Dairy free chocolate layer cake is a rich, moist two layer cake made with oil, cocoa, and plant milk, covered in a silky chocolate frosting made with dairy free butter and powdered sugar.
It takes about fifty minutes from start to finish, needs no eggs or dairy, and has a deep chocolate flavor that people of all diets enjoy at birthdays and celebrations.
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Why This Dairy Free Chocolate Layer Cake Recipe Works
Oil and plant milk keep the crumb tender and moist, and a splash of vinegar reacts with the baking soda to give the layers a good lift without eggs.
A generous amount of cocoa powder makes the flavor deep and dark, and hot water blooms the cocoa so it tastes richer.
A frosting of dairy free butter, cocoa, and powdered sugar spreads smoothly and sets into a soft, fudgy finish.
Ingredients for Dairy Free Chocolate Layer Cake
- You need all purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, plant milk such as oat or almond, vegetable oil, vanilla extract, apple cider vinegar, and hot water for the cake.
- For the frosting, you need dairy free butter, powdered sugar, cocoa powder, plant milk, and vanilla extract.
Cocoa powder. It gives the cake its deep chocolate flavor.
Plant milk. It hydrates the batter without dairy.
Oil. It keeps the cake moist for days.
Vinegar. It reacts with the leavening to lift the layers.
Dairy free butter. It makes the frosting smooth and rich.
How to Make Dairy Free Chocolate Layer Cake
1. Prepare the pans. Heat the oven to 350 degrees F and grease two eight inch round pans, then line them with parchment paper.
2. Mix the dry ingredients. Whisk the flour, cocoa, baking powder, baking soda, salt, and sugar in a large bowl.
3. Mix the wet ingredients. In another bowl, whisk the plant milk, oil, vanilla, vinegar, and hot water.
4. Make the batter. Pour the wet mixture into the dry mixture and stir gently until just combined, then divide the batter between the pans.
5. Bake and cool. Bake for about thirty minutes until a toothpick comes out clean, cool in the pans for ten minutes, then cool on a wire rack.
6. Frost. Beat the dairy free butter with the powdered sugar and cocoa, add the plant milk and vanilla until smooth, and spread it between the layers and over the cake.
Make sure the layers are completely cool before frosting, because warm cake melts the frosting and makes it slide.
If the frosting is too stiff, add plant milk a teaspoon at a time, and if it is too soft, add more powdered sugar.
For clean slices, chill the frosted cake for twenty minutes before cutting with a warm knife.
How to Serve Dairy Free Chocolate Layer Cake
Slice the cake and serve it with fresh berries or a scoop of dairy free ice cream. It goes well with creamy chocolate buttercream frosting for extra frosting, or beside green velvet layer cake on a dessert table. It also fits a cake sampler with pineapple coconut dream cake and buttermilk cake with buttercream frosting.
How to Store and Reheat Dairy Free Chocolate Layer Cake
Store the frosted cake covered at room temperature for up to two days. Refrigerate for up to five days and let slices sit for twenty minutes before serving. Freeze unfrosted layers wrapped tightly for up to three months and thaw overnight.
Tips and Variations for Dairy Free Chocolate Layer Cake
Flag the allergens. This cake contains wheat, and the plant milk and dairy free butter may contain soy, oats, or nuts, so warn guests with allergies and check every label.
Measure the flour. Spoon it into the cup and level it for a tender crumb.
Use unsweetened plant milk. It keeps the sweetness balanced.
Sift the cocoa. It prevents lumps in the batter and frosting.
Line the pans. Parchment makes the layers release cleanly.
Add coffee. Replace the hot water with hot coffee for a deeper flavor, and adjust the salt to taste.
Decorate simply. Fresh berries, shaved chocolate, or sprinkles all look good.
Check trusted guidance. For safe storage of cakes and leftovers, read the Purdue Extension guide to storing leftovers.
The cake works well as a sheet cake or cupcakes, so you can bake the same batter in a nine by thirteen inch pan for thirty five minutes or in cupcake liners for twenty minutes.
A spoonful of instant espresso powder in the batter gives more depth without adding a coffee flavor.
Frequently Asked Questions About Dairy Free Chocolate Layer Cake
What is dairy free chocolate layer cake?
It is a chocolate layer cake made without milk, butter, or eggs, using plant milk, oil, and dairy free butter.
Can I make dairy free chocolate layer cake ahead of time?
Yes, bake the layers a day ahead and frost them on the day you serve.
Which plant milk works in dairy free chocolate layer cake?
Oat, almond, and soy milk all work well.
Can I use a different oil?
Yes, any neutral oil like canola works.
Can I make it gluten free?
Yes, use a one to one gluten free flour blend.
Dairy Free Chocolate Layer Cake
Equipment
- Two eight inch round pans
- Parchment paper
- Mixing bowls
- Electric mixer
Ingredients
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa powder for the cake
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- 1 cup plant milk for the cake
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract divided
- ½ cup hot water
- ½ cup dairy free butter
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder for the frosting
- ¼ cup plant milk for the frosting
Instructions
- Prepare. Heat the oven to 350 degrees F and prepare the pans.
- Whisk. Whisk 2 cups flour, 3/4 cup cocoa, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 cups sugar, and separately 1 cup plant milk, 1/2 cup oil, 1 tablespoon vinegar, 1 teaspoon vanilla, and 1/2 cup hot water.
- Combine. Stir together and divide between the pans.
- Bake. Bake about 30 minutes and cool.
- Frost. Beat 1/2 cup dairy free butter, 2 cups powdered sugar, 1/4 cup cocoa, 1 teaspoon vanilla, and 1/4 cup plant milk.
- Assemble. Frost the layers and the cake.
