Egg-free chocolate cake

(15 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Egg-free chocolate cake
Egg-free chocolate cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Baking a birthday cake soon? Make sure no-one's left out at the party by making this mouth-wateringly tasty chocolate cake that's egg, dairy and nut-free


  • 140ml sunflower oil, plus a little more for the tins
  • 360g self-raising flour
  • 60g cocoa powder
  • 2tsp baking powder
  • 1tsp salt
  • 400g golden caster sugar
  • 2tsp vanilla extract
  • 4tsp white wine vinegar
  • 400g raspberries
  • Icing sugar, to dust

Try a raspberry flavoured buttercream with this cake for an extra sweet treat


  1. Preheat the oven to 170C/325F/Gas Mark 3. Oil two 23cm cake tins and line the bases with baking parchment.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder and salt. Stir in the sugar. In another bowl, measure the oil, 400ml water and vanilla extract, then add to the flour mixture, stirring in the vinegar last of all.
  3. Pour the batter into the prepared tins and bake for 3035 minutes, or until a skewer emerges clean. Leave for a few minutes in the tins, then run a knife around the rims and turn out on to a wire rack. Remove the papers and leave to cool completely.
  4. Put one cake on a cake stand or serving plate, and top with most of the raspberries. Place the other cake on top, and scatter with the remaining raspberries. Sift over an even layer of icing sugar to serve.

Your rating

Average rating

  • 4
(15 ratings)

Your comments

comments powered by Disqus

FREE Newsletter