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Dairy-Free Chocolate Cake

A simple and moist chocolate cake, perfect for gatherings and made without dairy, ensuring everyone can enjoy a slice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups cocoa powder
  • 1 cups sugar
  • 1 tsp instant coffee granules
Wet Ingredients
  • 1 cup water (lukewarm) Helps bloom the cocoa and coffee for better flavor.
  • 0.33 cups vegetable oil
  • 1 large egg Can be replaced with an egg substitute for a vegan version.
  • 1 tsp vinegar Helps the cake rise and stay tender.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Grease and line two 5-inch round cake pans or one 8-inch round cake pan with parchment paper.
Mixing
  1. In a large mixing bowl, sift together flour, baking soda, salt, cocoa powder, instant coffee, and sugar.
  2. In a separate bowl, whisk together lukewarm water, vegetable oil, egg, and vinegar until well combined.
  3. Pour the wet ingredients into the dry ingredients. Use a hand whisk to mix until smooth; the batter will be thin and glossy.
Baking
  1. Pour the batter into the prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans on a wire rack. Once completely cool, remove them from the pans.
Serving
  1. Serve a slice with a steaming cup of coffee or a cold glass of dairy-free milk, topped with dairy-free frosting or powdered sugar.

Notes

For variations, try baking as cupcakes for 20-22 minutes or adding orange zest for a citrus lift. Store covered at room temp for up to 2 days, or in the fridge for up to 4 days if frosted. Freezing unfrosted layers is also an option.