Dairy-Free Chocolate Cake Recipe Recipe

Name: Dairy-Free Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces light or dark brown sugar (about 1/2 cup, firmly packed; 115g); 1 1/2 ounces high-fat Dutch cocoa (about 1/2 cup; 42g); see; for recommendations (see note); Shy 1/2 teaspoon (1.75g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 3/4 teaspoon (4.8g) baking soda; 4 1/2 ounces extra-virgin olive oil (about 2/3 cup; 127g); 4 ounces brewed black coffee, or black tea such as Assam (about 1/2 cup; 115g), any temperature; 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge; 1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g); 2 1/2 ounces whole wheat flour, such as Bob's Red Mill (about 1/2 cup plus 2 tablespoons; 70g); Optional garnishes: powdered sugar, preferably organic (see our; for more information), or fresh fruit

Servings: persons

4 ounces light or dark brown sugar (about 1/2 cup, firmly packed; 115g)
1 1/2 ounces high-fat Dutch cocoa (about 1/2 cup; 42g); see
for recommendations (see note)
Shy 1/2 teaspoon (1.75g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
3/4 teaspoon (4.8g) baking soda
4 1/2 ounces extra-virgin olive oil (about 2/3 cup; 127g)
4 ounces brewed black coffee, or black tea such as Assam (about 1/2 cup; 115g), any temperature
2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)
2 1/2 ounces whole wheat flour, such as Bob's Red Mill (about 1/2 cup plus 2 tablespoons; 70g)
Optional garnishes: powdered sugar, preferably organic (see our
for more information), or fresh fruit

1
Adjust oven rack to lower-middle position and preheat to 350u00b0F (180u00b0C). Line an 8- by 3-inch anodized aluminum pan with parchment (see our explanation and tutorial on
2
) and grease lightly with pan spray.
3
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.
4
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.)
5
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.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces light or dark brown sugar (about 1/2 cup, firmly packed; 115g), 1 1/2 ounces high-fat Dutch cocoa (about 1/2 cup; 42g); see, for recommendations (see note), Shy 1/2 teaspoon (1.75g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, and more.

Yes, Dairy-Free Chocolate Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dairy-Free Chocolate Cake Recipe

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