Gluten Free Dairy Free Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

This deeply chocolatey layer cake gets its rich, fudgy crumb from a generous hit of cocoa powder and a dairy free buttermilk trick — milk whisked with vinegar until it curdles slightly, giving the batter the same tang and lift you want in a great chocolate cake. A pour of hot water thins the batter right before baking, which is the secret to that tender, moist texture in every slice. The frosting is a simple two-ingredient ganache built from full-fat coconut milk and dairy free chocolate chips, sweetened with a touch of maple syrup and chilled until it's thick enough to hold a peak. Layered and swept with that glossy ganache, this cake looks like a bakery showstopper but comes together with straightforward, one-bowl mixing. It's a genuinely solid pick for a gluten free spread, whether you're baking for a birthday or just craving a serious chocolate fix. Let it chill briefly before slicing so the frosting sets up clean between the layers.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!