Dairy-Free Moist Chocolate Cake

Home made moist chocolate cake
Rachel Husband / Getty Images
Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
623 Calories
28g Fat
88g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 623
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Cholesterol 61mg 20%
Sodium 694mg 30%
Total Carbohydrate 88g 32%
Dietary Fiber 5g 17%
Protein 7g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This super-easy lactose-free chocolate cake recipe is one of those that you'll come back to again and again. Great for everything from kids' birthday parties, school parties, dinner parties, or everyday indulgences, you'll like this cake even if you're not allergic to dairy or lactose intolerant!

If you're concerned about serving a cake that's been prepared with coffee to young children, simply select a good-quality decaffeinated variety or use hot water in its stead.


  • 2/3 cup soy milk (or another dairy-free milk substitute)
  • 1 teaspoon cider vinegar
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder (unsweetened)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs (for vegans or those allergic to eggs, use egg replacer)
  • 1 cup coffee (brewed strong; for kids, use decaffeinated!)
  • 1/2 cup dairy-free sour cream (such as Tofutti's Sour Supreme)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 recipe dairy-free chocolate frosting (for layering and frosting)

Steps to Make It

  1. Preheat the oven to 350 F. Lightly oil and flour 2 9-inch round spring-form cake pans and set aside. In a small mixing bowl or dish, combine the soy milk and cider vinegar until well-mixed. Set aside (mixture will thicken slightly).

  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Create a well in the center of the ingredients. Add the soy milk mixture, eggs (or egg replacer, if using), coffee, dairy-free sour cream, vegetable oil, and vanilla extract to the well. Using an electric hand mixer, beat the ingredients on a medium-speed setting for 1 to 2 minutes, or until smooth. (Note: the batter will be rather thin, but this is normal!)

  3. Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cakes emerges clean. Allow cakes to cool in the pan for 20 to 30 minutes, then carefully remove the cakes from the pans and allow to cool completely on wire cooling racks before layering and frosting with Dairy-Free Chocolate Frosting.

Cook's Note:

  • For an extra rich cake, try preparing a batch of Dark Chocolate Ganache and using it to fill the middle layer of the cakes. Allow the ganache to chill for about 30 minutes to 1 hour, or until pliable but firm, then evenly spread the ganache evenly over the top surface of one of the cakes. Place the other cake on top, then frost with the regular chocolate frosting.