Can I make this into a three-layer cake?

Yes, you can! You can divide the batter into three and have thinner cake layers, or multiply the ingredients by 1 ½ to make three standard-sized cake layers.

No, this recipe is not vegan because it contains eggs. If you want to make a vegan cake, you can substitute the eggs for flax eggs. To make a flax egg, combine a tablespoon of flaxseed meal with two tablespoons of water.

Can I use regular butter for the frosting?

Yes, you can. However, the cake will no longer be dairy-free. If you don't have vegan butter but want to make a dairy-free cake, try a different frosting recipe that does not contain butter.

Dairy-Free Chocolate Cake With Chocolate Frosting

Name: Dairy-Free Chocolate Cake With Chocolate Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 15
Cuisine: Dairy-Free
Ingredients: 1 ½ cups all-purpose flour (you can also use a gluten-free flour blend if you want the cake to be gluten-free); 1 ½ cups regular granulated sugar; ½ teaspoons baking powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; ¾ cup unsweetened cocoa powder; 2 large eggs; 1 teaspoon vanilla extract; ½ cup avocado oil or olive oil; ½ cup dairy-free milk of your choice (I used unsweetened almond milk); 1 cup hot water; ½ cup dairy-free butter; ¼ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; ¼ teaspoon salt; 3 cups powdered sugar; 1 to 2 tablespoons dairy-free milk (I used unsweetened almond milk)

Ingredients

Units Scale

Batter

1 1/2 cups all-purpose flour (you can also use a gluten-free flour blend if you want the cake to be gluten-free)
1 1/2 cups regular granulated sugar
1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
1/2 cup avocado oil or olive oil
1/2 cup dairy-free milk of your choice (I used unsweetened almond milk)
1 cup hot water

Frosting

1/2 cup dairy-free butter
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
1 to 2 tablespoons dairy-free milk (I used unsweetened almond milk)

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Instructions

Preheat the oven to 350°F. Grease the cake pans with dairy-free butter.
Cut out round pieces of parchment paper that fit in the bottom of each pan and line the pans with it.
Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl and gently whisk.
Add the eggs, vanilla extract, oil, and milk.
Pour in hot water and gently whisk until the batter is smooth.
Divide the batter evenly between the cake pans.
Bake for 20 – 25 minutes or until you insert a toothpick into the middle of each cake and it comes out clean.
Remove the cakes from the oven and leave them to cool in the pans for around 20 minutes.
Run a butter knife around the outside of each cake to loosen it and flip it upside down onto a cooling rack to cool completely.
While your cakes are cooling, make the frosting:
1. Beat the vegan butter, cocoa powder, vanilla extract, and salt with a handheld mixer until it’s light and fluffy.
2. Incorporate the powdered sugar a little at a time.
3. If needed, add the dairy-free milk until it reaches your desired consistency.
Once the cakes have cooled completely and your frosting is ready, frost them and enjoy!

Notes

Remember to ensure you only fill the pan with batter up to three-quarters full of batter, no matter what pan or pans you use!
Start checking on the cakes from around 20 minutes; you don’t want to overbake them!
Don’t over-mix your batter; only mix it until the ingredients are incorporated. If you overmix it, it could make the cake texture quite dense.
You can use any one-to-one gluten-free flour blend if you need this cake to be gluten-free.
You can use any dairy-free milk. If it’s one with a strong flavor like coconut milk, it may slightly alter the cake’s taste, but you will likely not notice it because of the intense chocolate flavor.
Coconut sugar is an excellent substitute for regular granulated sugar.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Oven
Cuisine: Dairy-Free
Diet: Vegetarian

Nutrition

Serving Size:
Calories: 360
Sugar: 43.7 g
Sodium: 262.4 mg
Fat: 15 g
Saturated Fat: 5.3 g
Carbohydrates: 57.2 g
Fiber: 2.1 g
Protein: 3.3 g
Cholesterol: 41.1 mg