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?
Rachelle
This cake definitely takes longer to cook than the recipe states. It took almost 1.5 hours, as another reviewer has stated. But it honestly tastes disgusting. NOT fudgey and delicious. It tastes like oil and disappointment.
Ray Thomas
This cake was very tasty and a good size. It rose nicely and was a good texture, however, I was disappointed as I was unaware that DYC Original White vinegar is derived from milk so my guest who is allergic to dairy couldn't eat this. It would be helpful if the recipe mentioned to check the vinegar or specified one of the brands that are in fact dairy free eg: Pams or Homebrand. CHELSEA: Hi there, thanks for your feedback. We'll make a note of this on the recipe.
4
karen
good recipe. first dairy free recipe i've tried so far since finding out our son is lactose intolerant. And he loved it. I reduced all ingredients by a half and still yield a decent sized cake to last 2-3 days for him :)
4
tannea
I love this cake use it for my kids birthday cakes and do it in two muffin tins(24) . i always get a wow, did you make this?I only do 1 cup of sugar instead and its fine
5
Russell john adams jr
I think its the perfect way to enjoy desserts eating healty at the same time.
5
Jael
I love this cake. It's absolutely delicious. Only thing I had Is that it takes around an hour and a half to bake not 45mins.
4
Unknown
This is such a moist and delicious cake!! I used gluten free flour instead to make this....bit gritty and takes little bit longer to cook but still tastes really good. :)
5
Unknown
Moist and fudgey, everyone loved it and didnt even realise it was egg & dairy free!
4
Unknown
Yummy cake. Dark and fugdey like a mud cake
5
Unknown
Thanks, this is a great base for me to use a gluten free flour mix along with your ingreients... WOW it is a wonderful 'Vegan' cake!
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.
This cake definitely takes longer to cook than the recipe states. It took almost 1.5 hours, as another reviewer has stated. But it honestly tastes disgusting. NOT fudgey and delicious. It tastes like oil and disappointment.
Ray Thomas
This cake was very tasty and a good size. It rose nicely and was a good texture, however, I was disappointed as I was unaware that DYC Original White vinegar is derived from milk so my guest who is allergic to dairy couldn't eat this. It would be helpful if the recipe mentioned to check the vinegar or specified one of the brands that are in fact dairy free eg: Pams or Homebrand. CHELSEA: Hi there, thanks for your feedback. We'll make a note of this on the recipe.
4
karen
good recipe. first dairy free recipe i've tried so far since finding out our son is lactose intolerant. And he loved it. I reduced all ingredients by a half and still yield a decent sized cake to last 2-3 days for him :)
4
tannea
I love this cake use it for my kids birthday cakes and do it in two muffin tins(24) . i always get a wow, did you make this?I only do 1 cup of sugar instead and its fine
5
Russell john adams jr
I think its the perfect way to enjoy desserts eating healty at the same time.
5
Jael
I love this cake. It's absolutely delicious. Only thing I had Is that it takes around an hour and a half to bake not 45mins.
4
Unknown
This is such a moist and delicious cake!! I used gluten free flour instead to make this....bit gritty and takes little bit longer to cook but still tastes really good. :)
5
Unknown
Moist and fudgey, everyone loved it and didnt even realise it was egg & dairy free!
4
Unknown
Yummy cake. Dark and fugdey like a mud cake
5
Unknown
Thanks, this is a great base for me to use a gluten free flour mix along with your ingreients... WOW it is a wonderful 'Vegan' cake!