Egg-free chocolate sponge cake

    2 hours 50 min

    The best chocolate cake you will ever eat! Egg-free, dairy-free and with a beautiful buttercream. Serve with whatever you want, it does not matter, this cake is pure awesomeness. Breakfast, lunch, tea, dinner, 3am snack…go for it!


    County Cork, Ireland
    140 people made this

    Makes: 1 23cm egg-free chocolate sponge cake

    • For the cake
    • 280g self raising flour
    • 3 tablespoons cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 300ml soya milk
    • 175g brown sugar
    • 80ml vegetable oil
    • 3 tablespoons golden syrup
    • 1/2 teaspoon vanilla extract
    • 100g chocolate chips (optional)
    • For the buttercream
    • 200g Stork®, melted
    • 320 icing sugar
    • 220g dark chocolate, melted
    • 110g dark cocoa powder

    Prep:15min  ›  Cook:35min  ›  Extra time:2hr cooling  ›  Ready in:2hr50min 

      For the cake:

    1. Preheat the oven 180 C / Gas 4. Grease a 23cm (9 in) round cake tin.
    2. Sift the flour and cocoa powder into a bowl. Mix the bicarb with 1 tablespoon of soya milk then add to the flour and cocoa powder mixture.
    3. Add the sugar along with the remaining soya milk, oil, golden syrup and vanilla extract. Beat with a fork or hand whisk until the mixture is smooth. If using, add the chocolate chips now. Transfer to the prepared cake tin.
    4. Bake in the preheated oven for 30 minutes until a skewer inserted into the centre comes out clean. If the centre of the cake is not fully cooked then leave the cake in the oven for another 15 minutes, but cover the top of the cake with tin foil so it does not burn. Remove the cake from the oven.
    5. Leave the cake to cool for at least 20 minutes and then place in the fridge for one hour before applying the buttercream.
    6. For the buttercream:

    7. Mix the melted Stork® to the icing sugar and mix well with a fork. Add the melted chocolate and cocoa powder and beat well until smooth (for a better effect, I prefer melting the chocolate in a bain marie). If the texture looks too dry, add a tablespoon of milk at a time.
    8. Cover the completely cooled cake with layers of buttercream until you are satisfied with the look of it. and place back in the fridge for at least 20 minutes. Remove from the fridge, slice and serve.

    See it on my blog

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    Reviews & ratings
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    Reviews in English (10)


    Ok this was just amazing. I did add some fudge pieces too and OMG! And I love the photos that you add with all your recipes! Really sold it for me! Thanks  -  02 Sep 2013


    Best chocolate cake I ever made! What a lovely moist chocolate delight and was just as nice on the third day. I didnt use the choc chips and I substituted veg oil for coconut oil. I also doubled the recipe and got a huge wow cake!  -  06 Aug 2014


    I had one party guest who couldn't eat eggs, and one who couldn't eat dairy so chose this recipe and used dairy-free spread for the buttercream filling and left out the choc chips. I made lots of cupcakes with it and they were hugely popular with all the children (and parents). I even gave the printed recipe to one of the mums! One important point if you're doing small cakes too is that this recipe expands rapidly and many of mine grew too big! Only half fill the cases!  -  21 May 2014