Dairy Free Chocolate Cake Mix

This scrumptious chocolate cake is an excellent choice for those who have dairy allergies.

Dairy Free Chocolate Cake Mix
2/3 cup cocoa
2 1/4 cup flour
2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp salt
1 1/2 tsp instant coffee

Blend all ingredients until the consistency of corn meal.

Put in cool place in airtight container. Label. Use in 10-12 weeks.


To Make Cake:
1 Pkg Cake Mix
1 1/2 c. orange juice or water (or a combination)
3 eggs
3/4 cup unsweetened applesauce
1/4 cup canola oil

Mix well, Bake at 350 degrees until done. (9×13 pan approx 45-50 minutes)

Cool for 20 minutes before removing cake from pan, this recipe freezes well.

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

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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