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.
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
Method Prep:20min › Cook:25min › Ready in:45min
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.
Cream your butter and sugar together until light and fluffy. You can do this by hand or use an electric mixer.
Whisk your eggs together in a bowl and gradually add them to your sugar mix.
Sift your coco powder, flour and baking powder together and gradually add them to your butter, sugar and eggs, beating constantly.
When thoroughly mixed and it is the the fluffy texture of buttercream, pour evenly into two greased and lined 18cm, circular tins.
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.
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.
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.