Dairy-Free Chocolate Cake Recipe
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Prep Time
5m
Cook Time
25m
Total Time
30m
This dairy-free chocolate cake is made with high-fat Dutch cocoa and whole wheat flour for a rich and fluffy texture. Sweetened with brown sugar and moistened with extra-virgin olive oil and brewed coffee, this dessert is a delight for everyone, and tastes amazing with powdered sugar or fresh fruit!
Recipe Options
Ingredients
Servings:
8
Scale:
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0.25
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0.5
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6
Steps
1
Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment (see our explanation and tutorial on how to cut a parchment round ) and grease lightly with pan spray.
2
For the Cake: In a medium mixing bowl, combine brown sugar, Dutch cocoa powder, salt, and baking soda. Whisk until homogeneous, with no visible clumps of cocoa or baking soda (although a few lumps of brown sugar may remain), about 1 minute. Under-mixing will give the cake an uneven texture and rise, so don't rush this step.
3
Whisk in olive oil, brewed coffee, eggs, and vanilla. When mixture is smooth and well emulsified, add whole wheat flour and continue mixing only until combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 25 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)
4
Cool cake directly in pan for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve plain, with a sprinkling of powdered sugar, or with fresh fruit.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories311kcal
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Fat18g
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Saturated Fat3g
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Carbohydrates32g
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Fiber2g
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Sugar24g
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Protein3g
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Cholesterol41mg
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Sodium207mg
Percent Daily Values are based on a 2,000 calorie diet.