Description
A rich and moist chocolate cake recipe made dairy-free using oat milk and vegan butter, layered with smooth and fluffy chocolate buttercream frosting. Perfect for birthdays, celebrations, or any chocolate craving.
Ingredients
Scale
Cake Ingredients
- 1 cup milk (we use Oatly full fat for dairy free)
- 1 tablespoon vinegar
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or 1 cup hot water with 1 teaspoon coffee extract)
Buttercream Frosting Ingredients
- 1 1/2 cups butter (softened, use Country Crock for dairy free)
- 5 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 5–6 tablespoons milk (we use Oatly full fat for dairy free)
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans carefully, and if they are not nonstick, line the bottom with parchment paper for easy removal.
- Make Buttermilk Substitute: In a small bowl, combine 1 cup of oat milk with 1 tablespoon vinegar. Set aside to curdle — this acts as a dairy-free buttermilk alternative which helps tenderize the cake.
- Sift Dry Ingredients: In a stand mixer bowl or large bowl, sift together 2 cups granulated sugar, 1 3/4 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 2 teaspoons baking soda, and 1/2 teaspoon salt to ensure even mixing and remove lumps.
- Combine Wet Ingredients: In a separate mixing bowl, whisk 2 large eggs, the prepared milk and vinegar mixture, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth and combined. Scrape the bowl to incorporate all ingredients evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Add Coffee: Stir in 1 cup of hot coffee slowly and mix until the batter is fully combined. The batter will be a bit runny, which is normal for a moist chocolate cake.
- Bake the Cake: Pour batter evenly into prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with minimal moist crumbs. For cupcakes, bake 12-15 minutes similarly.
- Cool the Cake: Remove pans from oven and place on a wire rack. Let cakes cool in pans for at least 20 minutes before removing to finish cooling completely.
- Prepare Chocolate Buttercream: Beat 1 1/2 cups softened butter in a large bowl or stand mixer until smooth and creamy, about 2 minutes. The butter should become pale and fluffy.
- Sift Sugar and Cocoa Powder: In a separate bowl, sift together 5 cups powdered sugar and 3/4 cup cocoa powder to remove lumps for a smooth frosting texture.
- Add Sugar Mixture to Butter: On low speed, gradually add the sifted powdered sugar and cocoa to the butter a little at a time, mixing just until combined. Scrape bowl sides as needed.
- Add Milk and Vanilla: Pour in 5-6 tablespoons milk and 2 teaspoons vanilla extract. Increase mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable.
- Adjust Consistency: If the frosting is too thick, add an extra splash of milk incrementally. If too thin, add more powdered sugar until the desired thickness and shape hold are achieved.
- Frost the Cake: Once the cake layers are completely cooled, spread the chocolate buttercream evenly between layers and over the top and sides of the cake.
Notes
- You can substitute coffee with hot water and 1 teaspoon coffee extract to deepen the chocolate flavor without caffeine.
- Ensure your baking pans are well greased and, if needed, lined with parchment paper to prevent sticking.
- Do not overmix the batter to maintain the cake’s moist and tender texture.
- For a dairy-free version, use plant-based milk and vegan butter alternatives as recommended.
- Store the cake covered in the refrigerator for up to 5 days to keep fresh.
- Bring the cake to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450
- Sugar: 45g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: chocolate cake, chocolate buttercream, dairy-free chocolate cake, moist chocolate cake, easy chocolate cake recipe
