Go Back
chocolate cake

Classic Chocolate Cake (Dairy-Free with Gluten Free & Vegan Options!)

With Love, Melissa
Amazingly moist and super chocolatey. This is my go-to chocolate cake! Recipe from Add a Pinch Blog with Dairy-Free, Gluten Free and Vegan Substitutions
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 10 People


  • 2 9-Inch Cake Tins



  • 2 Cups All-Purpose Flour
  • 2 Cups Granulated Sugar
  • ¾ Cup Cocoa Powder
  • 2 Tsp Baking Powder
  • 1 ½ Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Cup Classic Coconut Milk
  • ½ Cup Avocado Oil
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 1 Cup Boiling Water


  • 1 ½ Cups (3 Sticks) Dairy-Free Butter
  • 1 Cup Cocoa Powder, sifted
  • 5 Cups Powdered Sugar
  • ½ Cup Classic Coconut Milk
  • 2 Tsp Vanilla Extract


  • Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  • Add the flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or stand mixer. Whisk until combined.
  • Heat water to a boil on the stove.
  • Add the milk, oil, eggs, and vanilla to the dry ingredients. Beat until combined. Then slowly pour in boiling water while mixing.
  • Distribute batter into cake pans. Bake 30-35 minutes or until a toothpick comes out clean. Let cool.
  • Gather the frosting ingredients. Beat the butter until fluffy and then add in the milk and vanilla. Beat in the sugar a cup at a time and add in the cocoa powder. Beat until it's smooth and all incorporated.
  • Assemble our cake! Put a layer of frosting on the first cake, place the next cake on top and cover the whole cake in frosting. Enjoy!


Gluten Free Option: Replace the flour with a gluten free all purpose flour mix. I recommend Bob's Red Mill or Pamela's.
Vegan Option: Replace the eggs with 2/3 cup of unsweetened plain applesauce.
Keyword Dairy-Free, Gluten-Free, Vegan