It's so easy to make dairy and egg free cake, that is not only suitable for diets without these products but is also delicious and moist too. My special chocolate cake is perfect for chocoholics, whether it be for a special occasion or just afternoon tea. 

You'll find that most of these ingredients are close at hand, and if not you can get them at any supermarket. Try baking it today, you won't be disappointed. 

A note: don't be scared of the vinegar, it's what makes the cake rise and you won't be able to taste it. 


For the chocolate sponge cake:

  • 210g plain flour
  • 200g golden caster sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 5 tablespoons vegetable oil
  • 225ml cold water

For the chocolate frosting:

  • 125g cocoa powder
  • 210g icing sugar
  • 75g dairy-free butter
  • 112ml almond milk
  • 1 teaspoon vanilla extract


make the cake

  • Preheat oven to 175C, gas mark 4 or 350F
  • Add the flour, sugar, cocoa powder, bicarbonate of soda and salt into a large bowl and stir until evenly combined.
  • Make three wells, and add the vinegar in one, the vanilla in another, and the oil in the last one.
  • Pour over the cold water, and stir well until mixed. You should have a smooth creamy cake batter.
  • Pour into a round 8 inch cake tin and place into your oven.
  • Bake in the centre of the oven for around 35 minutes. As baking times may vary depending on your oven, check it's cooked by inserting a skewer into it. If it comes out clean it's ready.
  • Cool on a wire rack.

Make the chocolate frosting

  • Add all of your frosting ingredients to a large bowl or blender.
  • Beat well with a wooden spoon until creamy and delicious.
  • If using a blender, add the whipping attachment, and pulse to start before speeding up.
  • Set aside in the fridge, while you wait for the cake to cool completely.


  • When the cake is completely cooled, cut in half vertically in the centre.
  • Add half of the frosting to the bottom layer, and put the top layer back on.
  • Add the remaining frosting to the top of your cake and swirl.
  • Sprinkle over chocolate vermicelli and star shaped sprinkles.

Testimony from Carnie:

This was a big surprise. The Herb made this for my Birthday, and bought it along to a family party (no other vegans), and it all got eaten really quick.

Compared to some store bought free-from cakes, it is surprisingly light and moist. Great chocolate flavour and almost impossible to tell it is vegan.

I'm looking forward to the next time The Herb makes it.