Tulo

Dairy-Free Chocolate Cake Recipe

An oil-based batter stays moist without any butter or milk, and a splash of hot coffee blooms the cocoa powder so the chocolate flavor tastes deeper without any actual coffee flavor coming through. The frosting swaps in a stick-style dairy-free butter, which creams and holds air just like regular butter, so the texture and finish come out the same as a standard buttercream.

Prep
20 min
Cook
35 min
Total
55 min
Servings
12

Ingredients

Servings12
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup unsweetened almond milk
  • 1/2 cup vegetable oil
  • 2 large large eggs
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup dairy-free butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder, for frosting
  • 3 tbsp unsweetened almond milk, for frosting
  • 1 tsp vanilla extract, for frosting

Nutrition per serving

Calories
560
Protein
5g
Carbs
80g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving a couple inches of overhang on the two long sides.
  2. 2In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps of cocoa remain.
  3. 3Add the almond milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and whisk until smooth, about 1 minute.
  4. 4Slowly pour in the hot coffee while whisking constantly. The batter will turn noticeably thin and pourable, that's expected.
  5. 5Pour the batter into the prepared pan and bake for 32-38 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  6. 6Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely, about 1 hour, before frosting.
  7. 7For the frosting, beat the dairy-free butter in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  8. 8Add the powdered sugar and cocoa powder in two additions, beating on low speed after each until incorporated. Add the almond milk and vanilla and beat on medium-high until light and fluffy, 2-3 minutes, adding another tablespoon of almond milk if the frosting is too stiff to spread.
  9. 9Spread the frosting evenly over the cooled cake with an offset spatula. Slice into squares and serve.
How to Frost a Cake

Tips & variations

  • No coffee on hand? Substitute an equal amount of hot water; the cake will still be moist, just slightly less deep in chocolate flavor.
  • Full-fat canned coconut milk can replace the almond milk for a richer, denser crumb, though it will add a faint coconut note.
  • Fold in 3/4 cup dairy-free chocolate chips before baking for extra pockets of melted chocolate.
  • Check the label on cocoa powder and powdered sugar before buying; both are usually dairy-free by default, but a few brands add milk solids as an anti-caking agent.

Storage & reheating

Store the frosted cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days; dairy-free buttercream softens quickly at room temperature, so let refrigerated slices sit out for 15-20 minutes before serving. The unfrosted cake can be wrapped tightly and frozen for up to 3 months; thaw at room temperature before frosting.

Tips from the Tulo kitchen

  • Sifting the cocoa powder along with the flour before mixing keeps the batter from ending up with small dry clumps that never fully dissolve.
  • Weighing the flour with a kitchen scale instead of scooping with a measuring cup prevents a dense, dry cake, since scooped flour can pack in 20-30% more than intended.

FAQ

Is this cake vegan as well as dairy-free?

Not as written, since it uses two eggs. To make it egg-free, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes before adding.

What's the best dairy-free milk to use?

Unsweetened almond, soy, or oat milk all work well; soy milk has the highest protein content and produces a slightly sturdier crumb, while oat milk gives the moistest result.

Why is the cake batter so thin?

The hot coffee thins the batter significantly compared to a standard creamed cake batter, but it bakes up into a moist, tender crumb; don't add extra flour to thicken it.

Can this be made gluten-free?

Yes, a 1:1 gluten-free baking blend that contains xanthan gum can replace the all-purpose flour without changing the other quantities.

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