sugar free non dairy ice cream

GLUTEN FREE CHOCOLATE CAKE

This one-bowl gluten-free chocolate cake is perfect for birthdays, celebrations, or just because you’re craving something sweet! It’s incredibly moist, fluffy, and has the perfect tender crumb—you won’t even notice it’s gluten-free and dairy-free friendly.

Each slice is pure chocolatey goodness, with a soft, sponge-like texture that makes it hard to believe it’s homemade and gluten-free. It’s easy to whip up in just one bowl and only takes about 10 minutes to prepare, making it a go-to recipe when you want something quick and delicious.

Finished with a rich, silky chocolate buttercream that melts in your mouth, you can keep it dairy-free by using vegan butter or go traditional if you’d like. The cake itself is naturally dairy-free, so the frosting is entirely up to you.

No special occasion is needed to enjoy this cake, but serve it to friends, and they’ll be blown away—it’s just like a classic chocolate cake! Once you try it, boxed mixes won’t even be a thought. And if you’re in the mood for something other than chocolate, try my gluten-free vanilla cake, chocolate peppermint cake, or gluten-free strawberry cake instead!

INGREDIENTS

Dry Ingredients:

  • 2 ⅔ cups gluten-free all-purpose flour, sifted (Bob’s Red Mill 1:1 recommended)
  • 1 cup cocoa powder, sifted
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup milk (dairy or non-dairy)
  • 1 cup white sugar
  • ¾ cup light brown sugar
  • 3 eggs
  • 1 teaspoon vinegar (white or apple cider)
  • 1 tablespoon vanilla extract
  • ⅔ cup oil (safflower, canola, or refined avocado oil)
  • 1 cup brewed coffee or boiling water

Buttercream:

  • ¾ cup butter (1 ½ sticks), softened
  • ½ cup cocoa powder, sifted
  • 3-5 cups powdered sugar, sifted (adjust for desired consistency)
  • 2-4 tablespoons milk (dairy or non-dairy)
  • 2 teaspoons vanilla extract

INSTRUCTIONS

  • Preheat the Oven: Preheat to 350°F (175°C).
  • Prepare Pans: Lightly spray either a 9×13 inch cake pan or two 8-inch round cake pans with oil, then line with parchment paper on the bottom for easy removal. Set aside.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together all wet ingredients except for the coffee or boiling water until well combined.
  • Add Dry Ingredients: Sift the dry ingredients and whisk them into the wet mixture until smooth.
  • Incorporate Coffee or Water: Pour in the coffee or boiling water and whisk until smooth. The batter will be on the thinner side.
  • Pour & Bake: Pour the batter into the prepared cake pan(s). For layer cakes, evenly distribute the batter between pans or use a kitchen scale for precision. Bake for 35-45 minutes for a sheet cake or 32-37 minutes for layer cakes, until a toothpick inserted comes out clean.
  • Cool: Allow the cake to cool in the pan for 10-20 minutes. Then, carefully flip onto a cooling rack. Peel off the parchment paper, then flip the cakes upright. Let cool completely before frosting.
  • Make the Buttercream: In a stand mixer or with a handheld mixer, beat the softened butter until creamy. Add the sifted cocoa powder and mix. Gradually beat in the powdered sugar, one cup at a time, until you reach your desired consistency. Add milk and vanilla, beating until smooth.
  • Frost & Serve: Frost the cake and add sprinkles if you like. Slice and enjoy!

NOTES

  • Adjust cocoa powder in the buttercream to your preferred chocolate intensity. Adding less cocoa requires a bit more powdered sugar, while more cocoa requires less sugar.
  • For best results, stick with Bob’s Red Mill 1:1 Baking Flour, which includes xanthan gum.

PINEAPPLE COCONUT CUPCAKES (VEGAN)

Pineapple Coconut Cupcakes are made with fresh pineapple and shredded coconut, then topped with a creamy coconut whip for a sweet finish. These cupcakes are both dairy-free and vegan, making them the perfect treat for summer gatherings!

INGREDIENTS

  • 1 2/3 cups all-purpose flour
  • 1/2 cup cane sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup fresh pineapple chunks
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 cans (400 ml) full-fat coconut milk, refrigerated for at least 24 hours
  • 3–4 tablespoons organic powdered sugar (optional)
  • 1/4 cup toasted coconut for topping (optional)

INSTRUCTIONS

Make the cupcakes:

  • Preheat the oven to 350°F and grease a 12-cup muffin pan or line with cupcake liners.
  • In a medium bowl, whisk together the flour, cane sugar, shredded coconut, baking powder, and salt. Set aside.
  • Purée the fresh pineapple in a blender by pulsing a few times. Then, add it to a small bowl along with almond milk, olive oil, and vanilla extract. Whisk the mixture together and add it to the dry ingredients, stirring until well combined.
  • Divide the batter evenly among the cupcake cups, filling each about two-thirds full. Bake for 15–17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the coconut whip:

  • Scoop the solidified coconut milk from the cans into a deep mixing bowl, discarding the coconut water (or reserving it for another use).
  • Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. If you’d like a sweeter coconut whip, add 3–4 tablespoons of powdered sugar and continue to beat until combined.
  • Transfer the coconut whip to a piping bag and pipe it onto the cooled cupcakes, or spread it with a knife. Optionally, top with toasted coconut or other desired toppings.
  • Store the cupcakes in an airtight container in the fridge and enjoy within 3-4 days.

NOTES

  • If fresh pineapple isn’t available, you can substitute canned pineapple chunks. Just be sure to drain the juice before puréeing.
  • Granulated sugar can be used instead of cane sugar.
  • You can substitute sweetened shredded coconut for unsweetened coconut, but keep in mind the cupcakes will be sweeter. Medium desiccated or flaked coconut can also be used, though it may slightly alter the texture.
  • If the coconut whip is too soft to pipe, refrigerate it for 15–20 minutes to firm it up.
  • The powdered sugar in the whip is optional; it only adds sweetness and doesn’t affect the texture.