I have had a lot of requests over the last year for allergy free cakes. I have done some research into finding not only dairy, gluten and egg free cakes but ones that are also super moist and tasty so I thought I would share one of my favorites with you! 

These are my dairy and egg free chocolate cakes. This recipe will make 12 small cupcake size cakes or 1 x 8 inch round cake. For a dairy free frosting make up a batch of buttercream but substitute the butter for nuttelex and milk for soy or lactose free.

To make a gluten free version, just substitute the flour with a gluten free alternative. 

Egg and Dairy-Free Chocolate Cake

Ingredients

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

Method 

Sift flour, sugar, salt, bicarb soda and cocoa together. 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.

Bake at 180 degrees C for 30 to 40 minutes, or until tooth pick inserted comes out clean. 

Happy baking!! xx