The Best Dairy Free Chocolate Cake is everything that you wish for in a cake. Moist, rich, and of course super chocolatey. Paired with our dairy free chocolate frosting for an absolute treat.
Grease 3 9 inch pans with coconut oil very generously on bottom and sides of pan. Set aside.
Add all 7 dry ingredients into a sifter and sift into a medium sized bowl. Set aside
Inside a one cup measuring cup, add the 1 tablespoon white vinegar. Fill the remaining measuring cup with dairy free milk until you get to the top of the measuring cup. Let sit for 10 minutes. (This makes the dairy free buttermilk)
In a large bowl, add the applesauce, maple syrup, apple cider vinegar, vanilla, and curdled dairy free milk after it has set for 10 minutes. Beat on low speed just until combined.
In a small saucepan, add the remaining 1 ¾ cup dairy free milk and coconut oil to a small saucepan. Bring to a boil.
While waiting for the milk mixture to boil, in 4 parts, mix in the dry ingredients to wet ingredients on low speed. Just until blended. DO NOT OVER MIX.
Once boiling, remove mixture from heat and pour into chocolate cake bowl. Using a spatula, fold in just until combined, scraping down any mixture if needed.
Let bowl set for 5 minutes.
While waiting preheat over to 350 degrees F.
Evenly spread among the pans. (*See tips above for how to ensure they are even)
Bake in oven 28-32 minutes or until toothpick inserted comes out clean.
Remove from oven and place on a cooling rack. Once cool to touch, carefully remove and place on wax paper.
Let cool completely. Do not rush this part.
Frosting cake one layer at a time. *See tips above.
Add any optional toppings - some ideas would be chocolate shavings, fresh berries, coconut flakes, or chopped nuts like walnuts or peanuts.
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Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Nutritional facts do not include chocolate frosting.