Chocolate cake – Egg and dairy free!


To add to last week’s post sharing the Vanilla cake recipe, I am going to share a similar chocolate version. I made this for my eldest son’s birthday this year and again this cake was so delicious and moist. The cake really did taste like a cake that contains egg and dairy (milk).

The Chocolate Cake below is the work of Australia allrecipes. 

Serves: 18

  • 3 cups (375g) plain flour
  • 2 cups (440g) white sugar
  • 1 teaspoon salt
  • 2 teaspoons bicarb soda
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla essence
  • 2 cups (500ml) cold water


Preparation: 20min  ›  Cook: 40min

  1. Sift flour, sugar, salt, bicarb soda and cocoa together into a 20x30cm ungreased cake tin. Make three wells. Pour oil into one well, vinegar into second and vanilla into third well. Pour cold water over all and stir well with fork.
  2. Bake at 180 degrees C for 30 to 40 minutes, or until tooth pick inserted comes out clean. Ice with your favourite icing.


This cake was delectably delicious! I encourage you to share this recipe with your friends with and without egg and/or cow’s milk protein allergies.

Be sure to join us in our community the Nutrition Empowered Aussie Mums Facebook Group for support around improving your nutrition and being a great role model for your kids.



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