Skip to main content

Dairy Free Chocolate Cake with Chocolate Frosting Recipe

I was having a really bad day, after a long, crappy week. The only thing I wanted after dinner was chocolate cake with chocolate frosting.

So, I got up and made a chocolate cake with chocolate frosting.

It was no one’s birthday. It was not a holiday. It was just a bad, long day that could only be redeemed by rich, indulgent chocolate.

You know the kind of days I’m talking about; we’ve all been there.

Dairy Free Chocolate Cake with Chocolate Frosting RecipeA storm was brewing outside. The power had gone out during the cat’s vet appointment, so I wasn’t sure if ours would stay on. But I rolled the dice and baked through the storm. Luck happened to be on my side this night; the power never went out.

I just barely had enough cocoa powder, but I did have enough. Kind of like life: most days, I just barely have enough to get through that one day. But–by the grace of God–I have enough.

I’ve already shared both of these recipes, but I’ve made improvements to both, so I’m sharing them again.

My goal this time was to make a delicious, comforting cake. There were no frills, fuss, or fancy techniques. I didn’t level the cake before stacking it or crumb coat it before icing it. The pictures look like they were taken in a home baker’s kitchen at 11 at night, because they were taken by a home baker in her kitchen at 11 at night. I could have taken more professional looking pictures had I waited until morning and used natural light. But I wasn’t making this cake for my blog. I made this cake for me. And I needed this cake on my bad day, 11 at night or not.

Dairy Free Chocolate Cake with Chocolate Frosting Recipe

I just made a simple, chocolate cake. This cake isn’t trying to be anything fancy, because it is a stand out performer all on it’s own.

Dairy Free Chocolate Cake with Chocolate Frosting RecipeMoist cake, without being too dense. Fluffy frosting that had a definite chocolate flavor without weighing down the cake. And of course, every bite full. of. CHOCOLATE.

It was just what the doctor ordered.

Dairy Free Chocolate Cake with Chocolate Frosting Recipe

Dairy Free Chocolate Cake


  • 3 eggs
  • 2 cups of sugar
  • 1/2 cup of vegetable oil
  • 1 cup of unsweetened vanilla almond milk (or whatever milk you use)
  • 1 teaspoon of vanilla extract
  • 2 cups of flour
  • 3/4 cup of cocoa powder
  • 1 1/2 teaspoons of baking soda
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of hot, fresh coffee (or boiling water)


  • Sift the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) into a bowl and mix them together. Set aside.
  • In a seperate large mixing bowl, mix eggs and sugar until fluffy
  • While the mixer is running on a low speed, add the oil. If you are using a hand mixer, just add in the oil a bit at a time.
  • Measure out the milk and add the extract to it. Set aside.
  • Alternate adding the flour mixture and the milk mixture to the mixing bowl with the eggs, mixing until well combined after each addition.
  • After all of the dry ingredients and wet ingredients are combined, scrape down the sides of the bowl, and mix again.
  • Slowly add the hot coffee. Once added, the batter will be liquid.
  • Pour into greased pans (I used two 8″ pans), and bake for 30-35 minutes at 350 degrees. A toothpick won’t come out completely clean when the cake is done because it is so moist, but the crumbs on the toothpick should be baked and not look wet.
  • It is a very moist cake, so allow to cool completely in the cake pans. If you remove it too soon, it will crumble on you. It’s also a bit tricky to level because the crumbs stick to the knife.

Dairy Free Chocolate Frosting


  • 2 containers of marshmallow fluff
  • 1 1/2 cups of vegetable shortening
  • 1/2 cup of sifted cocoa powder
  • 2 1/2 cups of sifted powdered sugar
  • 1 teaspoon of vanilla extract
  • 1-3 tablespoons of unsweetened vanilla almond milk (or whatever milk you use)


  • Run a rubber spatula under hot water, then immediately use it to scrape out the marshmallow fluff into your mixing bowl. You will have to run the spatula under hot water again in between containers.
  • Using the whisk attachment, mix on a medium-low speed for 30-60 seconds.
  • Add shortening 1/2 cup at a time, whisking well after each addition.
  • Add cocoa powder and whisk until well combined.
  • Add vanilla extract and 1 cup of powdered sugar; whisk well. Add remaining powdered sugar 1 cup at a time, whisking well after each addition. Add milk 1 tablespoon at a time in between additions of powdered sugar as needed.

Join the discussion 8 Comments

  • Rose Cole says:

    This cake sounds good, I going to try it but probley add butter instead of shortening.

    Amanda wonder if you know the trick of the eggs. Im guessing you do but just in case you dont.

    when adding the eggs in cake, separate the whites and the yolk.

    Whip up the whites and fold in the yolks then fold into your mixed batter

    It will make the cake xtra light and fluffy.

    Love you

    • Amanda says:

      I have done that trick with the eggs before, and it does makes the batter very fluffy! However, I’m much too lazy a baker to do that technique every time lol!

  • Mandy says:

    How big is your container of marshmallow fluff? My grocery store (in Canada) has different size containers. Thanks!

  • Tammy says:

    Should you keep this refrigerated? Is is Best served cold or at room temp?
    I have it in the oven now! So excited to find this recipe.

    • Amanda says:

      It will keep at room temperature just fine for a few days, as long as it’s frosted (the frosting acts as a barrier, keeping air out). Once it’s cut in to, cover the exposed inner cake (not the outer frosting, because it’ll be messy) with plastic wrap. Refrigerated it will keep for a week or longer easily. As far as taste, I like it cold and room temperature, so I think that’s just a matter of preference. Enjoy!

  • Valleygirl says:

    Tried this and you weren’t kidding how moist it is. I was in tears frosting the dang thing for my son’s birthday. Any tips to make it easier next time? The cakes had been baked a day prior. I am thinking maybe freezing them and then frosting and allowing to defrost before serving?

    • Tyler Jonsson says:

      Frosting this cake is the hardest thing because it’s so moist. You have to do 1 of 2 things: 1. Do a crumb coat. This is a thin layer of frosting to lock in all the crumbs. So you frost it very lightly, chill it in the fridge for at least 30 minutes, then put the “real” layer of frosting on. The crumb coat will harden in the fridge, locking all the crumbs in place when you apply the “real” layer of frosting. – OR – 2. You have to apply the frosting in very thick slabs so that you are locking in the crumbs as you go. Option 1 is the easiest and most sure fire way.

      Glad you enjoyed the taste though!

Leave a Reply

%d bloggers like this: