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.
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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.
Nutrition Information
Serving Size: 1 slice Calories: 331
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Siobhan Healy says
Hi Jess, wondering does this cake rise to nice height to do as a birthday cake? Thank you
Jessica Holmes says
Hi Siobhan, it turns out as pictured above – so not overly high. You could make it twice for a two layer cake if you like.
LuAnn Chitty says
I only have a 9 inch cake pan, will that work? How should I adjust the time?
Jessica Holmes says
Hi, yes it will. It will just be a thinner cake and will probably cook a little faster.
Cynthia says
Do I have to use parchment /baking paper? Can I use a nonstick pan and also grease it? Thank you!!
Jessica Holmes says
Hi Cynthia, yes you can. I just use baking paper to make it easy to remove as this cake is very soft and delicate.
Cynthia says
Hi Jess! What adjustments would I make for high altitude?
Thank you!
Jessica Holmes says
Hi Cynthia, I don’t have experience baking at high altitude I’m sorry!
Carol says
Hi, can I use regular sugar instead?
Jessica Holmes says
As in granulated sugar? Yes.
Leah says
I just made this for my sister in laws birthday today and my 3 year old was torturing me… after I popped it in the oven I realized I forgot the hot water. Did I ruin it?
Meg says
Hi Jess
Thank you for this recipe. I’m planning to make this for my husband’s birthday, my daughter has a cow’s milk allergy so I’m always on the search for the perfect dairy-free cake.
My daughter drinks So Good’s unsweetened almond milk, so we’re unfamiliar with the original Almond Breeze. Is it also unsweetened? Hoping using our usual almond milk won’t affect the taste?
Jessica Holmes says
Hi Meg, excited you are going to try this cake! Yes any unsweetened almond milk will work perfectly! Hope you enjoy it.
sarah says
can you use Gluten free flour instead and if so is it the same amount and method? i have made before with regular flour and it turned out beautifully .
thanks
Jessica Holmes says
So glad you enjoyed it Sarah! I haven’t tried this cake using gluten free flour so I can’t say, sorry. I do have a Gluten Free Chocolate Cake recipe you might like to try though.
Laura says
Morning from London..
Just made this for my birthday. I have Crohn’s disease and so many foods hurt me, this was beautiful and NO pain after eating!.
Definitely make it again and it was a huge success with my 3 year old daughter who can’t have dairy.
Many thanks
Laura
Jessica Holmes says
Aww this is amazing. I’m so pleased you and your daughter enjoyed it Laura! Thank you for the lovely feedback.
Terri says
I noticed that you said to use a mild olive oil. What exactly am I looking for when I go to the store? I’m new to baking without dairy.
Jessica Holmes says
Hi Terri, here in Australia, you’ll find olive oils will say on their bottle a little about their flavour profile, some will say mild in flavour. It simply means the flavour is not too strong or robust, try looking for a mild extra virgin olive oil.
Vicky says
I can’t wait to make this. It looks so good. But I don’t have almond milk. But I hope my lactose free milk will suffice.
Jessica Holmes says
I haven’t tested it myself but I think it would be fine!
Neora says
Did it and reduced 1/3 sugar
It was tasty and my family loved it
Jessica Holmes says
Amazing! Thanks for the lovely feedback Neora!
Cynthia says
Hello! Can’t wait to make this for my dairy-free son! Can you tell me if avocado oil will work in place of the olive?
Thank you!
Jessica Holmes says
Hi Cynthia, I haven’t tested this recipe with avocado oil so I can’t say for sure – but I think it would be ok.
Mandy says
Thank you so much for this recipe Jessica. I made it with my son and it tastes incredible. It was lovely, light and moist. I thoroughly recommend this to everyone! Really easy and delicious!
Jessica Holmes says
Aw so happy to hear that Mandy! Thank you for the lovely feedback!
Joan says
Can the cake be made ahead of time and frozen? If so, what is the best way to thaw it out before making and then adding the ganache before serving?
Jessica Holmes says
Hi Joan, yes you can! Just make sure you let it cool completely. Then wrap it tightly in plastic wrap and freeze it. When you are ready to serve, leave it out on the bench for a few hours to defrost and the pour over the ganache to serve. Hope that helps!