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–+ servings
Chocolate cake with strawberries on top.

Dairy Free Chocolate Cake

This rich and decadent Dairy Free Chocolate Cake recipe is the perfect birthday cake for any chocolate lover! Plus, it's made with healthier ingredients like almond flour, unsweetened applesauce, and cacao powder.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 480 kcal

Equipment

  • 8" Round Cake Pan
  • Parchment Paper

Ingredients
  

Wet Ingredients

  • 3 Eggs
  • ½ Cup Unsweetened Applesauce
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Golden Monkfruit You can sub with coconut sugar.
  • 1 Tablespoon Apple Cider Vinegar

Dry Ingredients

  • 1+½ Cups Almond Flour
  • ½ Cup Cacao Powder
  • 2 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Instructions
 

  • Start by adding almond flour, cacao powder, baking soda, baking powder, and salt into a mixing bowl. Stir together with a whisk or fork. (Make sure to break up any flour clumps.)
  • In a separate mixing bowl add eggs, applesauce, monkfruit, vanilla extract, and apple cider vinegar. Stir together with a whisk.
  • Next, pour the dry mixture into the wet mixture and stir together until smooth and creamy.
  • Pour the cake batter into an 8" round cake pan. (Grease with coconut oil or line the bottom of the pan with parchment paper.) Bake at 350 degrees for 30 minutes.
  • Bake the cake at 350° for 30 minutes - or until a toothpick comes out clean!
  • Let the cake cool to room temperature before removing. Serve as is or with dairy-free frosting or chocolate ganache and strawberry slices.

Notes

How to make chocolate ganache
Chocolate ganache is very easy to make! Just melt about a ½ cup of chocolate until it's smooth and silky. Add coconut milk or any dairy-free milk, 1 tablespoon at a time until you've reached your desired consistency. (Mix with a fork or whisk.)
Helpful Tips
  • Do not pack the almond flour into the cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
  • If you store the cake with chocolate ganache in the refrigerator, it will harden. I recommend frosting right before serving.
  • Top the chocolate cake with fresh strawberries, raspberries, or cherries! It adds color and balances out the chocolate flavor.
  • To make a layer cake, you can double the recipe or use two smaller 6" cake pans.
  • Use the back of a spoon to spread the chocolate ganache on top.
  • If you want to use pre-made frosting, I recommend Simple Mills or Miss Jones.
How to store leftovers
The cake with or without frosting stores best in the refrigerator. After about 5 days I would transfer any leftovers into an airtight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.
** See full post for more information and step by step photos!

Nutrition

Serving: 1SliceCalories: 480kcalCarbohydrates: 22gProtein: 19gFat: 40gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 61mgSodium: 340mgPotassium: 118mgFiber: 10gSugar: 4gVitamin A: 94IUVitamin C: 1mgCalcium: 237mgIron: 4mg
Keywords almond flour chocolate cake, dairy-free chocolate cake recipe, gluten-free chocolate cake recipe, low carb chocolate cake
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