Dairy Free Chocolate Cake

Dairy Free Chocolate Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Chocolate Cake:

2 cups All Purpose Flour (250g)

3/4 cup Cocoa Powder (63g) Unsweetened

2 cups White Granulated Sugar (400g)

1 tsp Baking Powder

2 tsp Baking Soda

1 tsp Salt

1 cup Vegan Buttermilk (240ml) 1 Tbsp Lemon Juice and Soy Milk up to the 1 cup line

1/2 cup Canola Oil (120ml) or Vegetable Oil

6 Tbsp Applesauce

2 tsp Vanilla Extract

1 cup Boiling Hot Coffee (240ml)

For the Frosting:

1 Recipe Vegan Chocolate Buttercream Frosting


1Preheat the oven to 350°F (180°C). Prepare three 8-inch cake pans or two 9-inch cake pans* by spraying with non-stick spray and lining the bottoms with circles of parchment paper. Set aside.

2Sift the all purpose flour and unsweetened cocoa powder into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.

3Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and letting it curdle (you can also use almond milk for this).

4Add the vegan buttermilk to the mixing bowl along with the canola oil, applesauce and vanilla extract and mix into a thick batter.

5Add in 1 cup of boiling hot coffee and whisk it in with a hand whisk.

6The batter will be thin and this is correct.

7Divide the batter evenly between the prepared cake pans.

8Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

9Let the cakes cool in the cake pans for a few minutes before transferring to a wire cooling rack to cool completely before frosting.

10Frost with vegan chocolate buttercream frosting and decorate with grated vegan chocolate (optional).

11Store leftover cake covered at room temperature for 3-4 days or covered in the fridge for 7 days.

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