The FUDGIEST Dairy-Free Chocolate Cake

To keep a chocolate cake fresh, it should be stored at room temperature for 2-3 days, or in an airtight container in the refrigerator for up to a week. This cake also freezes very well and can be eaten up to 3 months after freezing. Make sure to cut it into pieces prior to freezing it, and let it thaw in the fridge for a few hours once ready to eat.

Good question! With so many great milk substitutes out there, this is easy. I used almond milk and got great results! You can try coconut milk, soy milk, oat milk or even smashed avocado. Let me know if you try.

You can use water instead of milk but keep in mind that milk contains fat and protein, which add to a cake’s texture and flavor. If you go with water, you may need to adjust the other ingredients in the recipe to compensate. For example, you could try using a bit more oil or butter to add moisture and richness, or adding an extra egg to help bind the ingredients together. You could also try using a flavored water, such as coconut water or fruit-infused water, which would improve the taste.

Because I am using almond milk, this cake does not have lactose. However, check your frosting! It may have some lactose if it has butter in it.

Here are my go-to ways to know when cake is done:
1. The edges of your cake should be pulling away from the tin, just a little bit!
2. The top of cake should have a matte look
3. The cake should spring back when you touch it.
4. Use a toothpick or a small knife and insert it into the centre of your cake, right to the base. If it comes out clean, it’s done! If there is batter on it, it needs more cooking time!

A cake simply isn’t a cake without a generous amount of lucious, rich and sweet frosting! To frost a double layer cake, you’ll want to lay the first layer rounded-side down on a plate. Spread about a ½ cup of frosting onto the first layer and spread it around evenly with a knife or spatula. Next, add the second layer of cake by placing it rounded-side up on top of the first layer. Carefully coat the sides of the cake with a very thin layer of frosting, so as to seal in all the loose crumbs if there are any. Add about 1 cup of frosting to the top and sides of the cake and use a knife or spatula to evenly coat the entire outside of the cake.

In order to make sure you have the right amount of flour for your cake, you’ll want to measure it right! Firstly, you’ll want to fluff up the flour with a spoon or fork in the container you keep it in. Next, gently scoop the fluffed flour into a measuring cup. Once filled, gently level it off.

Once everything is just combined, your batter is ready to be put into the pans and go into the oven. Overmixing can cause dryness in the cake which you don’t want! 

This will improve the finished result of your cake. Room temperature eggs will allow the cake to bake perfectly, whereas if you use cold eggs it may throw off the baking time.

Don’t try to measure liquids in dry measuring cups or vice versa. If the ratios of ingredients are thrown off, the cake won’t bake like it’s supposed to!