This dairy free chocolate cake recipe is one of those recipes that you will hold onto forever! With a rich chocolate flavor, a hint of fudge, and a chocolate ganache to top it off, this is the ultimate cake for chocolate lovers!
Not only is this dairy-free chocolate cake suitable for those allergic to or avoiding dairy, its also gluten-free, grain-free, made without nut flour, and its low in refined sugar! (Yup! This recipe doesn’t use almond flour!) Yet, it boasts an intense chocolate flavor that can’t be beaten! It’s the ultimate healthy indulgence!
I discovered this easy recipe years ago when I had a craving for chocolate cake that is actually chocolatey. If you’re a chocolate lover, you will know what I mean... Somewhere in the mess of life, I lost the recipe and have experimented my way through a whole bunch of chocolate cake to land on this winning combination. It's a hard life eating all that chocolate cake ...
It’s no secret that I am a chocolate lover! But it was when I started this blog, I realized how many chocolate recipes I wanted to share. This is one of my favorite recipes of all time, but you might also enjoy this Irresistible Dark Chocolate Soup or these Chocolate Coffee Cookies!
CAKE INGREDIENTS:
200g / 7oz Dark chocolate – Using a chocolate bar that has a high percentage of cocoa keeps the sugar content low. Depending on your preferences, you can use anything from 70% and upwards. I used 90% for this recipe.
200g / 7oz Fresh dates, pitted
Dates are high in fiber, rich in nutrients, and low on the glycemic index with an average GI of 42. For comparison, table sugar and brown sugar have an average GI of 65. Maple syrup and coconut sugar lie at around 54 on the scale.
3 Large fresh eggs
60ml Coconut oil – you can use raw or refined, depending on your preference; the coconut flavor is not noticeable! Other oils that you could use are canola oil, ghee, or neutral olive oil. In a pinch, you could experiment with using vegan butter.
1 Vanilla pod or 1/2 teaspoon vanilla powder– I prefer to use real vanilla pods or powdered vanilla for the best flavor, but you can substitute with vanilla extract if that’s what you have at home.
1/2 tsp Baking soda
1 tbsp Unsweetened cocoa powder – Use the best quality you can get your hands on. This will be darker than the less expensive varieties and will ensure that your cake has a deep, rich chocolate color and flavor.
CHOCOLATE GANACHE INGREDIENTS:
100g / 4 oz Dark chocolate – 60% or a higher percentage works best
70ml / 1/3 cup Plant-based milk – cashew or soy milk work great for this recipe they have a neutral flavour. You can also use canned coconut milk, almond milk or any other non-dairy milk.
Coconut oil- Adding just a teaspoon of melted coconut oil to the ganache recipe will prevent cracking once the ganache is applied to the cake.
TOOLS YOU WILL NEED:
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A food processor
A wooden spoon
A 20 cm/ 8 inch cake pans – I’ve recently discovered the many uses of silicon cake pans and find them really useful for this cake! You could also use regular round cake pans with a little parchment paper covering the base to make it easier to remove the cake from the tin.
A wire rack or cooling rack
A small saucepan
A Whisk
METHOD
1. Preheat the oven to 170°C / 330°F and prepare your cake tin with parchment paper if not using a silicon form.
2. Remove the vanilla seeds from the pod by slicing the pod lengthways with a sharp knife. Use the knife to scrape out the vanilla seeds.
3. Roughly chop the chocolate and place it in the food processor together with the dates, coconut oil, natural cocoa powder, and vanilla. Zoom to a smooth paste and transfer to a large mixing bowl.
4 . In a small bowl, beat the eggs and add to the chocolate mixture together with the baking soda. Mix thoroughly and pour the cake batter into your prepared cake pans.
5. Place in the oven just under the center and bake for 20 – 25 minutes without the fan on.
You can test if the cake is don’t by gently pressing on the top. If it is firm, it is most likely done, but to be sure, you can also use a wooden toothpick. Insert the toothpick into the center of the cake and remove it. If the toothpick comes out clean, it’s done.
We want this cake to be moist and fluffy, so be mindful not to overbake!
FOR THE GANACHE
5. Chop the chocolate finely. Bring the milk to a boil in a small saucepan, remove it from the heat, and add the chocolate. Whisk gently until smooth.
ALTERNATIVELY, use a water bath to melt the chocolate – Place the chopped chocolate in a bowl over a small saucepan of boiling water. The bowl mustn’t be immersed in the hot water. Whisk gently until the chocolate has melted. In a separate pan, warm the milk and add it slowly to the mixture, whisking gently to emulsify the two.
6. Wait until your cake has cooled completely but is still at room temperature before covering it in the ganache. Finish off the cake with some edible flowers or some fresh berries.
HOW TO STORE THIS CAKE
This cake stores really well refrigerated in an airtight container. Because its not a fluffy cake, it retains its fudge texture and becomes even more delicious with every day that passes! This is also a really good chocolate cake for freezing. I find the best way to freeze this cake is to first slice it into squares for bite-size pieces that are quick to defrost any time you crave a a slice of chocolate cake. You can also easily use any leftover cake to make simple cake pops. Form small balls and press them onto a popsicle stick. Dip in melted chocolate and allow to cool in the refrigerator.
SERVING TIPS
This is a very versatile cake, and it’s easy to vary the decoration to suit any occasion. I’m going to try these stunning rose petals from Emily Laurae this Valentine’s Day!
-You can serve this cake as a single layer, decorating all sides of the cake with ganache. Or make a second layer to create a layer cake, using a small amount of the ganache in the middle of the two cakes to combine the two layers. Alternatively, raspberry is delicious with dark chocolate and you can use jam between cake layers! If you don’t have enough left over to decorate your layer cake, you can sprinkle som powdered sugar on top of the cake.
Whether you are looking for a dairy-free cake recipe for a special occasion or have a serious chocolate craving, this decadent chocolate cake is the best chocolate cake I’ve ever had, and I hope you love it too!
My best tips for making this cake
-Chocolate is heat sensitive so resist the temptation to raise the temperature to speed things along!
-A silicon cake dish is so useful for transferring this cake to a serving dish. I have THESE and find them brilliant!
-Allowing your cake to cool slightly n the cake form before flipping it out helps to keep the cake moist.
-Using a toothpick, you can check if the cake is truly set, you may need to adjust the baking time depending on your oven. But if you happen to remove the cake from the oven too early, don’t worry- you will have the most delicious sticky chocolate cake!
LESSONS LEARNED: TIPS FOR SUCCESSFUL CHOCOLATE GANACHE
Here are a few of my best tips so you don’t make the same mistakes as I have through the years!
-Too much agitation will cause rapid cooling and produce a grainy ganache.
-Temperature is an important factor in the emulsification of ganache. The optimal temperature is 90 degrees F to 110 degrees F.
-here are a few of my best tips so you don’t make the same mistakes as I have through the years!
If the temperature rises above 110 degrees F, the cocoa butter in the chocolate gets too hot, and the fats will pool together and separate. This is what causes a “broken” ganache.
-I like a slightly thinner ganache as it is easier to work with. Add just another tablespoon or two of plant milk to the ganache for a more pourable consistency.
This ganache also makes a great alternative to vegan chocolate frosting!
Variations to try
Whether you are looking for a dairy-free cake recipe for a special occasion or have a serious chocolate craving, this decadent chocolate cake is the best chocolate cake I’ve ever had, and I hope you love it too!
By substituting 1- 2 tablespoons of the plant milk with liquor, you can make an infused ganache
White chocolate ganache is delicious! White chocolate contains a higher amount of sugar and will raise the GI of your cake but is a beautiful contrast against the dark chocolate cake.
You can also serve this cake chopped into squares for a rich bitesize portion. Serve with a spritz of whipped cream and fresh strawberries to balance the richness. Using a square form is useful.
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
DAIRY-FREE CHOCOLATE CAKE WITH CHOCOLATE GANACHE
This dairy-free chocolate cake recipe is one of those recipes that you will hold onto forever! With a rich chocolate flavor, a hint of fudge, and a chocolate ganache to top it off this is the ultimate cake for chocolate lovers!
Ingredients
- FOR THE CAKE:
- Dark Chocolate - 200g/ 7 oz
- Cacao - 1 tablespoon
- Fresh dates - 200g/ 7oz - pitted
- Eggs - 3 large
- Baking Soda - 1/2 teaspoon
- Coconut oil - 60ml / 1/4 cup
- Vanilla - 1 vanilla pod / 1/2 teaspoon vanilla powder
- FOR THE GANACHE:
- Dark chocolate - 100g / 4oz
- Plant-based/ dairy-free milk - 70ml / 1/3 cup
- Coconut oil - 1 tsp
Instructions
YOU WILL NEED:
A food processor
A cake tin that is 20cm /8 inches. Silicon cake tins are very useful for baking this cake but you can also use regular cake tins prepares with a square of parchment paper and greased with a little coconut oil.
1. Preheat the oven to 170°C / 330°F and prepare your cake tin if not using a silicon form.
2. Remove the vanilla seeds from the pod by slicing the pod lengthways with a sharp knife. Use the knife to scrape out the vanilla seeds.
3. Roughly chop the chocolate and place it in the food processor together with the dates, coconut oil, natural cocoa powder, and vanilla. Zoom to a smooth paste and transfer to a large mixing bowl.
4 . In a small bowl, beat the eggs and add to the chocolate mixture together with the baking soda. Mix thoroughly and pour into your prepared cake pans.
5. Place in the oven just under the center and bake for 20 - 25 minutes without the fan on. You can test if the cake is don’t by gently pressing on the top. If it is firm, it is most likely done, but to be sure, you can also use a wooden toothpick. Insert the toothpick into the center of the cake and remove it. If the toothpick comes out clean, it's done.
We want this cake to be moist and fluffy, so be mindful not to overbake!
For the ganache:
5. Chop the chocolate finely. Bring the milk to a boil in a small saucepan, remove it from the heat, and add the chocolate. Whisk gently until smooth.
ALTERNATIVELY, use a water bath to melt the chocolate - Place the chopped chocolate in a bowl over a small saucepan of boiling water. It's important that the bowl is not immersed in the hot water. Whisk gently until the chocolate has melted. In a separate pan, warm the milk and add it slowly to the mixture, whisking gently to emulsify the two.
6. Wait until your cake has cooled completely but is still at room temperature before covering it in the ganache. Finish off the cake with some edible flowers or some fresh berries.
Notes
This cake stores really well refrigerated in an airtight container. Because its not a fluffy cake, it retains its fudge texture and becomes even more delicious with every day that passes! Left over cake can also be frozen, I find the best way of freezing this cake is to first slice it into squares for bite-size pieces that are quick to defrost. You can also easily use any leftover cake to make simple cake pops. Form small balls and press them onto a popsicle stick. Dip in melted chocolate and allow to cool in the refrigerator.
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