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!

By Jo Wilcox
  • 20 mins preparation
  • 35 mins cooking
  • Serves 12
  • Print


  • 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
  • dairy-free: icing sugar, fresh fruit and marshmallows (use vegan marshmallows if necessary)
  • non-dairy-free: 200g dark chocolate, ¾ cup plain yoghurt


  • 1
    Preheat the oven to 180°C and line a 23cm square cake tin or similar.
  • 2
    Combine the flour, coconut sugar, cocoa, baking soda and a pinch of salt in a large bowl and whisk well.
  • 3
    In 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.
  • 4
    Pour 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.
  • 5
    Either 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).
  • 6
    Cool to room temperature then whisk in enough yoghurt for desired consistency. Ice cake and decorate with toppings of your choice.

read more from