Yid.Dish: I-Can’t-Believe-It’s-Not-Dairy Chocolate Cake


I had my sweet “eureka!” moment in the health food store yesterday, more specifically in the canned goods aisle. With a glance at a can of coconut milk, all my non-dairy dessert dissatisfaction just fell away.

My devotion to dessert is almost religious. I believe that no good meal is complete without a sweet ending, and that chocolate sometimes does the job better than sex, drugs, or rock ‘n roll.  However, I often fall short in the dessert department when preparing a meat meal, meaning: my parve desserts aren’t spectacular.  I have been tinkering with non-dairy chocolate cake recipes for a while, but until now always felt somewhat dissappointed with the results.  One version wasn’t nearly chocolatey enough, another was throat-sticking dry, and how about the one with the weird sawdust aftertaste?…. And then, alas, there was this chocolate number.  Rich, endlessly chocolate, dense, and moist, this cake makes me retract my earlier declarations that baking without butter is just a waste of time.  The coconut milk gives this cake creaminess and heft without being coconutty in flavor, and the Trader Joe’s parve chocolate chips lends it a deep dark chocolate-ness.  The chocolate glaze is optional, but my theory is if you’re having dessert- have dessert.

Dairy-free CocoChoco Cake

2 3/4 c.  all purpose flour

1 c. cocoa powder

1 tsp. baking soda

1 1/2 c. smart balance type spread

2 c. packed brown sugar

4 eggs

2/3 c. coconut milk

1 tsp. vanilla extract

1  semi-sweet choc chips

Grease bundt pan.  Preheat oven to 350F.  In a medium bowl sift together flour, cocoa powder, and baking soda- set aside.  In a large bowl beat together smart balance spread and brown sugar.  Beat in eggs one at a time, and then the coconut milk and vanilla extract.  Gradually stir in flour mixture until well combined.  Add in chocolate chips.  Pour batter into bundt pan and bake in oven for 55-60 mins. or until toothpick inserted in center comes out clean.

Chocolate Glaze

1/2 c. coconut milk

1/2 c. chocolate chips

Heat coconut milk in pan over med.-high heat, add chocolate chips and stir until melted in.  Pour over cooled cake.

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6 Responses to “Yid.Dish: I-Can’t-Believe-It’s-Not-Dairy Chocolate Cake”

  1. Susan Kleinman Says:

    You might also want to try the chocolate cake recipe on the back of the can of Hershey’s cocoa (the unsweetened powder). It calls for one cup of milk and one of water, but after trying soymilk (nahhhh) I tried just using 2 C water and it comes out great. Instead of making margarine-y frosting,when I’m doign pareve I bake two round layers, spread seedless raspberry jam on each and stack them, top the top one with chopped walnuts and sprinkle w/ confectioners’ sugar. Reallly good, easy as can be, and the choc/raspberry combo is great.

  2. rachel harkham markowitz Says:

    Thanks for the tip Susan, my family would love the raspberry jam idea.

  3. Rachel Says:

    Questions- the recipe says “1 semi-sweet chocolate chips”. is this 1 bag, 1 cup, 1 what? Any help or guidance is appreciated, I would like to make this cake for Sukkot. Thanks!

  4. rachel harkham markowitz Says:

    Hi Rachel:
    So sorry about the confusion. It’s one cup of chocolate chips. Let me know how the cake turns out and happy succot!

  5. Rachel Says:

    Thanks rachel, the cake turned out great! Happy Sukkot

  6. Rachel Says:

    By the way, I wanted to warn other viewers to only use the margarine that comes in a tub. I tried the Earth Balance sticks at first and the wet mixture completely separated. The Earth Balance from the tub however worked great.

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