Replacing egg in intolerance-friendly cooking can seem like a tall order, but luckily there is now a selection of good egg-replacement products on the market. These egg-replacers won’t help a mixture to rise, so use in conjunction with raising agents if you’re baking.
This is a delicious moist and gooey egg free chocolate cake, perfect for tea time!
Advertisement - Continue Reading Below
For the cake
- 125 ml vegetable oil, plus extra to grease
- 175 g caster sugar
- 250 g plain flour
- 50 g dairy-free raw cacao powder, we used Creative Nature
- 1 tsp. bicarbonate of soda
- 1 1/2 tsp. baking powder
- 2 tsp. vanilla extract
- 1 1/2 Tbsp. cider vinegar
- 300 ml dairy-free milk alternative, we used oat
- 150 g dairy-free dark chocolate, chopped, plus extra grated to decorate
- 150 g dairy-free sunflower spread, we used Pure, chilled
- 150 g baking block, we used Stork, softened
- 250 g icing sugar, sifted
- 50 g dairy-free cacao powder
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm round cake tin with baking parchment. For the cake, sift sugar, flour, cacao, bicarbonate of soda and baking powder into a large bowl.
- Step 2In a separate jug, mix oil, vanilla, vinegar and milk alternative. Pour wet ingredients on to dry ones and whisk to mix. Pour into prepared tin; bake for 45min or until risen and a skewer inserted into the centre comes out clean. Leave cake to cool for 5min in tin, then transfer to a wire rack to cool completely.
- Step 3To make the icing, melt chocolate in a heatproof bowl set above a pan of gently simmering water. Set aside until completely cool but still melted.
- Step 4In a large bowl using a handheld electric whisk, beat margarine and baking block until smooth and combined. Add icing sugar and cacao powder and beat (starting slowly) until combined. Beat in the cooled chocolate until combined.
- Step 5Split cooled cake in half horizontally and sandwich back together with some of the icing. Spread remaining icing over top and sides of cake. Decorate with grated chocolate, if you like, and serve.
Get ahead
Make icing up to a day ahead. Cool, cover and chill. Allow to soften at room temperature for 30min and beat briefly with a handheld electric whisk before using.
To store
Loosely cover and store at room temperature for up to 3 days.
Per serving:
- Calories: 543
- Protein: 5g
- Total fat: 29g
- Saturates: 8g
- Carbs: 63g
- Total sugars: 44g
- Fibre: 4g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
