Chocolate Cake (Egg-free)

Serves 12

Another superb chocolate cake for your repertoire. The cake in this is egg free, and can easily be made vegan by using soy milk instead of dairy milk. For the fillings, replace my chocolate truffle ganache with your own favourite dairy-free chocolate ganache and instead of the whipped cream, you could whip up the fat content (cream) of a couple of cans of coconut milk with some icing sugar to make vegan cream. In order to do so, you just have to refrigerate the cans overnight ensuring everything is cold. Choose a brand of coconut milk that isn’t homogenised. This will mean that the cream will separate from the liquid and float to the surface. You will then easily be able to scoop it off. Beat with about 2 tablespoons of icing sugar, until thick.

If you only want it to be egg-free, try the fillings I’ve suggested here. The raspberry syrup has a sweet zing and the chocolate truffle ganache is dark, with just enough sweet and a satisfying bite.


Chocolate Cake (Egg-free)

1 3/4 cups plain flour

3/4 cup cocoa powder

4 tsp baking powder

1 cup sugar

2 cups milk

40ml oil

1 tsp vanilla extract

Raspberry Syrup

300g frozen raspberries

1 1/2 cups sugar

Chocolate Truffle Ganache

200g dark chocolate, 70% cocoa solids

120ml cream

3 tablespoons white sugar

50g butter

To Serve

200ml cream, whipped


Chocolate Cake (Egg-free)

  1. In a large mixing bowl, place the flour, cocoa powder, baking powder, and sugar, then stir to combine.
  2. Add in the rest of the ingredients and stir until well combined.
  3. Pour into a greased, lined 22cm tin and bake at 160 degrees Celsius, until a skewer comes out clean.
  4. Allow the cake to cool to room temperature.

Raspberry Syrup

  1. Defrost the raspberries and place in a saucepan with the sugar.
  2. Place over high heat and allow the mix to warm on the stovetop until the sugar dissolves. Try not to stir too often, so that most of the raspberries stay in tact, as this makes it easier to strain the mix.
  3. Pour the mixture through a fine sieve, pressing lightly to extract all the syrup. Discard the seeds and pour the syrup back into the rinsed out saucepan.
  4. Place over high heat and allow the syrup to reduce, simmering for 5 minutes.
  5. Cool the syrup while the cake is cooking.

Chocolate Truffle Ganache

  1. Place all the ingredients in a microwave-safe bowl.
  2. Microwave on defrost for 2 minutes, then stir.
  3. Return to the microwave for another minute if it needs further heating. Once warm, stir until the chocolate and butter have melted and the mixture is smooth.
  4. Keep the ganache at room temperature to ice the cake.

To Serve

  1. Split the cake in half, widthways. On the base layer, pour and spread a layer of raspberry syrup. Reserve any leftover syrup for serving.
  2. Spread the whipped cream over the raspberry syrup.
  3. Place the top cake layer over, then pour over a layer of chocolate truffle ganache. You should pour just enough so that it is about 1cm thick and only just reaches the edges of the cake. Any leftovers can be used as a chocolate sauce or chilled and rolled into tiny truffles to go with coffee.