Green Smoothie Gourmet

  • Recipe Index
  • About
  • Free eBook
  • Healthy Snacks
menu icon
go to homepage
  • Recipe Index
  • About
  • Free eBook
  • Healthy Snacks
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Free eBook
    • Healthy Snacks
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home / Recipes / Cakes, Pies & Cupcakes

    Dairy Free Chocolate Cake

    Oct 31, 2020 · Updated: Aug 16, 2024 by Dee Dine · Affliate links disclosure.

    • Bluesky
    • Share
    • Reddit
    Jump to Recipe
    a slice of dairy free cake with chocolate icing and sprinkles

    This easy dairy free chocolate cake recipe is incredibly soft and moist yet also uses no eggs, and is gluten free. It's also lower in calories using pumpkin puree instead of oil. This easy vegan cake is perfect for birthdays and holidays for all diets.

    a slice of dairy free chocolate cake with chocolate icing and sprinkles

    This is dairy free chocolate cake is an easy homemade cake made in one bowl, and using only wholesome pantry ingredients. The texture and flavor is like devil's food chocolate cake, yet it tastes better than boxed cakes. It's free of dairy, gluten, eggs and oil, and yet even people who don't have diet restrictions love this cake!

    Jump to:
    • Why This Dairy Free Chocolate Cake Works
    • Ingredients
    • Step by Step Instructions
    • Substitutions
    • Recipe Tips
    • Make Ahead & Storage
    • FAQS
    • More Healthy Cake Recipes
    • 📖 Recipe
    a slice of chocolate cake

    Why This Dairy Free Chocolate Cake Works

    This cake is vegan, gluten free, and oil free. Instead of eggs, I use canned pumpkin puree, applesauce and lemon juice to create an incredibly fluffy texture. And it is gluten free if you use a gluten-free baking flour.

    The flavor of this dairy free cake is rich and fudgy, and similar to my other vegan cakes including my chocolate tuxedo cake, and my healthy chocolate cake with applesauce.

    And this recipe uses one bowl, and has a short ingredient list so you can have a cake on the table in a little over half an hour. 

    Ingredients

    dairy free chocolate cake ingredients.

    flour - use all purpose or a gluten-free mix or even oat flour, although you'll need to increase flour to 2 cups.

    sugar - use organic cane sugar if you can for the flavor.

    cocoa - use unsweetened, dutch process or cacao powder.

    dairy-free milk + lemon juice - a mixture that helps the cake rise.

    pumpkin puree - used here as an oil and egg replacer. Or use sweet potato puree. I use canned organic.

    unsweetened applesauce - used here as an egg replacer.

    supporting ingredients: baking powder, baking soda, salt, vanilla, coffee

    Step by Step Instructions

    Here are general steps but you can find the complete detailed recipe for this dairy free chocolate cake in the recipe card at the bottom of this page.

    Preparation. Preheat your oven to 350 F (180 C). Be sure ingredients are at room temperature. Measure out ingredients, activate your dairy free milk by adding lemon juice and stirring, coat pans with butter or cooking spray and dust with cocoa powder.

    Step 1: To a large mixing bowl, add sugar and wet ingredients and mix until combined, about 2 minutes to be sure the sugar is dissolved.

    Step 2: Through a sifter or strainer, add dry ingredients. Sift in the flour and cocoa to be sure there are no clumps. Then use a hand mixer or whisk to combine these dry ingredients.

    Step 3: Mix until just combined, under a minute if possible, to avoid a rubbery texture.

    Step 4: Divide the batter evenly between prepared cake pans and bake according to times in recipe card below. Remove cakes when a tester comes out clean. I used a long toothpick.

    Step 5: Let the cakes cool for ten minutes in pans, then put cakes onto a cooling rack to cool completely before frosting.

    dairy free cake steps

    Substitutions

    Pumpkin puree. Canned is the most convenient and has the proper amount of moisture. You can replace with sweet potato puree, butternut squash puree or unsweetened applesauce.

    Unsweetened applesauce. You can replace with aquafaba (liquid from a chickpea can), or make a chia seed or flaxseed egg -1 tablespoon seed stirred into 3 tablespoon water.

    Flour. Use all-purpose flour, or a gluten-free baking 1 to 1 mix.

    Cocoa. Use Dutch processed for a darker cake, or cacao powder for a healthier option.

    👉Want to Save This Recipe?

    Enter your email below and we'll send the recipe straight to your inbox.

    Recipe Tips

    1. Be sure to buy canned pumpkin puree with only pumpkin in the ingredients, no added sugar. Don't mistakenly buy pumpkin PIE puree.

    2. Be sure all ingredients are at room temperature.

    3. Be sure to measure the flour and cocoa carefully, using the fluff and spoon method detailed in my how to measure a cup of flour post.

    5. Use baking strips if you can to keep the layers flat. Buy the baking strips here. Soak them in ice cold water while you mix up batter. Squeeze dry a bit. 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 nice flat layers.

    Pans with cloth strips to bake flat cakes.

    Make Ahead & Storage

    Make ahead. Perhaps you want to make a dairy free chocolate birthday cake in advance. You can make this cake in advance as much as 3 days.

    Storage. Store the cake unfrosted as described in make ahead. But once frosted, keep the cake loosely covered at room temperature. It will last about 48 hours before it tends to dry out or become overly moist. 

    Freeze. Wrap the unfrosted cake layers in cling wrap and put into storage bags or a container and freeze for up to 3 months.

    dairy free cake on a dish.

    FAQS

    Can I make this cake in 9 inch pans?

    Yes, triple the recipe and follow the baking instructions as is.

    Is this dairy free chocolate cake vegan & gluten free?

    Yes, it is vegan because no eggs are used. To make it gluten free, be sure to use a gluten free flour. My chocolate fudge cake and my chocolate tuxedo cake are both also vegan (egg free) and gluten free as well as dairy free.

    Can I reduce the sugar in this cake?

    Yes, you can reduce it to ¾ cup, but the top won't have the gloss and the cake might be drier.

    Will oat flour change the flavor of the cake?

    No, it will taste rich and chocolatey, but be of a heavier texture, kind of like the gourmet tortes you get at a restaurant.

    Can I use other pan sizes?

    In the recipe, I provide baking instructions for a two layer cake using 6-inch round pans, 8-inch round pans, and cupcakes.

    More Healthy Cake Recipes

    • Healthy Chocolate Cake
    • Chocolate Tuxedo Cake
    • Fluffy Vegan Vanilla Cake
    • Healthy Pumpkin Bread

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    a slice of dairy free chocolate cake with chocolate icing and sprinkles

    Dairy Free Chocolate Cake (gluten free)

    Created by Dee Dine
    This easy dairy free chocolate cake recipe is incredibly soft and moist yet also uses no eggs, and is gluten free. It's also lower in calories using pumpkin puree instead of oil. This easy vegan cake is perfect for birthdays and holidays for all diets.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 33 minutes mins
    Total Time 43 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 368 kcal

    Equipment

    • Measuring cups & spoons
    • Mixing bowl
    • Hand-mixer
    • 6-inch round cake pan
    • 8-inch square cake pan

    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 cane sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup dairy free milk
    • 1 tablespoon lemon juice or apple cider vinegar or white vinegar
    • ⅓ cup pumpkin puree (or unsweetened apple sauce)
    • 3 tablespoon unsweetened applesauce (or aquafaba or flaxseed egg)
    • 2 teaspoon vanilla extract
    • 2 tablespoon brewed coffee (optional to deepen chocolate flavor. Or leave off or add 2 tablespoon of milk instead)

    Chocolate Frosting:

    • 3 ¾ cups powdered sugar
    • 4 tablespoon unsweetened cocoa powder
    • 3 tablespoon dairy free butter
    • 1 teaspoon vanilla extract
    • 5 tablespoon almond milk
    Prevent your screen from going dark

    👉Want to Save This Recipe?

    Enter your email below and we'll send the recipe straight to your inbox.

    Instructions
     

    Prep

    • Preheat your oven to 350 F. Be sure all ingredients are at room temperature.
    • 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.
      1 cup dairy free milk, 1 tablespoon lemon juice
    • Measure out all ingredients.
    • 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 cocoa powder.

    Make cake

    • To a large bowl, combine the sugar and wet ingredients, mixing well, about 2 minutes to be sure sugar is dissolved.
      1 cup dairy free milk, 1 tablespoon lemon juice, ⅓ cup pumpkin puree, 3 tablespoon unsweetened applesauce, 2 teaspoon vanilla extract, 2 tablespoon brewed coffee, 1 cup cane sugar
    • Through a strainer or sifter, add dry ingredients to avoid clumps.
      1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
    • Mix with a hand-mixer or hand whisk until combined, but don't overmix, try to mix under a minute or the cake texture can turn rubbery.
    • Divide the batter evenly between prepared cake pans.
    • Bake 2 (6 inch round) cakes for 25-30 minutes. Test at 25 minutes.
      Bake (8-inch square) pan for 35-40 minutes.
      Bake cupcakes for 18 minutes. Or until tester comes out clean.
    • 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 tablespoon of the milk to a large mixing bowl.
      3 ¾ cups powdered sugar, 4 tablespoon unsweetened cocoa powder, 3 tablespoon dairy free butter, 1 teaspoon vanilla extract, 5 tablespoon almond milk
    • Use a hand-mixer or an electric mixer to combine. Add the remaining 3 tablespoon of milk gradually until you have a creamy consistency. You can add more or less milk, but be careful, it can turn too runny very fast.
    • If your frosting seems too runny, add powdered sugar, if it too thick, add milk a teaspoon at a time. The final frosting should be spreadable.

    Assemble the cake

    • Frost cakes or cupcakes

    Store

    • Once frosted, the cake or cupcakes are fine at room temperature for about 2 days and then they begin to dry out.

    Video

    Notes

    Make ahead. You can make this cake in advance as much as 3 days.
    Storage. Store the cake unfrosted as described in make ahead. But once frosted, keep the cake loosely covered at room temperature. It will last about 48 hours before it tends to dry out or become overly moist. 
    Bake 2 (6 inch round) cakes for 25-30 minutes. Test at 25 minutes.
    Bake (8-inch square) pan for 35-40 minutes.
    Bake cupcakes for 18 minutes. Or until tester comes out clean.
     

    Nutrition

    Calories: 368kcalCarbohydrates: 86gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 302mgPotassium: 217mgFiber: 3gSugar: 65gVitamin A: 1955IUVitamin C: 2mgCalcium: 72mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Cakes, Pies & Cupcakes

    • chocolate apple cake 2 ingredients.
      Chocolate Apple Cake (2 ingredients)
    • cinnamon sugar pancake puffs.
      Cinnamon Sugar Pancake Poppers (puffs)
    • chocolate ganache spread on a cupcake.
      Chocolate Ganache with Milk (without cream)
    • lemon blueberry crumb cake slice.
      Lemon Blueberry Coffee Cake

    Comments

    1. Ethan says

      June 10, 2023 at 12:16 pm

      5 stars
      My goodness this texture is insane.

      Reply
    2. Melanie says

      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 says

        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 says

          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 says

          August 27, 2021 at 6:15 pm

          You are welcome!

    3. Alisia says

      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 says

        February 15, 2021 at 2:01 am

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

        Reply
    4. Terri says

      February 08, 2021 at 12:29 pm

      Do I have to add the coffee?

      Reply
      • Dee Dine says

        February 10, 2021 at 10:44 am

        No, it's optional to deepen the chocolate flavor.

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    a slice of dairy free cake with chocolate icing and sprinkles
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find easy, healthy recipes made with few ingredients and always egg free, dairy free, & gluten free. About Dee →

    Popular Recipes

    • coffee syrup in a bottle.
      How to Make Coffee Syrup (Coffee Concentrate)
    • cookie dough bites.
      Cookie Dough Bites (no bake, ice cube tray)
    • cookie dough bites.
      Cookie Dough Bites (no bake, ice cube tray)
    • hermit cookie recipe, baked.
      Old Fashioned Hermit Cookies (easy bar cookie)

    No Bake Desserts

    • chocolate coated hearts with others behind it
      Marzipan Chocolates
    • vanilla date smoothie.
      Vanilla Date Smoothie (salted caramel milkshake)
    • twix cups on white board.
      Healthy Twix Cups
    • a row of oatmeal protein balls.
      How to Make Oatmeal Protein Balls (no bake)
    logos of publications that shared green smoothie gourmet content

    Footer

    a slice of dairy free cake with chocolate icing and sprinkles

    ↑ back to top

    About

    • About the Author
    • Privacy Policy
    • Accessibility

    Connect

    • Newsletter
    • Cookbooks
    • Stress Relief Coloring Books
    • Stories

    Follow

    • Instagram
    • TikTok
    • Youtube
    • Facebook
    • Pinterest

    an amazon associate member

    Copyright © 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.