dairy free cake

This no-bake dark chocolate mini cheesecake is a perfect treat for a romantic date with your special someone. The cake is vegan (dairy-free), gluten-free, and soy-free. 

Dark Chocolate Mini Cheesecake

hazelnuts

cashews

g fine coconut flour

g raw cacao powder

dates

coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cacao)

ml coconut oil

lemon juice

ml rice milk

40-50 ml agave syrup

dark chocolate (85% cacao)

g blueberries (for the decoration)

Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Place roasted hazelnuts and cashews (check How to roast nuts),  coconut flour, raw cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.

Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

Crust

Melt chocolate over low heat in a medium pot -&gt; high-quality dark chocolate (85%) is the best choice. 

Drain cashews and dates well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), coconut oil, lemon juice, rice milk, and agave syrup, and blend at high speed until smooth and creamy.

Add in melted chocolate and blend again briefly until all is well combined. Adjust sweetness. 

Pour the filling over the crust.

Place the cake in the freezer to set for 4-5 hours or until firm.

Dark chocolate layer

Drizzle the cake with melted chocolate (check How to drizzle chocolate) or top with blueberries. 

Serving suggestion

This really is the BEST vegan chocolate cake recipe ever. It's decadent, fluffy, rich and easy to make with no unusual ingredients! It's a perfect vegan birthday cake.&nbsp;

The Best Vegan Chocolate Cake

(300 milliliters) vegan milk ((soy, almond etc...))

lemon juice ((or apple cider vinegar

(150 grams) vegan butter

golden syrup / corn syrup

coffee granules / espresso powder (OPTIONAL)

(275 grams) all-purpose flour (plain flour)

(175 grams) sugar

tbsp unsweetened cocoa powder

tsp baking powder

tsp baking soda (bicarb of soda)

(75 grams) vegan butter (room temperature)

(200 grams) powdered icing sugar ((confectioner's sugar))

water

Preheat the oven to 350°F (180°C/ 160°C fan/ Gas mark 4). Lightly grease 2 x 20cm/8inch round baking pans.

Stir the lemon juice (or vinegar) into the milk and set aside to thicken and &#039;curdle&#039; slightly into buttermilk.

In a pot over a medium heat, melt the butter, syrup and coffee (if using) together. Set aside to cool slightly.

Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.

Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.

Meanwhile, to make the icing beat together all ingredients until smooth.

When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

https://embed.mediavine.com/videos/ev5qbglhrqszmrcpga77

A delicious vegan chocolate cake recipe that's quick and easy with no unusual ingredients. Hundreds and hundreds of readers have loved this moist and fluffy chocolate vegan cake. Nobody will guess that it's a dairy free and eggless cake.  Perfect for holidays, birthdays and even Christmas, Thanksgiving and any day.

Vegan Chocolate Cake

This simple one layer cake recipe is perfect for small birthdays and other celebrations. It’s easy to make and topped with chocolate buttercream and sprinkles.

One Layer Cake

canola oil

dairy free milk (we used cashew)

sugar

vanilla extract

eggs

all-purpose flour

baking powder

salt

vegetable shortening*

cocoa powder

dairy free milk

Preheat oven to 350˚ and grease and flour a 8” or 9” round cake pan.

In a large bowl, whisk together the oil, milk, sugar, vanilla extract and eggs until smooth. Slowly whisk in the flour and baking powder until fully incorporated and smooth.

Transfer to cake pan and bake for 25 &#8211; 30 minutes (an inserted toothpick should come out clean). Remove from oven and allow cake to cool for about 10 minutes before transferring to a cooling rack or cake plate. Let cake cool completely before frosting.

While the cake is baking, beat shortening, cocoa powder and vanilla extract until light and fluffy. Add salt and powdered sugar in about 1/2 cup increments until fully incorporated. Add milk until desired consistency has been reached.

So this is going to maybe sound goofy on a non-dairy site, but I (as an extremely dairy human) came here because I was looking for a one layer yellow with chocolate frosting cake, and this recipe looked great (plus, the pictures are so tempting!). I added all of the dairy back in (ie. milk for cashew milk and butter for shortening), and all of the dairy adds worked just fine. As a matter of fact, this was the best yellow cake recipe I've had in a while, AND the frosting was just the right amount. SO. In case anyone in here is wondering whether you can substitute dairy back in, YES. YOU CAN. AND IT IS DELICIOUS. I'm glad I gave it a shot. Sorry for un-non-dairying up your recipe, but it was awesome. :)

I made this yellow cake the other day. I had made small birthday cake and had leftover lemon frosting to use up. The cake turned out beautifully.I did use regular dairy milk instead of non dairy. Baked it in a square glass 8 by 8 pan. Had no problem removing it. Will definitely be making this again!

THIS WAS MY BEST EXPERIENCE EVER.I HAVE ALREADY STARTED MY OWN CAKE BUSINESS AND THANK YOU FOR THE RECIPE

I made this cake yesterday as a last minute decision for Valentines Day. It came out perfect. I used oat milk  for my dairy substitute. The frosting was my absolute favorite. 
Thank you.

Unfortunately, I did not get to make this frosting but I did try the cake recipe. My oven ran a little hot so I don't know if I should bake this for 20 minutes instead or to decrease the heat to 325. At least the cake was tasty. I'll definitely see if I can play around with this. recipe.

Here's what you need: blood oranges, olive oil, all purpose flour, dark cocoa powder, baking soda, kosher salt, organic sugar, filtered water, white vinegar, powdered sugar, pistachio

Blood Orange Chocolate Olive Oil Cake Recipe by Tasty

blood oranges

olive oil,

all purpose flour

dark cocoa powder, unsweetened

baking soda

organic sugar

filtered water

white vinegar

raw,

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Tasty

Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.

Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.

Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.

Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.

Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).

Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.

While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.

Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.

Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.

Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.

https://vid.tasty.co/output/128464/landscape_480/1553798035

Recipe video above: This is the Lemon Olive Oil cake from a delightful cookbook called &quot;Just Desserts&quot; by Charlotte Ree (Amazon here). I&#39;ve taken the liberty of renaming it because I enjoy the hazelnut flavour so much, I wanted to headline it. So I did!Personally, olive oil in desserts confuses my taste buds. So I like that it&#39;s not a dominant flavour here, hazelnut is. Olive oil gives this cake a rich brownie-like texture in a way that butter never will. I&#39;m addicted to the meringue-like crispy edges - I want to slice it all off and run away with it!This is an excellent gluten-free, dairy-free cake you can make for gatherings that pretty much everyone can enjoy. Don&#39;t skip the lemon zest! I tried it with and without, and it&#39;s amazing how it brings out the hazelnut flavour. I LOVE THIS cake!

Hazelnut Olive Oil Cake (GF, DF)

almond

tsp baking soda / bicarbonate soda (, sifted (Note 2))

lemon

+ 1 1/2 tbsp extra-virgin olive oil ((Note 3))

eggs (, at room temperature (Note 4))

tsp vanilla extract

Icing sugar / confectioners' sugar (, for dusting)

Crème fraîche ((dollop for company))

Preheat oven to 170°C / 340°F (150°C fan). Grease a 20 cm/8&quot; springform pan with olive oil then line with baking paper (parchment paper), then grease the paper. (Note 6)

Dry ingredients: In a medium bowl, mix the hazelnut meal, baking soda, lemon and salt.

Beat wet ingredients: In a large bowl, beat the olive oil, eggs and sugar for 2 to 3 minutes on speed 7 of a handheld beater or until it becomes pale and thick (like pouring cream).

Add vanilla and beat on speed 1 for 10 seconds.

Mix in dry: Add the Dry ingredients and mix in gently using a rubber spatula.

Bake 45 minutes: Pour the batter into the prepared pan and bake for 45 minutes. It will puff up dramatically in the oven but it collapses as it cools.

Cool: Remove from the oven and allow the cake to fully cool in the pan before releasing from the springform pan. This is a rustic cake that has higher edges and a flatter centre. Perfect proportions, I say: plenty of meringue-like edges and not an overwhelming amount of the rich brownie-like centre of the cake!

Decorate: Sprinkle with hazelnuts and dust with icing sugar, if desired. Serve fully cool.

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this Lemon Almond Olive Oil Cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange. This recipe was originally published in GFF Magazine.

Gluten-Free Olive Oil Cake with Lemon &amp; Almond Flour

room temperature coconut oil,

(105 g) flavorful extra-virgin olive oil

(210 g) blanched almond flour

(30 g) tapioca flour

½ teaspoon cream of tartar

Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or cake pan with the coconut oil. Line the bottom of the pan with a round of parchment paper, and rub the parchment with coconut oil as well. If using a springform pan, place on a rimmed baking sheet to catch any drips.

In a large bowl, whisk together the olive oil, ½ cup (100 g) sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.

Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment (or use a large bowl and electric egg beater). Whip on medium-high speed until foamy, 30-60 seconds. With the mixer running, gradually sprinkle in the remaining ¼ cup (50 g) sugar, 20-30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down, 2-4 minutes.

Use a large flexible silicone spatula to fold one-third of the whipped egg whites into the batter until just combined. Fold in the remaining egg whites until just combined and no streaks remain. Scrape the batter into the prepared pan and smooth the top.

Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. If the cake is darkening too quickly, tent the top with a piece of aluminum foil. Let the cake cool slightly, then loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack and peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar if using, cut into wedges, and serve with cream and berries if you like. The cake keeps well airtight at cool room temperature for 1 day or refrigerated for up to 4 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668007455/x62u3ttyw3amjy7m9dph.mp4

Gluten-free olive oil cake gets a flavor boost from lemon zest and almond flour, keeping it grain-free and dairy-free to boot. Enjoy this incredibly moist, tender, springy cake on its own, or serve it up with whipped cream and fresh spring berries.

Gluten-Free Lemon Almond Olive Oil Cake

Taking tea in muffin form seems ideal for breakfast, and the warm spices of chai bring scented richness without heft. I’ve made these dairy-free, but if you want to, you can easily use semi-skimmed milk in place of the almond milk. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin.

Chai muffins

225 milliliters/8fl oz unsweetened almond milk

Chai teabags

cinnamon

white spelt flour

2½ tsp baking powder

150 grams/5½oz soft light brown sugar

75 grams/2½oz natural skin-on almonds, roughly chopped

150 milliliters/5fl oz sunflower oil

This fluffy dairy free cake is moist, tender and so easy to make. It&#039;s made in just one bowl and has a rich vanilla flavor. Top it off with my favorite dairy free vanilla or chocolate buttercream frosting!

Dairy Free Birthday Cake

white sugar

plain oil

full fat coconut milk

non-dairy milk

vanilla

gluten free all purpose baking flour

sprinkles

preheat

Preheat the oven to 350 degrees Fahrenheit.

line pans

Line two 8 or 9 inch cake pans with parchment paper and set aside.

mix coconut milk

Shake up the can of coconut milk so the white part and liquid are completely combined, making a smooth milk. I usually add it to a blender to ensure everything is completely smooth.

beat wet

In a large mixing bowl, beat together all wet ingredients with an electric mixer until well combined.

beat dry

Beat in the dry ingredients, aside from the sprinkles, just until a batter forms.

add sprinkles

add to cake pans

Transfer to your prepared cake pans, trying to keep each as even as possible.

bake

For 8 inch cakes, bake for 40-50 minutes, for 9 inch cakes, bake for 35-45 minutes or until a toothpick comes out clean.

cool

Let cool in the pans for 15 minutes, then carefully flip onto a wire rack to finish cooling.

frost and serve

Once completely cooled, frost with my buttercream (just swap for dairy free butter) and enjoy!

Looking for a fresh twist on Thanksgiving dessert? This pumpkin olive oil cake combines the rich, earthy flavors of olive oil with warm pumpkin pie spice, creating a perfectly moist and tender cake that feels both indulgent and unique. Topped with a maple brown sugar frosting, it’s a delightful alternative to classic pumpkin pie and guaranteed to impress your guests.

Olive Oil Pumpkin Cake

sugar (200 grams)

brown sugar (112 grams)

olive oil

eggs (room temperature)

all-purpose flour (240 grams)

pumpkin pie spice

dairy free butter (1 1/2 sticks)

brown sugar

maple syrup

dairy free milk (unsweetened)

Mise en place. Preheat oven to 350˚F and line a 9x13 cake pan with parchment paper (or grease pan with cooking oil to prevent sticking).

Sift the dry ingredients. In a mixing bowl, whisk the flour, baking powder, pie spice and salt until combined. Set aside.

Mix the wet ingredients. In a large bowl with an electric mixer at medium speed, beat the oil and sugars until smooth and light. Next, add the eggs, one at a time, beating each until incorporated.Then, add the vanilla extract and pumpkin puree. Beat at a low speed until combined.

Combine wet and dry ingredients. Add the flour mixture, about 1 cup at a time, and beat until incorporated.

Bake the cake. Transfer batter to the prepared cake pan and bake for 50-55 minutes, or until the top has set and an inserted toothpick comes out clean. Remove from oven and allow the cake cool completely before frosting.

Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter with brown sugar and maple syrup until light and fluffy - about two minutes. Then, let the mixture to rest for about 5 minutes to allow the sugar to dissolve.Next, beat the powdered sugar into the butter, about 1 cup at a time, until incorporated. After each cup is mixed in, add bit of dairy free milk to help with mixing, as need.

Frost the cake. Remove cake from cake pan and spread frosting on top. Let the cake rest for about 10 - 15 minutes to allow frosting to set before slicing.

If you’re all about that chocolate-orange combo and want to make a dessert that looks fancy but is secretly super easy, this Vegan Dark Chocolate Orange Mousse Cake is for you! You can have this no-bake gluten-free treat ready in a couple of hours, and it’s guaranteed to impress.

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Top 16 dairy free cake recipes from across the web

The most viewed dairy free cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dark Chocolate Mini Cheesecake

The Best Vegan Chocolate Cake

One Layer Cake

Blood Orange Chocolate Olive Oil Ca...

Hazelnut Olive Oil Cake (GF, DF)

Hazelnut Olive Oil Cake (GF, DF)

Gluten-Free Olive Oil Cake with Lem...

Chai muffins

Dairy Free Birthday Cake

Olive Oil Pumpkin Cake

No-Bake Vegan Chocolate Orange Mous...

Gluten-Free Carrot Cake Recipe

Easy courgette cake

Chocolate olive oil cake

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The most viewed dairy free cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine