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Chocolate Cake for Everyone

Gluten, dairy, egg free Chocolate Cake Recipe


Anyone else have that friend or family member who thinks you eat funny food? Well don't tell them that this is dairy, gluten, nut, egg, soy free and vegan until after they ask for another piece! This is a great recipe for birthday or celebrations as it makes a large cake, can be frozen in advance because no one has time to be making cake in the morning of parties!

Cake Ingredients

  • 3 cup Spicy Fruit Breadmix 
  • 1¾ cups Sugar
  • 2 tsp Baking Soda
  • 6 Tbsp Cocoa Powder
  • ½ tsp Salt
  • 2 cups Chocolate Dairy Free Milk* or 2 cups milk + 3 Tbsp Drinking Chocolate
  • ½ cup Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Essence

Chocolate Ganache Ingredients

  • 1 can Coconut Cream ( approx 300mls) Leave this in a cool place/ fridge to thicken.
  • 150g 75% Chocolate
  • 1 Tbsp sugar - optional if you like your ganache sweeter

Note: This can also be made with Wholesome Breadmix if you don't want the hints of spices. Sift the Wholesome Breadmix to remove the course flaxseed before combining with the dry ingredients.

*Remember to check when buying plant based/dairy free milk - some contain oats and therefore are not gluten free.


Preheat your oven to 180°C (170°C fanbake)

Line two 20cm round can tins. 

Put the breadmix, sugar, baking soda, cocoa and salt in a large bowl. Combine together well so it is an even colour without any lumps.

In a seperate bowl combine the milk, oil, vinegar and vanilla. 

To make your own chocolate milk, heat ¼ cup of the milk allowance with the drinking chocolate until dissolved, this will form a slightly wet paste. Add this to the other milk with the oil, vinegar and vanilla.

Mix together the wet and dry ingredients, making sure everything is well combined but not over mixed.

Divide evenly between the two tins.

Bake for 25 minutes or until a skewer comes out clean.

Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

To make the chocolate ganache.

Carefully remove the thickened cream form the top of the coconut cream, you do not want any of the thinner liquid. Place into a pot.

Break up the chocolate and add to the coconut cream.  Add sugar, if using.

Gently heat together until chocolate has melted and everything is well combined.

Transfer to a medium sized bowl and leave to completely cool.

Once cool, beat until it forms a lighter colour.

Place one cake on a plate and spread evenly a layer ganache over the top. Place the other cake on top and spread with ganache. Decorate with grated chocolate, freeze dried fruit, fresh strawberries or edible flowers.

Take a step back and admire - you have done a great job! Put the kettle on and enjoy a slice. x