Dairy-free chocolate cake (vegan, egg-free)
A rich, moist dairy-free chocolate sponge with a glossy dairy-free ganache — simple, reliable and perfect for celebrations.
This is the dairy-free chocolate cake you can trust: fudgy, not fussy, and entirely free of dairy — and because it uses a flax 'egg' it's egg-free too. Ideal for birthdays, tea or when someone's lactose intolerant but still demanding a proper slice.
The sponge stays moist thanks to vegetable oil and plant milk, while a simple coconut‑cream ganache gives a shiny, chocolatey finish. It’s straightforward but gives proper wow-factor when sliced.
Ingredients
- 200 g plain flour
- 200 g caster sugar
- 50 g unsweetened cocoa powder
- 10 ml baking powder
- 5 ml bicarbonate of soda
- 5 ml fine sea salt
- 15 g ground flaxseed — for egg replacement (approx. 2 tbsp)
- 90 ml water — for mixing with ground flaxseed
- 240 ml soya milk — room temperature
- 80 ml vegetable oil — sunflower or rapeseed
- 15 ml apple cider vinegar
- 5 ml vanilla extract
- 100 g dairy-free dark chocolate — check label for dairy-free
- 120 ml coconut cream — from a can, stir before measuring
- sea salt flakes — pinch, to sprinkle on top
Equipment
- 20cm round loose-bottom cake tin
- wire rack
- electric whisk (or hand whisk)
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line the base and sides of a 20cm round loose‑bottom cake tin with baking paper.
Make the flax 'eggs' — mix the ground flaxseed and water in a small bowl, whisk briefly and leave to thicken for 10 minutes until jelly-like.
Sift together the plain flour, unsweetened cocoa powder, baking powder, bicarbonate of soda and fine sea salt into a large mixing bowl. Stir in the caster sugar until evenly distributed.
In a separate jug combine the soya milk, vegetable oil, apple cider vinegar, vanilla extract and the set flax 'eggs'. Whisk briefly to combine.
Pour the wet mix into the dry ingredients and whisk by hand or with an electric whisk for 1–2 minutes until the batter is smooth and homogenous. Scrape the bowl so no dry flour remains.
Pour the batter into the prepared tin, level the surface and bake in the centre of the oven for 35 minutes. The cake is done when a skewer inserted into the centre comes out with a few moist crumbs but no wet batter.
Leave the cake to cool in the tin for 15 minutes, then run a knife around the edge and turn out onto a wire rack.
Leave the cake on the wire rack to cool completely for about 30 minutes. (This time is included in passive time.)
Make the dairy-free ganache: gently heat the coconut cream in a small saucepan until just below simmering (do not boil). Pour over the chopped dairy-free dark chocolate in a heatproof bowl, leave for 2 minutes, then stir to a glossy ganache.
Leave the ganache to thicken for 15 minutes, then pour over the cooled cake and spread with a spatula. Sprinkle a pinch of sea salt flakes on top, if using. Allow ganache to set for another 15 minutes before slicing.
Tips
- For the best rise, ensure your baking powder is fresh — old leavening makes a flat, heavy cake.
- If you prefer a less coconutty ganache, use chilled coconut cream from the top of the can (firmer) and warm it gently before mixing.
- Make the cake a day ahead and keep it in an airtight container at cool room temperature — the texture improves overnight.
- Measure flour by weight, not scooping — 200g plain flour should be level and accurate for consistent results.
- If your oven runs hot or cold, check the cake 5 minutes earlier/later than stated and use the skewer test.
Substitutions
soya milk → oat milk, same quantity (240 ml)
Stays closevegetable oil → melted coconut oil, same quantity (80 ml) — will add a faint coconut flavour
Noticeably differentground flaxseed → 2 large eggs, beaten (not vegan) — same binder effect but not egg-free/vegan
Stays closedairy-free dark chocolate → dairy-free chocolate drops, same weight (100 g)
Stays close
Nutrition
Per serving · estimated
- 330
- Calories
- 6 g
- Protein
- 42 g
- Carbs
- 15 g
- Fat
- 4 g
- Fibre
- 22 g
- Sugar
- 140 mg
- Sodium
FAQ
Can I make this cake ahead?
Yes — bake, cool completely and store in an airtight container for up to 2 days at cool room temperature. Apply ganache on the day you plan to serve for best shine.
How do I tell when the cake is baked?
Insert a skewer into the centre — it should come out with a few moist crumbs but no raw batter. Overbaking makes it dry, underbaking makes it sink.
Is this recipe nut-free?
As written it uses soya milk and is nut-free, but if you swap to almond milk it will no longer be nut-free. Always check ingredient labels on chocolate and coconut cream.
Can I freeze the cake?
Yes — freeze uniced slices wrapped well for up to 2 months. Defrost overnight in the fridge and bring to room temperature before serving.
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