April 18, 2013

Dairy-Free Chocolate Cake

Every once in a while, I get a request for a specialty cake.  Most often, the request is for a dairy free cake.

And since chocolate is one of the most popular cake flavors, it’s important to have a great dairy free chocolate cake.  Here is my favorite dairy free chocolate cake – because everyone needs to be able to enjoy a slice of chocolate cake!

Recipe Notes:
*Check labels carefully to make sure the cake mix is dairy free.  Several name brand and store brand mixes are dairy free.

Dairy Free Chocolate Cake
An Amy’s Confectionery Adventures Original Recipe

1 box chocolate cake mix
3 eggs
1 cup all purpose flour
½ cup white sugar
¼ cup brown sugar
1 tsp baking powder
1 cup canola oil
1 cup water
2 tbsp cocoa powder
1 tbsp espresso powder, dissolved in the water (optional)

Preheat oven to 325 degrees.  Spray two 9-inch pans with nonstick spray (or prepare muffin tins with cupcake liners)

Place all ingredients in the bowl of a stand mixer.  Blend on low until ingredients are combined, about one minute.  Scrape the sides of the bowl and beat on medium for 2 minutes.  Pour batter into the prepared pans.

Bake at 325 for 30-35 minutes (18-22 minutes for cupcakes).  If needed, continue baking at 5 minutes increments until a toothpick inserted into the center of the cake comes out clean.

Cool the cakes on wire racks in the pans for 10 minutes.  Then run a knife along the edges of the pan and invert.  Cool the cakes completely.  Then decorate as desired with buttercream & MM Fondant.  

Makes 1 9-inch cake or 28 cupcakes


  1. I am very impressed with your baking skills Amy. That is a beautiful cupcake!

    Happy Blogging!
    Happy Valley Chow

  2. This was sooo well done and it's so nice that you created something for those who are dairy free!

  3. This looks so good!!

    I'm pinned this and featured it on my blog today! Thanks for linking up last week.

  4. Sounds like a great recipe and looks good too :) Thanks so much for sharing with us at Weekend Wonders! Hope you're enjoying your week so far!

  5. This looks awesome! What a great idea...there are so many dietary concerns, and everyone deserves to eat chocolate cake!

  6. Easy and delicious! Perfect for those with allergies! Thanks for sharing it at Pint Sized Baker's Two Cup Tuesday party. I've pinned this and I hope to see you again on Monday night!

  7. Nice cupcake, I want to ask you what size pan do you use?

    1. For cupcakes, I use a standard (US) cupcake/muffin tin, using approximately 3 tbsp of batter per cupcake


Related Posts Plugin for WordPress, Blogger...