This is our family’s favorite chocolate cake and it’s dairy-free!
- Preheat the oven to 350 F.
- In a large mixing bowl, combine the egg, milk, oil, and vanilla. Beat well. Sift the dry ingredients over the top of the wet ingredients and stir together until it just forms a batter. Stir in the hot water, until the batter is smooth and uniform, but do not overmix.
- Grease and flour an 8×8-inch cake pan or round, 9-inch cake pan. Pour the batter into the pan, and bake for 40-50 minutes, until a tester inserted in the center comes out clean.
- Let the cake cool on a cooling rack. Then serve it plain, or dust it with powdered sugar, or drizzle on a quick glaze made with powdered sugar and a little bit of almond milk.
For cupcakes: bake for 10-12 minutes
If Using Maple Syrup: Substitute the 1 cup sugar with 1 cup maple syrup and add the syrup with the wet ingredients. Decrease the hot water to 1/4 cup.
If Using Freshly Ground Flour: Add 3 tbsp of flour
- Serving Size: 1/9th pan
- Calories: 298
- Sugar: 22g
- Sodium: 277mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg
Keywords: healthy dessert, dairy-free, birthday cake, Valentine's treat