Rich Dairy Free Chocolate Cake Recipe with Easy Velvet Ganache
A moist and deeply chocolatey dairy-free cake topped with a smooth velvet ganache made from coconut milk, perfect for any occasion and easy to make.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed if possible)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ½ medium avocado, mashed
- 1 cup (240ml) unsweetened almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- ½ cup (120ml) vegetable oil (canola or sunflower oil recommended)
- 2 teaspoons pure vanilla extract
- 8 ounces (225g) dairy free dark chocolate chips
- ¾ cup (180ml) full-fat canned coconut milk (shake well before opening)
- 1 tablespoon maple syrup (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate bowl, mash the avocado until smooth. Add sugar, almond milk, apple cider vinegar, vegetable oil, and vanilla extract. Whisk until uniform and creamy.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the ganache, gently heat the coconut milk in a saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl and let sit for 2-3 minutes.
- Stir the ganache gently until smooth and glossy. Stir in maple syrup and a pinch of salt.
- Place one cake layer on a serving plate and spread a generous amount of ganache on top. Add the second layer and cover the entire cake with remaining ganache, smoothing with an offset spatula.
- Chill the cake in the fridge for 15-20 minutes to let the ganache set slightly before serving.
Notes
Bring almond milk and avocado to room temperature before mixing for better texture. Avoid overmixing to keep the cake tender. Use an oven thermometer to ensure correct baking temperature. If ganache is grainy, warm it gently in a water bath to smooth it out. The avocado is optional but adds moistness and richness. For gluten-free, substitute flour with a 1:1 gluten-free blend and watch baking time closely.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
Keywords: dairy free chocolate cake, vegan chocolate cake, dairy free dessert, chocolate ganache, plant-based cake, gluten-free option, easy chocolate cake