Nigella Dairy Free Chocolate Cake ​Recipe

There are days when only chocolate cake will do. Not a delicate sliver, not a “just a taste” bite—no, we’re talking about a proper, generous, fork-sinking wedge of deep, dark cake with a swirl of buttercream thick enough to leave traces on your lips.

Nigella, of course, has always understood this need. Her chocolate cake recipes have that wonderful quality of being both deeply indulgent and entirely forgiving—like an old friend who turns up with wine when you need it most. But today, we’re making it dairy-free. Not because we must, but because even those who skip the butter and milk deserve a cake that comforts.

A Dairy-Free Cake That Still Feels Decadent

Now, I’ll be honest. The first time I made a dairy-free chocolate cake, I was skeptical. Would it be dry? Would it lack that satisfying richness? But one bite of this cake, and all my worries melted like chocolate over a bain-marie. The texture is beautifully soft, almost velvety, and the flavour—thanks to a good dose of cocoa powder and hot water—has that deep, almost fudge-like intensity.

Nigella’s classic chocolate cake often leans into sour cream or buttermilk for moisture, but here, dairy-free milk does the trick beautifully. I’ve used unsweetened soy, but almond or oat would work just as well. The oil keeps everything tender, and the eggs give it structure (though I suspect a flax egg could step in for a vegan version—one to test on a rainy afternoon).

And then there’s the buttercream. Oh, the buttercream. Smooth, chocolatey, with just enough sweetness to balance the cake’s richness. Vegan butter and a touch of shortening help it hold its shape, but if you prefer a softer finish, just use all butter.

How to Make It

Start by preheating your oven—175°C if you’re in the UK, 350°F for those across the pond. Line two cake tins because nothing is sadder than a cake that won’t come out of its tin.

The dry ingredients go into a large bowl: flour, cocoa powder, sugar, salt, baking soda, and baking powder. Give them a good whisk—this isn’t just about combining but aerating, making sure your cake has that light, even crumb.

Then come the wet ingredients. Eggs, vanilla, oil, and dairy-free milk join the party. Pour in the hot water slowly, stirring gently, watching as the cocoa deepens to something dark and inviting. The batter will be quite thin—that’s exactly how it should be.

Divide it between the tins and bake for about 20-26 minutes. You’ll know it’s done when the top springs back lightly under your fingertips, or when a skewer comes out clean. Let them cool completely before frosting—tempting as it is to rush, warm cake plus buttercream equals a melted mess.

Speaking of frosting, beat together the vegan butter and shortening until fluffy, then add the cocoa. Slowly sift in the icing sugar, tasting as you go. A splash of vanilla, a drizzle of dairy-free milk to loosen things if needed, and there you have it: smooth, chocolatey perfection.

Clara’s Tips

• If you want an even deeper chocolate flavour, swap the hot water for hot coffee—it won’t taste like coffee, just richer.
• The cake keeps beautifully for a few days, covered at room temperature, but if you live in a warm climate, store it in the fridge and let it come back to room temp before serving.
• Feeling indulgent? Scatter some sea salt over the buttercream. It’s a revelation.

Storing Your Cake

This cake stays soft and lovely for about three days at room temperature. If you need to keep it longer, pop it in the fridge for up to a week, but always let it warm up a bit before serving—chilled cake is never quite as good. It also freezes well; just wrap the layers individually and defrost when the craving strikes.

And there you have it. A dairy-free chocolate cake that still feels like a hug in cake form. Because sometimes, only chocolate cake will do.

Try More Nigella Lawson Recipes:

• Nigella Gluten Free Chocolate Brownies Recipe
• Nigella Amaretto Chocolate Cake​ Recipe
• Nigella Raspberry And White Chocolate Cake