Mom’s Dairy-Free Chocolate Coffee Cake
Prep time
Cook time
Total time
We like to top slices of this rich cake with dairy-free whipped topping, coconut milk ice cream, or a dusting of powdered sugar.
Recipe type: Dessert
Cuisine: American
Serves: 12 slices
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup Dutch-processed (baking) cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 (14-ounce) can full-fat coconut milk (not coconut milk beverage in the carton)
  • 1 cup strong brewed coffee
  • 2 eggs (see post above for egg-free options)
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350ºF. Grease and flour a 10-inch bundt pan.
  2. In a mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add the coconut milk, coffee, eggs, vinegar, and vanilla, and beat with a hand mixer on medium speed for 2 minutes.
  4. Scrape the batter into your prepared bundt pan.
  5. Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
  6. Let the cake cool for about 40 minutes before serving.
Nutrition Information
Serving size: 1 slice Calories: 285 Fat: 7.7g Saturated fat: 4.8g Carbohydrates: 51.9g Sugar: 34.7g Sodium: 337mg Fiber: 2.5g Protein: 4.4g
Recipe by Go Dairy Free at