From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Dairy-Free Chocolate Cake
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Instructions
1
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Preheat the oven to 325 degrees F. Grease and line three 6 inch cake pans with parchment paper.
2
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Soak cake strips in ice cold water.
3
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In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt. Set aside.
4
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In a large bowl, whisk together the oat milk, oil, eggs, and vanilla.
5
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Add the dry ingredients to the wet, and whisk until just combined.
6
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Lastly, whisk in the hot coffee until fully combined.
7
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Divide the batter between the 3 cake pans.
8
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Wrap the cake strips around the pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
9
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Allow cakes to cool for a few minutes before turning out onto a wire rack to cool completely.
10
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Add coconut cream and vegan butter to a medium saucepan.
11
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Place over low heat, stirring frequently until fully melted.
12
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Remove from heat, add the chocolate, and cover with a large plate for 1-2 minutes.
13
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Remove the plate, and stir until fully melted and smooth. If some of the chocolate has not fully melted, place it back on low heat until melted and smooth.
14
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Pour the chocolate mixture in the bowl of a stand mixer, and place in the fridge for 10-15 minutes until cool and thick.
15
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Mix on low-medium speed with the paddle attachment while adding the sifted powdered sugar a few tablespoons at a time.
16
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Once all of the powdered sugar is added, add salt and mix on low speed for 3-5 minutes until completely smooth.
17
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Decorate the cake as desired.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Cocoa Powder 🫗Mix Dutch-processed and black cocoa powders with hot coffee before adding to batter to unlock deeper chocolate flavors and eliminate any raw cocoa taste.
- Room Temperature Matters ❄️Bring eggs, oat milk, and vegan butter to room temperature before mixing to ensure proper emulsification and prevent dense, uneven crumbing in the final cake.
- Don't Overmix the Batter 🥣Fold dry ingredients gently into wet ingredients until just combined—overmixing develops gluten and creates a tough, dry cake rather than the promised moist texture.
- Stabilize Your Frosting with Cornstarch 🥄Whisk 1-2 tablespoons of cornstarch into your coconut cream before making the fudge frosting to prevent it from breaking or becoming greasy as it cools and sets.
- Cool Completely Before Frosting 🧊Allow the cake layers to cool for at least 30 minutes and refrigerate for 15 minutes after frosting to prevent the vegan butter frosting from sliding off warm cake layers.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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