Nickel Allergy Friendly Dairy Free Chocolate Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.5(27)
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Learn more āIngredients
12 servings
For the cake
- 2 cups all-purpose flour
- Ā¾ 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
- ā 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
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 1 pinch fine salt
Instructions
- 1
Position a rack in the center of the oven and preheat to 350Ā°F (175Ā°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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