Name: Nigella Dairy Free Chocolate Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 150 ml regular olive oil (plus more for greasing); 50 g good-quality cocoa powder (sifted); 125 ml (½ cup) boiling water; 2 tsp best vanilla extract; 150 g ground almonds (or 125 g plain flour); ½ tsp bicarbonate of soda; 1 pinch salt; 200 g caster sugar; 3 large eggs

This decadent Nigella Dairy-Free Chocolate Cake is made with rich cocoa powder, olive oil, ground almonds, caster sugar, and vanilla extract. The result is a wonderfully moist and fudgy cake. It’s the perfect rich dessert, great for a special occasion or a simple weeknight treat, and serves 8-12 people.

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Nigella Dairy-Free Chocolate Cake Ingredients

150 ml regular olive oil (plus more for greasing)
50 g good-quality cocoa powder (sifted)
125 ml (½ cup) boiling water
2 tsp best vanilla extract
150 g ground almonds (or 125 g plain flour / ¾ cup + 1 tbsp all-purpose flour)
½ tsp bicarbonate of soda
1 pinch salt
200 g caster sugar
3 large eggs

How To Make Nigella Dairy-Free Chocolate Cake

Preheat the oven: Set your oven to 170°C (150°C Fan) / 325°F. Grease a 9-inch (22–23 cm) springform tin with olive oil and line the base with baking parchment.
Make the cocoa paste: Sift the cocoa powder into a jug. Carefully add the 125 ml (½ cup) of boiling water and whisk until the mixture is smooth and glossy. Stir in the vanilla extract and set it aside to cool slightly.
Mix the dry ingredients: In a separate bowl, combine the ground almonds (or flour), bicarbonate of soda, and the pinch of salt.
Beat the wet ingredients: In a large bowl or stand mixer, beat the caster sugar, olive oil, and eggs for about 3 minutes. The mixture should look light, thick, and pale.
Combine the mixtures: Turn the mixer speed to low. Slowly pour in the cooled cocoa mixture and beat until it is just blended. Gently add the almond (or flour) mixture and mix until just combined. Scrape down the sides of the bowl with a spatula and fold gently to make sure everything is mixed.
Bake the cake: Pour the dark, smooth batter into your prepared tin. Bake for 40–45 minutes. The cake is done when the edges are set, but the center still looks slightly moist. A cake tester inserted into the center should come out with a few sticky crumbs, not wet batter.
Cool and serve: Let the cake cool in the tin for 10 minutes. Then, release the springform side and carefully transfer the cake to a wire rack. You can serve it warm or let it cool completely for a soft, fudgy texture.

Dairy-Free Chocolate Cake Cooking Instructions

Recipe Tips

Bloom the Cocoa: Adding boiling water to the cocoa powder (this step is called “blooming”) helps to release its deep, rich chocolate flavor. This makes the cake taste more chocolatey.
Almonds vs. Flour: Using ground almonds makes the cake incredibly moist and fudgy. It also keeps the cake gluten-free. If you use all-purpose flour, the texture will be a little lighter and more like a traditional cake.
Do Not Overmix: When you add the flour or almond mixture, mix only until you no longer see dry streaks. Overmixing can make the cake dense and tough.
Check for Doneness: This cake is meant to be moist. If your cake tester or skewer comes out perfectly clean, you may have over-baked it. A few moist, sticky crumbs are perfect for a fudgy texture.
Use a Springform Pan: A springform pan has sides that unclip. This makes it much easier to remove the delicate, moist cake from the pan without having to flip it over.

What To Serve This Dairy-Free Cake

This rich chocolate cake is delicious all on its own with a simple dusting of powdered sugar. To keep it dairy-free, serve a warm slice with a scoop of coconut, oat, or almond milk vanilla ice cream. A handful of fresh raspberries or sliced strawberries also cuts through the richness beautifully. It’s the perfect dessert to serve with a strong cup of coffee or an espresso.

How To Store Leftover Chocolate Cake

Room Temperature: This cake is very moist and stays fresh in an airtight container at room temperature for up to 3 days.

Refrigerate: You can store the cake in an airtight container in the refrigerator for up to 5 days. It may become more firm, so let it sit at room temperature for 20-30 minutes before serving.

Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours.

Nigella Dairy-Free Chocolate Cake Nutrition Facts

(Based on 10 slices, using ground almonds. Note: These are estimates.) Calories: 334 kcal Total Fat: 24g Saturated Fat: 3g Cholesterol: 55mg Sodium: 85mg Total Carbohydrate: 26g Dietary Fiber: 4g Sugars: 21g Protein: 7g

Frequently Asked Questions

Is this recipe also gluten-free? Yes! If you use the 150g of ground almonds as listed, this cake is naturally gluten-free. If you choose to substitute the 125g of all-purpose flour, it will no longer be gluten-free.

What kind of olive oil should I use? It is best to use a “regular” or “light” olive oil, not a strong, peppery extra-virgin olive oil. A strong, grassy-flavored oil can overpower the chocolate. A neutral-tasting oil like sunflower or vegetable oil can also work if you don’t have light olive oil.

Can I use a different size pan? Yes, but you will need to adjust the baking time. A smaller 8-inch (20 cm) pan will create a taller cake that may need 5-10 minutes longer in the oven. A 9×13-inch pan is not recommended, as the cake will be too thin and will dry out quickly.

Can I make this into cupcakes? You can! Divide the batter into a lined 12-cup muffin tin, filling each cup about two-thirds full. Bake at the same temperature for 20-25 minutes, or until a tester comes out with moist crumbs.