Introduction
Who doesn’t love chocolate cake? It’s a classic dessert that’s perfect for any occasion. But what if you have a dairy allergy or are lactose intolerant? Fear not! This homemade chocolate cake recipe without milk is a delicious alternative that will satisfy your sweet tooth without any dairy products.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the vegetable oil, white vinegar, vanilla extract, and water. Mix until well combined and the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
One serving of this homemade chocolate cake recipe without milk contains approximately:
- Calories: 295
- Protein: 3g
- Fat: 14g
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 28g
- Sodium: 266mg
Cooking Time
This homemade chocolate cake recipe without milk takes approximately 45 minutes to prepare and bake.
Equipment
- 9-inch cake pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooking spray
- Wire rack
Serving Suggestions
This dairy-free chocolate cake is delicious on its own, but you can also top it with your favorite frosting, whipped cream, or fresh fruit. Serve it with a hot cup of coffee or tea for a cozy treat.
Variations
Get creative with this homemade chocolate cake recipe without milk! Here are some variations you can try:
- Add chocolate chips or chopped nuts to the batter for extra texture.
- Replace the water with brewed coffee for a mocha flavor.
- Use coconut oil instead of vegetable oil for a tropical twist.
Substitutions
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- Use apple cider vinegar instead of white vinegar.
- Replace the all-purpose flour with whole wheat flour or a gluten-free flour blend.
- Swap out the granulated sugar for brown sugar or a sugar substitute like stevia.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.
Tips
- Make sure to measure your ingredients accurately for the best results.
- Don’t overmix the batter or the cake may be tough.
- Let the cake cool completely before frosting or decorating.
Notes
This homemade chocolate cake recipe without milk is vegan-friendly and perfect for anyone with a dairy allergy or lactose intolerance. It’s also a great option for those who are trying to cut back on their dairy consumption.
Frequently Asked Questions
Here are some commonly asked questions about this homemade chocolate cake recipe without milk:
- Can I use a different type of vinegar?
- Yes, you can use any type of vinegar you have on hand, such as apple cider vinegar or red wine vinegar.
- Can I use a different type of oil?
- Yes, you can use any type of oil you prefer, such as canola oil, coconut oil, or olive oil.
- Can I make this recipe gluten-free?
- Yes, you can use a gluten-free flour blend instead of all-purpose flour.
Conclusion
This homemade chocolate cake recipe without milk is a delicious and dairy-free option for any chocolate lover. It’s easy to make and customizable, so you can get creative with the ingredients and toppings. Give it a try and indulge in a dairy-free delight!