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Dairy and egg-free chocolate cake recipe

110 ratings

This dairy and egg-free cake recipe is the perfect vegan chocolate cake recipe for an indulgent treat or for serving up for a special occasion. Ready in just 40 minutes and covered in a light yet rich chocolate icing, this airy sponge cake is the perfect option for your dairy-free friends and relatives. See method

Serves 8
10 mins to prepare and 30 mins to cook
512 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

40g cocoa powder
175g plain flour
1 tsp baking powder
225g (7 1/2oz) caster sugar
¼ tsp fine sea salt
75ml (3fl oz) sunflower oil
3 tsp vanilla extract
1 tbsp cider vinegar

For the chocolate icing

30g (1oz) cocoa powder
200g icing sugar
150g (5oz) Pure sunflower butter
1 tsp vanilla extract

Each serving contains

Energy
2150kj
512kcal 26%
Fat
24g 35%
Saturates
5g 26%
Sugars
56g 62%
Salt
0.8g 13%

of the reference intake
Carbohydrate 74.3g Protein 3.8g Fibre 3.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm (8in) round cake tin with baking paper.
In a bowl mix together the cocoa powder, flour, baking powder, sugar and salt. In a separate bowl whisk together the oil, 230ml (8fl 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 mins until risen and firm to the touch. A skewer should come out clean. Leave to cool in its tin for 10 mins then turn out onto a wire rack.

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While the chocolate 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 use an electric whisk to 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 mins before using.
When the cake is completely cool, spread the chocolate icing liberally over the top and serve.