My new egg-free and dairy-free chocolate cake with chocolate frosting is as decadent and delicious as the real deal.
It’s time for one more allergy friendly cake! My new Egg-Free and Dairy-Free Chocolate Cake with Chocolate Frosting is just as rich and decadent as my regular chocolate cake and chocolate frosting. Had I not told you it doesn’t include any egg or dairy products, I don’t think you’d ever be able to tell. At least my kids couldn’t!
For the base of this cake, I used my go-to chocolate cake recipe. I subbed canned coconut milk for the buttermilk, excluded the eggs and added white distilled vinegar – which, if you read my full post from my egg-free and dairy-free vanilla cake, you’ll know was the key to success in these cakes.
The cake turned out just as moist and rich as my regular chocolate cake.
For the frosting, I did the same combination of vegan butter and hi-ratio shortening as I did for my dairy free vanilla frosting. I also added some melted dark chocolate and a little cocoa powder with the powdered sugar. It’s a creamy, silky frosting but does tend to harden as it sits. If you find this to be the case, just add a little canned coconut milk and re-beat the frosting.
I noticed that the frosting worked best when applied to the cake right away – while it was still creamy.
Like most of my cakes, this one can be made in three 8-inch pans or four 6-inch pans. The baking time will stay the same for both size pans.
I also tested the chocolate frosting with my vanilla cake and the chocolate cake with vanilla frosting. Both combinations were total winners!
I can’t wait to hear what you think of both of my egg-free and dairy-free cakes and frosting. I hope they meet your expectations and wow your crowds!