This delicious dairy-free chocolate cake is quick, simple, and perfect for any occasion. With its rich, creamy texture and indulgent chocolate flavor, it’s a treat everyone will love. Easy to make with common ingredients, this cake is both moist and fluffy, making it a go-to for anyone looking for a dairy-free dessert.
Ingredients Needed:
For the Cake:
- 180g all-purpose flour
- 250g granulated sugar
- ½ teaspoon salt
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 75g unsweetened cocoa powder
- 2 eggs
- 240ml hot water
- 120ml canola oil (or sunflower oil)
- 120ml dairy-free milk of choice (e.g., unsweetened soy milk)
- 1 teaspoon vanilla extract
For the Buttercream:
- 225g vegan butter
- 120g vegetable shortening OR additional vegan butter
- 125g cocoa powder
- 340-360g icing sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1-2 tablespoons dairy-free milk (as needed)
How To Make Dairy-Free Chocolate Cake?
- Preheat the Oven: Preheat the oven to 350°F / 175°C. Prepare two 8-inch (20cm) round cake pans by spraying them with cooking spray and lining the bottoms with parchment paper.
- Make the Cake Batter: In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and baking powder. Add the eggs, vanilla, oil, and dairy-free milk. Gradually pour in the hot water and mix until smooth.
- Bake the Cake: Divide the batter evenly between the two pans. Bake for 20-26 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes. Run a butter knife around the edges, then flip the cakes onto a cooling rack to cool completely.
- Make the Buttercream: In a stand mixer or with a handheld mixer, beat the vegan butter and vegetable shortening until smooth. Add the cocoa powder and beat until well combined. Mix in the vanilla extract. Gradually add the icing sugar ¼ cup at a time, until the buttercream reaches your desired consistency. If too thick, add 1 tablespoon of dairy-free milk at a time. If too thin, add more icing sugar to thicken.
- Frost and Serve: Once the cakes are completely cooled, frost them with the buttercream and enjoy!
Recipe Tips:
- Measure carefully: Measure your ingredients exactly to avoid a dry or heavy cake.
- Don’t overmix: Mix the batter just until everything is combined to keep the cake light.
- Test with a toothpick: Check the cake with a toothpick starting at 20 minutes. If it comes out clean, it’s ready.
- Cool the cake completely: Let the cakes cool for 20 minutes in the pans before taking them out. This stops the frosting from melting.
How To Store Leftovers?
- Refrigerate: Let the cake cool to room temperature, then store it in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the cooled cake in plastic wrap or foil, then freeze it for up to 3 months. To thaw, let it sit at room temperature for a few hours before serving.
Nutrition Facts:
- Calories: 175.9 kcal
- Total Fat: 6.2g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 0.6mg
- Potassium: 37.6mg
- Total Carbohydrate: 29.3g
- Dietary Fiber: 0.9g
- Sugars: 16.7g
- Protein: 1.9g
Try More Nigella Lawson Recipes:
- Nigella Gluten Free Chocolate Brownies Recipe
- Nigella Amaretto Chocolate Cake Recipe
- Nigella Raspberry And White Chocolate Cake
Nigella Dairy Free Chocolate Cake Recipe
Description
This delicious dairy-free chocolate cake is quick, simple, and perfect for any occasion. With its rich, creamy texture and indulgent chocolate flavor, it’s a treat everyone will love. Easy to make with common ingredients, this cake is both moist and fluffy, making it a go-to for anyone looking for a dairy-free dessert.
Ingredients
For the Cake:
For the Buttercream:
Instructions
- Preheat the Oven: Preheat the oven to 350°F / 175°C. Prepare two 8-inch (20cm) round cake pans by spraying them with cooking spray and lining the bottoms with parchment paper.
- Make the Cake Batter: In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and baking powder. Add the eggs, vanilla, oil, and dairy-free milk. Gradually pour in the hot water and mix until smooth.
- Bake the Cake: Divide the batter evenly between the two pans. Bake for 20-26 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes. Run a butter knife around the edges, then flip the cakes onto a cooling rack to cool completely.
- Make the Buttercream: In a stand mixer or with a handheld mixer, beat the vegan butter and vegetable shortening until smooth. Add the cocoa powder and beat until well combined. Mix in the vanilla extract. Gradually add the icing sugar ¼ cup at a time, until the buttercream reaches your desired consistency. If too thick, add 1 tablespoon of dairy-free milk at a time. If too thin, add more icing sugar to thicken.
- Frost and Serve: Once the cakes are completely cooled, frost them with the buttercream and enjoy!
Notes
- Measure carefully: Measure your ingredients exactly to avoid a dry or heavy cake.
- Don’t overmix: Mix the batter just until everything is combined to keep the cake light.
- Test with a toothpick: Check the cake with a toothpick starting at 20 minutes. If it comes out clean, it’s ready.
- Cool the cake completely: Let the cakes cool for 20 minutes in the pans before taking them out. This stops the frosting from melting.
Nigella Dairy Free Chocolate Cake Recipe