Dairy-Free Chocolate Cake

This dairy free chocolate cake is sure to become your new favorite! It's so rich & moist, and just happens to be dairy free! It's a super easy bowl & whisk recipe, and bakes up in about 30 minutes. The chocolate fudge frosting is just as rich as a whipped ganache frosting but less finicky, so you're sure to come out with a silky smooth, stable frosting.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Servings: 8 servings

Calories: 1,083 kcal per serving

Ingredients

2 cups - all-purpose flour
1 ¾ cups - granulated sugar
½ cup - Dutch-processed cocoa powder
¼ cup - black cocoa powder
1 ½ teaspoons - baking powder
½ tsp - salt
1 cup - oat milk
¾ cup - neutral oil
3 - eggs
1 tsp - vanilla extract
½ cup - hot coffee
½ cup - coconut cream
1 cup - vegan butter
16 ounces - semi-sweet or bittersweet chocolate
3 cups - powdered sugar
½ tsp - salt

Instructions

Preheat the oven to 325 degrees F. Grease and line three 6 inch cake pans with parchment paper.
Soak cake strips in ice cold water.
In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt. Set aside.
In a large bowl, whisk together the oat milk, oil, eggs, and vanilla.
Add the dry ingredients to the wet, and whisk until just combined.
Lastly, whisk in the hot coffee until fully combined.
Divide the batter between the 3 cake pans.
Wrap the cake strips around the pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool for a few minutes before turning out onto a wire rack to cool completely.
Add coconut cream and vegan butter to a medium saucepan.
Place over low heat, stirring frequently until fully melted.
Remove from heat, add the chocolate, and cover with a large plate for 1-2 minutes.
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.
Pour the chocolate mixture in the bowl of a stand mixer, and place in the fridge for 10-15 minutes until cool and thick.
Mix on low-medium speed with the paddle attachment while adding the sifted powdered sugar a few tablespoons at a time.
Once all of the powdered sugar is added, add salt and mix on low speed for 3-5 minutes until completely smooth.
Decorate the cake as desired.

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