Easy peasy super moist dairy-free chocolate cake

    45 min

    Dairy free chocolate cakes made with ingredients from your everyday baking cupboard are so hard to find these days. You need a scale for this recipes, as the weight of the eggs determines the weight of the other ingredients.


    56 people made this

    Makes: 1 cake

    • 3 eggs
    • 180g (or the weight of the eggs) dairy free butter
    • 180g (or the weight of the eggs) caster sugar
    • 1 teaspoon vanilla extract
    • 60g cocoa powder
    • 180g (or the weight of the eggs) self raising flour
    • 1 tsp baking powder
    • 250g icing sugar
    • 35g cocoa powder
    • 145g dairy free spread
    • dairy free cream, as needed

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat your oven to 170.C / Gas 3 -4. Weigh your eggs and, in a bowl add the same amount of dairy free butter and sugar.
    2. Cream your butter and sugar together until light and fluffy. You can do this by hand or use an electric mixer.
    3. Whisk your eggs together in a bowl and gradually add them to your sugar mix.
    4. Sift your coco powder, flour and baking powder together and gradually add them to your butter, sugar and eggs, beating constantly.
    5. When thoroughly mixed and it is the the fluffy texture of buttercream, pour evenly into two greased and lined 18cm, circular tins.
    6. Bake until a metal cake tester in the centre of the cake comes out clean, about 25 minutes. If the tester comes out clean, it is done. Also if the top of your cake is burning but the middle is not done, place some grease-proof paper over the top and carry on cooking the cake.
    7. Whilst your cake is cooking, mix your icing sugar, cocoa powder and dairy free spread together. If it is looking too dry add cream until you reach your desired consistency.
    8. Let your cakes cool, place some icing on top of one of the cakes, place the other one on top of that and then ice the top cake.

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