Grain-free Chocolate Cake (dairy-free)

Grain-free Chocolate Cake
gluten-free | grain-free | dairy-free | tree nut free | refined sugar free
by Alexa Lehr | The Pioneer Chicks | Feb. 11, 2025
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Did you ever think that a grain-free cake could be soft, fluffy, and pretty much just like a traditional cake? Well it can be… and this grain-free chocolate cake is here to prove it! It is perfectly moist without being dense, and perfectly soft without being dry and crumbly. It’s not overly sweet and it has a wonderful, rich chocolate flavor. Whether it is enjoyed as a simple single-layer cake or stacked into a double-layer cake… this grain-free chocolate cake is perfect for any occasion!

Modern Pioneer Recipe

This grain-free chocolate cake recipe is a modern pioneer recipe. I’m pretty sure that the early homesteaders probably made cakes… but I’m not so sure that they were chocolate cakes. However, chocolate cake is certainly a special treat on the modern pioneer’s homestead! Here’s why you’ll love this modern pioneer recipe:

Simple– This cake recipe is about as simple as it gets, other than it’s not from a box. You only need one grain-free flour, and since it uses oil instead of butter, the recipe is pretty much a one-bowl recipe. You measure everything into the mixing bowl, whisk until a smooth batter forms (but don’t over mix!), and pour it into a cake pan.

Healthier Sugars– One of the challenges of baking with natural, less-refined sugars, like coconut sugar and maple sugar, is that they often make baked goods turn out darker than normal. But with chocolate cake… that doesn’t matter! You can make this cake with coconut sugar, which is easier to digest and better for blood sugar levels, and still have the cake turn out its true color… a rich dark brown!

Allergy-Friendly– A key element of a modern pioneer recipe is that it is allergy-friendly, that way even pioneers with dietary restrictions can enjoy the recipe. And this chocolate cake is no exception! It is…

• grain-free
• gluten-free
• dairy-free
• tree nut free
• refined sugar free
• corn free

Grain-free Cake & Cupcake Guide

Baking grain-free is challenging. Getting a delicious taste is often hard, and getting the right texture is even harder. Over the years, I’ve tried many recipe variations for grain-free cakes and grain-free cupcakes. While every attempt was certainly edible, it was always lacking in one standard or another. Some cakes were too dense. Some were too dry. Others were too spongy, and still others were total flops when it came to appearances.

BUT, I have finally created some tried-and-true grain-free cake and cupcake recipes! These recipes almost always have a few things in common that are essential for making delicious grain-free cakes that taste and look just like traditional cake:

• Cassava Flour– One grain-free flour that performs the best for grain-free cakes is cassava flour. But you need to get good quality cassava flour that is fine and not gritty (more on that later). I have found that sifting the flour is usually unnecessary but you don’t want to pack the flour when measuring it out for a cake recipe.
• Oil Instead of Butter– Grain-free flours seem to pair wonderfully with oil when baking cakes and cupcakes. Not only does that mean the recipe can be dairy-free, but it also results in a moist texture that is often hard to get when using butter in grain-free cakes or cupcakes.
• Eggs– I have not been able to make a grain-free cake or cupcake recipes without eggs yet. Eggs provide the structure and protein that is often lacking in grain-free flours.
• Yogurt– Lastly, a moisturizing ingredient that is not a liquid works the best in grain-free cake and cupcake recipes. Yogurt has been my go-to ingredient for creating cakes that are soft and moist but can still hold a nice rise.

So, besides this grain-free chocolate cake recipe that I am going to share with you right now, you might be wondering where the other grain-free cake and cupcake recipes are? Well, here you go!

Grain-free Cake & Cupcake Recipes:

If you want a super moist chocolate cake, check out my rich grain-free moist chocolate cake recipe.

Looking for a vanilla cake? This soft grain-free vanilla cake has got you covered!

Now for cupcakes… these grain-free vanilla cupcakes use a blend of grain-free flours to create perfectly flavored and textured vanilla cupcakes!

If you’re looking for non-traditional cakes, check out my grain-free chai spice cake or this grain-free gingerbread cake!

Recipe Questions

What brands of grain-free flour work best in this recipe?

Otto’s Naturals cassava flour and Anthony’s premium cassava flour work the best in this cake recipe. Other brands of cassava flour have not been tested and may not yield the same results. Do not use Anthony’s organic cassava flour since it tends to be more coarse and will not perform properly in this recipe.

Can I use a different sugar in place of the coconut sugar?

You can use just about any granulated sugar in place of the coconut sugar in this cake. I do not recommend using liquid sugars, like honey or maple syrup, since that will alter the consistency of the batter. Coconut sugar is slightly more absorbent than other sugars, so if you use cane sugar or maple sugar you may need to add a tablespoon more of cassava flour.

Are there substitutions for the avocado oil in this recipe?

You can use any oil in its liquid state in place of avocado oil. I like using avocado oil because it is a mild-flavored oil that can be cooked and baked with at high temperatures. Olive oil and coconut oil (melted) could also be used, however, they have stronger flavors and may alter the chocolate flavor of the cake.

Can I make the recipe without yogurt?

The yogurt in this recipe should not be replaced with milk or other liquids. The batter needs something that is moist but not too thin in order for the correct consistency to be achieved. Applesauce could be used in place of the yogurt. Mashed banana, mashed potato, or mashed pumpkin could also be used, however, they may alter the flavor of the cake.

I like to use SoDelicious coconut milk yogurt in my grain-free cakes and cupcakes. Whole milk yogurt or other dairy-free yogurt alternatives will also work.

Can the recipe be made into cupcakes? How can I make it into a double-layer cake?

I have not tested this cake recipe as cupcakes yet, but I don’t see why it wouldn’t work! You may just need to alter the baking time since cupcakes generally don’t need to bake for as long as cakes. To make a double layer cake, you will need to double the recipe unless you are okay with two very thin cake layers. I recommend making two batches of the recipe in separate bowls at the same time versus doubling the recipe in one bowl. That way you can be sure the batter consistency is correct.

This grain-free chocolate cake has a perfectly soft and moist texture that mimics traditional chocolate cake! You can enjoy it as a single-layer cake or make two batches and create a fancy grain-free double-layer cake… either way, this chocolate cake won’t last long on your homestead!

Where to Find the Ingredients:

• Anthony’s premium cassava flour
• Otto’s Naturals cassava flour
• Anthony’s organic cocoa powder
• Madhava coconut sugar
• Redmond sea salt
• Otto’s Naturals grain-free baking powder
• Chosen Foods avocado oil
• Supplies: 9″ cake pan

This grain-free chocolate cake recipe yields a simple chocolate cake that is moist, soft, and has a rich chocolate flavor. It is dairy-free and gluten-free, which makes it the perfect dessert for all modern pioneers to enjoy. The recipe is simple and can easily be whipped up in the homestead kitchen for a quick weeknight dessert or special holiday treat! Slather some dairy-free frosting onto a single layer or double it up for a layer cake that is fluffy, soft, and delicious all the way through. This grain-free chocolate cake is perfect for any occasion!

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