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Chocolate Cake (egg and dairy free)

By Angela Pickering
Chocolate Cake (egg and dairy free)
10 servings
  • 8 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 20 mins
  • Serves

    3 cups Plain Flour
    1 Tbsp Baking Powder
    6 Tbsp Cocoa Powder
    2 cups Chelsea White Sugar
    1 Tsp Baking Soda
    1 Tsp Vanilla Essence
    2 Tbsp Vinegar (use one derived not from milk)
    1/2 cup of Cooking Oil
    1 cup Water


    Sift the dry ingredients through twice.
    Add liquids and mix well.
    Bake at 170°C in a 20-22 cm round well greased tin for 55 minutes or until the skewer comes out clean.
    -18 standard muffins (bake for 20 minutes)
    -36 mini muffins (bake for 10-15 minutes)

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(8 reviews)

Love it yummy from my daughter who has 2 young children that are dairy free.

I found that I had to add more wet ingredients as the batter was far to dry and wouldn't go through the mixer. It would also be convenient if it stated what kind of vinegar to use. overall it was a tasty cake but it could have been better.

I want to use milk instead of using vinegar . I don't have vinegar or money so I don't know how to get vinegar can you also use apple cider vinegar.
Answer back soon

Hi Tyra, Yes, you can use apple cider vinigar.

It seems like you missed out the eggs in this recipe, sorry, but we had to put eggs in it because it was more like cookie dough.

This cake turned out amazing and tastes delicious

Sifting the dry ingredients twice is a bit of a mission, but it's totally necessary to get the air through. Don't try to skip a second sift, tempting as it is.

I love this recipe and find that the cakes lasts for days without drying out, unlike my other recipes which use butter and eggs. Have made this as a cake and as cupcakes. I did have to up the water to 1 1/2 ish cups of water though.

I love your website and your excellent recipes however I feel that this recipe should come with a warning - the mixture of baking soda and vinegar meant that I had an eruption in my oven similar to Mt Vesuvius. I would hate for someone's house to catch on fire in the name of dairy/egg free cooking. Can you recommend how to avoid this? Many thanks!

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