with a delightful texture. Perfect for those with dietary restrictions, this cake is simple to make and can be enjoyed by anyone looking for a gluten-free and dairy-free chocolate treat.
Ingredients:
- 2 cups almond flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup coconut sugar or maple syrup
- 4 large egg substitutes (or flax eggs)
- ½ cup almond milk or any dairy-free milk
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, sift together the almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the coconut sugar, egg substitute, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This almond flour chocolate cake is a delicious option for those who are looking for a rich, satisfying dessert without dairy or gluten. The almond flour gives it a lovely, dense texture, while the cocoa provides the perfect chocolate flavor. Whether you top it with dairy-free frosting or enjoy it as is, this cake is sure to be a hit at your next gathering. It’s both indulgent and healthier than traditional cakes, offering a wonderful combination of flavors and textures that everyone will love!
Dairy-Free Chocolate Cake with Banana
This dairy-free chocolate cake uses ripe bananas to add natural sweetness and moisture, making it a healthier alternative to traditional chocolate cake. The banana flavor complements the richness of the cocoa powder, creating a cake that’s not only dairy-free but also extra soft and fluffy. It’s a perfect choice for anyone looking to reduce dairy intake while enjoying a delicious and wholesome dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 ripe bananas, mashed
- 1 cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mash the ripe bananas until smooth and creamy. Add the coconut sugar, vanilla extract, almond milk, vegetable oil, and apple cider vinegar, and mix until well combined.
- Gradually add the wet ingredients into the dry ingredients, mixing until fully incorporated and smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This banana-based dairy-free chocolate cake is a perfect dessert for anyone wanting a naturally sweetened and moist cake. The bananas not only provide moisture but also add a subtle natural sweetness, making the cake even more flavorful. This cake pairs beautifully with a dairy-free frosting or even a dusting of powdered sugar. Whether you’re following a dairy-free diet or simply looking for a lighter chocolate cake, this recipe is a great option that everyone will enjoy.
Dairy-Free Chocolate Cake with Date Syrup
Made with date syrup as a natural sweetener, this dairy-free chocolate cake offers a rich, caramel-like sweetness that complements the deep cocoa flavor. The date syrup adds not only sweetness but also a bit of extra moisture, resulting in a soft and decadent cake. This recipe is perfect for anyone who prefers using natural sweeteners or is looking for a refined sugar-free chocolate cake option.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup date syrup (or maple syrup)
- 1 cup almond milk or any dairy-free milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the date syrup, almond milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
- Gradually add the wet ingredients into the dry ingredients and mix until fully combined and smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This date syrup-based dairy-free chocolate cake is a wonderful dessert that’s naturally sweetened and full of flavor. The date syrup adds a unique richness and depth to the cake, making it a perfect choice for those looking to avoid refined sugar. It’s a moist, dense, and delicious treat that’s suitable for anyone on a dairy-free, gluten-free, or refined sugar-free diet. Top it with your favorite dairy-free frosting for a truly indulgent dessert.
Dairy-Free Chocolate Cake with Oat Flour
This dairy-free chocolate cake made with oat flour is a great option for those who need a gluten-free cake, as oat flour offers a soft, light texture without the use of wheat flour. The chocolate flavor is rich and intense, with the oat flour providing a slightly nutty undertone. This cake is not only dairy-free but also naturally gluten-free and can be enjoyed by anyone with dietary restrictions.
Ingredients:
- 2 cups oat flour (gluten-free)
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup coconut sugar or maple syrup
- 1 cup almond milk or any dairy-free milk
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the oat flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
This oat flour-based dairy-free chocolate cake is perfect for those who need a gluten-free, dairy-free dessert without sacrificing taste or texture. The oat flour adds a light, soft crumb that pairs beautifully with the rich cocoa flavor. This cake is a great choice for anyone following a gluten-free or dairy-free diet, and it can be topped with your favorite dairy-free frosting or enjoyed as is for a wholesome, indulgent treat. It’s a great option for birthdays, holidays, or any occasion when you need a delicious and dietary-friendly chocolate cake.
Dairy-Free Chocolate Cake with Coconut Milk
This dairy-free chocolate cake made with coconut milk is a rich and creamy dessert that brings a tropical twist to a classic chocolate flavor. The coconut milk adds a slight coconut undertone that enhances the richness of the cake, making it incredibly moist and flavorful. This cake is perfect for those who love the combination of chocolate and coconut, and it’s ideal for anyone needing a dairy-free treat.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup coconut milk (full-fat or light)
- 1 cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the coconut milk, coconut sugar, vanilla extract, vegetable oil, and apple cider vinegar until smooth and fully combined.
- Gradually add the wet ingredients to the dry ingredients and stir until well combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
This coconut milk chocolate cake is rich and velvety, with the coconut milk adding a unique creaminess and depth of flavor that elevates the chocolate taste. It’s a fantastic option for anyone on a dairy-free diet and can be paired with dairy-free chocolate ganache or a light coconut whipped cream for an extra indulgent treat. Whether for a special occasion or an everyday dessert, this cake is sure to be a hit with coconut and chocolate lovers alike.
Dairy-Free Chocolate Cake with Avocado
This dairy-free chocolate cake uses avocado as a substitute for butter or oil, creating a rich, creamy texture while providing healthy fats. The avocado helps keep the cake moist and soft, making it an excellent option for those looking for a lighter, healthier dessert. The cocoa powder brings out a deep chocolate flavor, and the combination of avocado and cocoa results in a cake that’s both indulgent and nutritious.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 ripe avocados, mashed
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mash the ripe avocados until smooth and creamy. Add the coconut sugar, vanilla extract, almond milk, and apple cider vinegar, and mix until smooth and combined.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This avocado-based dairy-free chocolate cake is a great way to enjoy a healthier chocolate dessert without compromising on flavor or texture. The avocado creates a luscious, creamy texture and helps the cake stay moist for days. Whether you frost it with a dairy-free ganache or enjoy it on its own, this cake is a perfect choice for anyone looking for a delicious, nourishing treat. Plus, it’s a fun way to incorporate avocado into your baking!
Dairy-Free Chocolate Cake with Chia Seeds
Chia seeds are the star ingredient in this dairy-free chocolate cake, providing both moisture and a nutritional boost. Known for their high omega-3 fatty acids and fiber content, chia seeds add a subtle crunch and extra texture to the cake. This cake is an excellent choice for those looking to enjoy a wholesome, delicious dessert that’s also packed with healthy nutrients. The deep chocolate flavor combined with chia seeds makes it a unique, indulgent treat.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp chia seeds
- 1 cup almond milk or any dairy-free milk
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a small bowl, combine the chia seeds with 3 tbsp of water and let them sit for about 5-10 minutes to form a gel-like consistency.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the almond milk, coconut sugar, vanilla extract, vegetable oil, and apple cider vinegar until smooth. Add the chia seed gel and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth and fully combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This chia seed chocolate cake is an excellent way to enjoy a dairy-free treat with added nutritional value. The chia seeds not only provide texture but also help to bind the ingredients, making the cake moist and fluffy. It’s a great choice for anyone seeking a healthier dessert option without compromising on flavor. Whether served with a simple dusting of powdered sugar or topped with dairy-free frosting, this cake is sure to impress anyone looking for a nutritious yet indulgent dessert.
Dairy-Free Chocolate Cake with Almond Flour
This dairy-free chocolate cake made with almond flour is an excellent choice for those who prefer gluten-free options. Almond flour adds a rich, nutty flavor and provides a moist texture, creating a cake that’s not only dairy-free but also naturally gluten-free. The cocoa powder gives it a deep chocolate flavor, while the almond flour ensures the cake is soft and decadent. It’s a perfect treat for those with dietary restrictions who still want to indulge in a luxurious dessert.
Ingredients:
- 2 cups almond flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup maple syrup or coconut sugar
- 1 tsp vanilla extract
- ½ cup almond milk or any dairy-free milk
- 2 tbsp coconut oil, melted
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the almond flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup (or coconut sugar), vanilla extract, almond milk, and melted coconut oil until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
This almond flour-based dairy-free chocolate cake is a perfect choice for those following a gluten-free and dairy-free diet. The almond flour brings a nutty depth of flavor and a tender crumb, while the cocoa powder delivers the classic chocolate richness. The result is a moist and satisfying cake that can be enjoyed by anyone, regardless of dietary restrictions. It’s great for birthdays, celebrations, or any occasion that calls for a delicious dessert.
Dairy-Free Chocolate Cake with Sweet Potatoes
This dairy-free chocolate cake uses sweet potatoes as a key ingredient to add moisture and natural sweetness. The sweet potatoes help create a soft, dense cake that is both rich and nutritious. Combined with cocoa powder and a blend of other wholesome ingredients, this cake is the perfect choice for those looking for a dessert that’s not only delicious but also packed with nutrients. It’s a great way to sneak in some veggies without compromising on flavor.
Ingredients:
- 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- ½ cup almond milk or any dairy-free milk
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- Peel and boil the sweet potatoes until tender, then mash them thoroughly. You should have about 1 ½ cups of mashed sweet potatoes.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the mashed sweet potatoes, coconut sugar (or maple syrup), vanilla extract, almond milk, vegetable oil, and apple cider vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This sweet potato chocolate cake is an incredibly moist and flavorful dairy-free option that sneaks in the goodness of sweet potatoes. The natural sweetness and richness of the sweet potatoes complement the deep chocolate flavor, making for a deliciously unique dessert. This cake is perfect for anyone who loves chocolate but wants to enjoy a slightly healthier alternative. Whether enjoyed as is or paired with a dairy-free frosting, it’s sure to be a hit with family and friends.
Dairy-Free Chocolate Cake with Apple Sauce
This dairy-free chocolate cake uses apple sauce as a substitute for butter or oil, making it a lighter yet still incredibly moist and flavorful option. The apple sauce helps keep the cake soft and adds a natural sweetness that pairs beautifully with the cocoa powder. This cake is a fantastic choice for those who want a guilt-free indulgence without compromising on taste. It’s simple to make and perfect for anyone on a dairy-free or low-fat diet.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened apple sauce
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the apple sauce, coconut sugar (or maple syrup), vanilla extract, almond milk, and apple cider vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This apple sauce-based dairy-free chocolate cake is a wonderfully moist and light dessert that’s perfect for anyone seeking a dairy-free or lower-fat alternative. The apple sauce helps keep the cake tender and adds a natural sweetness, making it an excellent option for those looking to cut down on sugar. This cake pairs beautifully with a variety of dairy-free frostings and is perfect for birthdays, family gatherings, or simply as a sweet treat to enjoy any day of the week.
Dairy-Free Chocolate Cake with Banana
Bananas are the secret ingredient in this dairy-free chocolate cake, offering natural sweetness and moisture without the need for butter or dairy products. The mashed bananas create a soft, dense cake that’s slightly healthier yet indulgent. The bananas complement the cocoa powder beautifully, resulting in a rich chocolate flavor with a hint of fruity sweetness. This cake is perfect for those on a dairy-free diet or anyone looking for a nutritious twist on the classic chocolate cake.
Ingredients:
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- Mash the ripe bananas in a large bowl until smooth and creamy.
- In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In the mashed banana mixture, add the coconut sugar (or maple syrup), vanilla extract, almond milk, vegetable oil, and apple cider vinegar, mixing until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This banana-based dairy-free chocolate cake is wonderfully moist and full of flavor, with the bananas adding both sweetness and a unique texture. The combination of chocolate and banana is a winning one, providing a dessert that feels indulgent yet is subtly healthier. It’s a great option for anyone looking for a naturally sweetened cake that is also dairy-free. Enjoy it on its own or topped with a dairy-free frosting for a perfect treat that everyone will love.
Dairy-Free Chocolate Cake with Pumpkin Puree
This dairy-free chocolate cake uses pumpkin puree to create a moist, soft texture and adds a subtle depth of flavor. The pumpkin pairs beautifully with the cocoa powder, creating a decadent cake that is perfect for the fall season or anytime you want a cozy dessert. The addition of pumpkin makes this cake slightly healthier, as it’s packed with vitamins and fiber, but it’s still indulgent and rich in flavor. It’s an excellent choice for those who want a comforting, dairy-free dessert.
Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix together the pumpkin puree, coconut sugar (or maple syrup), vanilla extract, almond milk, vegetable oil, and apple cider vinegar until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until fully incorporated.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
This pumpkin puree chocolate cake is a wonderfully moist and flavorful treat, with the pumpkin adding richness and a subtle earthy flavor that complements the chocolate perfectly. It’s a great dairy-free option that also brings the nutritional benefits of pumpkin, such as fiber and vitamins. Whether enjoyed in the fall or any time of year, this cake is a comforting and satisfying dessert that can be enjoyed by everyone.
Dairy-Free Chocolate Cake with Oat Flour
Oat flour takes center stage in this dairy-free chocolate cake, offering a gluten-free and nutritious alternative to all-purpose flour. The oat flour adds a slightly nutty flavor and a denser texture, creating a hearty and satisfying cake. Combined with the rich cocoa powder, this cake has a wonderful chocolate flavor that’s balanced by the wholesome qualities of oats. It’s a perfect option for those following a gluten-free and dairy-free diet while still craving a decadent chocolate dessert.
Ingredients:
- 2 cups oat flour (or ground oats)
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ¼ cup coconut oil, melted
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the oat flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the coconut sugar (or maple syrup), vanilla extract, almond milk, melted coconut oil, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth and combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This oat flour-based dairy-free chocolate cake is a great option for anyone following a gluten-free and dairy-free diet. The oat flour gives the cake a dense, hearty texture, while the cocoa powder provides a deep, indulgent chocolate flavor. The cake is naturally sweetened with coconut sugar or maple syrup, making it a slightly healthier option for those with dietary restrictions. Serve it as a snack or dessert for any occasion, and enjoy the delightful combination of wholesome oats and rich chocolate.
Dairy-Free Chocolate Cake with Coconut Milk
Coconut milk provides a rich and creamy base for this dairy-free chocolate cake, adding a subtle coconut flavor that complements the chocolate perfectly. This cake is incredibly moist and tender, thanks to the coconut milk, and the cocoa powder brings a deep, chocolatey richness. It’s a great option for those who enjoy the tropical notes of coconut combined with their favorite chocolate dessert. Whether served as a simple cake or topped with dairy-free frosting, it’s sure to please chocolate lovers with dietary restrictions.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup coconut milk (full-fat)
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the coconut milk, coconut sugar (or maple syrup), vanilla extract, vegetable oil, and apple cider vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
This coconut milk chocolate cake is an indulgent treat that brings a delightful tropical twist to the classic chocolate cake. The coconut milk ensures the cake is ultra-moist and rich, while the cocoa powder delivers a deep chocolate flavor. It’s an excellent option for anyone following a dairy-free diet but still craving a luscious chocolate cake. Serve it as-is, or frost it with dairy-free options for a truly decadent dessert that everyone will enjoy.
Dairy-Free Chocolate Cake with Flaxseed Meal
Flaxseed meal is the star of this dairy-free chocolate cake, acting as both a binding agent and a source of omega-3 fatty acids. When mixed with water, flaxseed meal forms a gel-like consistency, making it a great egg substitute in vegan and dairy-free baking. This cake is rich in chocolate flavor, thanks to the cocoa powder, and has a wonderfully moist texture, all while being packed with the health benefits of flax. It’s a perfect choice for a wholesome, yet decadent, dairy-free treat.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp flaxseed meal
- 3 tbsp water
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a small bowl, mix the flaxseed meal with 3 tbsp of water and let it sit for 5-10 minutes to form a gel-like consistency.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the flaxseed mixture, coconut sugar (or maple syrup), vanilla extract, almond milk, vegetable oil, and apple cider vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This flaxseed meal-based dairy-free chocolate cake is a fantastic option for those looking to incorporate more nutrients into their desserts. The flaxseed provides a unique texture and offers health benefits, such as omega-3 fatty acids, while the cocoa powder gives it that rich, chocolatey flavor everyone loves. It’s perfect for those who want a dairy-free treat that’s not only delicious but also packed with wholesome ingredients. Pair it with your favorite dairy-free frosting for an irresistible dessert.
Dairy-Free Chocolate Cake with Silken Tofu
Silken tofu replaces eggs and dairy in this velvety chocolate cake, creating a smooth, dense texture that’s both moist and light. Tofu is a versatile ingredient that helps give the cake structure without the need for any dairy, making it an ideal option for a dairy-free dessert. The rich cocoa powder ensures that the cake has all the decadent chocolate flavor you crave. This cake is perfect for those looking for a healthy, dairy-free option that still delivers on taste and texture.
Ingredients:
- 1 block silken tofu (about 12 oz)
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk or any dairy-free milk
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a blender or food processor, blend the silken tofu until smooth.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the blended tofu, coconut sugar (or maple syrup), vanilla extract, almond milk, vegetable oil, and apple cider vinegar until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
This silken tofu-based dairy-free chocolate cake is a rich, creamy dessert that’s perfect for anyone following a dairy-free or vegan diet. The tofu creates a moist and tender crumb, while the cocoa powder ensures the cake is packed with deep chocolate flavor. This cake can be paired with a variety of dairy-free frostings for a complete dessert experience. It’s an excellent option for birthdays, holidays, or any occasion that calls for a decadent, dairy-free treat.
Note: More recipes are coming soon!
