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.
Leah says
Do you beat the eggs before adding?
Jessica Holmes says
Hi Leah, no you don’t have to. You can just give them a quick stir with a fork just to break up the yolks if you like.
Lisa says
How can it be dairy free with eggs in it????
Jessica Holmes says
Hi Lisa, eggs aren’t considered to be dairy. If you’re looking for an egg free and dairy free chocolate cake, try my Vegan Chocolate Cake.
Tina says
Hi Jess, I am going to try out your recipe for friends who are coming over to dinner tomorrow and one of them cannot have dairy.
I only have extra virgin olive oil… will that overwhelm the chocolate flavour? Or can I use sunflower oil instead?
Jessica Holmes says
Hi Tina, excited you are going to try this one. Either should be fine!
Miki says
Hello. How many minutes should it go in the oven if I make cup cakes out of this recipe?
Jessica Holmes says
Hi, regular size cupcakes usually take around 16-18 minutes.
Dee says
I think I did something wrong, my cake was flat as a pancake?
Jessica Holmes says
Hi Dee, did you change any of the ingredients? Perhaps your baking powder is expired?
Dee says
Thanks Jessica, I will check. The taste was amazing and will definitely make it again! Thanks for the recipe.
Kat says
Is it possible to turn this recipe into cupcakes? Really loved the cake and would like to have cupcake
Jessica Holmes says
Yes definitely!
Karen says
I am about to make this for my son’s birthday because his girlfriend is allergic to dairy. I noticed the confusion in the comments about caster sugar. Here in the US it is usually called Superfine sugar or Baker’s sugar. Hopefully that helps!
Jessica Holmes says
Thanks Karen! Hope you love the cake!
Natasha says
Hi Jess, it’s my husband’s birthday this Friday,want to bake this cake for him..Can I use soy milk instead of almond milk?And also is the caster sugar necessary or can i use just brown sugar?
Thank you
Will wait for your reply 😊
Jessica Holmes says
Hi Natasha, awesome! Yes you can make those changes, it should be ok!
Tracy says
Hi may I ask how long the sponge keeps for? Can I make it 2/3 days in advance? Many thanks!
Jessica Holmes says
Hi Tracy, it would keep well for a day or two but I do think most bakes are best eaten on the day they are made or you could try freezing it.
Jennifer Lawrence says
Hi Jess
Can I use this recipe to make cupcakes?
Jessica Holmes says
Yes absolutely!
Jennifer Lawrence says
Thanks, will let you know how it goes, and can I substitute almond milk for oat milk?
Jessica Holmes says
Yes I think that would be fine!
geoff says
im using this cake for a birthday cake for my son got any suggestions on dairy free chocolate frosting please
Jessica Holmes says
Hi Geoff, if you’re looking for a more traditional dairy free frosting, try my vegan chocolate frosting.
Ashley says
I just made this today for my husband’s birthday. Our youngest daughter has a dairy allergy. This is a recipe I’ll be keeping. It’s so good! I think it tastes very similar to a brownie. Thank you!
Jessica Holmes says
So glad you like it Ashley!
Sarah says
Hi. What can I substitute almond milk for? Will olive oil work?
Jessica Holmes says
Hi Sarah, no I wouldn’t recommend that.
Gregoria says
Amazing recipe!!
Jessica Holmes says
So glad you enjoyed it!
Marimba says
Any reason why there is no salt? I am so used to adding salt to cakes.
Jessica Holmes says
No reason – feel free to add as much salt as you like!