Name: Chocolate Cake without Milk
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 1/4 cups all-purpose flour,; 1/2 cup natural unsweetened cocoa powder, or Dutch-process cocoa powder; 1 tsp baking powder; 1/4 tsp baking soda; 1 tsp instant coffee powder; 1/4 tsp fine salt; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar,; 1 large egg, (at room temperature); 1/2 cup water, (room temperature); 1/3 cup extra virgin olive oil; 1 tsp vanilla extract; 1/2 cup boiling water; 1 cup powdered sugar; 2 Tbsp natural unsweetened cocoa powder, (or Dutch-process cocoa powder); 2 –3 Tbsp water, (room temperature)

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Craving a rich chocolate cake but need it without milk? This easy Chocolate Cake without Milk Recipe is here to satisfy, all the decadence, none of the dairy! It’s ultra moist, tender, and deeply chocolatey, thanks to Dutch cocoa, extra virgin olive oil, and a touch of coffee to enhance the cocoa flavor.

This easy one-bowl chocolate cake is perfect for birthdays, celebrations, or when you’re just in the mood for a homemade treat without a trip to the store for milk!

Slice of chocolate cake without milk on white plate.

Why you’ll love this recipe

I love how this recipe proves you can make an incredibly soft and flavorful chocolate cake without milk or fancy ingredients. Sam x
No Milk Required – Totally dairy-free with pantry staples only.
Incredibly Moist & Chocolatey – Thanks to olive oil and hot water.
Easy One-Bowl Method – Less cleanup, more cake!
Perfect Cupcake Base – Works beautifully for cupcakes or a single layer cake.
Pairs with Any Frosting – Chocolate glaze, buttercream, or just dusted with powdered sugar.

Watch how to make chocolate cake without milk

Slice of chocolate cake without milk with bite taken out.

Ingredients you’ll need

This cake uses simple ingredients, no milk necessary!

All-purpose flour – For structure and softness.
Dutch process cocoa – Rich chocolate flavor with a smooth finish.
Baking powder + baking soda – Helps the cake rise perfectly.
Instant coffee powder – Boosts the chocolate intensity (optional but recommended).
Fine salt – Balances and enhances the flavors.
Caster sugar + brown sugar – For sweetness and moisture.
Egg – Binds and provides structure.
Extra virgin olive oil – Makes the crumb soft and moist.
Vanilla extract – Adds warmth and balance.
Boiling water – Activates the cocoa and keeps the batter thin and smooth.
Powdered sugar – Adds sweetness and structure to the choclate icing.
Water – Replaces milk.

Easy substitutions

Olive Oil – Use a neutral oil like canola or sunflower for a milder flavor, especially if you’re serving this to kids or prefer less pronounced taste.
All-Purpose Flour – You can substitute with a 1:1 gluten-free all-purpose baking flour to make this cake gluten-free. Choose a blend that includes xanthan gum for best results.
Coffee Powder – While optional, the instant coffee enhances the depth of the chocolate. Decaf coffee works just as well if you’re avoiding caffeine.

How to make chocolate cake without milk

Step one: Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl.

Whisking dry ingredients in mixing bowl.

Step two: Whisk in the instant coffee powder, granulated sugar, and brown sugar until well combined.

Mixing in wet ingredients into dry in mixing bowl.

Step three: Add the egg, water, oil, and vanilla. Gently fold with a spatula until incorporated, do not overmix.

Mixing boiling water into chocolate cake batter.

Step four: Slowly pour in the boiling water. Gently fold with a silicone spatula until a smooth, slightly thin batter forms.

Chocolate cake without milk batter in pan before baking.

Step five: Pour the batter into the prepared pan. Bake for 32–35 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.

Whisking chocolate icing ingredients in bowl.

Step six: In a medium bowl, sift together the powdered sugar and cocoa powder. Add the water and whisk until smooth. Pour and spread the icing over the cooled cake and allow to set before slicing and serving.

Samantha’s recipe tips

Add boiling water slowly – Mix it in gently to keep the batter smooth.
Don’t overmix – Stir just until combined to keep it tender.
Let cake cool fully before icing – Or the glaze will melt right off.

How to store

Store: Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
Freeze: For extended storage, wrap the cake well and freeze it for up to three months.
Thaw: When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.

Easy chocolate cake without milk with chocolate icing on plate.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

What can I use instead of milk in chocolate cake?

This recipe uses hot water in place of milk, which helps bloom the cocoa powder and keep the crumb soft and tender. No plant-based milk needed!

What happens if I don’t put milk in my cake?

Leaving out milk from a cake recipe can affect the texture and moisture. Milk typically adds richness, moisture, and helps create a tender crumb.

However, in recipes specifically designed without milk, like this chocolate cake without milk, other ingredients such as water and oil are used to keep the cake moist and soft.

As long as the recipe is formulated for it, your cake can still turn out delicious without milk.