This Dairy Free, Egg Free Chocolate Cake is the best recipe for dairy free cake cake you will ever find! It’s a vegan chocolate cake recipe that will become your new favorite! 

Do you have someone in your home with food allergies? My oldest daughter has been allergic to practically everything under the sun since she was born.

Dealing with one allergy is hard enough. But dealing with multiple allergies is even harder! Finding dairy free egg free desserts has never been an easy task!

That’s why I was THRILLED when a friend shared this recipe for dairy free cake, which also happened to have no eggs!

It’s perfect if you’re vegan, or if you are allergic to dairy or eggs, or sensitive to dairy products.

For people with food intolerances and dietary restrictions, this dairy free cake is like a miracle!

AND, it’s so delicious and moist that it’s my go-to chocolate cake, and pretty-much the only one I ever make. I use it in my Chocolate Pumpkin Marble Cake (which is divine, by the way). It’s also the perfect easy recipe to use when you’re making a birthday cake.

Nobody has ever been able to tell that this delicious chocolate cake is both dairy free and egg free!

(If you are gluten-free, I’m afraid this recipe won’t help you! I have never tried making it with any gluten-free flours, but if you have a gluten-free flour mix you like, go ahead and give it a try!)

Today’s Freebie!

Can You Really Make Chocolate Cake Without Eggs and Milk?

Yes, you can! You can even do it without any milk substitute (like almond milk, coconut milk, or soy milk) or egg substitute (like flax seed or applesauce).

You also don’t need to use any kind of vegan butter or butter substitute, like coconut oil. Just regular vegetable oil will do (although you can use melted coconut oil if you want to).

My oldest daughter is allergic to everything under the sun. Milk, eggs, wheat, peanuts, and all the tree nuts. I often joke that she should have been born in Japan, because their diet of rice, soy, and fish would work beautifully for her.

Although wheat is her least troublesome allergy, we keep her away from that as well. That means that she cannot eat this cake. But if it weren’t for that wheat allergy, she totally could! I still don’t know if she would eat it, though.

One time, we did give her some kind of chocolate she could have, and she said it was “too chocolaty.” As if anything could be too chocolaty.

Is it Possible to Have a Moist, Eggless Chocolate Cake?

If you have a child who is allergic to eggs (or if you are the one who is allergic), you know that trying to bake with egg substitutes is frustrating.

I have tried so many different things, from the boxed powder egg replacement (which is mostly just potato starch and tapioca along with some leavening) to applesauce, to flax seed, to bananas. None of them gave me the lift or texture equal to actual eggs.

But this Dairy Free, Egg Free Chocolate Cake is totally different!  It is dense, moist, and rich–everything a chocolate cake should be. And it bakes up so beautifully, even without eggs or any egg substitute.

The secret ingredients are vinegar, baking soda, and hot water. It’s pure magic.

Ingredients for Dairy-free, Egg-free Chocolate Cake

This recipe for Dairy-free, Egg-free Chocolate Cake has super simple ingredients that I’m sure you already have in your kitchen. No need for a trip to Whole Foods, Sprouts, or Vitamin Cottage!

• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder (or dark cocoa powder–NOT hot chocolate powder)
• 2 tsp. baking soda
• 1 tsp. salt
• 3/4 cup oil
• 2 Tbsp. white vinegar
• 1 tsp. vanilla extract
• 2 cups hot water

How to Make Dairy-free, Egg-free Chocolate Cake

1.Just mix all the dry ingredients together in a large mixing bowl.

2. Add the all the wet ingredients EXCEPT for the hot water (oil, vinegar, and vanilla). Don’t worry. It’s supposed to be dry and lumpy!

3. Pour in the hot water and stir until the lumps are gone.

4. Pour cake batter into greased cake pan(s) and bake!

Tips for making Dairy-free, Egg-free Chocolate Cake

I recommend making this cake by hand using a wooden spoon rather than using a hand mixer or stand mixer. Once you pour in the hot water, you need to stir it slowly and carefully. The speed of a mixer would fling batter all over your kitchen!

To easily get cakes out of cake pans (without the bottom sticking), first grease the cake pan. I prefer to use Crisco. No need to flour the pan as well. Then I cut a piece of parchment paper the size of the cake pan (by tracing around the bottom of the pan on the parchment paper) and place it into the pan. Grease the top of the parchment paper, and then pour in your batter.

If you are baking this cake in two round cake pans, test for doneness after 25 minutes of baking. If using a 9×13 pan, bake for 30-40 minutes. (The time varies so much because of different oven temperatures and other issues like elevation and humidity).

To see if the cake is done, insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs, your cake is finished! If it comes out with batter on it, your cake is not done.

I posted this recipe on Belle of the Kitchen as a guest post, and it has gotten all five-star reviews! Everyone loves it! This is the ONLY chocolate cake recipe I use, because it is perfect, every time. Try it and you’ll see!

Note: you can dress up the top of this cake with Sugar-Free Whipped Cream, or these frosting recipes:

Chocolate Cinnamon Cream Cheese Frosting,

Cream Cheese Frosting.

For a dairy-free option, try simply sprinkling powdered sugar on top.

If you want to serve it with ice cream, be sure to check out all my homemade ice cream recipes!

Today’s Freebie!

Dairy-Free, Egg-Free Chocolate Cake

Yield: 24 pieces of cake

Prep Time: 15 minutes

Bake Time: 35 minutes

Total Time: 50 minutes

The best, eggless, dairy-free cake you'll ever eat! Super moist and dense, it's the perfect chocolate cake, whether you're on the vegan diet or not! No milk or egg substitutes needed!

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Ingredients

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 2 tsp. baking soda
• 1 tsp. salt
• 3/4 cup oil
• 2 Tbsp. vinegar
• 1 tsp. vanilla
• 2 cups hot water

Instructions

1. Mix the dry ingredients in a large bowl.
2. Add the oil, vinegar and vanilla and stir. Mixture will be lumpy.
3. Pour in the hot water and stir until the lumps are gone.
4. Pour into a greased and floured 9x13" pan or two greased and floured round cake pans.
5. Bake at 350 degrees for 30-40 minutes. When a toothpick inserted into the middle comes out clean or with a few crumbs, the cake is done. If you are baking two round cakes, start checking for doneness at 25 minutes.
6. Top with frosting or powdered sugar if desired.

Nutrition Information:

Yield: 24 Serving Size: 1 piece of cake
Amount Per Serving: Calories: 184Total Fat: 7.2gSaturated Fat: 1gSodium: 202mgCarbohydrates: 29.6gFiber: 1gSugar: 16.8gProtein: 1.9g

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