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April 23, 2013


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I was tasked to bring non-dairy cupcakes to the party because I bake. But I don't bake cake because I don't like cake. Or I didn't like cake until now. This. is. amazing. AMAZING. I followed the recipe exactly. It made 2 doz cupcakes plus enough left for a deep 8" round cake. The frosting recipe is exactly perfect. {With the little round cake I had some fun...split it, filled it with chocolate ganache, frosted it, topped with fresh raspberries and served with raspberry coulis. We heard angels singing...}
Madison, Indiana thanks you because I'm taking this cake everywhere.


Hi Gail,
I'm so happy the cake converted you into a cake-lover. It's so good, isn't it? It's definitely a favorite in my family. Your ganache/raspberry cake sounds absolutely delicious. Will have to give it a try! And I'm so glad you'll be introducing the cake to all of Madison, Indiana :)


I don't do many dairy free cakes, but I have one customer who is lactose intolerant AND a regular, so this is my go to DF recipe!!! I love it, and clearly my customer loves it as she keeps ordering it. Just yesterday, her HUSBAND called in an order!!! Thanks so much for this delectable confection!!!

Cindi In CT


Hi Cindi,
Yay! So glad that this recipe is your go-to DF chocolate cake. It also makes some pretty amazing cupcakes. I'm fine tuning a DF vanilla cake and vanilla frosting recipe, and hopefully that'll be a hit as well.


Would I just omit the cocoa if I wanted a white frosting? Or will I have to substitute more icing sugar in its place? Reason being I want to be able to use gel colouring.


Thanks for sharing this great recipe!

Just made this cake for my mother-in-law's birthday. Came out pretty good for my first try making cake from scratch! I'm wondering what you use for strong hot coffee. I used espresso and it was a bit strong in the cake.

Aida @ TheCraftingFoodie

Hi Nessa,

Simply omitting the cocoa powder would result in a frosting with too much fat, and substituting more sugar may make the frosting too sweet. I'm still working on a dairy-free vanilla frosting, but here's what I would recommend:

2 cups of non-dairy, non-hydrogenated vegan butter
4 cups of confectioners' sugar
1/4 tsp salt
2 tbs good quality vanilla extract
2 to 3 tbs of non-dairy milk

I hope the recipe works for you! Let me know how it turns out

Aida @ TheCraftingFoodie

Hi Kate,

I'm so glad that the recipe worked well for you! Isn't baking so gratifying? Just throw some ingredients into a bowl, mix, bake, and the results can bring so much happiness to those around you.

For the coffee in the recipe, I use my everyday coffee (which is Peet's Coffee and Tea: Major Dickason's Blend). I simply brew a stronger cup (a higher coffee to water ratio). I use about 3tbs per 8oz cup of coffee. I've also made this cake using decaffeinated coffee for my daughter's birthday party. It worked just as well!

Hope you try the cake again, and if you do, I'd love to hear how it worked out.



Thanks for the tips, Aida! Hope to try this cake again soon along with some of your other recipes!


This cake is almost identical to to Podleski one (You're gonna die anyway) but I am wondering if your icing recipe is salty? I find the earth balance butter to be quite salty. I am new to dairy free living as my 9m old daughter is anaphylactic and we are all going dairy free to limit exposure.


This sounds great! I'm looking for a birthday cake recipe that's dairy and gluten free. Has anyone tried this recipe with a gluten free flour blend?

Aida @ TheCraftingFoodie

Hi Erin,

I've always used Earth Balance brand non-dairy "butter" in my baking, and it's never been too salty for me, but if you'd prefer something without salt, you can always try Earth Balance's natural shortening. I've never used it to make frosting, but a friend of mine whose son is allergic to dairy almost always uses it to make frosting because she finds that the shortening gives her frosting a bit more stiffness which is helpful when she pipes flowers and other fancy designs. As a disclaimer though, I think using shortening in the frosting may leave a slight, greasy film in one's mouth. But that's just me. You might not be able to tell the difference between the butter and shortening!

Hope that helps!

And hats off to you and your family for going dairy free to limit your nine-month-old's exposure to dairy! There are so many healthy, amazing alternatives to dairy readily available.


Aida @ TheCraftingFoodie

Hi Karla,

I haven't tried the cake with a gluten-free flour blend. If you give it a try, please let me know which blend you choose and how the cake turns out. I'd love to try it out myself!



So excited to try this recipe! Has anyone baked this cake at a high altitude? We are at 6,000 feet and I usually have to make some adjustments for cakes.


Hi Briana,

Wow, 6,000 feet! I've never baked at a high altitude, but I did find some seemingly useful tips here: http://allrecipes.com/howto/high-altitude-cake-baking/. Hope your cake turns out well! Please let me known how it works out for you!



Thank you for posting this recipe. I'm making a 3 tier cake and need a firm, but moist cake. How does this rate as far as density?


The cake turned out fabulous! I followed the alterations allrecipes.com suggested and it worked great! Everyone at my dairy intolerant 1-year-old's birthday party loved it and were very surprised it was dairy free. This is such a wonderful recipe and I will make again and again! Thanks so much!

Aida @ TheCraftingFoodie

Hi Karen,

I've used this cake recipe to make a small, two-tiered cake (9inches and 6 inches). The cake was very sturdy, and I would definitely feel comfortable using the recipe to make a larger tired cake. While the cake is moist with a tender crumb, it still has a level of density that makes it quite sturdy. Hope that helps! Best wishes on your 3 tier cake project.


Aida @ TheCraftingFoodie

Hi Briana,

Thanks so much for letting us know how the cake turned out on your daughter's birthday. I'm thrilled that the tips for high altitude baking from allrecipes.com proved helpful. Isn't the internet amazing? Hope you stick around The Crafting Foodie and try some of my other recipes and crafting projects.



I just made this cake tonight for a friend birthday party! It taste excellent! I made it soy free as well by using corn oil instead and it still Taste great! I only made it with 2layers for her birthday cake and saved one layer for me! This is the best soy/diary free dessert I've had since I've been on this diet. Thanks again


Have you tried this with coconut milk??

Aida @ TheCraftingFoodie

Hi Emily,
I'm so glad the cake worked out for you, and that it's the best dairy/soy free recipe you've had to date! Great idea switching out the canola oil with corn oil. Hope you enjoyed the singe layer that you set aside for yourself. Isn't it delicious with a cup of tea or coffee?


Aida @ TheCraftingFoodie

Hi Catherine,

I've never made the recipe with coconut milk, but I think it should be fine. The chocolate has quite a depth of flavor that I think it will mask any coconut flavor that would be present in the coconut milk. If you give it a try, please let us know how it worked!

Best of luck,


Just made this cake for my daughters 4th birthday party tonite and I am blown away by how moist and flavorful it is!! Cannot wait to dig in to it.....and I know my daughter and her friends will love it!! Best of all is knowing that it is dairy free and full of healthy yummy ingredients....thanks for sharing this! Laurie


This recipe looks really promising! Just two questions: Do you think I could 1/2 the recipe and still have fabulous results? And, would the cake be freezable (to make ahead - but not the icing)?
Thx, Bernadette

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