Best Lactose Free Chocolate And Mixed Berry Cake Recipes

DAIRY-FREE CHOCOLATE-RASPBERRY CAKE

Dairy-Free Chocolate-Raspberry Cake image

A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially tender crumb and keeps it so moist, you can bake it days in advance. A tangy raspberry jam between each layer makes it even more extraordinary. Not to mention it's dairy-free, too, with almond milk in the batter and coconut milk in the frosting, so it's a fabulous final act for a kosher meal.

Provided by Greg Lofts

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h40m

Number Of Ingredients 16

Ingredients

1/2 cup coconut oil, melted, plus more for pans
1 cup Dutch-process cocoa powder, sifted, plus more for pans
2 2/3 cups unbleached all-purpose flour
2 1/4 cups granulated sugar
1 1/2 teaspoons kosher salt
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs, room temperature
1 cup almond milk, room temperature
1 tablespoon pure vanilla paste or extract
2/3 cup seedless raspberry jam, warmed (or 1 cup regular jam, strained after warming to remove seeds)
12 ounces fresh raspberries (2 cups), for serving
1/2 cup unsweetened coconut flakes, toasted, for serving (optional)
1 pound vegan bittersweet chocolate, chopped (3 cups)
1 can (13.5 ounces) coconut milk
2/3 cup confectioners' sugar, sifted

Steps:

Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.

FUDGIEST DAIRY-FREE CHOCOLATE CAKE RECIPE BY TASTY

Fudgiest Dairy-Free Chocolate Cake Recipe by Tasty image

Here's what you need: full-fat coconut milk, dairy-free chocolate chunk, coconut oil, powdered sugar, whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, salt, almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, vanilla extract, berry

Provided by Crystal Hatch

Categories Bakery Goods

Yield 10 servings

Number Of Ingredients 17

Ingredients

30 oz full-fat coconut milk, 2 cans
3 cups dairy-free chocolate chunk
¼ cup coconut oil, melted
2 cups powdered sugar
3 cups whole wheat flour
1 ½ cups dark cocoa powder
1 cup sugar
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 pinch salt
3 cups almond milk
1 cup coconut oil, melted
1 ½ cups applesauce
1 ½ cups maple syrup
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
berry, of choice, for garnish

Steps:

In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
Cover and refrigerate overnight.
Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
Divide the batter evenly between the 3 pre-greased cake pans and bake for 35-45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
Remove the frosting from the fridge and mix it up well.
Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
Enjoy!