This dairy-free chocolate cake recipe has such a deep chocolatey flavour and wonderful texture that no one will guess is made without butter or milk. It is perfect for special occasions or just because, and it is equally delicious made as a layer cake or cupcakes. If you are looking for a dairy free chocolate cake that is just as rich and indulgent as a traditional recipe, this recipe is for you – but it is also the sort of cake you would serve to anyone, whether they need it to be dairy free or not.
The secret to the wonderful texture of this cake is oat fraîche, a dairy-free version of crème fraîche and an ingredient that makes the cake deliciously tender. I use Oatly brand (not sponsored, just sharing a tried and tested favourite). You can also use dairy-free sour cream if oat fraîche is not available.
Adding mashed banana to the cake gives it a wonderful texture, but most people do not even realise it is there. On almost every occasion I have made this cake – and there have been dozens – the flavour of the banana is mostly overshadowed by the cake’s chocolatey richness.
Recipe History
As most of you know, I like to share a little of the story behind my recipes as well as some insider tips for making them – but if you want to go straight to the recipe, just use the Jump to Recipe button at the top of this post.
This dairy-free chocolate cake was inspired by a family recipe given to me by my cousin Esther many years ago for a Chocolate Banana Bundt Cake. It has been part of our family for decades and has featured at countless birthdays, afternoon teas and cosy suppers. This variation keeps all the richness of this well-loved cake, while removing the dairy entirely.
Why You Will Love This Dairy-Free Chocolate Cake
It is simple to make.
The recipe is easy to follow and comes together quickly.
It tastes delicious every time.
In my experience, this is a no-fail recipe. I have made it dozens of times and so have friends and family.
The recipe is versatile.
You can make dairy-free chocolate cake as a Bundt Cake, layer cake or as cupcakes.
It keeps well.
The cake will keep for three or four days in a sealed container at room temperature unless you live in a very hot climate. Please note that if you frost the cake with buttercream frosting it should be refrigerated.
How To Make a Rich Dairy-Free Chocolate Cake
My top tips for making this easy dairy-free chocolate cake:
- Get everything ready before you start and follow the recipe exactly for best results.
- Use good quality cocoa, preferably darker Dutch-process cocoa for a richer flavour and darker, more chocolatey colour. I recommend Green & Blacks Cocoa but I have heard good things about Dr Oetker Cocoa, which is made in the same way.
- Watch the cake carefully towards the end of baking time, particularly the first few times you make it. The cake is done when a skewer inserted towards the middle comes out clean. You can use a toothpick or a piece of dry spaghetti if you do not have a skewer.
Frequently Asked Questions
Can I use dairy-free sour cream instead of “oat fraîche”?
I really recommend the oat crème fraîche but if you cannot get it, then do not let it stop you making this delicious cake! Dairy free sour-cream or yogurt will work as well. The cake may not turn out exactly the same but it is delicious nonetheless.
Can you taste the banana in this cake?
While some people can taste the banana a little bit, in my experience most people find it is overshadowed by the rich chocolatey flavour and do not even realise it is in there!
Why do you pour boiling water over the cake batter?
I know pouring boiling water over the cake batter sounds odd, but trust me, it makes this dairy-free chocolate cake extra tender and delicious. Just be careful not to burn yourself when you are pouring the boiling water and mixing it in.
Can this dairy-free chocolate cake be made without a Bundt pan?
Yes. The Bundt pan is a beautifully shaped way to bake this very versatile dairy-free chocolate cake recipe, however the recipe works very well as a layer cake or will make 24 cupcakes. Baking times will vary, so I have included guidance in the recipe below.
How To Serve the Best Dairy-Free Chocolate Cake
Plain
This cake is delicious slightly warm served with some dairy-free ice cream.
Sprinkled with icing sugar
Use a small sieve to sprinkle icing sugar (also known as confectioner’s sugar or powdered sugar) over the cake before serving.
Glazed
Follow my recipe below to make a simple glaze for this rich dairy-free chocolate cake.
Frosted
Frost with dairy-free chocolate buttercream icing for a very indulgent cake. This works particularly well for layer cakes and cupcakes.
However you bake and serve this rich dairy-free chocolate cake, I hope it will become as much a part of your family as it has ours and that you will enjoy it for many years to come.
Dairy-Free Chocolate Cake – Printable Recipe
Dairy-Free Chocolate Cake
Ingredients
- 1 cup dairy-free butter or spread plus extra for greasing the cake pan I use Flora spreadable plant butter
- 1¾ cups granulated sugar
- 2 ripe bananas, mashed
- ⅓ cup oat crème fraîche or plant-based sour cream I use Oatly oat fraîche
- 1 teaspoon vanilla
- 2½ cups plain (all purpose) flour
- 2 teaspoons baking soda
- ⅓ cup cocoa powder Dutch process if possible
- pinch salt a generous pinch
- 1 cup boiling water
For the glaze
- 1¼ cups icing sugar also known as confectioner's or powdered sugar
- 2 to 3 tablespoons water
Instructions
- Preheat the oven to 375°F (175°C).
- Grease a large Bundt pan or two 8 inch (20 cm) layer cake pans with plant based butter or spread or dairy-free cake release spray. If making cupcakes, grease or line two – 12 cup muffin pans. Set aside.
- Sift the flour, baking soda, cocoa and salt into a medium bowl. Set aside.
- Cream the plant based butter or spread with the sugar In the large bowl of an electric mixer until light and fluffy.
- Add the eggs to the creamed butter and sugar mixture one at a time, with a spoonful of the flour mixture for each, beating well after each addition.
- Mix in the mashed bananas, dairy-free oat crème fraîche or plant-based sour cream and vanilla. Beat on medium speed until well blended.
- Gradually add the flour mixture, a few spoonfuls at a time, mixing thoroughly after each addition.
- Remove the bowl from the electric mixer.
- Carefully pour the boiling water over the batter and stir using a wooden spoon.
- Put the bowl back on to the electric mixer and beat the batter on medium speed for a minute or two. The batter will be loose; this is as it should be.
- Carefully pour the batter into the greased Bundt pan or divide between the two layer cake pans or muffin tins. Fill muffin cups about half full.
- Bake for 40 to 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.
- If using layer cake pans the layers will take about 25 to 30 minutes to bake; cupcakes will take about 15 to 20 minutes. In either case, the cakes are done when a skewer inserted in the centre comes out clean.
- Cook in the pan(s) for 10 to 15 minutes before removing the cake to a wire rack to cool completely.
- When cool, dust with confectioner's sugar (icing sugar), glaze or frost with dairy-free buttercream.
To make the glaze
- Sift the icing sugar into a bowl.
- Whisk in the water, a tablespoon at a time, until the mixture forms a pourable glaze. (You can test this by lifting a spoonful of the glaze over the bowl and watching how it comes off the spoon.)
- Drizzle the glaze over the cake.
- Allow to set for at least 30 minutes before slicing.
Notes
Equipment
- 1 electric mixer OR
- 1 Bundt Pan OR
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