This easy Dairy Free Chocolate Cake is perfectly fudgy and moist. Made with dairy free chocolate, olive oil and almond milk, it is a simple mix and stir recipe – no electric mixer required.
This post is sponsored by Almond Breeze.
IT’S HERE! 🙌🏻
Finally! A deliciously rich chocolate cake that’s completely dairy free. That’s right! No butter, no milk, NO PROBLEM.
It’s cakey AND fudgy with a drippy olive oil ganache. It’s the cake of your dreams! ❤️
I’m so excited to be teaming up with Almond Breeze to bring you some amazing new recipes! Starting with this gorgeous chocolate cake.
Honestly, I could not stop eating this cake. My favourite part? That gooey olive oil ganache. It makes me swoon just looking at it! It starts out silky smooth, but give it a few minutes and it goes a little firmer, with the perfect melt-in-your-mouth texture.
Who knew chocolate + olive oil = heaven! It makes for a wonderful dairy free frosting.
Since I recently shared my Flourless Chocolate Cake recipe with you, I’ve been inspired to push the limits on chocolate cake. So a delicious choccy cake can be made without flour, but is it possible to create one without dairy? OH YES IT IS.
Honestly I think this cake rivals ANY cake with butter. It has a beautiful crumb and a seriously moist centre. And it pairs perfectly with the dark chocolate ganache.
And the best part of this cake? It’s one bowl. All you need is a bowl and a spoon and this cake is ready to go in the oven. I don’t know about you but I get seriously excited about recipes that are easy AND tasty. And this is most definitely one of them!
I made this cake again this week for a group of friends and no one even guessed it was dairy free!
So what are you waiting for? It’s time to get baking! Don’t forget to snap a pic of your Chocolate Cake and tag @sweetestmenu on Instagram.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Dairy Free Chocolate Cake
A deliciously easy, one bowl chocolate cake that’s dairy free!
Ingredients
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 60 grams (3/4 cup) cocoa powder, sifted
- 2 teaspoons baking powder
- 90 grams (1/2 cup) brown sugar
- 45 grams (1/4 cup) caster sugar or granulated sugar
- 2 large eggs
- 120 ml (1/2 cup) Original Almond Breeze Almond Milk
- 120 ml (1/2 cup) olive oil
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) hot water
Chocolate ganache
- 150 grams (1 cup) dairy free dark chocolate
- 1 tablespoon olive oil*
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking paper.
- In a large mixing bowl, sift the flour, cocoa powder and baking powder. Add the sugars and stir to combine.
- Make a well in the middle of the dry ingredients. Add the eggs, almond milk, olive oil and vanilla and gently fold. Pour in the hot water and stir until a smooth chocolate batter forms.
- Bake in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
- To make the ganache, add the chocolate and olive oil to a small bowl. Heat in the microwave, stirring every 20 seconds, until melted. Leave to stand for 15 minutes. Pour ganache all over cake.
Notes
*Use a mild tasting olive oil so it doesn’t overwhelm the chocolate flavour.
Victoria Spicer-Stuart says
Thank you! Made this for a friend at work who is dairy free and was a resounding success! Must say, I was sceptical, but worked beautifully. As we are in a school, I swapped the almond milk for oat milk and that worked beautifully. Thanks so much.
Jessica Holmes says
Aww I love hearing that!! Thanks so much for the lovely feedback Victoria! ☺️
T says
Is the ganache supposed to go hard or stay soft once cooled on the cake?
Jessica Holmes says
It will firm up as it cools!
Lyla says
Do I use baking cocoa powder or regular?
Jessica Holmes says
Hi Lyla, I use unsweetened cocoa powder. Hope that helps!
Lyla says
What kind of brown sugar did you use or does it matter?
Jessica Holmes says
Hi Lyla, I just use regular brown sugar here in Australia which is similar to light brown sugar in the US. Hope that helps!
Lyla says
I haven’t tried to make this cake yet because I’m wondering what kind of cocoa powder I should use?
Jessica Holmes says
Hi Lyla, I use regular unsweetened cocoa powder. Hope that helps!
Cynthia says
Was wondering if I could substitute a different oil for olive oil in the ganache. Would it work if I used heated milk for the ganache?
Jessica Holmes says
Hi Cynthia, you could you cream to make a ganache icing, but since this recipe is dairy free, I used oil.
Emily says
I made this for my anniversary and it turned out quite dry. Did I overcame? Is that just the result of not using butter?
Jessica Holmes says
Hi Emily! I’m surprised the cake was dry – the oil, almond milk and hot water should ensure it’s lovely, soft and moist! You may have over baked it and/or over mixed the batter. Try baking it for less time or on a lower temp next time. Thanks for trying one of my recipes!
Julie says
Lovely cake recipe but needs a little more sweetness. I added a little more sugar. Enough batter for 2 sponges. Try filling with whipped lacto free cream for a deluxe desert.
Jessica Holmes says
Thanks for the feedback Julie! Glad you enjoyed it ☺️
Andrea says
Just made this cake today and it turned out Wonderful! I doubled it to make a 2 layer and used Vanilla Rice Milk instead, (just because it was in the fridge!) and it bake up really nice!
Delish and no cracking!!! Thanks for sharing!
Jessica Holmes says
I’m so glad you enjoyed it Andrea! 🙌🏻 I love that made a two layer cake!! Awesome!
Iris Ho says
Hi I baked this cake today. The surface of the cake cracked badly. Is it supposed to be like that? Thanks.
Jessica Holmes says
Hi Iris, the cake will crack a little like a regular cake but no more than normal. Possible reasons for cakes cracking can be having the oven too hot or over mixing the batter. I’m sure it will still taste delicious!
Nimisha Raniga says
Amazing! How long does it last in the fridge? Can u freeze?
Jessica Holmes says
Hi Nimisha, the cake will last for 3 days but is best eaten in the day it’s made. You can freeze it – I suggest freezing it without the chocolate topping. Hope that helps!
Danielle says
Hi, would it be fine to substitute the almond milk for soy or oat or coconut milk? Thank you
Jessica Holmes says
Hi Danielle, I’ve only tested this recipe with almond milk so I can’t say for sure. But my guess is that using other dairy free milk should be ok.
jay says
thanks for the recipe! making this for my girlfriends birthday. hope she likes it.
Jessica Holmes says
Amazing! Hope she loves it!
Alex says
My wife has is breast feeding out baby who has the intolerance and my poor wife didn’t have choclate for a month and was driving me mad this saved my ass thanks lol
Jessica Holmes says
Aw I’m so glad you and your wife enjoyed it Alex! ☺️
Priti Senghani says
We suspect my 8 week son has an intolerance and I’ve been dairy free for 4 weeks, missing milk and cakes so am trying this cake tomorrow. Sounds like I’m going to be satisfied by the cake.
Wilma young says
Hello. Does this recipe call for sweetened or unsweetened almond milk?
Jessica Holmes says
Hi Wilma, I usually use unsweetened almond milk but I think either would be fine! ☺️