Dairy Free Chocolate Cake

This is the ultimate dairy free chocolate cake! As someone who has been dairy free for over 10 years, this is my favourite, works-every-time chocolate cake recipe. It's rich, decadent, and full of deep chocolate flavour. Topped with the creamiest fudgy vegan chocolate buttercream, it’s perfect for birthdays, celebrations, or just when you want to bake a cake.

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 279kcal

Author Sally

Equipment

Ingredients

1 cup dairy free milk
1 tablespoon white vinegar
1 cup white sugar/granulated sugar
½ cup canola oil
2 teaspoons vanilla extract
½ cup strongly brewed coffee
1 ⅔ cups all purpose flour plain flour
⅔ cup cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda bicarbonate of soda
1 batch vegan chocolate buttercream

Instructions

Preheat the oven to 180°C (350°F) and grease and line 2 x 7 inch round cake tins with baking paper and cooking spray.
In a small bowl, mix together the oat milk with the white vinegar and set aside.
In a large mixing bowl, whisk together the sugar, canola oil, and vanilla until combined. Add in the coffee and continue mixing.
Sift the dry ingredients into the bowl with the wet ingredients. Start mixing, slowly adding the milk as the batter starts to combine. Make sure to only mix until just combined and then stop
Pour the batter evenly between the prepared cake pans and place in the oven to bake for 30 minutes, or until a toothpick when inserted in the centre comes out clean. The tops should also spring back when lightly touched.
Let the cakes cool in the pans for about 20 minutes, before turning out to a wire rack to cool completely.
Once the cakes are cool, prepare a batch of vegan chocolate frosting and assemble the cake.
Cover with a layer of frosting before placing the second layer on top, upside down to ensure you have a flat top. Cover the top and sides of the cake with another thick layer of frosting using a cake knife and gently smooth it around so the coverage is even.
Chill the cake in the fridge for a few hours before serving to make it easy to slice and serve.

Notes

Nutritional information is calculated for the cake only, not including the buttercream.

Nutrition