Chocolate wacky cake (egg-free and dairy-free)
This chocolate cake recipe is ideal if you need to cater for egg or dairy allergies or a vegan diet. It is so quick and easy and results in a soft cake that keeps well. You can also use this recipe to make mini muffins for lunch boxes. Win win!
- 20 mins preparation
- 35 mins cooking
- Serves 12
Print
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Ingredients
- 3 cup self-raising flour
- 1 1/2 cup coconut sugar (or brown or caster sugar)
- 1/3 cup cocoa
- 1 good tsp baking soda
- 2 cup water
- 2 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 3/4 cup neutral oil
Toppings
- dairy-free: icing sugar, fresh fruit and marshmallows (use vegan marshmallows if necessary)
- non-dairy-free: 200g dark chocolate, ¾ cup plain yoghurt
Method
- 1Preheat the oven to 180°C and line a 23cm square cake tin or similar.
- 2Combine the flour, coconut sugar, cocoa, baking soda and a pinch of salt in a large bowl and whisk well.
- 3In a separate bowl whisk together the water, vanilla, vinegar and oil, then pour the liquid ingredients into the dry and whisk until smooth and dark.
- 4Pour mixture into the lined cake tin and bake for about 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool before icing.
- 5Either serve dusted with icing sugar and decorated with fresh fruit and marshmallows or make a fluffy (but not dairy free) chocolate icing. Melt dark chocolate in the microwave for 30 seconds at a time, stirring in between, until smooth (or use a double boiler).
- 6Cool to room temperature then whisk in enough yoghurt for desired consistency. Ice cake and decorate with toppings of your choice.
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