Being sensitive to dairy can be more painless with dairy-free bakes such as this Dairy Free Chocolate Cake! I was first brought to attention to dairy free bakes as some of my friends are lactose-intolerant. However, making dairy free bakes can be challenging as you are unable to use common baking ingredients such as butter and milk. Furthermore, even chocolate contains milk!

To execute this tasty Dairy Free Chocolate Cake, I substitute dairy ingredients for non-dairy ones. For a start, I used flavourless vegetable oil in place of melted butter. Secondly, I used dairy free chocolate (NXT chocolate from Callebaut, which you can purchase from Phoon Huat in Singapore soon). Finally, I used plant-based milk such as coconut milk in place of actual dairy.

As substitutions may not be 1:1 directly, this required experimenting. After several rounds of tweaking, I am glad to announce that this Dairy Free Chocolate Cake recipe is finally ready for me to share here! Nonetheless, you can feel free to use a dairy packed chocolate cake recipe from my arsenal of recipes too!

Without further ado, the video guide and recipe :-)!

Dairy Free Chocolate Cake Recipe
by Javier Tan September-4-2022

An easy dairy free chocolate cake that is just as tasty, fluffy and decadent! Served with dairy free chocolate ganache and toasted pecans.



  • 1/2 Cup or 120g of Flavourless Vegetable Oil such as Canola / Sunflower
  • 1/2 Cup + 2 Tbspns or 125g of White Sugar (You can add more if you prefer a sweeter cake)
  • 2 Eggs, large, 55g each
  • 1 Tsp or 5ml Vanilla Essence
  • 1/2 Cup or 120ml of Water
  • 1/4 Cup or 60ml of Plant-Based Milk (e.g. coconut or almond)
  • 1 Tbspn of Coffee Granules (You can use more for a bolder flavour)
  • 3 Tbspns or 20g of Cocoa Powder, Sifted
  • 1 Teaspoon or 4g of Baking Powder
  • 1 and 1/3 Cup or 160g of All-Purpose Flour, Sifted
  • 1/3 Cup or Approx 80g of Finely Chopped Walnuts (Optional, not used in image)


  • 1/2 Cup or 120ml of Dairy Free Whipping Cream
  • Approx 1/2 Cup or 120g of Dairy Free Chocolate Chips
  • 1/3 Cup or Approx 80g of Finely Chopped Walnuts (Optional, not used in image)


  1. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
  2. Firstly, prepare the coffee mixture by dissolving the coffee granules into milk and water. Then, set aside to cool.
  3. Secondly, whisk oil and sugar together until well-dissovled.
  4. Next, whisk in the two eggs and vanilla.
  5. Beat in the coffee milk mixture in until well incorporated.
  6. Then, sift and fold in the flour, cocoa powder and baking powder, until a silky and thin cake batter is formed.
  7. Transfer the cake batter into the tray.
  8. Bake until a toothpick comes out with just a couple of crumbs or approx 26 – 30 minutes. The cake will shrink slightly from the edges.
  9. Set aside to cool before serving or frosting!
  10. For chocolate ganache, heat up the whipping cream at low heat until a couple of bubbles appear. Then, pour it over the chocolate chips and set aside to cool for 5 minutes before whisking. Additionally, feel free to whip up the chocolate ganache!


  • Prep time: 1 hour
  • Cook time: 30 mins
  • Total time: 1 hour 30 mins
  • Yield: 1 x Decadent Dairy Free Chocolate Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store in the fridge for up to a week.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan