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dairy free chocolate cake cut to show interior

Dairy Free Chocolate Cake

  • Author: Sloane
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 3 layer 6-inch cake 1x
  • Category: cake
  • Method: baking
  • Cuisine: American


This dairy free chocolate cake is made up of super moist, rich cake layers, a fudgy chocolate frosting, and a healthy dose of flaky sea salt!



For the cake layers:

  • 240g (2 cups) all-purpose flour
  • 350g (1 3/4 cup) granulated sugar
  • 42g (1/2 cup) dutch process cocoa powder
  • 21g (1/4 cup) black cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 227g (1 cup) oat milk* (room temp)
  • 150g (3/4 cup) neutral oil*
  • 3 eggs (room temp)
  • 1 tsp vanilla
  • 113g (1/2 cup) freshly brewed hot coffee

For the frosting:

  • 113g (1/2 cup) coconut cream
  • 227g (1 cup) vegan butter
  • 454g (16 oz; 2 2/3 cups) semi-sweet or bittersweet chocolate*
  • 340g (3 cups) powdered sugar (sifted)
  • 1/2 tsp salt


For the cake layers:

  1. Preheat the oven to 325 degrees F. Grease and line three 6 inch cake pans with parchment paper.
  2. Soak cake strips in ice cold water.*
  3. In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt. Set aside.
  4. In a large bowl, whisk together the oat milk, oil, eggs, and vanilla.
  5. Add the dry ingredients to the wet, and whisk until just combined.
  6. Lastly, whisk in the hot coffee until fully combined.
  7. Divide the batter between the 3 cake pans.
  8. Wrap the cake strips around the pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Allow cakes to cool for a few minutes before turning out onto a wire rack to cool completely.

For the frosting:

  1. Add coconut cream and vegan butter to a medium saucepan.
  2. Place over low heat, stirring frequently until fully melted.
  3. Remove from heat, add the chocolate, and cover with a large plate for 1-2 minutes.
  4. Remove the plate, and stir until fully melted and smooth. If some of the chocolate has not fully melted, place it back on low heat until melted and smooth.
  5. Pour the chocolate mixture in the bowl of a stand mixer, and place in the fridge for 10-15 minutes until cool and thick.
  6. Mix on low-medium speed with the paddle attachment while adding the sifted powdered sugar a few tablespoons at a time.
  7. Once all of the powdered sugar is added, add salt and mix on low speed for 3-5 minutes until completely smooth.
  8. Decorate the cake as desired.


  • I recommend using a sugar-free oat milk. My favorite is Chobani.
  • Use a neutral oil such as light-tasting extra virgin olive oil.
  • Since there is so much chocolate in this frosting, it is very important to use a very high-quality brand! My favorite is Guittard.
  • Use wilton cake strips to ensure the cake layers bake up flat. If you do not have any, you can dip paper towels in ice cold water and wrap them in aluminum foil, then wrap around the cake pans. This ensures that the outside does not bake faster than center, and result in a domed top.


  • Serving Size: 1 slice
  • Calories: 790
  • Sugar: 65.6 g
  • Sodium: 441.9 mg
  • Fat: 26.1 g
  • Carbohydrates: 83 g
  • Protein: 7.7 g
  • Cholesterol: 37.2 mg

Keywords: dairy free chocolate cake, chocolate fudge frosting