Print

Molasses Chocolate Cake (Egg & Dairy-Free)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and moist chocolate cake made without eggs or dairy, featuring deep chocolate flavor enhanced by the caramel-like richness of molasses and topped with a smooth chocolate molasses frosting.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: North American
  • Diet: Low Lactose

Ingredients

  • 1/2 cup vegetable oil or melted butter
  • 2 teaspoons vinegar
  • 2 teaspoons vanilla extract
  • 1/4 cup molasses
  • 1 3/4 cups water
  • 3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup butter, softened or coconut oil
  • 1/4 cup water or coconut milk
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 3 cups icing sugar
  • 3/4 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or grease two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk the oil, vinegar, vanilla extract, molasses, and water until smooth.
  4. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth with no dry pockets.
  5. Pour the batter into the prepared pan or divide evenly between the two cake pans.
  6. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat the softened butter or coconut oil with molasses and vanilla extract until smooth.
  9. Add the water or coconut milk and mix until incorporated.
  10. Stir in the cocoa powder and mix until smooth.
  11. Gradually add the icing sugar one cup at a time, beating until the frosting is creamy and spreadable.
  12. Spread the frosting evenly over the cooled cake before serving.

Notes

  • Use coconut oil instead of butter to keep the recipe fully dairy-free.
  • Adding 1/2 cup dairy-free chocolate chips can intensify the chocolate flavor.
  • Instant coffee or espresso powder can be added to deepen the chocolate taste.
  • The cake stays moist for several days thanks to the molasses and oil.
  • This recipe can also be baked as cupcakes for about 18–22 minutes.

Nutrition

Find it online: https://savorymomskitchen.com/molasses-chocolate-cake-egg-dairy-free/