Dairy-free Moist Chocolate Cake
Decadent dark chocolate cake that's completely dairy-free! That's right—no eggs, no milk! This recipe was inspired by my toddler, who has a dairy allergy, and it’s his absolute favorite dessert. Oven and air fryer recipe!
Servings 6 people
Equipment
- air fryer optional
Ingredients
- 1¾ cups all-purpose flour
- 1½ cups sugar
- ¾ cup dutch-process cocoa
- 1 tsp instant coffee powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- ½ cup canola oil
- 1¾ cups hot water
- ¼ cup prepared chia eggs see blog on how to make it
- 2 tsp vanilla extract
Instructions
- oven baking: preheat oven to 350℉. Grease a 9inch square pan. Set aside.
- air fryer baking: preheat oven to 340℉. Grease a 9inch square pan. Set aside.
- In a large bowl, whisk together the sugar, cocoa powder, instant coffee, baking soda, baking powder, and salt.
- Stir in the oil, warm water, 2 chia eggs, and vanilla extract. Whisk until smooth.
- Scrape the batter into the square pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean. Remove from the oven and let it cool completely.