Name: Dairy Free Choc Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 9x13-inch cake
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 1 cup dairy-free milk (such as almond or coconut milk); ½ cup vegetable oil; 2 tsp vanilla extract; 2 eggs (or flax eggs for a vegan option); 1 cup hot water

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, ensuring the sides and bottom are well coated to prevent sticking.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure the ingredients are evenly distributed.
In another bowl, whisk together the dairy-free milk, vegetable oil, vanilla extract, and eggs until well blended. For a vegan option, you can use flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water and letting it sit for 5 minutes to thicken.
Slowly add the wet ingredients to the dry ingredients, stirring gently as you pour. Mix until just combined; avoid overmixing, as it can lead to a dense cake.
Pour in the hot water and continue to mix until the batter is smooth and well incorporated. The batter will be thin, but this is normal and will result in a moist cake.
Transfer the batter to the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can dust the cake with powdered sugar, top it with dairy-free whipped cream, or serve it plain for a simple yet delicious treat.

Ingredients

Instructions

Nutrition Facts

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