Whenever I entertain, whether it's a birthday party, dinner party, or even a play date, one of the first questions I ask after making an invite is, "Does anyone in your family have food allergies or sensitivities?"
I'm particularly cognisant of allergies when it comes to children. In the presence of a towering chocolate cake or a sprinkle-filled cupcake allergies are easily forgotten. So my solution is simple, just make a delectable dessert catered to specific dietary needs. That way everyone can enjoy, and the EpiPen and Benadryl stay put in the medicine cabinet.
Not all chocolate cakes are created equally. I've probably made four or five dozen different chocolate cake recipes, and I know what I'm looking for when I eat or create a chocolate cake. It has to be a rich, deep chocolaty flavor with a moist and tender crumb. So, when setting out to make a dairy-free version, I was apprehensive.
In the end, I think it turned out amazing. Even without the diary, this cake and frosting pack such a serious chocolate punch that the butter and cream you would find in most recipes isn't even missed.This cake definitely earned a permanent place in my dessert repertoire.
The resident budding baker and taste tester in our house also weighed in with resounding approval. While rocking her beaded headband, she proclaimed her love for the cake as she scarfed down a substantial chunk.
The cake was such a hit in my house that before I could repurpose leftover cake the entire confection disappeared (mainly into my husbands tummy as breakfast and dessert over three consecutive days).
Dairy-Free Chocolate Cake
Adapated From Sweetapolita's Chocolate Cake
Ingredients
2 1/2 cups plus 1 tbs (330g) all-purpose flour
3 cups (600g) granulated sugar
1 cup plus 1 tbs (135g) cocoa powder
1 tbs baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs, at room temperature
1 1/2 cups soy, almond, or rice milk
1 1/2 tbs white vinegar
1 1/2 cups strong black coffee, hot
3/4 cup vegetable oil
1 1/2 tbs vanilla extract
Directions
Preheat the oven to 350 degrees. Prepare three, 9 inch cake pans by lining each of them with parchment paper, buttering them, and dusting them with flour.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bow of a mixer.
Combine the non-dairy milk, vinegar, coffee, oil, vanilla extract in a medium bowl. Beat in the eggs.
With the mixer on low, carefully combine the dry ingredients. Slowly add the wet ingredients while continuing to mix on low speed in order to prevent the batter from splattering out of the bowl. Mix until combined. The batter will be very thin.
Divide the batter equally between the three prepared pans. Bake for about 30 minutes, rotating pans half way through baking.
Remove from the oven and cool on a wire rack for 20 minutes before inverting the pans to release the cakes. Allow the cakes to cool completely before frosting.
Yields three, 9-inch cakes
Dairy Free Chocolate Frosting
Ingredients
2 cups Earth Balance or another non-dairy, non-hydrogenated butter substitute, softened
7 cups confectioners' sugar
1 cup cocoa powder
1 teaspoon salt
1 tbs vanilla extract
1/2 cup soy, almond, or rice milk
Directions
Sift the confectioners' sugar and cocoa in a large bowl.
In the bowl of a mixer fitted with a paddle attachment, beat the butter for a few minutes until it is creamy.
Add the dry ingredients to the butter.
In a small bowl mix the non-dairy milk, vanilla, and the salt until the salt is dissolved. Add the mixture to the mixer. Mix until a creamy, smooth texture is achieved.
I was tasked to bring non-dairy cupcakes to the party because I bake. But I don’t bake cake because I don’t like cake. Or I didn’t like cake until now. This. is. amazing. AMAZING. I followed the recipe exactly. It made 2 doz cupcakes plus enough left for a deep 8″ round cake. The frosting recipe is exactly perfect. {With the little round cake I had some fun…split it, filled it with chocolate ganache, frosted it, topped with fresh raspberries and served with raspberry coulis. We heard angels singing…}
Madison, Indiana thanks you because I’m taking this cake everywhere.
does this cake need to be refrigerated after being frosted?
Cindy, I would refrigerate it, just to be safe. But just make sure to bring it to room temperature before serving so that the cake can be moist and soft!
Hi Aida-
Is it possible to reduce the sugar? The cake was great but just a bit too sweet, I’d love for the cocoa to come out more! I was afraid to reduce the sugar because of consistency, what do you think about just 2 cups of sugar? Thanks!
Hi Yana,
I completely agree that cakes that are too sweet can be off-putting. But, here’s the deal with baked goods – they are like a chemistry experiment. Cutting back on the sugar will change the texture of the cake. What you can try is cutting back the sugar in the frosting and adding more cocoa. You can also replace the cocoa in the frosting with Dutch process cocoa which can have a richer taste. I would try altering the frosting before changing the cake. I hope that helps. Let me know how that works out!
Best,
Aida
Hi Gail,
I’m so happy the cake converted you into a cake-lover. It’s so good, isn’t it? It’s definitely a favorite in my family. Your ganache/raspberry cake sounds absolutely delicious. Will have to give it a try! And I’m so glad you’ll be introducing the cake to all of Madison, Indiana 🙂
I don’t do many dairy free cakes, but I have one customer who is lactose intolerant AND a regular, so this is my go to DF recipe!!! I love it, and clearly my customer loves it as she keeps ordering it. Just yesterday, her HUSBAND called in an order!!! Thanks so much for this delectable confection!!!
Cindi In CT
Hi Cindi,
Yay! So glad that this recipe is your go-to DF chocolate cake. It also makes some pretty amazing cupcakes. I’m fine tuning a DF vanilla cake and vanilla frosting recipe, and hopefully that’ll be a hit as well.
Would I just omit the cocoa if I wanted a white frosting? Or will I have to substitute more icing sugar in its place? Reason being I want to be able to use gel colouring.
Thanks for sharing this great recipe!
Just made this cake for my mother-in-law’s birthday. Came out pretty good for my first try making cake from scratch! I’m wondering what you use for strong hot coffee. I used espresso and it was a bit strong in the cake.
Hi Nessa,
Simply omitting the cocoa powder would result in a frosting with too much fat, and substituting more sugar may make the frosting too sweet. I’m still working on a dairy-free vanilla frosting, but here’s what I would recommend:
2 cups of non-dairy, non-hydrogenated vegan butter
4 cups of confectioners’ sugar
1/4 tsp salt
2 tbs good quality vanilla extract
2 to 3 tbs of non-dairy milk
I hope the recipe works for you! Let me know how it turns out
Hi Kate,
I’m so glad that the recipe worked well for you! Isn’t baking so gratifying? Just throw some ingredients into a bowl, mix, bake, and the results can bring so much happiness to those around you.
For the coffee in the recipe, I use my everyday coffee (which is Peet’s Coffee and Tea: Major Dickason’s Blend). I simply brew a stronger cup (a higher coffee to water ratio). I use about 3tbs per 8oz cup of coffee. I’ve also made this cake using decaffeinated coffee for my daughter’s birthday party. It worked just as well!
Hope you try the cake again, and if you do, I’d love to hear how it worked out.
Aida
Thanks for the tips, Aida! Hope to try this cake again soon along with some of your other recipes!
This cake is almost identical to to Podleski one (You’re gonna die anyway) but I am wondering if your icing recipe is salty? I find the earth balance butter to be quite salty. I am new to dairy free living as my 9m old daughter is anaphylactic and we are all going dairy free to limit exposure.
This sounds great! I’m looking for a birthday cake recipe that’s dairy and gluten free. Has anyone tried this recipe with a gluten free flour blend?
Hi Erin,
I’ve always used Earth Balance brand non-dairy “butter” in my baking, and it’s never been too salty for me, but if you’d prefer something without salt, you can always try Earth Balance’s natural shortening. I’ve never used it to make frosting, but a friend of mine whose son is allergic to dairy almost always uses it to make frosting because she finds that the shortening gives her frosting a bit more stiffness which is helpful when she pipes flowers and other fancy designs. As a disclaimer though, I think using shortening in the frosting may leave a slight, greasy film in one’s mouth. But that’s just me. You might not be able to tell the difference between the butter and shortening!
Hope that helps!
And hats off to you and your family for going dairy free to limit your nine-month-old’s exposure to dairy! There are so many healthy, amazing alternatives to dairy readily available.
Best,
Aida
Hi Karla,
I haven’t tried the cake with a gluten-free flour blend. If you give it a try, please let me know which blend you choose and how the cake turns out. I’d love to try it out myself!
Thanks,
Aida
So excited to try this recipe! Has anyone baked this cake at a high altitude? We are at 6,000 feet and I usually have to make some adjustments for cakes.
Hi Briana,
Wow, 6,000 feet! I’ve never baked at a high altitude, but I did find some seemingly useful tips here: http://allrecipes.com/howto/high-altitude-cake-baking/. Hope your cake turns out well! Please let me known how it works out for you!
Best,
Aida
Thank you for posting this recipe. I’m making a 3 tier cake and need a firm, but moist cake. How does this rate as far as density?
The cake turned out fabulous! I followed the alterations allrecipes.com suggested and it worked great! Everyone at my dairy intolerant 1-year-old’s birthday party loved it and were very surprised it was dairy free. This is such a wonderful recipe and I will make again and again! Thanks so much!
Hi Karen,
I’ve used this cake recipe to make a small, two-tiered cake (9inches and 6 inches). The cake was very sturdy, and I would definitely feel comfortable using the recipe to make a larger tired cake. While the cake is moist with a tender crumb, it still has a level of density that makes it quite sturdy. Hope that helps! Best wishes on your 3 tier cake project.
Aida
Hi Briana,
Thanks so much for letting us know how the cake turned out on your daughter’s birthday. I’m thrilled that the tips for high altitude baking from allrecipes.com proved helpful. Isn’t the internet amazing? Hope you stick around The Crafting Foodie and try some of my other recipes and crafting projects.
Best,
Aida
I just made this cake tonight for a friend birthday party! It taste excellent! I made it soy free as well by using corn oil instead and it still Taste great! I only made it with 2layers for her birthday cake and saved one layer for me! This is the best soy/diary free dessert I’ve had since I’ve been on this diet. Thanks again
Have you tried this with coconut milk??
Hi Emily,
I’m so glad the cake worked out for you, and that it’s the best dairy/soy free recipe you’ve had to date! Great idea switching out the canola oil with corn oil. Hope you enjoyed the singe layer that you set aside for yourself. Isn’t it delicious with a cup of tea or coffee?
Best,
Aida
Hi Catherine,
I’ve never made the recipe with coconut milk, but I think it should be fine. The chocolate has quite a depth of flavor that I think it will mask any coconut flavor that would be present in the coconut milk. If you give it a try, please let us know how it worked!
Best of luck,
Aida
Just made this cake for my daughters 4th birthday party tonite and I am blown away by how moist and flavorful it is!! Cannot wait to dig in to it…..and I know my daughter and her friends will love it!! Best of all is knowing that it is dairy free and full of healthy yummy ingredients….thanks for sharing this! Laurie
This recipe looks really promising! Just two questions: Do you think I could 1/2 the recipe and still have fabulous results? And, would the cake be freezable (to make ahead – but not the icing)?
Thx, Bernadette
Hi Bernadette,
You can definitely make the cake ahead of time and freeze it. I would make sure that the cake is completely cooled before wrapping each layer in plastic wrap then aluminum foil before storing it in the freezer.
As for halving the recipe, I’ve never done it, but I don’t see why it wouldn’t work. If you’re hesitant to half the recipe, you could use the extra batter to make another cake and freeze it, or you could make cupcakes with the extra batter and freeze those. You could then use the chocolate cupcakes to make these: http://thecraftingfoodie.com/2013/03/chocolate-peppermint-cupcakes-with-a-crisp-cookie-crust.html.
To make the cupcakes dairy free, omit the candy inside the cupcakes (the cookies are already dairy-free), and for the frosting substitute the butter with Earth-balance spread.
Please let me know how it turns out! I promise that the recipe is worth it!
Best,
Aida
Hi Laurie,
I’m super happy to read your comment! So, what did you think about the taste? It’s pretty good, isn’t it?
Every time I make this cake, even for friends and family who’ve eaten it dozens of times, they cannot believe that it’s dairy free and that it’s so good. My brother in-law (who is a foodie himself), thinks this is one of the best chocolate cakes he’s ever eaten. I would agree 😉
Thanks for taking the time to leave such a kind comment! I hope to see you around The Crafting Foodie!
Best,
Aida
Thank you so much for this recipe! I just made it the other day for my sister who is nursing my nephew with an intolerance to dairy and soy so she has not eaten chocolate in months! So happy that I was able to make it for her and that it was SO delicious! We all loved it even my 5 year old niece! My sister has now been eating it everyday for 4 days straight! Great recipe!!
Hi, I want to make this for my son’s birthday, but I’d rather not use coffee (even decaf). Can I use just hot water? Will it affect the taste and texture? Have you tried it?
Thanks!
Hi Kaitlin,
I’m so happy to hear that the recipe brought a spot of happiness and chocolate-craving-satisfaction to your sister (especially since she’s nursing!). You can make the same batter and bake them as cupcakes. It would probably make more than two dozen cupcakes easily, but you could freeze them. Then she could defrost one, two, or three at a time and enjoy them whenever she’s craving chocolate cake!
Best,
Aida
Hi Sunshine NYC,
You can definitely take the coffee out of the cake. It won’t effect the moisture or the texture very much if at all. It will effect the taste a bit since coffee helps bring out the rich, darker aspects of chocolate. But, it should still be plenty chocolatey without the coffee 🙂
I would substitute the coffee with hot water. The hot water helps the powdered cocoa develop its flavor. All of my favorite chocolate cake/cupcake recipes with cocoa include adding either hot water or hot coffee.
Wishing you the best on your baking adventure. Please let me know how it turns out!
Best,
Aida
I made this cake gluten free using Bob’s Red Mill GF All Purpose Baking Flour and by dusting the pans with powdered sugar instead of flour (although I guess I could’ve used the GF flour too). Turned out GREAT! I haven’t perused your blog at all so you may have already posted a vanilla/white cake recipe. If not, get on it! 🙂
Hi,
The cake sounds great. I’m planning on making it this weekend and DF is a must in my family but I’m woundering how do I subsitute the sugar to make it sugar free aswell.
thanks, Michelle
Thanks for the post the recipe of Chocolate cakes looks very promising.
Any recommendations for replacing the eggs? Results?
I recently made this for a coworker who’s soy free/dairy free and everyone proclaimed they were the best cake ever!! They were amazing and it was so great that she was able to have cake on her birthday! Thank you so much
Hi Alicia,
I’m so glad your co-workers loved the cake! Recently someone asked me for my most decadent, chocolatey chocolate cake. When I gave them this recipe, the were shocked that it was diary free. Haha! It really is that good 😉
This was AMAZING. I am dairy free due to my nursing baby being sensitive. I used Earths Best coconut “butter.” This is the first cake I have ever made I can’t believe it turned out so well. It was for my 3 year olds birthday and everyone loved it. I don’t think I will ever make a regular cake this may just be it.
I just made this for my dairy intolerant daughter’s 2-year-old birthday. Everyone loved it and all agreed that it was one of the best chocolate cakes they’d had, dairy or no! I’m also going to make this my go-to frosting for sure. I far prefer it over the buttercream that had previously been my standard recipe. Thank you so much!
Jenny,
I’m so happy! Isn’t it sad living without good chocolate cake? A lot of people ask me what my favorite “real” chocolate cake recipe is (meaning one with dairy). They’re shocked when I say it’s this one. After they make it, they soon realize that the cake is tasty even without dairy!
THE BEST DAIRY FREE RECIPE, I have a friend who is dairy free, have tried many times to make cake for her but have never liked the cake, this time tho I wouldn’t have even known in a blind taste test it was dairy free, very happy!
This is officially the best cake ever! This was my first cake from scratch and it turned out amazing!. I made it with becel vegan margarine and chocolate almond milk. Only had one pan so made one solid cake and it took forever to bake but cooked evenly and was soooo moist and rich and delicious. My coworkers devoured the cake and asked for the link. My new favourite!
Yay Erin! I’m so happy that your first cake from scratch was this recipe, and that it turned out great. Isn’t it amazingly rich and moist? It’s so good that frosting isn’t necessary! Thanks for stopping by with such kind words!
Best,
Aida@TheCraftingFoodie
Would it be ok to use earth balance shortening for the frosting or do you recommend that I get the earth balance butter substitute? Thank you so much for sharing & posting this! My daughter is anaphylactic to dairy & tomorrow is her 9th birthday !!! Thank you!!!
made this a second time last night with bobs red mill gluten free flour mix, no dairy no gluten and a fabulous dessert once again….everyone at the party loved it!! Thanks for such a great recipe!!
The cake has 1 tablespoon of baking soda. Is that correct?
Your recipe ask for 1 tbs baking soda. Is it too much?
Hi Ros,
1 TABLEspoon is the correct measurement for the cake. I know it seems like a lot, but it is the correct amount. Good luck with the cake!
Best,
Aida
I have baked your chocolate cupcakes. I used the mini cups without frosting. It was very yummy. This is the best i ‘d try. It is a keeper recipe
I’m so happy! Glad that you now have a wonderful chocolate cupcake recipe!
Best,
Aida
Any way to make this cake egg free? 🙂
Definitely Christy. I’ve done it a few times. All you need to do is substitute the each egg with 1/4 cup of either coconut or tofu yogurt. Hope it turns out!!
I made this today, using coconut oil and cut the sugar down a little bit but wow. I’ve recently gone dairy free through necessity and this is the best chocolate cake I’ve had dairy free or otherwise. I made frosting using coconut milk, melted dark chocolate and avocado (yes, avocado) but it was seriously amazing. Great recipe!
Thanks so much Holly! A friend asked me for my absolute favorite chocolate cake, and when I sent her this recipe she was skeptical. But seriously – it is THE BEST chocolate cake recipe I’ve come across. I’m so glad it worked out for you. Your version sounds delicious!
Has anyone tried this recipe with a Gluten Free all purpose flour? Hubby has a gluten allergy.
Hi Kyla,
I think you could. I’ve never done it, but I see no reason why it wouldn’t work. Please let us know how it turns out!
Best,
Aida
I can’t wait to make this! If i want to make this cake in a 9×13 rectangular pan is there anything i need to change to the recipe? Thanks!
Hi Emily,
I think that the batter may be too much for one 9×13 pan. How high are the sides? If they sides are at least 2 inches, I think you could make a 2 layer 9×13 rectangular cake! I hope it works out well. It’s a really delicious cake!
Best,
Aida
Hi there Aida,
Do I have to use confectioners sugar or will caster sugar be ok, also can I use pure sunflower dairy free spread?
Kind regards Sarah x
Hi Sarah,
Confectioners sugar for the frosting and caster sugar for the cake. I think you could use pure sunflower dairy free spread. I’ve only used Earth Balance non-dairy spread, but I would think the sunflower oil based spread would work just fine! I hope it works out for you!
Best,
Aida
Hi, i was wondering whether the ingredients are for 1 cake, or all 3 cakes? I just want to make one! : )
Hi Jenn,
The measurements are for all three cakes. You can bake the recipe for all three and freeze the other two. It freezes very well. Just wrap it in a layer of plastic wrap and a layer of tinfoil. When you want to eat it, just defrost it over night in the fridge. If you’d really just to make one, I’d suggest splitting the recipe into thirds.
Good Luck!
Best,
Aida
Thanks! How long will I be able to leave it in the freezer?
Jenn,
If you wrap it properly, I think it can last for up to 3 months. Good luck! It’s a delicious cake, so I think you’ll eat the other two layers very soon after they’re made.
Best,
Aida
hi!
can i make this cake in a regular donut-cake pan? not sure the size or proper term… just a regular round cake with a hole in the middle..
scared the middle will not cook properly or the cake will be flat and not rise…
The recipe calls for a regular, round cake pan. The cake is solid in the middle – there is no hole in the center of this cake. If you follow the directions and use proper measurements for the cake, the center of the cake will be fully cooked, and the center will rise just like the rest of the cake. Here’s a really basic guide to ensuring a successful cake. It’s from Real Simple Magazine: http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/baking-tips
Thanks for this recipe! My hubby is dairy free so I made this for our 2 year old’s birthday party. I’m now making it again for my 18 year old sister’s birthday. She’s not dairy free, it was just that good! I don’t have round cake pans so I split the batter between 2 13×9 pans and made a double layer sheet cake. It was perfect! Thanks again!
Hi Briana,
I’m about to try this recipe today for my husbands birthday, but I am unable to get Baking Soda where I live.
Have you tried this recipe without baking soda before?
I have read somewhere on the internet that you just substitute baking soda with 3 times the amount of baking powder and then omit salt. But somewhere else I’ve read that by doing this you compromise the development of texture/taste in the acidic things in the recipe? though maybe in a cake where there doesn’t seem to much acidity, it will be ok?
If I do replace baking soda with baking powder, then I’ll need to use 3x tablespoon of baking powder, plus the original 1.5 teaspoons of baking powder – it seems a lot?
Any help would be great!
thanks!
Zoe
Hi Zoey,
I’m not quite sure who Briana is, but as the author of this recipe, I would suggest not making the substitute. You cannot substitute baking baking powder for baking soda. The baking soda will react with the acid in the recipe, allowing the cake to rise. There is one tablespoon of baking soda in the recipe, so substituting that large of an amount will compromise the cake. I would suggest picking up some baking soda (otherwise known as sodium bicarbonate) in order to make the cake.
Best of luck,
Aida
The Crafting Foodie
Wow this is amazing! I made it for my dad’s birthday the other day (he’s recently become lactose intolerant) and I could not believe how well this cake turned out! I think that this buttercream is better than any I’ve made with actual butter and milk, which was really unexpected. I filled it with raspberry jam in between the layers and was able to completely coat the cake in the frosting so it looked really professional! And it stood up so well I honestly couldn’t believe it. Thanks for the amazing recipe! I think this became my all time new favorite!
Yay, Sophia! I’m so happy that you were able to give your dad a decadent, delicious birthday cake! I love that the cake is so moist and jam-packed with chocolatey goodness. The fruit filing sounds delicious!
Are the cup measurements UK or american cups as I don’t think they are the same?
Hi Nicki,
You’re right, US and UK cup measurements do vary, but very slightly. Nigella Lawson has a great post about it which you can find here: http://www.nigella.com/kitchen-queries/view/US-Cup-to-UK-Cup-Measures/3316. All of the measurements on my blog are standard US measurements since I’m based in the US 🙂
This is a weird question. I tasted this at a friend’s house and was blown away. However, we are not lactose intolerant, and I generally don’t buy soy or almond milk. Could this be made with regular milk?
Hi Julie,
Totally not a weird question at all, and YES! You can definitely make the exact recipe with milk-based ingredients (cows milk in the cake and butter in the frosting recipe). I hope you try it out 🙂
Wait I see the eggs sorry can I use egg substitute to make this?
Hi Selena,
You can substitute the eggs for 1/4 cup coconut yogurt or soy yogurt. I hope you give the cake a try!
Best,
Aida
thank you so much for this recipe! some of my coworkers are lactose intolerant so i’ve made this delicious cake for them more than a few times!
as well, it’s the most delicious chocolate cake i’ve ever had, so it’s my number 1 chocolate cake recipe that i make for anyone that wants a chocolate cake!
i also like decorating it just like you did!
I’m so glad that you love the recipe as much as I do 🙂 It’s also my go-to chocolate cake recipe – even for my friends and family who can tolerate dairy 😉 I appreciate your kind feedback.
Best,
Aida
This recipe looks really yummy but we don’t like coffee and we don’t have any in the house. Is there a substitute you’d recomend?
Hi Tracey,
You definitely can substitute the coffee out of the recipe. You can’t really taste the coffee, but it brings out the darker, deeper notes in the chocolate. I’d substitute the coffee from some warm water. Just make sure the water is warm because it helps bloom the flavor of the cocoa. I hope that helps!
Best,
Aida
Can I use Vanilla Coconut milk for this recipe or should I use the original coconut milk?
Hi Ivy,
Vanilla coconut milk would taste delicious in this recipe. I hope you give the recipe a try. It’s delicious 🙂
Made this recipe over the weekend and my son absolutely loved it! I was able to make 2 9inch round cakes and 22 cupcakes out of this recipe which was perfect. Thank you for this! The next thing I will try is the vanilla frosting you posted with this chocolate cake recipe.
I recently made this and used soy milk.. It was incredible!! Better than most of the traditional chocolate cakes I’ve made/had! I’m about to make it again for my sons birthday. I would not hesitate to recommend this to anyone. Thank you so much!
Catie, I’m so happy to hear that you love the recipe. I agree – this is one of my absolute favorite chocolate cake recipes dairy-free or not 🙂 Thanks for recommending the recipe. You rock!
Hi
Can’t wait to try this! Just wanted to check – is it white wine vinegar I use!
Thanks
Hi Vicky,
Yup! Distilled, white vinegar is perfect. I hope you enjoy the cake as much as my family and I do 🙂
Can you make the icing in advance? Any special tricks?
Hi Porsche,
You can definitely make this ahead of time. You can bake the cake layers. Let them cool completely, then wrap them in a layer of plastic wrap and a layer of foil. You can stick them in the freezer for up to 3 weeks. Before frosting, defrost them in the fridge overnight. Then you’re good to go! I hope you give this recipe a try 🙂
Best,
Aida
Getting ready to make this cake tomorrow… do you use sweetened or unsweetened soy milk? Thanks!
Hi Jess,
I’m sure you already made the cake, but I wanted to let you know that it doesn’t matter if it’s sweetened or not. We always buy our soy/almond/rice milk unsweetened. But once when I was at my sister’s house, I used what she had – which was sweetened soy milk. It turned out great! I hope your cake was delicious.
Best,
Aida
Yes, I had already made it – no worries! I made it with sweetened milk. It was AMAZING! My husband was all huffy that I had to make a dairy free cake for his birthday (I am dairy free while breastfeeding) and even though he said it was “just ok,” he went back for a second piece. He just couldn’t admit how good it was! The only problem was the icing… I used Smart Balance non-dairy butter and the consistency was super stiff before adding the soy milk. I think 1/2 cup was too much because it became super loose and slippery. I put the second layer on the cake and it slid right off… I managed to get it into the freezer before it came totally apart, and actually once it firmed up it stayed together quite well. The cake started slipping apart fast once it hit room temperature again, though, so we had to eat our leftovers right out of the fridge. Next time I will maybe add a little less soy milk, or mix half butter and half shortening the way I usually do for my traditional buttercream recipes. But – the sponge was perfect. Definitely will be keeping this recipe for ever, even after I return to a dairy-filled lifestyle! Thanks!
Jess,
I’m so excited that the cake was delicious! I can definitely see how the frosting can get too “wet” or soft. Earth Balance is mainly made out of water, so when it gets soft, it gets really soft. It’s much more delicate than cow’s milk butter. I think your idea of adding the shortening will definitely fortify its texture, and using less soy milk would also be a great idea. I hope your frosting works out better next time. I’m actually about to make this cake this weekend for a holiday party!
Thanks again for the feedback. I really appreciate it!
Best,
Aida
have you used coconut milk and coconut butter in this recipe?
Hi Beth,
I’ve used coconut milk (the beverage, not the thick, fatty coconut milk) and coconut oil in the cake recipe, and it’s worked well!
Hi Aida! I found your recipe when searching for a dairy free chocolate cake recipe to make next week, and this looks great! Sweetapolita’s recipes are always amazing so I have no doubt your adaptation is equally fantastic. Question though – I found the original Sweetapolita recipe that you adapted this recipe from, and it looks like she used Dutch processed cocoa. Do you find that regular unsweetened cocoa powder works just as well? I have regular Hershey’s cocoa and Hershey’s special dark cocoa so I’m not sure which to use. Thanks in advance!
Hi Melissa,
I completely agree – Sweetopolita is AWESOME!!! Hands down one of my favorite bloggers/bakers/sprinkle-makers out there. So, you can use any kind of cocoa you’d like. I’ve used Dutch process, Hershey’s special dark, and a whole slew of others. They all worked so well! Have fun with the cake!
Best,
Aida
Best cake I’ve ever made! A bit of extra icing but it was the best cake I’ve ever made! Thank you!
Yay! I’m so glad that it was delicious 🙂
Did you ever make your recipe for your dairy free vanilla cake and vanilla frosting?
Hi Michelle,
I’m sort of struggling with a good dairy-free vanilla frosting recipe. I need to keep looking for better tasting vegan butter substitutes for the frosting. But I do have a rocking dairy-free vanilla cake recipe. Maybe I should just post that with a chocolate frosting. What do you think?
Hi,
I want to make this but I want one 9×13 and then I want to use the rest for cupcakes. How long would I need to bake the 9×13?
Thanks
Hi Shirely,
The baking time will depend on the depth of your pan. I would start at 20 min, and check every five minutes. If your pan is very shallow, that should be enough. If it’s a deeper pan, I would say it could take upwards of 30 min.
Happy Baking!
Aida