This epic chocolate cake is a guaranteed winner - even if you don’t need an egg and dairy free recipe. It’s soft and fudgy, super easy to whip up (all in one bowl!) and keeps well.
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Reviews
50
What did you think of this recipe?
Sarah
Should this recipe be for two 20cm cakes? When I poured it into my 21cm cake tin it overflowed the tin, and is still very uncooked after being in the over for 50 mins at the specified temperature. Thinking maybe I should have separated the batter and made two cakes to stick together with chocolate icing? Batter is yummy though.
1
Candy
SR or plain flour please? CHELSEA: Please use standard flour for best results."
5
Lexina Wyatt
One of the BEST chocolate cakes ... so easy to make, TOO easy to eat. Moist and tasty.
5
Gerie
I used this easy recipe for a birthday cake and it was a great success! Airy, tasty and moist...yum! I had added walnut pieces and blueberries to the mixture. A new family favourite!
5
Erin
Found this when I needed an egg free cake for a friend. Hands down better than any other chocolate cake I’ve ever had or made. It needs a good amount of mixing to combine it properly and took just over an hour to bake. The taste was unreal, super moist and fluffy. Best eaten on the day it’s made. I’ll be using this cake over a standard chocolate or mud cake from now on.
5
Shyla
My go to choc cake for egg and dairy allergies! Quick, easy, yummy, and super moist!
5
Catherine Smith
This was so disappointing, it was burn at the top but raw in the middle it was also dripping with oil and was just not that nice. I was really confused was it a mistake I made? Or a repice mistake ? But I looked back so many time and I even read it twice before I started. This was so disappointing because all your other recipes were delicious and nice but this one...
1
Rachel
Delicious and a so quick and easy to make.
5
Unknown
This is my all-time favorite recipe, it's so yum and fudgy.
5
Heather
Love this. Easy to make. I add a handful of choc chips and it adds an extra surprise to the fudginess.
Preheat oven to 180ºC bake. Grease 2 x 20cm round cake tins and line with baking paper.
Sift flour, cocoa powder, baking soda and salt into a large bowl. Add sugar and stir to combine.
Add water, oil, vinegar and vanilla and mix until smooth.
Divide evenly between prepared tins and bake for 40-45 minutes, until the tops of the cakes spring back when lightly pressed and a skewer inserted into the centre comes out clean.
Leave to cool in tins for 15 minutes before turning out onto a wire cooling rack. Allow to cool completely before icing.
Icing Sift icing sugar and cocoa powder into a bowl. Add butter. Pour water over the top and mix with a spatula, adding more water as needed, until you have a smooth, spreadable icing.
Ice one of the cake layers, then place the second layer on top and spread with remaining icing.
Additional tips
Use a dark cocoa powder for a rich cake with plenty of chocolate flavour!
Recipe is easily halved if you only need a smaller, single layer cake.
If you don’t need this cake to be dairy free, our chocolate buttercream icing is a good alternative to the icing provided in this recipe.
Delicious served with whipped cream, whipped coconut cream or coconut yoghurt.
Should this recipe be for two 20cm cakes? When I poured it into my 21cm cake tin it overflowed the tin, and is still very uncooked after being in the over for 50 mins at the specified temperature. Thinking maybe I should have separated the batter and made two cakes to stick together with chocolate icing? Batter is yummy though.
1
Candy
SR or plain flour please? CHELSEA: Please use standard flour for best results."
5
Lexina Wyatt
One of the BEST chocolate cakes ... so easy to make, TOO easy to eat. Moist and tasty.
5
Gerie
I used this easy recipe for a birthday cake and it was a great success! Airy, tasty and moist...yum! I had added walnut pieces and blueberries to the mixture. A new family favourite!
5
Erin
Found this when I needed an egg free cake for a friend. Hands down better than any other chocolate cake I’ve ever had or made. It needs a good amount of mixing to combine it properly and took just over an hour to bake. The taste was unreal, super moist and fluffy. Best eaten on the day it’s made. I’ll be using this cake over a standard chocolate or mud cake from now on.
5
Shyla
My go to choc cake for egg and dairy allergies! Quick, easy, yummy, and super moist!
5
Catherine Smith
This was so disappointing, it was burn at the top but raw in the middle it was also dripping with oil and was just not that nice. I was really confused was it a mistake I made? Or a repice mistake ? But I looked back so many time and I even read it twice before I started. This was so disappointing because all your other recipes were delicious and nice but this one...
1
Rachel
Delicious and a so quick and easy to make.
5
Unknown
This is my all-time favorite recipe, it's so yum and fudgy.
5
Heather
Love this. Easy to make. I add a handful of choc chips and it adds an extra surprise to the fudginess.