Whether you have a food allergy or are just trying to limit dairy in your diet, this delicious dairy-free cake is easy to make and it tastes so good!
Here are a few more of our favorite cake recipes we think you should try – Easy Strawberry Cake, Oreo Cookie Cake, and The Best Homemade Carrot Cake.
Allergy-Friendly Cake Recipe
This delicious yellow cake is fluffy and moist and completely dairy-free! While definitely delicious on its own, the whipped coconut cream chocolate frosting is the perfect compliment.
Made completely from scratch, this delicious dessert comes together so easily and it doesn’t involve any crazy ingredients that are hard to find. The flavor and texture are amazing – you will love the taste, I am sure of it!
Is this cake healthy?
The entire recipe is refined sugar-free and does not contain any butter, vegetable oil, canola oil, or vegetable shortening. It is much healthier than the store-bought cake mixes you can buy at the grocery store and is the perfect treat for anyone with a milk allergy or intolerance, and it’s perfectly delicious to serve to all your guests!
Is this a vegan cake?
Because there are 2 eggs in this recipe, this cake is not vegan-friendly.
Here’s how to make it:
How to Make Dairy-Free Cake
INGREDIENTS –
for the cake:
- DRY INGREDIENTS – flour, baking powder + salt
- WET INGREDIENTS – raw honey, maple syrup, 2 eggs, soy milk/ Almondmilk, vanilla + coconut oil.
for the frosting:
- canned coconut milk
- cocoa powder (2-3 tablespoons)
- honey
- vanilla extract
- dairy-free chocolate chips, optional
NOTES –
- FLOUR – For this recipe, cake flour is a must! All-purpose flour or whole wheat flours will not work. I’ve never tried it with gluten-free flour, but if it works for you, I’d love to hear about it!
- DAIRY-FREE MILK SUBSTITUTES – Both almond milk and soy milk are great alternatives to dairy in baking. For this recipe, my favorite is original almond milk.
- COCONUT MILK – You will need 1 can of full-fat coconut milk for the frosting, and it will need to be chilled in the fridge for several hours or overnight.
DIRECTIONS –
First, whisk together your dry ingredients and sift them together in a large bowl.
Then, whip up your wet ingredients in the bowl of your mixer, and slowly add your flour mixture to create your cake batter.
With your 8×8 cake pan sprayed with cooking spray or lined with parchment paper, bake that batter in a preheated oven until it forms a nice golden brown cake.
This cake will cook for 22 minutes to 30 minutes, depending on the ingredients you use. (Mine always seems to bake slower) Use a toothpick to check doneness, and watch it carefully.
While your cake is baking and cooling, make the chocolate frosting. Grab a bowl and take your chilled coconut cream and add vanilla, a little cocoa, and honey and whip it until it’s the texture of whipped cream. (This stuff is SO GOOD!)
Frost your cake to your heart’s content, sprinkling with chocolate chips, if desired.
VARIATIONS –
- Double the recipe and bake the ingredients in 2 round cake pans. Once cooled, frost each cake, then place one on top of the other. You have 2 delicious cake layers that look even more professional!
- This recipe makes great cupcakes, too! (Perfect for birthdays and holiday parties!)
STORAGE NOTES – Store this dairy-free chocolate cake in an air-tight container in the refrigerator until ready to serve. This cake will last for up to 5 days.
MORE RECIPES WE THINK YOU’LL ENJOY –
- EASY Chocolate Chip Cookies
- Pancake Popovers (Dutch Pancakes)
- Best Cream Cheese Frosting
- Easy Buttercream Frosting
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Dairy-Free Cake
Ingredients
for the cake:
- 1 1/4 cup cake flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raw honey
- 1/4 cup pure maple syrup
- 2 eggs
- 1/4 cup Almond Milk
- 1 teaspoon vanilla
- 1/3 cup coconut oil, melted
for the frosting:
- 1 can of full-fat coconut milk, chilled overnight in the fridge
- 2-3 Tablespoons cocoa powder
- 4 Tablespoons raw honey
- 1/4 teaspoon vanilla
- Dairy-free chocolate chips, optional
Instructions
for the cake:
- Preheat the oven to 325 degrees and spray an 8 inch cake pan with non-stick spray.
- Sift together the cake flour, baking powder, and salt, and set aside in a bowl.
- In a mixer, whip together the honey, maple syrup, eggs, Almondmilk, and vanilla with the paddle attachment.
- Slowly add the sifted dry ingredients to the bowl of wet ingredients and mix until combined.
- Slowly pour in the melted coconut oil and continue to mix until totally combined, being sure to scrap the sides. (The batter will be pretty thin.)
- Place the batter in the prepared pan and bake in the oven for 22-30 minutes or until an inserted toothpick comes out free of batter. (Sometimes this cake can cook a lot faster or slower than others, so start watching it closely.)
- Allow the cake to cool completely.
for the frosting:
- Open the can of chilled coconut milk. Discard the thin liquid and scoop the hardened cream into a mixing bowl.
- Whip in 3 tablespoons of honey and continue to whip until combined and the mixture resembles whipped cream.
- Whip in the vanilla, the last tablespoon of honey, and 2-3 tablespoons of cocoa powder (to taste.)
- Coat your cake in chocolate coconut cream frosting, and sprinkle with chocolate chips, if desired.
- Keep the frosted cake in the fridge until ready to serve.