For years, I searched for the perfect chocolate cake recipe, testing countless variations, but nothing seemed to hit the spot. That is, until I stumbled upon this gem. This dairy-free chocolate cake recipe has been my go-to for 15 years, and let me tell you, it’s truly exceptional.
This recipe is so versatile that it caters to various dietary needs. Whether you prefer traditional ingredients or lean towards healthier options, this recipe has got you covered. Plus, it’s surprisingly easy to make!
Dairy-free Chocolate Cake – Super Easy, Moist, Fudgy
Baking a Masterpiece: Ingredients and Steps
Gathering Your Supplies:
For the Cake:
- 2 cups granulated sugar, coconut sugar, or 1 cup honey
- 1 ¾ cups all-purpose flour, whole wheat flour, or 1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- ¾ cup cocoa powder (Dutch-process recommended)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs or 2 chia eggs (for vegan)
- 1 cup dairy-free milk (cashew milk recommended)
- 2 ½ cup oil (neutral-tasting like light olive oil, canola oil, or grapeseed oil)
- 32 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting:
- 43 cups dairy-free semi-sweet chocolate chips or chopped chocolate
- ¾ cup dairy-free milk
- ¾ cup refined coconut oil
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Expert Tip: “When working with dairy-free milk, particularly canned coconut milk, thinning it down with water can create a texture closer to regular milk, which works wonders in this recipe,” advises pastry chef, Emily Carter.
Step-by-Step Baking Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs (or chia eggs), dairy-free milk, oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Boiling Water Trick: Gradually whisk in the boiling water. Don’t be alarmed by the thin consistency; it’s supposed to be that way!
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cooling Time: Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
Expert Tip: “For a fun twist, transform this cake into cupcakes! Simply divide the batter among lined muffin tins and bake for 14-18 minutes,” suggests baking enthusiast, Sarah Jones.
Crafting the Perfect Frosting:
- Melt and Combine: In a saucepan over medium-low heat, combine the chocolate chips, dairy-free milk, coconut oil, vanilla extract, and salt. Stir until the mixture is smooth and melted.
- Cooling and Chilling: Allow the frosting to cool for 15 minutes before placing it in the refrigerator. Stir every 15-20 minutes until the frosting becomes thick enough to spread, which usually takes about an hour.
- Frosting Time: Once the cakes have cooled completely, frost the bottom layer with ¾ cup of frosting, stack the second layer on top, and frost the entire cake with the remaining frosting.
Tips and Tricks for Baking Success:
- Room Temperature Ingredients: Bringing your eggs and dairy-free milk to room temperature before mixing ensures a smoother batter.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are combined.
- Toothpick Test: To ensure the cake is cooked through, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done!
- Cooling Time is Crucial: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Beyond the Basics: Customization and Serving Suggestions
- Get Creative with Toppings: While the recipe suggests piped frosting, feel free to decorate your cake with fresh berries, chocolate shavings, or chopped nuts.
- Pair it with a Scoop of Ice Cream: This cake is absolutely divine when served warm with a scoop of your favorite dairy-free ice cream.
- Storage Tips: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
Unleash Your Inner Baker with Robert Kline Art
This dairy-free chocolate cake is a testament to the fact that delicious desserts can be enjoyed by everyone, regardless of dietary restrictions. The moist crumb, rich chocolate flavor, and easy-to-follow instructions make this recipe a true winner.
So why wait? Head over to Robert Kline Art’s website for more inspiring recipes and crafting ideas that will awaken your creativity and tantalize your taste buds. Don’t forget to share your culinary masterpieces with us; we love seeing your creations!