Dairy and egg-free chocolate cake recipe

22 ratings

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 recipe for an indulgent treat or for serving up for a special occasion. See method

  • Serves 8
  • 10 mins to prepare and 30 mins to cook
  • 512 calories / serving

Ingredients

  • 40g (1 1/2oz) cocoa powder
  • 175g plain flour
  • 1 tsp baking powder
  • 225g (7 1/2oz) caster sugar
  • 1/4 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

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm (8in) round cake tin with baking paper.
  2. 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.
  3. 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.
  4. 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 use an electric whisk to combine everything together until smooth and fully incorporated.
  5. 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.
  6. When the cake is completely cool, spread the chocolate icing liberally over the top and serve.

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