Are you 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. Just because someone at the party can’t eat eggs doesn’t mean they should have to miss out on the birthday cake fun. This delicious and chocolatey recipe has all the things you’d usually want from a chocolate cake, but just doesn’t have the eggs. Serve it with raspberries and a sprinkling of icing sugar for a real show-stopping cake all your guests can enjoy.
- 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
To make this chocolate cake, preheat the oven to 170°C/325°F/Gas Mark 3. Oil two 23cm cake tins and line the bases with baking parchment.
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.
Pour the batter into the prepared tins and bake for 30–35 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.
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.
Try a raspberry flavoured buttercream with this cake for an extra sweet treat