Gluten-, Egg-, and Dairy-Free Chocolate Cake

This gluten, dairy, and egg-free Chocolate Cake recipe is delicious, decadent, and so easy to make. Whether you make it for a birthday party, special occasion, or well-deserved treat, everyone can enjoy a slice, or two!

4.5 from 8 reviews





  1. Preheat the oven to 350F. Coat two 9-inch cake pans with cooking spray and set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum, and salt, and blend.
  3. In a medium bowl, combine the milk, oil, vinegar, and vanilla.
  4. Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
  5. Pour into greased cake pans and place in the preheated oven.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and transfer the cakes to a wire rack to cool completely.
  8. While the cakes are cooling, make the frosting.
  9. In a large bowl with an electric mixer beat the vegetable shortening until light and fluffy.
  10. Add the vanilla, cocoa powder, and powdered sugar.
  11. While mixing on medium speed, add the coconut milk or creamer slowly until all ingredients are combined and the frosting is smooth.
  12. If the frosting is too thick, add more creamer 1 tablespoon at a time. If it’s too runny, add more powdered sugar 1 tablespoon at a time.
  13. Frost the cakes after they are completely cooled.