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    Home » Desserts » Cakes & Cupcakes » Dairy Free Chocolate Cake

    Dairy Free Chocolate Cake

    Oct 31, 2020 · Updated: Mar 7, 2022 by Dee Dine · Affliate links disclosure.

    Jump to Recipe

    This delicious dairy free chocolate cake is made with sweet potato or pumpkin puree, no eggs, and no oil. It is easy to make, super moist, and perfect for a holiday or birthday cake or even cupcakes. Vegan, gluten-free, oil-free, egg-free and delicious.

    Sliced chocolate cake with icing and sprinkles.

    Dairy Free Chocolate Cake

    This dairy free chocolate cake recipe is fool proof. I don't say things like that lightly either. It's hard to make a recipe fool-proof since there is such a variety of flours and brands. But I think this is really able to support these variations and still come out with a perfect balance of texture and moisture. I have a few tricks to help you along. Let's tell you more!

    Oh but first, I’ll share frostings that work beautifully: Fudge Frosting and Cookie Dough Frosting and Fluffy White Frosting.

    Why Is Dairy Free Chocolate Cake a Good Thing

    Everyone should have a dairy free cake in their arsenal because not everyone can eat dairy. And by dairy, I mean this cake is free of both cow's milk and eggs. Some people can eat one or the other, but it is useful to have a cake recipe that avoids both so you can have a party and not worry.

    Sliced chocolate dairy free cake

    This Chocolate Cake Is Dairy-Free and Oil-Free and Egg-Free

    You probably know eggs are the reason a cake binds and rises in traditional recipes. So I suggest using a few non-dairy things to do that instead. (BTW, I know some consider eggs not necessarily dairy but I do!)

    1. To help the cake rise, add vinegar to milk. That reacts with baking soda and helps the cake rise.

    2. Use unsweetened apple sauce or aquafaba or flax eggs as an egg replacer. All replace eggs beautifully in terms of texture and flavor. You can use the aquafaba straight from an unsalted chickpea can, no need to whip it.

    3. My dairy free chocolate cake is oil free because I used a veggie puree instead of oil. This helps make the cake lighter and of course, healthier. I used sweet potato puree but pumpkin puree or even apple sauce works (unsweetened of course).

    4. Want to make it gluten-free? Use a GF baking flour. I love Bob's Red Mills 1-to-1 baking flour, but their GF all purpose (red bag) works too.

    How Does This Dairy Free Chocolate Cake Taste?

    Well, my husband Philip just said: "This is the most incredible cake I have ever had!" Sounds scripted haha, but it's not. He just said it to my girls while I was writing this..he was doing the dishes (husband of the year lol).

    Okay, so my take is this. This cake is full of chocolatey flavor and has a light airy crumb. The flavor comes from a quality cocoa as well as the addition of cold brewed coffee.

    The coffee flavor is not noticeable; the coffee simple deepens the chocolate flavor. But if you don't want to add coffee, just replace it with more milk.

    Sliced chocolate cake with icing and sprinkles.

    How to Make a Dairy Free Chocolate Cake From Scratch

    This is a basic cake recipe. Combine dry with wet, and bake. Of course that is an over-simplification. But it really is a familiar road if you've ever baked a cake before.

    Here are some tips and substitutions.

    1. Any vegetable puree can be used instead of the sweet potato puree, or of course apple sauce can be used.

    2. Three tbsp of apple sauce can also be used instead of the flax egg.

    3. I used a quality unsweetened cocoa powder with this cake, but you can use cacao powder. It is healthier but also more expensive.

    4. Be sure to measure the flour and cocoa first, combine and then sift and re-measure. Most likely the amount will match but that's the process I follow. Sifting is important to combine the cocoa and flour well and to reduce clumps.

    Dairy free cake ingredients and steps.

    How to Bake Flat Cake Layers

    My cakes are usually so sloped and lopsided, but I wanted an Insta-worthy cake this time. Also one to serve for the holidays.

    So I researched and found a wonderful way to bake flat layers. Baking strips. They are the flat fabric strips you see wrapped around my pans. And they worked perfectly!

    The way they work is they keep the sides of your cake baking slower so the middle keeps up, resulting in an evenly baked layer top. No dome. Actually mine still had a slight dome coming out of the oven but I pressed it down gently with the bottom of a glass while the cake was still hot and that resulted in a perfectly flat top.

    Pans with cloth strips to bake flat cakes.

    How to Use Baking Strips to Make Flat Layers

    Buy the baking strips here. Soak them in ice cold water while you mix up batter. Squeeze dry a bit. Mine were not too drippy but I don't think I soaked them long enough which is why I had to also press the dome of each cake at the end.

    One tip: Wrap the strips around the pans BEFORE you put in the batter, but AFTER you have greased and floured the pans. Pour in the batter, bake and you will have insta-worthy flat layers.

    Can I Make Cupcakes From This Dairy Free Chocolate Cake Recipe?

    Sure ! I think it will fill 12 cupcake liners, more or less. Bake for 18 minutes.

    What Size Cake Layer Does This Recipe Make?

    This recipe fills two 6-inch cake pans, which is our favorite size because then we don't have to  deal with leftovers that tend to dry up. But if you want to use two 8-inch pans, just double the recipe. Alternatively, this recipe makes a deep cake using 1 (8-inch) square pan.

    How to Store This Dairy Free Chocolate Cake?

    Store this cake at room temperature, loosely covered and frosted. It will be okay for about 3 days before it will begin to dry out.

    You can also freeze the cake before frosting it for months.

    Other Vegan Cake Recipes To Try

    Chocolate Fudge Cake

    Tuxedo Cake

    Fluffy Vanilla Cake

    Pumpkin Bread

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    Slice dairy free chocolate cake.

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    Sliced chocolate cake with icing and sprinkles.

    Dairy Free Chocolate Cake

    Created by Dee Dine
    This delicious dairy free chocolate cake is made with sweet potato or pumpkin puree, no eggs, and no oil. It is easy to make, super moist, and perfect for a holiday or birthday cake or even cupcakes. Vegan, gluten-free, oil-free, egg-free and delicious.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 33 mins
    Total Time 43 mins
    Cuisine vegan, dairy-free, gluten-free
    Servings 10

    Ingredients
     

    • 1 ½ cups all-purpose flour or a GF mix like Bob's Red Mill's 1 to 1 baking flour
    • ½ cup unsweetened cocoa powder or cacao powder which is healthier but more expensive
    • 1 cup organic cane sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup almond milk
    • 1 tbsp lemon juice or apple cider vinegar or white vinegar
    • ⅓ cup sweet potato or pumpkin puree (Or unsweetened apple sauce)
    • 3 tbsp aquafaba or unsweetened apple sauce
    • 2 tsp vanilla extract
    • 2 tbsp brewed coffee (optional to deepend chocolate flavor. Or leave off or add 2 tbsp of milk instead)

    Chocolate Frosting:

    • 3 ¾ cups organic powdered sugar
    • 4 tbsp unsweetened cocoa powder or cacao powder which is healthier but more expensive
    • 3 tbsp vegan butter
    • 1 tsp vanilla extract
    • 5 tbsp almond milk

    Useful Equipment

    • 6-inch round cake pan
    • 8-inch square pan

    Instructions
     

    Prep

    • Preheat your oven to 350 F.
    • Measure out aquafaba (liquid from a can of unsalted chickpeas or garbanzo beans) OR mix up flax egg by adding 1 tbsp flaxseed to 3 tbsp of water, stir and set aside for 10 minutes.
    • Coat the inside of two (6-inch round) cake pans or 1 (8-inch square) pan with butter, coconut oil or a non-stick spray. Dust with cacao powder. Optionally, you can add a circle of parchment paper on the bottom.
      Or line cupcake pan with 12-18 paper liners.
    • Sift together the flour and cocoa.
    • Activate your milk by adding the vinegar or lemon juice to it and stirring so it curdles. This creates a mixture that activates the baking soda and creates a lovely moist crumb.

    Make cake

    • To the large mixing bowl, add the flour/cocoa mixture, sugar, baking powder, baking soda, and salt. Use a hand mixer or just a spoon or whisk to combine these dry ingredients.
    • Add in the curdled milk, veggie puree, flax egg (or aquafaba) and vanilla.
    • Mix with a hand-mixer or hand whisk until combined, but don't overmix.
    • Pour the batter evenly into prepared cake pans.
    • Bake 2 (6 inch round) cakes for 30 minutes.
      Bake (8-inch square) pan for 35 minutes.
      Bake cupcakes for 18 minutes. Or until tester comes out clean for all of them.
    • Let cool for a ten minutes in pans, then put cakes onto a cooling rack to cool completely before frosting.

    Make frosting

    • Add powdered sugar, cocoa powder, vegan butter, vanilla extract and 2 tbsp of the milk to a large mixing bowl.
    • Use a hand-mixer or an electric mixer to combine. Add the remaining 3 tbsp of milk gradually until you have a creamy consistency. You can add more or less milk, but be careful, it can turn too liquidy very fast.
    • If your frosting seems too liquidy, add powdered sugar, if it too thick, add milk a tsp at a time. The final frosting should be spreadable.

    Assemble the cake

    • Frost cakes or cupcakes

    Store

    • To store cakes or cupcakes in the freezer for a month, pack them unfrosted in a sealed container.
      Once frosted, the cake or cupcakes are fine at room temperature for about 3 days and then they begin to dry out.

    Nutrition

    Calories: 120kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 314mgPotassium: 164mgFiber: 2gSugar: 20gVitamin A: 160IUCalcium: 71mgIron: 1mg
    Keyword dairy free chocolate cake, vegan chocolate cake
    Leave a ReviewLet us know what you think of my recipe!
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    About the Author

    Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of two recent cookbooks, Crazy Healthy with 4 Ingredients and the immunity-boosting smoothie /juice/wellness shot book, 4-Ingredient Smoothies + Juices . On this blog you'll find incredibly healthy easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism, is editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.

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    Reader Interactions

    Comments

    1. Serene

      January 04, 2022 at 10:26 am

      5 stars
      I never found a more delicious vegan cake. I made this six times already.

      Reply
      • Dee Dine

        January 04, 2022 at 10:27 am

        Thanks for the compliment!

        Reply
    2. Justin

      August 24, 2021 at 6:21 pm

      5 stars
      Finally a dairy-free vegan cake that my family LOVES.

      Reply
      • Dee Dine

        August 24, 2021 at 6:23 pm

        Glad your family loves the recipe, so does mine!

        Reply
    3. Lou

      August 24, 2021 at 6:21 pm

      5 stars
      This cake is the most delicious moist chocolate cake I have ever made that I can honestly say is healthy with the vegetable puree and lower sugar. Thank you!

      Reply
      • Dee Dine

        August 24, 2021 at 6:23 pm

        You are welcome Lou!

        Reply
    4. Melanie

      August 24, 2021 at 6:01 pm

      Hello, I was wondering if this recipe could be doubled and made in a 9 x 13 pan? I made it this weekend in my 8" square pan and it came out perfect!! I want to make a bigger one for a birthday. If I double the recipe could I just take some extra batter out and make a couple cupcakes? Or would it be fine all in the 9x13?

      Reply
      • Dee Dine

        August 24, 2021 at 6:14 pm

        Yay! I love this recipe, I'm so glad it worked out for you. Theoretically, you can just double a recipe to make it in a 9x13" pan. I haven't tried that with this recipe but I see no reason why it shouldn't work - just be sure the center is cooked through before removing the cake perhaps by the toothpick test.

        Reply
        • Melanie

          August 26, 2021 at 2:10 pm

          Thank you so much for the quick reply!! Awesome, I will give it a try and report back! Love all your recipes!!

        • Dee Dine

          August 27, 2021 at 6:15 pm

          You are welcome!

    5. Alisia

      February 14, 2021 at 9:44 pm

      This was delicious and so moist!
      Thank you for this recipe, my boyfriend loved his birthday cake! 🙂

      Reply
      • Dee Dine

        February 15, 2021 at 2:01 am

        So glad you and your boyfriend enjoyed the cake reicpe Alisia!

        Reply
    6. Terri

      February 08, 2021 at 12:29 pm

      In the narrative you speak of adding coffee, but there is no coffee on ingredients list?

      Reply
      • Dee Dine

        February 10, 2021 at 10:44 am

        Oh, it's optional to deepen the flavor. A few tablespoons are a useful addition to most chocolate recipes to really bring out the flavor of chocolate, yet not enough to add caffeine or coffee flavor.

        Reply

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    picture of dee dine.I'm Dee, and I make healthy dessert recipes that often include hidden veggies. All are vegan, gluten-free, dairy-free and egg-free. Visit me on Instagram where I always post new recipes first!

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