Chocolate Cake Recipe Without Buttermilk or Milk Supply

Looking for a decadent chocolate cake but don’t have buttermilk or milk in your fridge? Don’t fret! This chocolate cake recipe without buttermilk delivers a moist and flavorful cake without those traditional dairy ingredients. This buttermilk and milk-free chocolate cake is a lifesaver for unexpected cravings or when you simply don’t have dairy products on hand. It uses readily available pantry staples and a straightforward process, making it perfect for beginner bakers or busy weeknights. Let’s dive into the recipe and explore some clever substitutes for milk in chocolate cakes.

The Importance of Milk in Baking

Milk plays a multifaceted role in baking, particularly in cakes. It adds moisture and richness, helps tenderize the crumb, and acts as a carrier for fat-soluble flavorings like vanilla extract. Additionally, milk interacts with leavening agents like baking soda and baking powder to create lift, resulting in a fluffy and airy cake.

Substitutes for Milk in Chocolate Cake Recipes

While milk is a common ingredient in chocolate cake recipes, you can substitute it with a variety of other ingredients to achieve comparable results. Listed below are some great alternatives to dairy products:


This may seem like a simple replacement, but it can effectively add moisture to your cake. However, it won’t contribute the same level of richness or fat as milk. To compensate, you can increase the amount of oil in the recipe by a tablespoon or two.


For a deeper chocolate flavor, use hot brewed coffee instead of water. The coffee not only adds moisture but also enhances the chocolate notes in the cake. Aim for a strong brew, but be sure to cool it slightly before adding it to the batter.

Orange Juice

For a bright citrus twist that complements the chocolate, try using freshly squeezed orange juice. The acidity in the orange juice also helps activate the leavening agents. Keep in mind that the orange flavor will be noticeable, so consider if it pairs well with your desired frosting or decorations.


In a pinch, you can use club soda or cola to add some lift and fizz to your cake. The carbonation helps create a lighter crumb, but be mindful of the sugar content in some sodas. Opt for unsweetened club soda for the most control over sweetness.

Non-Dairy Milk Products

For bakers who avoid dairy but not all alternatives, there are various non-dairy milk options available. Soy milk, almond milk, and oat milk are all suitable substitutes. Choose an unsweetened variety and use the same amount as the recipe calls for milk. Keep in mind that the specific taste and texture of the cake may vary slightly depending on the type of non-dairy milk used.

Chocolate Cake Recipe Without Buttermilk 0r Milk

Indulge in the rich and luscious flavor of chocolate cake without the need for buttermilk or milk. This dairy-free recipe promises all the decadence and moistness you crave without compromising on taste or texture.


  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup brewed coffee, cooled to room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures easy removal of the cake later.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking incorporates air and helps create a light and fluffy cake.
  3. In a separate bowl, whisk together the wet ingredients: eggs, hot water, vegetable oil, and vanilla extract. Using hot water helps activate the cocoa powder for a richer chocolate flavor.
  4. Mix the wet and dry ingredients together slowly at first, until they are just mixed. A rubber spatula makes it easy to fold the wet ingredients into the dry ones without over-mixing. If you mix the ingredients too much, a tough cake can result.
  5. Put the batter into the baking pan that has been prepared. Bake for 35-40 minutes, or until a toothpick stuck in the middle comes out clean. Use a toothpick to ensure the cake has baked fully.
  6. Let the cake cool completely in the pan before frosting or serving. A wire rack is a great place for the cake to cool completely and evenly.

Tips and Tricks for Baking a Delicious Chocolate Cake Without Milk

  • Hot Water Trick: As mentioned earlier, using hot water instead of cold water can activate the cocoa powder, resulting in a richer and deeper chocolate flavor.
  • Coffee Boost: Add a tablespoon of instant coffee granules to the batter for an extra flavor kick. The coffee enhances the chocolate without making the cake taste like coffee itself.
  • Oil Selection: The most popular oil for this recipe is vegetable oil, but you can also use other neutral-flavored oils like canola or grapeseed oil.
  • Leavening Agents: Since we’re not using buttermilk, which adds a touch of acidity, ensure you don’t overmix the batter. Overmixing can develop the gluten in the flour, leading to a tough cake.
  • Frosting Freedom: This cake pairs well with various frostings. Chocolate, vanilla, or even a fruit-based frosting can complement the rich chocolate flavor.


Baking a scrumptious chocolate cake without buttermilk or milk supply is entirely achievable with the right ingredients and techniques. Whether you opt for water, coffee, or non-dairy milk substitutes, you can still enjoy a moist and flavorful dessert. Experiment with different flavors and textures to create a chocolate cake that suits your taste preferences. So go ahead, whip up a dairy-free delight and indulge in a slice of chocolatey goodness!

We hope you try this recipe. If you have any inquiries or feedback, please feel free to leave it in the comments section below.

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