Sticking to a special diet doesn’t mean missing out on the best desserts. This dairy and egg-free chocolate cake is the perfect vegan and allergy friendly cake.
Preheat the oven to gas 4, 180C, fan 160C. Line a 20cm (8in) round cake tin with greaseproof paper.
In a bowl mix together the cocoa powder, flour, baking powder, sugar and salt. In a separate bowl whisk together the oil, 230ml (7 1/2fl oz) water, vanilla and vinegar, then pour into the flour mixture. Mix together very well until smooth.
Pour into the cake tin and place in the centre of a preheated oven. Bake for about 30 minute until risen and firm to the touch. A skewer should come out clean. Leave to cool in its tin for 10 minutes then turn out onto a wire rack.
While the cake is cooking make the icing. Sieve the cocoa powder and icing sugar into a large bowl. Add in the dairy free margarine and vanilla extract and with an electric whisk combine everything together until smooth and fully incorporated.
It will look very dry, but don't add any liquid as it will come together after a minute or two of whisking. Refrigerate for 30 minutes.
When the cake is completely cool, spread the chocolate icing liberally over the top and serve.
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