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.
For more clean desserts that have no gluten or nuts and focus on clean sugars check out my latest cookbook, Clean Treats for Everyone.
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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.
Through the years, I’ve gotten a lot of questions about possible ingredient swaps for this recipe. While the specific ingredients and measurements below are tried and true, I’m also sharing a couple other options that can work if you simply must trade out an ingredient or two.
You cannot substitute the sugar for Stevia in this recipe as there would be a large volume difference to make up for.
While I’ve not tested this recipe using coconut sugar, many of my readers have and report great results!
Maple Syrup or Honey
Any liquid sweeteners will change the consistency of the batter and you’ll end up with a very different cake. I do not recommend using liquid sweeteners for this recipe.
While I love baking with almond flour it is not the right choice for this recipe. The liquid measurements would need to change if using Almond Flour and I have not tested the needed changes.
I have not tested this with All-purpose flour and this recipe was specifically created for gluten-free mixes. If hoping to use an all-purpose flour you would need a smaller amount of flour than listed below and could eliminate the xantham gum.
Non-Dairy Milk Options
I used non-dairy milk, in this recipe but you can use rice milk, almond milk or coconut milk depending on what you have and what your family prefers.
Xantham Gum is a must-have for this recipe and for all gluten-free baking recipes. X-gum is what binds your flours together when there is no gluten in the recipe. This recipe won’t work without X-gum.
Be sure to double-check the flour you are using that it’s not already included in the mix. Some Gluten-Free Flour mixes already include xantham gum, and you wouldn’t need to add additional x-gum if your flour mix includes it.
Other Pan Sizes
If using a cupcake pan adjust the cooking time to 18-22 minutes and check around minute 16.
13×9 inch pan
You can use a rectangle pan for this cake recipe but keep a close eye on the baking time as it will vary by a few minutes from the original square recipe cooking time below.
I hope you enjoy your allergy-friendly celebration!
Gluten-, Egg-, and Dairy-Free Chocolate Cake
Chocolate cake that is delicious, decadent, and so easy to make. It’s also gluten, dairy, and egg-free, so whether you make it for a birthday party, special occasion, or well-deserved treat, everyone can enjoy a slice, or two!
- Prep Time: 15 minutes
- Cook Time: 25 – 30 minutes
- Total Time: 45 – 50 minutes
- Yield: 2 layer 9-inch cake 1x
- Category: Dessert
- Method: Oven
- Cuisine: Baking
- Diet: Gluten Free
- 3 cups gluten-free all-purpose flour
- 1 ¾ cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 cups chocolate non-dairy milk
- ½ cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- ½ cup vegetable shortening
- 2 teaspoons vanilla
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ½ cup unsweetened, canned coconut milk or nondairy creamer
- Preheat the oven to 350F. Coat 2 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
- Calories: 559
- Sugar: 58.7g
- Sodium: 451.9mg
- Fat: 21g
- Saturated Fat: 11.8g
- Carbohydrates: 94.1g
- Fiber: 3.4g
- Protein: 3.7g
- Cholesterol: 0mg
More Gluten and Dairy Free Desserts
Paleo Pancakes – Fluffly, delicious, and easy to make, these cassava flour pancakes will make breakfast your favorite meal of the day.
Healthy No-Bake Blondies – For a guilt-free snack, check out how these healthy blondies are made.