Chelsea

celebrating 130 years 1884-2014

Egg and Dairy Free Chocolate Fudge Cake

By Teena Pratt
Egg and Dairy Free Chocolate Fudge Cake
12 servings
  • 47 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 45 mins
  • Serves
    12
Ingredients

    3 cups Edmonds Standard Grade Flour
    2 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
    6 Tbsp cocoa
    2 tsp Edmonds Baking Soda
    1 tsp salt
    1 cup oil
    2 cups cold water
    2 Tbsp white vinegar*
    2 tsp vanilla essence

    *Note that some brands of white vinegar are derived from milk. If you require the cake to be dairy free we would recommend not using these brands.

Method

    Sieve all the dry ingredients into a large bowl and mix to combine. Add the wet ingredients and mix until smooth.

    Pour into a greased and lined 20cm cake tin and bake at 180°C for 45min or until the cake springs back and a skewer comes out clean. Leave in the tin for about 10 min after it is taken out of the oven and then turn out on a wire rack.

    Ice with Chelsea Chocolate Icing when cool.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
4.547
(47 reviews)


Delicious!! Super moist! I put it in for 40 mins

it looked very dark at the end and it tasted a bit spongy but it still was good:)

I made this for a DF friends birthday. Everyone loved it. I followed other reviews and put it in 2 x 20cm cake tins. I used 1 cup of coconut oil. My only suggestion would be to leave the cakes in the tin until fully cooled as my first one split after I put it on the wire rack after only 10 minutes of cooling time.

Awesome!!! So yummy fresh out of oven with some ice cream, more as a pudding!

best chocolate cake ever!

It’s really good probably my favourite chocolate cake recipe

So reading the previous reviews I decided to do 2x 20cm cakes which turned out perfect, but as the common thread suggests they took longer than expected, probably 45-50mins. But the texture & taste is divine. I added a chocolate icing to layer them & then fondant for my design, one very happy birthday boy later & its all gone! Great recipe, thanks :-)

This was probably the worst cake I have ever made. Horrid, notat all gooey and fudgy. I’ll stick to fresh fruit instead.

Great, super easy cake. Bake in 2 x 20cm tins, middle of the oven for 35 minutes. Super delicious

Ran out of both eggs and butter but wanted a treat. This cake was chocolatey, moist and super tastey. I use it as my go to chocolate cake recipe as its super easy too, plus bonus being dairy and egg free for allergy people too.

I have made this cake numerous times for my grandson who is dairy free, he just loves it. Also it is very moist. Now his mum also uses the recipe. Yep I did use the medium of the 3 wedding tier cake tins my mother brought in the 70's for my oldest sisters wedding.

Baked this - took a long time, after 45 min in the oven it was still fairly liquidy inside so put it in for another 25 min and that seemed to do the trick. This is a BIG CAKE. I have a 20cm springform tin and it filled it, probably why it took so long to cook. Easy recipe though! Tastes pretty good too.

Hi there, are you able to half the sugar in this recipe? Thanks.
Chelsea Sugar:
If you were to reduce the sugar by half the texture of the cake would be very different to what the recipe intends. It might be best to use Chelsea Low GI Sugar instead so you can achieve a pleasant texture and have longer lasting energy.

Great recipe albeit a little vague.

My 2 yr old has a challenging range of allergies unfortunately so it can be a bit of a night mare finding anything free from them all that works well.

We chose to go with plain flour for this mix which worked fine.
This cooked nicely at 185c on the middle shelf of my Aga for approx 30-35 mins per 8in tin. (I split the mix in 2). To avoid burning on top I placed a baking sheet on the tray above.

One of my mixes there was slight leakage as I hadn’t quite got my spring form tin secure so do double check this. Luckily it was minimal in my case so not a big clean up job.

:)

Great recipe albeit a little vague.

My 2 yr old has a challenging range of allergies unfortunately so it can be a bit of a night mare finding anything free from them all that works well.

We chose to go with plain flour for this mix which worked fine.
This cooked nicely at 185c on the middle shelf of my Aga for approx 30-35 mins per 8in tin. (I split the mix in 2). To avoid burning on top I placed a baking sheet on the tray above.

One of my mixes there was slight leakage as I hadn’t quite got my spring form tin secure so do double check this. Luckily it was minimal in my case so not a big clean up job.

:)

Should this recipe be for two 20cm cakes? When I poured it into my 21cm cake tin it overflowed the tin, and is still very uncooked after being in the over for 50 mins at the specified temperature. Thinking maybe I should have separated the batter and made two cakes to stick together with chocolate icing? Batter is yummy though.

SR or plain flour please?
Chelsea Sugar:
Please use standard flour for best results.

One of the BEST chocolate cakes ... so easy to make, TOO easy to eat. Moist and tasty.

I used this easy recipe for a birthday cake and it was a great success! Airy, tasty and moist...yum! I had added walnut pieces and blueberries to the mixture. A new family favourite!

Found this when I needed an egg free cake for a friend. Hands down better than any other chocolate cake I’ve ever had or made. It needs a good amount of mixing to combine it properly and took just over an hour to bake. The taste was unreal, super moist and fluffy. Best eaten on the day it’s made. I’ll be using this cake over a standard chocolate or mud cake from now on.

My go to choc cake for egg and dairy allergies! Quick, easy, yummy, and super moist!

This was so disappointing, it was burn at the top but raw in the middle it was also dripping with oil and was just not that nice. I was really confused was it a mistake I made? Or a repice mistake ? But I looked back so many time and I even read it twice before I started. This was so disappointing because all your other recipes were delicious and nice but this one...

Delicious and a so quick and easy to make.

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This is my all-time favorite recipe, it's so yum and fudgy.

Love this. Easy to make. I add a handful of choc chips and it adds an extra surprise to the fudginess.

Ran out of milk so gave this a go. Turned out great. With the price of butter now this may be my go to chocolate cake recipe.

Made this for My DiL who is dairy free at the moment, We have found that most cakes out there in cafes are dry and expensive. This ccake was quick and easy to make and very tasty, and not at all dry. Thank you, this is now in my Fav recipes cook book

Better than great! It look a lot longer than 45min to cook but was really worth the wait. Never seen a cake consumed so quickly

made this for my DiL as she is dairy free for the moment, I was a little skeptical but the cake was tasty, light and moist. Would recommend this as it is very easy to make, and worthwhile, it is now in my keep book. I made it in a slightly larger tin, so cook time was about right

I made this delicious vegan chocolate fudge cake, it was terrific!!! Better than store brought

I made this delicious vegan chocolate fudge cake, it was terrific!!! Better than store brought

Very nice cake. I froze 1/2 and froze very well. Mind you it wasn't in the freezer very long. It kept nicely. My husband said I can make it again. I think the chocolate Icing was good though I also think it would benefit with a vanilla icing in the middle. Even my son liked it.

My 2 year old is allergic to dairy so I thought I'd try to bake her a dairy-free cake as store bought DF ones are $50 +.
Wow! It turned out perfect even though it was my first attempt at baking anything not from a box. Delicious too!
Everyone in the comments is right. Baking time is 1 hr 30.

We liked this cake, great for our daughter who is vegan. I think cup measures are great! So much faster and easier than messing about with weighing machines. Cooking time was way longer though which does add to fudginess. I put a tin pie plate on top after 50mins to stop it from over-browning but due to time constraints of guests, I had to bring it out after 1 hour and 15. I was using an unfamiliar oven, so other feedback here is useful. We just ate from the edges, 6cm in like a ring tin cake. Next time I will do as muffins so I can freeze some to take to work. Cooking in two tins is also a great idea, thanks fellow bakers for the suggestions.

Because there are no accurate measurements to this cake it's impossible to judge what should be in there. I bet it's the same for all of your recipes. Run along and have a think about this. Cups, indeed!

I tried this cake and everyone loved it. It's fudgey but does take longer than the 45 minutes stated. I like this recipe because it's enough to fill my 2 tins. Also, the cake is still moist and fudgey after a couple days.

Have made this cake before for a dairy egg free kids birthday party it was a hit I make it all the time my nephews love it as well

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.

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.

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 :)

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

I think its the perfect way to enjoy desserts eating healty at the same time.

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.

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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!

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Yummy cake. Dark and fugdey like a mud cake

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Moist and fudgey, everyone loved it and didnt even realise it was egg & dairy free!

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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. :)

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