Dairy-Free Chocolate Cake

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This Dairy-Free Chocolate Cake is rich, moist, and easy to make with simple pantry ingredients. You don’t need milk or butter to get a deep chocolate flavor and a tender crumb. The combination of oil and vinegar helps keep the cake soft, while instant coffee enhances the cocoa’s richness.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 188kcal

Author Fay

EQUIPMENT

INGREDIENTS

1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup cocoa powder
1 cup sugar
1 teaspoon instant coffee granules
1 cup water lukewarm
⅓ cup vegetable oil
1 egg large
1 teaspoon vinegar

INSTRUCTIONS

Preheat the oven to 180°C (350°F).
Grease and line two 5-inch round cake pans or one 8-inch round cake pan with parchment paper.
In a large mixing bowl, sift together flour, baking soda, salt, cocoa powder, instant coffee, and sugar.
In a separate bowl, whisk together lukewarm water, vegetable oil, egg, and vinegar until well combined.
Pour the wet ingredients into the dry ingredients. Use a hand whisk to mix until smooth. The batter will be thin and glossy.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cupcakes will take around 20-22 minutes.
Let the cakes cool in the pans on a wire rack. Once completely cool, remove them from the pans.
Your cakes are now ready to decorate!

NOTES

Use good-quality cocoa powder for the best chocolate flavor.
Don’t skip the instant coffee—it enhances the chocolate taste without making the cake taste like coffee.
Ensure the water is lukewarm to help dissolve the coffee and bloom the cocoa powder.
Don’t overmix the batter—stir until just combined for a soft texture.
If making cupcakes, check for doneness at 20 minutes to avoid overbaking.
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
This cake freezes well. Wrap layers in plastic wrap and freeze for up to 3 months.

NUTRITION