Description
A moist and delicious dairy-free chocolate cake made with yogurt, almond milk, and cocoa powder, offering a rich chocolate flavor with a subtle tang and extra moisture.
Ingredients
- 1 cup Self-Rising Flour
- ½ cup Unsweetened Cocoa Powder
- 1 cup Unrefined Cane Sugar
- ¾ cup Dairy-Free Yogurt
- ½ cup Almond Milk
- ⅓ cup Light Olive Oil
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Line an 8-inch pan with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
- Mix the Dry Ingredients: In a mixing bowl, whisk together self-rising flour, unsweetened cocoa powder, unrefined cane sugar, and salt. Ensure the cocoa powder is well mixed and there are no lumps.
- Add the Wet Ingredients: Pour in the light olive oil, dairy-free yogurt, almond milk, and vanilla extract. Whisk until smooth and thick.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool for 30-60 minutes before slicing and serving.
Notes
- Frosting Options: Top with dairy-free chocolate frosting or whipped coconut cream for an extra indulgence.
- Add-ins: Stir in chocolate chips, chopped nuts, or berries for added texture and flavor.
- Flavor Variation: For a different twist, add a teaspoon of cinnamon or orange zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
