The Perfect Dairy-free Chocolate Cake

If you think you always need milk, buttermilk, or yogurt to make a perfect chocolate cake you are wrong. In this recipe, I teach you how to make a special chocolate cake without using any dairy that has a soft texture and tastes wonderful. I assure you if you make this recipe once, you will use it again.

Servings 6
Calories per serving 448 Cals
Prepare Time 30 min
Cook Time 45 min
Total Time 75 min

Ingredients

5 large Eggs
200 grams Flour
150 grams Sugar
0.5 cup Vegetable oil
4 tablespoons Unsweetened cocoa powder
1 teaspoon Baking powder
0.5 teaspoon Vanilla extract
0.5 cup Boiling water

Instructions:

1
Separate the yolks and mix them with sugar by a mixer until it becomes creamy. Keep one spoon of sugar, you'll need it later.

Separate the yolks and mix them with sugar by a mixer until it becomes creamy. Keep one spoon of sugar, you'll need it later.

2
Add the vegetable oil and vanilla to the batter and whisk until they are combined.

Add the vegetable oil and vanilla to the batter and whisk until they are combined.

3
Solve the cocoa powder in one cup of boiling water until they are combined well.

Solve the cocoa powder in one cup of boiling water until they are combined well.

4
Add the cocoa mixture to your batter and combine them well with the mixer.

Add the cocoa mixture to your batter and combine them well with the mixer.

5
Sift the flour three times and add it to the batter and mix them with the mixer.

Sift the flour three times and add it to the batter and mix them with the mixer.

6
Mix the egg whites for 7 minutes with the mixer until they become really foamy.

Mix the egg whites for 7 minutes with the mixer until they become really foamy.

7
Add the whipped egg white in three stages to our dough with a scraper and mix them with round movements. Mix them slowly so the egg white doesn't lose its foamy texture.

Add the whipped egg white in three stages to our dough with a scraper and mix them with round movements. Mix them slowly so the egg white doesn't lose its foamy texture.

8
Grease the cake mold and pour the dough inside it. Preheat the oven at 180C and bake your cake for 45 minutes inside it.

Grease the cake mold and pour the dough inside it. Preheat the oven at 180C and bake your cake for 45 minutes inside it.

9
Test your cake with a wooden toothpick to make sure it is completely baked. Then take it out of the oven.

Test your cake with a wooden toothpick to make sure it is completely baked. Then take it out of the oven.

10
Let the cake cool down, then separate it from the mold. You can decorate it with cocoa powder or chocolate ganache.

Let the cake cool down, then separate it from the mold. You can decorate it with cocoa powder or chocolate ganache.

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Cook Detail

Servings 6
Calories per serving 448 Cals
Prepare Time 30 min
Cook Time 45 min
Total Time 75 min

Meta

Cooking Method
Course
Cuisine
Diet
Difficulty
Dish Type

Tips and tricks

  • If you want your cake to have a soft texture you should sift the flour 3 times. The egg white foam also helps your cake to have a better texture.

Background & History

I love chocolate. chocolate cakes have always been my first choice. I made this recipe with lots of care and research and is one of my favorites.

Nutrition Facts (per serving)

Calories 448 Cals
Calcium, Ca 71.3 mg
Carbohydrate 53.25 g
Cholesterol 155 mg
Fat 22.95 g
Fiber 2.25 g
Folate 29.4 ug
Iron, Fe 1.7 mg
Magnesium, Mg 30.97 mg
Niacin 0.53 mg
Protein 9.38 g
Sodium, Na 62.03 mg
Sugars 25.29 g
Thiamin 0.06 mg
Vitamin A 225 iu
Vitamin B6 0.08 mg
Vitamin C 0 mg