Mom’s Dairy-Free Chocolate Coffee Cake


This delicious and easy dairy-free chocolate coffee cake recipe isn’t from my mom, but it is from a loving mom who adapted a family recipe for her chocolate-loving little one. Kerri, a Go Dairy Free viewer, says that this recipe is “the BEST!!”

Kerri shared not only the chocolate coffee cake recipe, but also the story behind it, “Our youngest (now 3) is allergic to dairy, but a massive chocoholic! I’m always looking for good chocolate-anything recipes. I took my grandma’s really awesome chocolate coffee cake recipe and modified it. It only took one trial and it was perfect. Even better than the original!  The original recipe called for 1 cup of buttermilk and 1/2 cup of vegetable oil. I omitted both, and used one 14-ounce can of coconut milk instead.”

This chocolate coffee cake recipe is also so simple to execute, that little hands can help, and bigger kids can even make the whole cake themselves to surprise mom on her special day …

On Eggs and Egg-Free: This recipe does call for 2 eggs. If you need a cake that is egg-free or vegan, not a problem. Most chocolate cakes convert very well to egg-free, but I would go light on the added liquid. You can substitute 2 Ener-G eggs, 2 flax eggs (using just 1 tablespoon of water per egg), 1/3 cup of dairy-free yogurt, or simply omit the eggs. If you confuse eggs with dairy, you aren’t alone. See this post for an explanation of eggs.

Perhaps Gluten-Free: Again, chocolate cake recipes are very forgiving thanks to the cocoa powder. If you have need for a gluten-free chocolate coffee cake too, you should be able to substitute your favorite gluten-free flour blend for the flour in this recipe (1:1). If the flour blend doesn’t have xanthan or guar gum, then I would use the eggs rather than an egg alternative.

Kerri's Dairy-Free Chocolate Coffee Cake Recipe

Mom’s Dairy-Free Chocolate Coffee Cake
Prep time
Cook time
Total time
Serves: 1 cake or 12 slices
  • 2 Cups Sugar
  • 1-3/4 Cups Flour
  • ¾ Cup Baking Cocoa Powder
  • 2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 2 Eggs (see note above on egg-free)
  • 1 Cup Strong Brewed Coffee
  • 14-oz Can Regular Coconut Milk (not coconut milk beverage in the carton)
  • 1 Teaspoon Vanilla Extract
  1. Preheat your oven to 350ºF and grease AND flour a 10-inch bundt pan.
  2. Whisk together the dry ingredients in a mixing bowl.
  3. Add all remaining ingredients and beat on medium speed for 2 minutes.
  4. Pour the batter into your prepared bundt pan.
  5. Bake the cake for 45-50 minutes or until a toothpick inserted comes out clean.
  6. Allow the cake to cool for about 40 minutes before servings.
  7. Top with dairy-free whipped topping, coconut milk ice cream, or a dusting of powdered sugar to serve. ENJOY!!
This recipe is Vegetarian, Dairy free, Nut free, Peanut free, Soy free. See options above for Vegan, Egg free, Gluten free or Wheat free.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Carnie Kermode on

    I have only made this cake using gluten free flour and it works perfectly every time. I have done it many times , even for a dinner party served with the centre filled with fresh berries and dusted with icing sugar. Everyone LOVES IT

  2. Kerri (recipe creator) on

    Julie – wonder if you figured out the egg thing? The substitutions listed weren’t actually mine… not sure where they appeared from! 🙂 I have no experience with the eggs & gluten free options… but would LOVE to hear any success stories!! 🙂 It is a truly delicious, heavenly creation!

    • Thanks for posting on this Kerri! Suggestions are in the editorial above and they are suggestions – not in your recipe!! It is a delicious cake. Thanks for sharing. 🙂

  3. I just made this & need to ask: Does substituting the eggs with flax eggs greatly affect baking time? I baked for 90 minutes & my cake was still not done! While the taste is good, the center is still not set. I’m quite sad as I have missed chocolate so much since finding out I had a dairy & egg allergy 🙁

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