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Dairy Free Chocolate Cake with Vegan Buttercream Recipe

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4 from 2 reviews

A rich and moist dairy-free chocolate cake made with unsweetened cocoa powder and dairy-free milk, topped with a smooth and creamy vegan chocolate buttercream frosting. Perfect for those avoiding dairy but still craving a decadent chocolate dessert.

Ingredients

Cake

  • 1½ cups (187.5 g) all-purpose flour
  • 1¼ cup (250 g) granulated sugar
  • ½ tsp salt
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • ¾ cup (64.5 g) unsweetened cocoa powder
  • 2 eggs
  • 1 cup (225 ml) hot water
  • ½ cup (107.5 ml) canola oil (or sunflower oil)
  • ½ cup (125 ml) dairy free milk of choice (unsweetened soy milk recommended)
  • 1 tsp vanilla extract

Dairy Free Chocolate Buttercream

  • 1 cup (210 g) vegan butter
  • ½ cup (125 g) vegetable shortening OR additional vegan butter
  • 1¼ cup (107.5 g) cocoa powder
  • 2¾-3 cup (330 g) icing sugar (powdered sugar)
  • 1 tsp vanilla extract
  • 1-2 tbsp dairy free milk of choice (as needed)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray, then cut and place parchment paper circles at the bottoms to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, salt, baking powder, and baking soda until well combined.
  3. Add Wet Ingredients: Add eggs, vanilla extract, oil, and dairy-free milk to the dry ingredients. Pour in the hot water and mix until the batter is smooth and lump-free.
  4. Bake the Cakes: Divide the batter evenly between the two prepared pans. Place the pans on the middle rack of the oven and bake for 20-26 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool Cakes: Let the cakes cool in the pans for 20 minutes. Then, run a butter knife around the edges, invert the cakes onto a cooling rack, remove the parchment, and allow them to cool completely.
  6. Prepare Buttercream: Using a stand mixer or handheld mixer, beat the vegan butter and vegetable shortening until combined. Gradually beat in the cocoa powder until smooth. Add vanilla extract, then slowly incorporate the icing sugar, ¼ cup at a time, until desired thickness is reached.
  7. Adjust Consistency: If the buttercream is too thick, add dairy-free milk tablespoon by tablespoon until spreadable. If it's too thin, add more icing sugar in ¼ cup increments until it firms up.
  8. Frost the Cake: Once the cakes are fully cooled, frost the layers with the chocolate buttercream evenly and enjoy your dairy-free chocolate cake!

Notes

  • Ensure parchment paper lining is used to prevent cakes from sticking to pans.
  • Vegetable shortening can be substituted with vegan butter for a richer buttercream.
  • Use unsweetened soy milk or preferred dairy-free milk for best flavor and texture.
  • The hot water helps bloom the cocoa powder for deeper chocolate flavor.
  • Store cake covered at room temperature for up to 2 days or refrigerate for longer storage.
  • Allow the cake to cool completely before frosting to prevent the buttercream from melting.

Find it online: https://glowcooks.com/dairy-free-chocolate-cake-with-vegan-buttercream-recipe/