Egg free chocolate cake
A deep, moist chocolate sponge made with vinegar and bicarbonate instead of egg, plus a silky icing.
- Time1 hr 10
- LevelEasy
- Costabout £0.42 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 18 cm sandwich tins.
- 2
Sift the flour, sugar, cocoa and bicarbonate into a large bowl.
- 3
Whisk the oat milk, oil, vinegar and vanilla in a jug, then pour into the dry mix and whisk to a smooth batter.
- 4
Divide between the tins and bake for 30 minutes until a skewer comes out clean.
30 min - 5
Cool in the tins for 10 minutes, then turn out onto a wire rack until completely cold.
- 6
Beat the spread, icing sugar and cocoa for 3 minutes until fluffy. Sandwich the cakes with half the icing and spread the rest on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.