There’s nothing quite like a delicious slice of chocolate cake, but for those with egg or dairy allergies, it can be a challenge to find a recipe that meets their dietary needs. Fortunately, there are ways to make a mouth-watering chocolate cake that’s both egg and dairy-free. With a few simple substitutions, you can still achieve a moist and tender crumb that’s just as satisfying as traditional chocolate cake. Whether you have food restrictions or not, this chocolate cake is a must-try for all chocolate lovers. Trust us, you won’t even miss the eggs or dairy!

Ingredients

• 3 cups of Plain Flour
• ½ cup of cocoa
• 2 tsp bicarbonate of soda
• 1 tsp salt
• 2 cups of caster sugar
• 2 cups of cold water
• 2/3 cup vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla extract

Method

Preheat oven to moderate, 180°c.
Lightly grease and line two 12 x 24cm loaf pans (8 cups)
Sift flour, cocoa, soda and salt together into a large bowl.
Stir in sugar. Make a well in the centre.
Stir in combined water, oil, vinegar and vanilla.
Divide batter between pans. Bake for 40-45 minutes until cooked when tested.
Cool completely in pans.

Tip# You can use one large pan instead of two.

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