Egg-less Dairy-Free Chocolate Cake (Vegan)

Our Eggless and Dairy-Free Chocolate Cake is an incredible dessert with a moist texture that is simply irresistible. You won’t even need to frost this cake! Best of all, no one will believe it’s dairy-free. Its rich dark chocolate flavor is so delightful, and the cake melts in your mouth, ensuring that everyone will be asking for a second piece!

This Eggless Dairy-Free Chocolate Cake… and Better!

It is an Eggless and Dairy-Free Chocolate Cake with a rich and decadent chocolate flavor and a moist texture that melts in your mouth. What could be better?

Most dairy-free cakes on the market are not great, and usually are very dry and even flavorless.

But this one is different! This recipe for chocolate cake is not only dairy-free and eggless, but it is also one of the best chocolate cakes we have ever tasted.

It turned out amazing in every way! Flavor. Texture. And, the Ease of making it.

Best part? This chocolate cake is so good, you won’t need to add any frosting either…What’s-So-EVER! 

 

Tell Us About this Eggless Dairy-Free Chocolate Cake

Recently, some of my family members became allergic to eggs and dairy. And, since we made our first No-Bake Dairy-Free Chocolate Cream Pie, I thought, how can I make a chocolate cake that is very moist and not dry …without any eggs and butter? 

Well, for this recipe, I knew how to use Silken Tofu in place of eggs and olive or vegetable oil in place of butter. And, it was figuring out how much of each to give me the texture I needed.

After a few batches (and a few flops), I found the right amount of ingredients.  I am happy to tell you – I think it is close to perfection!  (Well, only to my standards) 

So I hope you will enjoy this recipe for this amazing chocolate cake too!  Although I should have named it “The Most Amazing Chocolate Cake Ever” …rather than calling it an Eggless Dairy-Free Chocolate Cake. 

Nevertheless, the title is fine for now. 

Ingredient Needed:

For this chocolate cake recipe, you will need the following ingredients:

• 2 cups Swans Down Cake Flour
• 1 tsp. salt
• 1 tsp. baking powder
• 2 tsp. baking soda
• 3/4 cup unsweetened cocoa powder
• 1 + 1/2 cups sugar
• 3/4 cup vegetable or olive oil
• 1 tsp. vanilla extract
• 1 cup water
• 2 tsp. instant coffee
• 3/4 cup Silken Tofu
• 1/2 cup Almond Milk
• cooking oil spray
• powdered sugar, as garnish
• one bundt cake pan

Why use Swans Down Cake Flour over All-Purpose?

For over 100 years, bakers have preferred Swans Down Cake Flour. That’s because it is made from soft winter wheat and has been repeatedly sifted so that it is 27 times finer than all-purpose flour.

It does not contain a leavening agent or salt. Regardless, it’s a perfect flour for all your special baking recipes. Because it’s been sifted so many times, this cake has an exquisite, moist, and light texture. No need to sift the flour, it’s already done for you.

How to Make Eggless Dairy-Free Chocolate Cake?

This recipe is relatively easy. You can view our easy-to-follow instructions below, or skip to the bottom for our full printable recipe card.

1. Preheat the oven to 325 degrees (163C). Grease generously with cooking spray and dust with flour or cocoa a 9-inch fluted Bundt pan. Set the Bundt pan aside.
2. In a large bowl, using a fork, mix the dry ingredients: flour, salt, baking powder, baking soda, cocoa powder, and sugar.

3. In a measuring cup, mix one cup of water with 2 teaspoons of instant coffee. Or you can use one cup of brewed coffee, but it must be cooled.

4. Next, add the oil and the cup of coffee to the dry mixture. With an electric hand mixer, beat on medium to high speed for about 1 minute. Add Tofu and vanilla extract, and beat for about 2 minutes until you have a smooth texture. The,n pour in Almond milk and beat on low speed for 1 minute.

5. Transfer the cake batter into the prepared Bundt pan.

6. BAKE in the middle of the oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. You need to allow the cake to Cool Completely before removing it from the pan, 1 to 2 hours.

7. Gently flip the cake onto a cake plate. Sprinkle with powdered sugar on top. Store the cake covered at room temperature.

More Recipes for Delicious Cakes…

• Best Decadent Chocolate Cake
• Bakery-Style Lemon Raspberry Cake
• Carrot Cake Cupcakes (dairy-free)
• Easy Apple Cake
• Pineapple Banana Spice Cake
• Gluten-Free French Chocolate Cake
• Mocha Coffee Cake
• Cinnamon Apple Coffee Cake

If you try our Eggless Dairy-free Chocolate Cake, let us know and leave a comment below! We’d love to hear from you! Sharing your experiences with us will help everyone who reads them, including us! Snap a photo and hashtag it on Instagram @2sistersrecipes, or Pinterest if you like (no pressure). We’d love to see what you cook!

Happy Baking! 🙂

Thanks for stopping by…

xo anna and liz