Dairy Free – Leave out the frosting

Dairy Free Chocolate Cake

I mess around with things…can’t help it. So when a recipe says it’s dairy free and to dust the cake with icing sugar – I go ahead and make a thick vanilla frosting with butter etc…

I was actually looking for eggless cakes – there was only one egg in the house and as I’m now on holidays and planned to spend the whole day in my pj’s but wanted to bake a cake, I needed to find a recipe that didn’t contain eggs.

Anyhoo…I found one. No eggs, milk or butter. It was the most delish cake – moist and chocolately. I’m going to use this recipe from now on.

Of course you don’t have to pile on vanilla frosting and chocolate sprinkles but I was in a fun mood (Holidays!…Yay!…)


1 1/3 cup unsifted plain flour

1 cup sugar

1/3 cup unsweetened cocoa

1 tsp bicarb of soda

1/2 tsp salt

1 tsp vanilla extract

1 tbspn cider vinegar

1/2 cup vegetable oil

1 cup water

1 tbsp icing sugar


Pre heat oven to 190C

Grease and flour a 20cm cake tin.

In a mixing bowl, combine flour, sugar, cocoa, bicarb of soda and salt.

Make a well in the centre and add vanilla, cider and oil. Gradually stir in the water.

Continue stirring until thoroughly blended but do not over mix.

Pour the batter into the cake tin and bake for 25 – 30 mins.

Cool in tin for 10 mins then take cake out and cool completely on wire rack.

Sift the icing sugar over the top and serve.

Obviously mine does not have a light dusting of icing sugar but a thick layer of vanilla frosting with chocolate sprinkles.



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