Dairy Free Easy Chocolate Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This rich, deeply chocolatey sheet cake starts with a simple whisk-together batter — cocoa powder, flour, and a hit of hot brewed coffee that deepens the chocolate flavor and keeps the crumb moist and tender. It bakes up soft and springy, with just enough structure to hold a thick, glossy topping once it's cooled. That topping comes together from finely chopped semi-sweet chocolate, melted into a smooth, pourable ganache that sets into a rich, fudgy layer over the top. Every bite delivers that classic bakery-style chocolate cake experience, dense in the middle and glossy on top, perfect for potlucks or a low-effort birthday centerpiece. It's an easy one to bake ahead too, since the ganache firms up beautifully once it sets at room temperature. This is a genuinely solid pick for a dairy free dessert table, no fuss required.

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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
See all
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 large eggs
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup neutral oil (such as vegetable oil or canola oil)
2 tsp vanilla extract
1 cup hot brewed coffee or hot water

For the ganache

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust lightly with cocoa powder, tapping out any excess.
2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

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