Fudgiest Dairy-Free Chocolate Cake Recipe!


Fudgiest's Best Dairy-Free Chocolate Cake Recipe - Quick, Easy and Yummy Single Bowl Chocolate Cake Recipe !


The best chocolate cake recipe ever. The best chocolate brownie recipe with decadent chocolate butter frosting that will quickly become your favorite!


The best chocolate cake recipe. Ever? There are a lot of claims for the best chocolate brownie recipe. I got it. But with one bite of a decadent moist chocolate cake with chocolate frosting, everyone around the table commented that this was the best chocolate cake they had ever tasted.


For my home, this chocolate brownie recipe holds that honor now.


As the compliments continued, I didn't start telling them how easy it would be to do.


In all honesty, it might be one of the easiest cupcakes I've made in a long time, but I just smiled and thanked them.


As we continued devouring the cake or drinking cold coffee or iced milk, the compliments kept coming.


Then the recipe requests started.


This is generally when you know that people really like what you made if they ask for the recipe and let you know what event they are planning to serve.


As a chef, this is truly one of the highest compliments you can receive well, at least in my book.


The best chocolate cake recipe ever

It was great to hear that they thought the cake was as good after their last bite as they thought it was on their first bite.


That's another cool thing about this recipe. Cake dough can be made in a bowl without using a heavy duty mixer. Of course, this makes things easier, but this is an easy recipe that my grandmother enjoyed making in her small kitchen using a whisk and bowl. And I'm sure it would have finished perfectly, too.


* Ingredients :



° 30 oz (880 ml) full-fat coconut milk, 2 cans

° 3 cups dairy-free chocolate chunks (510 g)

° Half a cup of coconut oil (60 g) melted

° 2 cups powdered sugar (240 g)

+ Cake:

° 3 cups of whole wheat flour (390 g)

° 1 1/2 cups dark cocoa powder (180 g)

° 1 cup sugar (200 g)

° 1 tablespoon baking soda

° 1 teaspoon baking powder

° Pinch of salt

° 3 cups of almond milk (710 ml)

° 1 cup coconut oil (240 g) melted

° 1 1/2 cups apple juice (380 g)

° 1 1/2 cups maple syrup (505 g)

° 1 tablespoon apple cider vinegar

° 1 tablespoon vanilla

° Favorite berries for garnishing


* Preparation :


In a microwave-safe measuring cup, or in a small saucepan on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).

Place dairy-free chocolate in a large bowl and pour hot coconut milk over it, allowing the milk to melt the chocolate. Mix well until combined.

Once the chocolate is melted, add coconut oil and powdered sugar. Whisk with a hand whisk or whisk until smooth.

Covering and putting in fridge over night.

Preheat the oven to 350 ° F (180 ° C). Grease 3 8-inch (20 cm) round cake pans and set aside.

In a bowl, adding whole  flour /dark cocoa powder / sugar /baking soda, baking powder, & salt. Whip mixture and set apart .

In a separate large bowl, add the almond milk, coconut oil, apple juice, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.

In two batches, add the dry mix to the wet mix, and fold with a spoon until combined. Some blocks are okay.

Divide the mixture evenly between the three pre-painted cake pans and bake for 35-45 minutes, or until a toothpick comes out completely clean. Totally cool.


Enjoy !