Chocolate cake that is delicious, decadent, and allergy-friendly? Yes. Right here. This chocolate cake is gluten, egg, and dairy free. Making this a recipe that everyone can enjoy!
Say hello to your new best friend for birthday parties, special occasions, or anytime you need a chocolate fix.
There is no denying that special occasions call for a slice of chocolate cake (or cupcakes!) but when you need an allergy friendly recipe, things can easily get complicated -or worse, not turn out the way you hoped.
Can You Freeze Cake?
Of course, nobody bakes a cake the day of the party, so I’m sure you are wondering, can this allergy-friendly cake be frozen? The short answer is yes! You can bake the layers and freeze them, take the cake out of the freezer the day of the party, make the allergy-friendly frosting, and assemble it.
Want to save more time? Make the entire cake and freeze it, whole, and take it out the night of the party. If you have room in your freezer, then why not? Thawing out this cake does not affect its delicious texture and flavor, and you’ll save yourself a lot of time.
I know that making an allergy-friendly cake from scratch can seem overwhelming -where do you even find the ingredients? Well, for starters, you are probably using most of them already so know that they are often easy to swap for another brand. This recipe is not brand specific.
For most people with severe food allergies, using a mix out of the box isn’t an option, so this version allows you to select your favorite gluten-free flour.
You’ll also find that the use of chocolate non-dairy milk gives this cake a moist, rich texture that will bring everyone back for seconds. You can find this dairy-free option in the refrigerated section of your grocery.
Did you know that you can find allergy-friendly recipes for dinner and lunch on our website? Yes! Weekly grain-free or dairy-free family meal plans are available if meal planning is a challenge. With completed shopping lists and prep-ahead tips, it’s a great option to help you save time!
Hold on, did I mention the frosting? We can’t forget about a homemade allergy friendly frosting for this cake! Let’s just say it takes the cake… to the next level.
I recommend using vegetable shortening, to keep the frosting thick and easily spreadable. You might need to double the batch since half of it seems to disappear before I can even get the cake cooled for frosting.
So let’s look through a few recipe notes before you get started on making this chocolate cake:
- Apple cider vinegar or white vinegar is essential since it will react with the baking soda and allow the cake to rise. If you hear a fizzing sound when you pour the milk/vinegar mixture into your dry ingredients, don’t be alarmed, this is good! It means it’s working! If you don’t hear fizzing, then it’s time to buy more baking soda
- The batter will be quite runny but not liquid. It should still have a bit of volume to it.
- Make sure to butter, grease, or line your cake pan with parchment paper so that you can lift it out after baking; it tends to stick a bit.
I hope you enjoy your allergy-friendly celebration!
Gluten-, Egg-, and Dairy-Free Chocolate Cake
- Yield: 2 layer 9-inch cake
- Cuisine: Baking
- 3 cups gluten-free all-purpose flour
- 1 3/4 cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 cups chocolate nondairy milk
- 1/2 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 1/2 cup vegetable shortening
- 2 teaspoons vanilla
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/2 cup unsweetened, canned coconut milk or nondairy creamer
- Preheat the oven to 350F. Coat two 9-inch cake pans with cooking spray and set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum, and salt, and blend.
- In a medium bowl, combine the milk, oil, vinegar, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
- Pour into greased cake pans and place in the preheated oven.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, make the frosting.
- In a large bowl with an electric mixer beat the vegetable shortening until light and fluffy.
- Add the vanilla, cocoa powder, and powdered sugar.
- While mixing on medium speed, add the coconut milk or creamer slowly until all ingredients are combined and the frosting is smooth.
- 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.
- Frost the cakes after they are completely cooled.
- Serving Size: 1 slice