Dairy Free Egg Free Chocolate Cake Recipe

Indulge in this decadent, dairy-free and egg-free chocolate fudge cake! Surprisingly rich and unbelievably easy, this recipe whips up in minutes and disappears even faster. Perfect for a quick dessert or a special occasion, this moist and intensely chocolatey cake requires no special ingredients and minimal effort. Get ready for rave reviews!

Prep Time 10 mins
Cook Time 24 mins
Calories 443.9 kcal
Protein 9g
Rating 3.0 (6 Reviews)
Dairy Free Egg Free Chocolate Cake 41

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dairy Free Egg Free Chocolate Cake

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How to Make Dairy Free Egg Free Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  3. Add 1 cup water, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 1 teaspoon apple cider vinegar to the dry ingredients. Mix until just combined; do not overmix.
  4. Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  5. Let the cake cool completely in the pan before frosting. For a simple dusting, sprinkle with powdered sugar. For a decadent glaze, melt 4 ounces bittersweet chocolate with 1 tablespoon honey in a double boiler or microwave until smooth and glossy. Drizzle over the cooled cake.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

133g

Fat

12g

Carbs

21g