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Allergy Free Chocolate Cake (Dairy & Egg Free)

Allergy Free Chocolate Cake (Dairy & Egg Free)

Prep Time: 10 mins Cooking Time: 40 mins


  • 3 cups (375g) plain flour
  • 6 tablespoons cocoa powder
  • 2 cups (400g) brown sugar
  • 2 teaspoons baking powder
  • 10 tablespoons vegetable oil
  • 2 teaspoons vanilla bean paste or extract
  • 2 teaspoons white wine vinegar
  • 2 cups (500ml) water



Preheat the oven to 180°C and grease or line a deep spring-form cake tin


In a large bowl, mix together all of the dry ingredients


Make 3 wells in the dry mixture: pour the oil into one, the vanilla in another and the vinegar into the final one - pour the water over the top


Stir the mixture well and then pour the batter into the lined tin


Bake your cake in the oven for 35-40 minutes, or until golden brown and a knife comes out clean from the centre to show that it is cooked through


Serve once cooled.

I get lots of mums asking me for dairy and egg free recipes, so whilst I use oil and yogurt in most of my sweet treats and the yogurt can be replaced for dairy free alternatives they do all still contain eggs. This new dairy and egg free batter I have discovered has so many possible variations, which I plan to explore and share with you throughout the year.

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