Egg and Dairy Free Chocolate Fudge Cake
By Teena PrattEnjoy a moist and tasty egg and dairy free chocolate cake. Only 10 minutes prep time!12 servings
Prep time 10 mins
Cooking time 45 mins
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.
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.