Dairy Free Chocolate Cake Mix

If you need a dependable chocolate cake mix without dairy, this pantry jar gets the job done without fuss. It stirs together in minutes, bakes into a tender 9×13 cake, and uses applesauce plus oil to keep the crumb moist instead of leaning on butter or milk.

Keep one batch mixed and labeled in the cupboard, then add orange juice or water, eggs, applesauce, and oil when you’re ready to bake. The orange juice gives the chocolate a little extra depth without making the cake taste like citrus. Handy trick, that.

Ingredients

For the dry cake mix

• 2/3 cup cocoa
• 2 1/4 cups flour
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons instant coffee

To make the cake

• 1 batch dairy free chocolate cake mix
• 1 1/2 cups orange juice or water, or a combination of both
• 3 eggs
• 3/4 cup unsweetened applesauce
• 1/4 cup canola oil

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How to Mix the Dry Cake Mix

1. Measure the cocoa, flour, sugar, baking powder, baking soda, salt, and instant coffee into a large bowl.
2. Blend everything together until the mixture looks even and has the texture of coarse cornmeal.
3. Spoon the mix into a clean airtight container.
4. Label the container and store it in a cool, dry place until you’re ready to bake.

If you enjoy stocking your pantry with homemade baking basics, this one fits right in beside Dairy Free Yellow Cake Mix and a richer option like Chocolate Truffle Pound Cake Mix.

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How to Bake the Cake

1. Preheat the oven to 350 degrees F.
2. Grease a 9×13-inch baking pan.
3. Place 1 batch of the cake mix in a large bowl.
4. Add the orange juice or water, eggs, unsweetened applesauce, and canola oil.
5. Mix well until the batter is smooth and no dry pockets remain.
6. Pour the batter into the prepared pan.
7. Bake for 45 to 50 minutes, or until the cake tests done in the center.
8. Cool the cake in the pan for 20 minutes before removing it.

Because flour is a raw ingredient, don’t taste the batter before baking. The FDA’s flour safety guidance recommends baking batters thoroughly before eating.

This cake also freezes well, so you can bake once and save yourself a little trouble later. That is usually the best kind of cake.

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Helpful Tips

• Blend the dry mix thoroughly. You want the cocoa, coffee, and leaveners evenly distributed so the cake bakes with a consistent crumb.
• Use room temperature eggs if you can. They mix into the batter more easily and help everything combine without overbeating.
• Choose orange juice for a deeper flavor. It won’t make the cake taste like oranges, but it does brighten the chocolate nicely.
• Do not overmix once the liquids go in. Stir just until smooth so the cake stays tender instead of turning tough.
• Check for doneness near the 45-minute mark. Ovens love to prove they have a personality.

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Variations and Substitutions

• Water instead of orange juice: Use all water if that’s what you have. The cake still bakes just fine, though the flavor is a little less lively.
• Half orange juice, half water: This is a good middle ground if you want the flavor boost without using a full 1 1/2 cups of juice.
• Make cupcakes: Portion the batter into lined muffin tins and start checking early, since cupcakes bake faster than a 9×13 cake.
• Top it simply: Dust with powdered sugar, add a dairy-free glaze, or frost it once fully cooled.
• Skip the fancy layers: This batter is meant for an easy sheet cake, which is exactly what makes it useful on a busy weeknight.

If you want a quick single-serve chocolate fix instead, Rich Chocolate Mug Cake is a handy shortcut.

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Serving Suggestions

• Serve it plain with coffee for a simple snack cake.
• Add dairy-free frosting and cut it into party squares.
• Top slices with fresh berries for a lighter dessert.
• Warm a piece slightly and serve it with a scoop of dairy-free vanilla dessert.
• Use it as a base for a budget birthday cake when you need something reliable and easy to scale.

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Storage and Shelf Life

Dry cake mix: Store the sealed mix in an airtight container in a cool, dry cupboard for 10 to 12 weeks. That timing fits the original method and stays comfortably within common pantry guidance for homemade dry baking mixes, especially since the leaveners lose punch long before the sugar does.

Baked cake at room temperature: If you’re serving it within a day or two, keep it tightly covered once fully cool.

Refrigerator: For longer storage, refrigerate leftover cake in a covered container and use it within 3 to 4 days.

Freezer: Freeze the fully cooled cake, wrapped well, for up to 2 to 3 months for best quality. Slice it before freezing if you want easy grab-and-thaw portions.

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Make-Ahead

Mix the dry ingredients ahead and keep the jar labeled so it’s ready when you need it. You can also bake the cake a day ahead, cool it completely, and cover it tightly before serving or frosting.

If you’re planning for a party, bake the cake, cool it, and freeze it well wrapped. Thaw it covered at room temperature before frosting so the crumb stays soft and doesn’t dry out.

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💸 Budget101® Price Breakdown: Dairy Free Chocolate Cake Mix

🛒 Walmart Grocery List

• Unsweetened Cocoa Powder, 8 oz
• All-Purpose Flour, 5 lb
• Granulated Sugar, 4 lb
• Baking Powder, 8.1 oz
• Baking Soda, 1 lb
• Table Salt, 26 oz
• Instant Coffee, 8 oz
• Chocolate Cake Mix, 22 oz
• Orange Juice, 52 fl oz
• Eggs, 12 count
• Unsweetened Applesauce, 46 oz
• Canola Oil, 48 fl oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Dairy Free Chocolate Cake Mix

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🖨️ Print-Friendly Dairy Free Chocolate Cake Mix

Dairy Free Chocolate Cake Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 50 minutes mins

total timeTotal 1 hour hr

This homemade dairy free chocolate cake mix makes one moist 9x13 chocolate cake with a deep cocoa flavor and a tender crumb from applesauce and oil. Serve it plain, frosted, or as a simple snack cake. Estimated total batch cost is $6.49, or about $0.43 per serving.

ServingsServings 15 servings

CourseCourse Dessert, Sauce & Condiment, Snack

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $6.49

Ingredients

1/21x2x

• ▢ ⅔ cup cocoa
• ▢ 2 ¼ cups flour
• ▢ 2 cups sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons baking soda
• ▢ ¾ teaspoon salt
• ▢ 1 ½ teaspoons instant coffee
• ▢ 1 ½ cups orange juice or water or a combination of both
• ▢ 3 eggs
• ▢ ¾ cup unsweetened applesauce
• ▢ ¼ cup canola oil

Equipment

Large Mixing Bowl

Measuring Cups

Measuring Spoons

airtight container

9x13-inch baking pan

Mixing spoon or whisk

Instructions

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1. Combine the cocoa, flour, sugar, baking powder, baking soda, salt, and instant coffee until the mixture resembles coarse cornmeal.
2. Transfer the dry mix to an airtight container, label it, and store it in a cool place.
3. Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan.
4. Place the full batch of cake mix in a large bowl.
5. Add the orange juice or water, eggs, applesauce, and canola oil, then mix well until smooth.
6. Pour the batter into the prepared pan.
7. Bake for 45 to 50 minutes, or until the cake tests done in the center.
8. Cool for 20 minutes before removing from the pan.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Dry mix storage: Store in an airtight container in a cool, dry place for 10 to 12 weeks.
Prepared cake storage: Cover leftovers and refrigerate for 3 to 4 days, or freeze for 2 to 3 months for best quality.
Yield estimate: One 9x13 cake, about 15 servings.
Timing note: Prep time is an editorial estimate based on measuring, mixing, and pan preparation.

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