Dairy-Free Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge in the rich, velvety goodness of this Dairy-Free Classic Chocolate Cake with Chocolate Buttercream Icing—a perfect treat for chocolate lovers seeking a dairy-free alternative without sacrificing flavor. This moist and decadent cake is crafted with almond milk and vegetable oil, delivering a luscious crumb while catering to dairy-free diets. Topped with a silky chocolate buttercream made from dairy-free butter, cocoa powder, and powdered sugar, each bite is a harmonious blend of deep chocolate richness and creamy sweetness. Ideal for birthdays, celebrations, or simply satisfying your sweet cravings, this easy-to-follow recipe ensures a stunning dessert that will impress everyone at the table. Whether you're seeking allergen-friendly options or just an indulgent treat, this chocolate cake will be your new favorite!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup unsweetened almond milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup dairy-free butter (softened, for icing)
- 3 cups powdered sugar (for icing)
- 0.75 cup unsweetened cocoa powder (for icing)
- 0.25 cup unsweetened almond milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, almond milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Gradually stir in the boiling water until the batter is smooth and uniform.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
To prepare the chocolate buttercream icing, beat the softened dairy-free butter in a medium bowl until creamy.
Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
Add in the almond milk and vanilla extract and beat until the icing is smooth and fluffy.
Once the cakes are completely cool, spread a layer of icing between the two cake layers.
Use the remaining icing to cover the top and sides of the cake.
Serve and enjoy your delicious dairy-free classic chocolate cake!
Nutrition Facts
Calories |
6573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 1161.3 g | 422% | |
| Dietary Fiber | 141.7 g | 506% | |
| Total Sugars | 783.3 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1053 mg | 81% | |
| Iron | 59.5 mg | 331% | |
| Potassium | 5943 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
