chocoolate cake recipe cocoa cocnut oil almond milk not vegan Chocoolate Cake Recipe With Cocoa, Coconut Oil & Almond Milk

Chocolate cake is the ultimate comfort dessert, perfect for celebrations or simply indulging your sweet tooth. This particular recipe combines the rich, deep flavor of cocoa with the natural goodness of coconut oil and almond milk, creating a moist and luscious cake without relying on butter or dairy milk.

While it’s not vegan due to the use of eggs, it’s a wonderful alternative for those looking to reduce dairy intake while maintaining that classic chocolate cake taste.

The coconut oil adds a subtle tropical note and keeps the cake tender, while almond milk provides the perfect dairy-free liquid base. This cake is incredibly easy to make, with straightforward ingredients you might already have in your pantry.

Whether you’re a beginner baker or a seasoned pro, this recipe will quickly become a favorite for any chocolate lover.

Why You’ll Love This Recipe

This chocolate cake recipe stands out because it balances indulgence with wholesome ingredients. Using cocoa powder instead of melted chocolate keeps the flavor intense without extra fat.

The coconut oil is a healthier fat alternative that enhances moisture and flavor. Almond milk makes it lighter and suitable for those who are lactose intolerant, yet the use of eggs ensures the perfect crumb and structure.

It’s also incredibly versatile — you can dress it up with frostings, fruit, or nuts, or keep it simple and enjoy a slice with coffee. Plus, it’s a great introduction to baking with alternative fats and milks, helping you explore delicious ways to make classic desserts with a twist.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup almond milk (unsweetened)
• ½ cup hot water or hot coffee (for enhanced chocolate flavor)

Equipment

• Two 8-inch round cake pans or one 9×13-inch pan
• Mixing bowls (one large, one medium)
• Whisk and/or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your cake pans with coconut oil or line them with parchment paper for easy removal.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and removes lumps.
3. In a separate medium bowl, whisk together the sugars and melted coconut oil until smooth and combined.
4. Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Then stir in the vanilla extract.
5. Alternate adding the dry ingredients and almond milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly.
6. Slowly stir in the hot water or coffee. The batter will be thin, but this is normal and helps create a moist cake.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 30-35 minutes (for round pans) or 40-45 minutes (for 9×13 pan), or until a toothpick inserted into the center comes out clean.
9. Remove from oven and allow the cake to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
10. Once cooled, frost as desired or enjoy the cake plain.

Tips & Variations

To enhance the chocolate flavor, use hot coffee instead of water in the batter—it makes a noticeable difference!

If you want a richer cake, try adding ½ cup of sour cream or Greek yogurt (this will make the cake non-vegan but extra moist). You can also fold in ½ cup of chocolate chips or chopped nuts for texture.

For frosting, a simple chocolate ganache with coconut cream or a classic cream cheese frosting pairs beautifully with this cake. If coconut oil solidifies in your environment, melt it gently before measuring.

To make cupcakes instead of a cake, fill cupcake liners about 2/3 full and bake for 18-20 minutes.

Nutrition Facts

Serving Suggestions

This chocolate cake is delightful on its own but can be elevated in numerous ways. Serve it warm with a scoop of vanilla ice cream or whipped cream for a classic treat.

Drizzle with raspberry or caramel sauce for a fruity or rich contrast.

Fresh berries or sliced bananas complement the cocoa and coconut flavors nicely. For a festive touch, sprinkle with shredded coconut or toasted almonds on top of the frosting.

For a lighter dessert, pair a thin slice with a cup of coffee or almond milk latte to enhance the cake’s subtle nutty notes.

Conclusion

This chocolate cake recipe using cocoa, coconut oil, and almond milk is a fantastic way to enjoy a rich, moist dessert with a slightly healthier twist. It’s perfect for those who want to avoid traditional butter or dairy milk but aren’t strictly vegan.

The combination of ingredients yields a tender crumb and deep chocolate flavor that will satisfy any sweet tooth.

Whether you’re baking for a special occasion or simply craving a chocolate fix, this cake is easy to prepare and delicious every time. Don’t forget to experiment with frostings and toppings to make it uniquely yours.

For more tasty recipes that explore innovative ingredients and flavors, check out our Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, and Pickled Cherry Pepper Recipe.

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