Low Sodium Dairy Free Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

This rich, layered chocolate cake comes together with a deep cocoa crumb thanks to unsweetened cocoa powder, a splash of vanilla, and a coconut oil base that keeps every slice moist. A quick dairy free milk and vinegar mixture stands in for buttermilk, giving the batter that classic tender, tangy lift before it bakes into two soft, springy layers. The frosting is where this cake really shines: full-fat coconut milk is warmed and poured over dairy free chocolate chips, then sweetened with maple syrup and whipped into a glossy, spreadable ganache. Chilled just enough to hold its shape, it spreads beautifully between the layers and over the top and sides for that classic bakery-style finish. Every component here is something you can name and trace back to the bowl, which makes it easy to keep this one in a low added-salt rotation. It's a showstopper of a dessert that still feels approachable enough for a weeknight bake.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups granulated sugar
2 large eggs
1 cup dairy free milk
1 tbsp white vinegar or apple cider vinegar
⅔ cup refined coconut oil, melted and cooled
1 cup hot water
2 tsp vanilla extract

For the frosting

1 can (13.5 oz) full-fat coconut milk
10 oz dairy free chocolate chips
2 tbsp maple syrup
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 9-inch round cake pans with coconut oil, line the bottoms with parchment paper, and grease the parchment.
2
Stir the dairy free milk and vinegar together in a small bowl and set aside for 5 minutes until slightly curdled. This acts as a dairy-free buttermilk.

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