Chocolate Cake Dairy Free Recipes

EGG-FREE DAIRY-FREE NUT-FREE CAKE

This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.

Provided by Bridget Brooke-meer

Categories Desserts Cakes Chocolate Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Egg-Free Dairy-Free Nut-Free Cake image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 51.2 g, Fat 12.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 303.7 mg, Sugar 31.2 g

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
½ cup semi-sweet chocolate chips

FUDGIEST DAIRY-FREE CHOCOLATE CAKE RECIPE BY TASTY

Here's what you need: full-fat coconut milk, dairy-free chocolate chunk, coconut oil, powdered sugar, whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, salt, almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, vanilla extract, berry

Provided by Crystal Hatch

Categories Bakery Goods

Yield 10 servings

Number Of Ingredients 17

Fudgiest Dairy-Free Chocolate Cake Recipe by Tasty image

Steps:

In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
Cover and refrigerate overnight.
Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
Divide the batter evenly between the 3 pre-greased cake pans and bake for 35-45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
Remove the frosting from the fridge and mix it up well.
Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
Enjoy!

Nutrition Facts : Calories 1093 calories, Carbohydrate 122 grams, Fat 68 grams, Fiber 11 grams, Protein 12 grams, Sugar 73 grams

Ingredients

30 oz full-fat coconut milk, 2 cans
3 cups dairy-free chocolate chunk
¼ cup coconut oil, melted
2 cups powdered sugar
3 cups whole wheat flour
1 ½ cups dark cocoa powder
1 cup sugar
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 pinch salt
3 cups almond milk
1 cup coconut oil, melted
1 ½ cups applesauce
1 ½ cups maple syrup
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
berry, of choice, for garnish