Description
A rich and moist chocolate cake made without dairy, perfect for those with lactose intolerance or dairy allergies.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup water
- 1 cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, water, oil, and vanilla extract. Beat until smooth.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use dairy-free chocolate frosting if needed.
- Store in an airtight container for up to 3 days.
- For extra flavor, add 1 tsp instant coffee to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg