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Crazy Italian chocolate cake (egg free chocolate cake)

July 26, 2015
by Chelsea Winter
allergy chocolate cake, chocolate cake, chocolate cake recipe, dairy free cake, dairy free chocolate cake, easy chocolate cake recipe, egg free cake, egg-free cake recipe, gluten free chocolate cake, vegan cake recipe, vegan chocolate cake, vegan chocolate cake recipe
182 Comments

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Chocolate cake

Crazy Italian chocolate cake (egg free chocolate cake)

The amazing egg-free chocolate cake that’s also dairy-free and takes under 10 minutes.

This incredible cake defies belief. It’s based on a recipe I was served up by an Italian family for my birthday dinner when I was in Tuscany – I fell in love! It’s one of the best chocolate cakes I’ve ever had – made with gorgeous Italian olive oil and balsamic vinegar (don’t worry, you can’t taste it). It’s sensationally decadent, moist and fudgy. The cake is egg free, dairy-free and takes under 10 minutes to prepare. It’s my go-to when I need something delicious, on the double.

The icing I’ve made here uses butter, but I’ve included options for a dairy-free version (you will find with some brands their 50% cocoa dark chocolate is dairy-free). I’ve also tried making the cake with plain gluten-free flour mix and it’s still lovely.

And it’s also beautiful as a dessert, served warm straight from the tin with lashings of ice cream. For a larger ‘special occasion’ cake, make two cakes with two lots of the mixture and sandwich them together with extra icing.

Prep time – 5 minutes
Cooking time – 50 minutes
Serves 6-8

Ingredients

1 ½ cups standard flour (or gluten-free flour mix without raising agent)
1 cup caster sugar
½ cup dark, good-quality baking cocoa (look for ‘dark’ on the label for best results)
1 1/4 tsp baking soda
3/4 tsp salt
1/3 cup extra virgin olive oil (or rice bran or grape seed or sunflower)
1 tbsp balsamic vinegar (or white, malt or apple cider vinegar)
2-3 tsp pure vanilla essence
1 1/2 cups water (or cooled coffee)

Chocolate icing
150g chopped dark chocolate 
(50% cocoa solids – use dairy-free if needed)
125g butter (or 150ml coconut cream)
1 tbsp olive oil, grape seed oil or rice bran oil

Method

Preheat the oven to 160c regular bake.

Grease a 20-22cm cake tin and dust all over with cocoa (make sure the tin isn’t too big or the cake will be a little flat). Or, just plonk a piece of baking paper in (that’s what I do now). If your tin is too big, it won’t rise properly.

Sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl. Stir with a whisk to combine evenly. Make a large well in the centre.

Pour the olive oil, vinegar, vanilla and water into the well. Using the whisk, start in the middle and stir the mixture GENTLY in a circular motion until the mixture is combined to a smooth batter – don’t worry if there a few small lumps, these will disappear in the oven. Don’t go crazy or you’ll flatten all the bubbles.

Bake just below the centre of the oven for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven.

If you’re going to serve it as a cake, let it cool in the tin for 10 minutes before turning it out onto a rack. You can either dust with icing sugar to serve or ice it when cool (see below).

For a delicious pudding, dust with icing sugar and serve straight hot, straight from the tin, with ice cream.

The cake keeps in an airtight container for about 4 days (if it actually lasts that long I’ll be surprised).

Chocolate icing

Place the chopped chocolate and butter (or coconut cream) in heatproof bowl, then set over a saucepan of simmering water (don’t let the water touch the bowl).
 Stir until melted, then remove the bowl from the saucepan stir in the oil.

Leave to cool at room temperature until it’s thick enough to spread on the cake. If you try and speed it up by putting it in the fridge, keep an eye on it as it will need stirring often.

182 Comments
  1. Lezel July 26, 2015 at 6:41 am Reply
    Do you just replace like for like when using gluten free flour?
    • Chelsea Winter August 8, 2015 at 5:43 am Reply
      Yep - maybe add a splash more oil (1/2 cup total).
    • Chelsea Winter August 15, 2015 at 5:14 am Reply
      Yes, but try 1/2 cup of oil instead.
  2. amy July 26, 2015 at 7:20 am Reply
    Hiya does the balsamic leave a strong taste and could you use an alternative vinegar? Thanks Chelsea!
    • Chelsea Winter August 8, 2015 at 5:42 am Reply
      You can't taste it but you can use white vinegar if you prefer.
      • Angie April 4, 2016 at 10:41 pm Reply
        Hi. I made this and used apple cider vinegar and worked perfectly. White vinegar is not suitable for being dairy free :) Awesome cake recipe!!!!
    • Chelsea Winter August 15, 2015 at 5:14 am Reply
      It doesn't leave a flavour at all :)
  3. Rebecca Hunter July 26, 2015 at 10:41 am Reply
    Hi Chelsea, I've been making a cake with the same ingredients for the past 10 years for my dairy egg free kids except instead of just using water I make a up a cup of coffee, (prepared coffee, not a cup of coffee granules obviously) it is gorgeous, doesn't taste like coffee but somehow adds to the flavor. Try it one day. X
  4. Ivan July 27, 2015 at 4:30 am Reply
    Diz is cool
  5. Pingback: Dairy free Egg free Chocolate Cake | NZ thermomix mum's blog

  6. Janet July 28, 2015 at 9:26 pm Reply
    What brand of cocoa powder do you prefer?
    • Chelsea Winter August 8, 2015 at 5:38 am Reply
      Anything that says 'dark' on the label :)
      • Jan. Beaumont December 16, 2015 at 5:23 am Reply
        Chelsea, I buy alkalized cocoa from this shop in Mt Eden as it is much cheaper than the branded Dutch Cocoa and the results are identical. If you haven't been there before I'm sure you'd find it fascinating. Not just for vegans (I'm not one) but for anyone who has an interest in food and cooking. Regards, Jan. https://aucklandvegan.wordpress.com/2015/03/29/a-grocery-store-you-should-know-about-bulk-food-savings/
  7. Jo July 28, 2015 at 11:16 pm Reply
    Super delicious! We had it warm and sprinkled with icing sugar. I will definitely try it hot as a pudding with ice cream! Thanks for the recipe :)
  8. Pingback: Chelsea Winter’s Gluten, Egg and Dairy Free Chocolate Cake Recipe | Amanda's Babblejuice

  9. Susan Maddock July 31, 2015 at 11:45 pm Reply
    Fantastic, i am anaphylactic to eggs so love it when a nice dish is produced that has easy on hand ingredients.
  10. leah c August 4, 2015 at 12:44 am Reply
    Really? Why does this work? It's AMAZING. Just made it and looks JUST like the picture. Absolutely delicious. Wow. thank you :-)
  11. Pingback: Italian Chocolate Cake | DDsRecipes

  12. Rebecca Tuck August 9, 2015 at 8:41 am Reply
    Looks lovely, could I make it muffin pans rather than a cake tin?
    • Chelsea Winter August 15, 2015 at 5:07 am Reply
      Yes - probably only need 25 minutes.
      • Nicki March 23, 2017 at 10:27 pm Reply
        I cooked in a ring tin and it only took 20 mins to bake. Iced and filled the middle with berries for a birthday dessert cake. Very well received.
  13. Rochelle August 12, 2015 at 1:22 am Reply
    This cake is awesome! So quick, easy, and delicious! Thanks Chelsea :)
  14. Sarah Aitken August 14, 2015 at 10:09 pm Reply
    Could u use apple cider vinegar?
    • Chelsea Winter August 15, 2015 at 5:04 am Reply
      Yes.
      • Philip May 1, 2020 at 8:26 pm Reply
        Thank you Chelsea for these simple recipes. Just perfect for my attention span at the moment. Just wanted to add that I find Homebrand cocoa powder nice and dark even tho its not labelled that way. A good cheap option.
      • Victoria January 4, 2022 at 12:52 am Reply
        Hi Chelsea, I’m planning to use this recipe for a construction themed birthday cake in the shape of a 2. I’m wondering if/ how I could change the recipe so that the icing isn’t shiny? I’ll be doubling the mixture but cooking as one big cake, am I correct in thinking I add on 1/3 on to the cooking time?
    • Chelsea Winter August 15, 2015 at 5:04 am Reply
      Yes!
  15. Lisa August 16, 2015 at 12:28 am Reply
    Just about to start with the toddler (an easy one for helping with!) - will go for muffin tin - any reason we can't freeze? Thanks
    • Chelsea Winter August 18, 2015 at 12:50 am Reply
      You can freeze it!
  16. Mary McBride August 17, 2015 at 9:52 am Reply
    Just made it this evening, really easy, used only half the amount of sugar and it still tasted GREAT - really nice and moist and good texture. Thanks for the recipe :)
  17. Sarah B August 21, 2015 at 12:16 am Reply
    Hi There. Will this be OK to make the day before needed? Or best to eat right away? :-)
    • Chelsea Winter August 26, 2015 at 11:59 pm Reply
      Day before is fine!
  18. Stefanie August 24, 2015 at 4:37 am Reply
    Hi There, is there anything you could use instead of the sugar? thanks
    • Chelsea Winter August 26, 2015 at 11:57 pm Reply
      Hi Stefanie, the sugar is what helps give it it's nice fudgey texture - sorry!
  19. Aria Brighton-Mills August 26, 2015 at 9:26 pm Reply
    Would this cake be okay to stack? Would we have to freeze it first?
    • Chelsea Winter August 26, 2015 at 11:53 pm Reply
      Yes, should be fine I think!
  20. Katrina linda Martin August 31, 2015 at 9:58 pm Reply
    Hi my birthday next Tuesday 8st September for my party
  21. Catrina September 1, 2015 at 3:20 am Reply
    I have made this cake a couple of times now (in very close succession) and it is epic :D Thanks for the super quick and easy recipe!
  22. Liz parsons September 11, 2015 at 11:27 am Reply
    This cake is so delicous ,one of the ladies made it for tonight's scrap booking class.its the best chocolate cake,dairy free one I have tasted.thanks for sharing the recipe ,now I have a recipe to bake for my dairy free friends
  23. Ainsley September 13, 2015 at 9:16 pm Reply
    I've had great success with this recipe! Can I use rice flour as a GF option?
    • Chelsea Winter September 15, 2015 at 11:40 pm Reply
      I haven't tried that, it might go a bit gluggy but you can try! A GF flour mix is usually best.
  24. Michelle September 14, 2015 at 8:13 pm Reply
    Hello Chelsea, will this recipe double ok?
    • Chelsea Winter September 15, 2015 at 11:38 pm Reply
      Yes, just perhaps add 1/3 of the time to cooking.
  25. Kay Dawson September 20, 2015 at 7:54 am Reply
    Hi Chelsea, I have just made your cake and it is lovely and soft but the top which I turned over to be the bottom when I took it out of the baking dish was quite hard as I sprinkled cocoa over it after greasing it. What is the reason for sprinkling the cocoa? Should I have turned it over? Maybe I put too much. It was hard to cut.
    • Chelsea Winter September 21, 2015 at 8:37 pm Reply
      Hi Kay, the cocoa prevents the cake from sticking - you only need a very light dusting and you tip the rest out. Also, your oven may have been a bit too hot if the bottom went hard.
  26. Vanessa September 27, 2015 at 10:19 pm Reply
    Hi Chelsea, is it possible to make this as a vanilla cake instead of chocolate? and could I turn it into cupcakes as well? do you know what the cooking time would be for cupcakes? Thanks
    • Chelsea Winter October 8, 2015 at 5:35 am Reply
      Sorry, it needs the cocoa to rise :) I'm not 100% sure for cupcakes as I haven't done it with this recipe, but maybe 25 mins?
    • Jenny December 27, 2015 at 12:35 am Reply
      This cake recipe has been around for many, many years. There is a vanilla variation out there. Use extra flour in the same quantity of cocoa and maybe 1/2 teaspoon baking powder. I also use buttermilk instead of water. You can also use almond milk
  27. Rupal Solanki October 3, 2015 at 1:54 am Reply
    This is the best choccy cake i have ever made..everyone loves it esp. my birthday girl. Easy and great for vegetarians. Thanks soooo much!
  28. Marie October 4, 2015 at 2:39 am Reply
    How long does the icing take to thicken up?
    • Chelsea Winter October 8, 2015 at 5:29 am Reply
      Could be up to an hour.
  29. Michelle October 22, 2015 at 12:38 am Reply
    This is the best chocolate cake ever! So simple and delicious!
  30. Sarah October 30, 2015 at 2:40 am Reply
    Thanks Chelsea.. This is my new 'go-to' recipe. So easy and always turns out amazing! My husband even said 'this is the best cake you've ever made!' Fair to say the cake never lasts long in our house! Love your recipes, so easy to follow and recipes always have ingredients that will be in the cupboard.
  31. Annaliese October 30, 2015 at 9:21 pm Reply
    Hi Chelsea - I LOVE this cake!! Could some coffee be added to give it a slight mocha taste?
    • Chelsea Winter November 24, 2015 at 4:18 am Reply
      Sure! Add it in place of some of the water.
  32. Linda Venables November 1, 2015 at 6:40 am Reply
    Emma cooked this today- divine! Memories of your birthday with the Lenzies made it even better!
  33. Amy November 2, 2015 at 12:23 am Reply
    Just made this, so easy and just a beautiful flavour and texture (we devoured it warm). Defiantly will be making again!
  34. Lindsey Pickering November 2, 2015 at 8:26 am Reply
    I often use a 20cm ring tin to bake cakes. Could I use this and would I need to alter the cooking time?
    • Chelsea Winter November 24, 2015 at 4:17 am Reply
      Nope :)
  35. Grace November 3, 2015 at 11:15 pm Reply
    If using vanilla bean paste, do you still use 3 teaspoons? Or less?
    • Chelsea Winter November 24, 2015 at 4:16 am Reply
      2 should do it.
  36. claire November 4, 2015 at 3:42 am Reply
    This is the best chocolate cake ever! I have made it so many times and it is so fast and easy to make - and just as fast and easy to eat :) Thank you.
  37. Alison November 6, 2015 at 11:11 pm Reply
    My cake cracked, what should I do to prevent this happening?
    • Chelsea Winter November 24, 2015 at 4:15 am Reply
      Sounds like you oven might have been a bit hot - turn it down 10c next time maybe. Also, cracking cake isn't the end of the world, they are meant to a little bit!
  38. Sarah November 12, 2015 at 1:35 am Reply
    Amazing. Made with my three year old yesterday. Easy and delicious, just like every recipe I've tried by you so far.
  39. Rebecca Walton November 15, 2015 at 9:40 am Reply
    Hi Chelsea. Am doing my cousins 40th cake and will try this recipe as it needs to be egg, dairy and gluten free. Do you think this icing would be ok under the fondant? Wondering if I refrigerate it so it sets hard? TIA :)
    • Chelsea Winter November 24, 2015 at 4:10 am Reply
      I'm not sure but give it a go!
  40. Roma November 16, 2015 at 12:06 am Reply
    Hi Chelsea, Can you please tell me equivalent measurement for 1.5 cups flour - what is this in grams please? Thanks so much!
    • Chelsea Winter November 24, 2015 at 4:10 am Reply
      One cup of flour is 128g.
  41. Nivhokke November 18, 2015 at 8:08 am Reply
    Hi could you substitute flour for Almond flour or similar?
    • Chelsea Winter November 24, 2015 at 4:07 am Reply
      You can try a GF flour mix, I don't know about almond flour.
  42. Amie November 19, 2015 at 1:56 am Reply
    This is my go to chocolate cake now. it is AMAZING! Light and fluffy and so chocolatey! It makes EXCELLENT cupcakes! I checked it a little over 15 mins (on fan bake) and they were done. Used the same icing. SO GOOD!!!!! Have also made as a cake, I just find cupcakes more easily shared :)
  43. Lara November 28, 2015 at 12:35 am Reply
    This is now my go-to chocolate cake recipe! Today I added the zest of an orange, and 1/4 cup of orange juice in place of 1/4 cup of the water to make an Orange Chocolate cake. Have also made this recipe as cupcakes and they turned out great, 15 minutes conventional bake. Thanks for the great recipe!
  44. Samantha December 5, 2015 at 7:19 am Reply
    Amazing! Such an easy cake to make. Your recipes are awesome...keep them coming!!
  45. Danielle December 12, 2015 at 8:37 pm Reply
    This recipe is awesome! It's my go to for anything- tiered cakes, muffins, mini muffins and Christmas tree shaped treats! My allergy child loves it too- thanks Chelsea!
  46. Katt December 16, 2015 at 5:54 am Reply
    As my sister and nephews can't have dairy (she is also battling melanoma so making everything as natural as possible) and my granddaughter can't have egg. I'm looking forward to baking these as cupcakes for our Xmas party on Saturday. I've developed a sugar-free dairy-free carrot cake so this will be a great alternative! Thanks!
  47. Renette Griffin May 20, 2016 at 7:38 am Reply
    I made this and it was absolutely delicious!!! Love ALL your recipes Chelsea - have never had a failure. Thank you s much
  48. Sandra June 5, 2016 at 8:20 am Reply
    Could I leave the cocoa out to make a vanilla cake?
    • Chelsea Winter June 6, 2016 at 9:42 pm Reply
      Sorry no, it wouldn't be a nice cake.
  49. Pingback: ChelseaWinter.co.nz Gluten free chocolate mud cake - ChelseaWinter.co.nz

  50. Mary June 12, 2016 at 6:18 am Reply
    My gran taught us a similar recipe, apparently the basic idea was invented during war rationing. We used to cook it, doubled, in a roasting pan. Brilliant with kids because it was fairly indestructible - as a mum now my kids can dump ingredients in, no particular order, they mix with a fork, I do a quick hidden-pocket-of-flour check and then in to the oven it goes! In fact it might be a great plan for a rainy afternoon today :)
  51. Cherie Todd June 14, 2016 at 8:02 am Reply
    This is the easiest chocolate ever, and it taste really good too. Just popped it in to the oven for my daughter's birthday tomorrow. Thanks for having it on your website, I love your recipes.
  52. Siobhan July 2, 2016 at 7:43 am Reply
    What a lovely cake! First time made for a family occasion and it turned out perfect! I used gluten free flour and was still so moist, I did add a little extra oil to the mixture. And to make the icing dairy free, i used dairy free chocolate and olive oil spread dairy free and it turned out perfect! I sandwiched 2 cakes together and put a layer of jam in the middle also. So quick and easy, will definately be making this cake again!
  53. Leni July 10, 2016 at 10:29 pm Reply
    My oven is only fan bake, what temp should I set it at?
    • Chelsea Winter August 3, 2016 at 2:56 am Reply
      160c is fine.
  54. Tanya July 19, 2016 at 2:56 am Reply
    Wow such an easy but yummy cake to make, will definitely become my base for birthday cakes from now on. Made it on Thursday and it was still lovely and moist when the kids finished it on Sunday night. Yum!!
  55. Kirsty Andrews July 19, 2016 at 4:04 am Reply
    Made this cake today...took only 40 minutes at 170 deg C in my oven. Was soooooo easy and quick to make. Smelt AMAZING whilst cooking and tasted great! (had to have a sneaky try straight from the oven whilst still warm...Yum!) Nice and moist and rose beautifully. Will eat it for dessert with ice cream and homemade hot chocolate fudge sauce. Really simple and delicious. Will be making this cake A LOT! Thanks Chelsea for another great recipe. You're a star! :D
  56. tiffany telles July 19, 2016 at 5:03 pm Reply
    Hi Chelsea, I love this recipe. I made a few nights ago. I tried it with organic whole wheat flour while keeping the rest of the recipe the same. The taste and texture is unbelievable but the cake deflated in the center. Is this normal? Should I change another element of the recipe? Which one? Please help. Thanks, Tiffany
    • Chelsea Winter August 3, 2016 at 2:54 am Reply
      Sounds like it wasn't cooked properly when you took it out, could that be it?
  57. Hannah August 22, 2016 at 11:44 am Reply
    Hi Chelsea, can I replace the water with coconut milk?
    • Chelsea Winter August 26, 2016 at 12:06 am Reply
      Yep!
  58. joyce August 28, 2016 at 6:10 pm Reply
    Chelsea Just made this subbing a little Disaronno for some water..it's a match made in the heavens! Thank you for a lush recipe..j
  59. Carole August 29, 2016 at 9:34 am Reply
    I've made this twice and yum! Gluten free turned out fantastic. ..added abit more liquid. I made them in muffin tins. I served then individually dusted with icing sugar and homemade chocolate sauce and salted caramel icecream. My guests raved that it was the best dessert they had ever eaten. Was incredibly delicious!
    • Chelsea Winter September 4, 2016 at 1:48 am Reply
      Woah that's awesome!
  60. Kate September 4, 2016 at 10:42 am Reply
    Made this today for a Father's Day treat. It is so moist and pudding-like. Heaven topped with strawberries and a dollop of cream! Xx
  61. Joanne September 11, 2016 at 11:55 pm Reply
    This cake is absolutely awesome. Turned out exactly like the picture. I made it on Thursday and it was still delicious yesterday afternoon, Sunday. I made the icing whilst the cake was baking and it had thickened up perfectly to spread over by the time the cake had cooled enough. Top notch recipe and it is now my go-to chocolate cake. I did have an idea that you could bake two and sandwich them together for a yummy death by chocolate cake! Might try that next time! Thanks Chelsea :)
  62. Joanne September 11, 2016 at 11:58 pm Reply
    haha that's your idea already to sandwich them together! Sorry, wasn't trying to take credit for it!
  63. Katherine October 20, 2016 at 1:09 am Reply
    This is my go to cake for any occasion! I have made it as a 3 tier cake for a couple of birthdays and in a ring tin for a shape cake for my 3 year old. It is always a winner! Thanks so much for sharing this recipe as it has saved me many times!
  64. Michelle November 28, 2016 at 6:29 am Reply
    Could this cake be made in 3 layers and stuck together to make a tall cake? Would the icing hold the layers together? Thanks!
    • Chelsea Winter December 1, 2016 at 1:09 am Reply
      Yes! Although you might need a firmer icing for the middle, or even jam.
  65. Hannah November 29, 2016 at 3:09 am Reply
    Hi there would this cake be good for a gf and df childrens bday cake in a tin mold? Will have to do at least double the recipe but will it hold?
    • Chelsea Winter December 1, 2016 at 1:08 am Reply
      Sorry I can't say for sure, but probably!
  66. Shalini November 29, 2016 at 9:24 am Reply
    Hi With the icing, wouldnt adding the oil along with the butter make it too oily? Can you add cream instead? Thanks
    • Chelsea Winter December 1, 2016 at 1:08 am Reply
      The oil makes it shiny :)
  67. Russell Garbutt December 23, 2016 at 8:27 pm Reply
    This cake is more than incredible. My wife died a few months ago and I wanted to give the hospice people and hospital staff a little thank you for the care they gave her. This cake filled the bill perfectly. I have just made another 3 of them over the last couple of days and doubled the quantities and used a slightly larger baking dish. Again given them to these tireless people who appreciate a little thank you. I am indebted to you for your incredible recipes and for inspiring old guys like me to really enjoy cooking. Merry Christmas.
  68. Cheryl P January 13, 2017 at 2:48 am Reply
    This is e most totally awesome cake ever... Never have i had a choc cake or brownie this dang yummy... So easy to make and the guys at work agree totally.... Has made yummy desserts with icecream, cream and fresh berries too... Trying to make the icing set on a 29 degree day is interesting... Ended uputting it in front of the aircon... Set up nicely after that...
  69. Nadia January 16, 2017 at 5:23 am Reply
    Hi Chelsea, can I use whittakers 72% dark Ghana chocolate for the icing? Or will it be too bitter? Thanks :)
    • Chelsea Winter February 26, 2017 at 8:10 pm Reply
      It will be pretty bitter - up to you x
  70. Sue Noble January 18, 2017 at 10:01 am Reply
    Thanks for the great recipe. My grandchildren and I mixed this up and made a delicious cake for Poppa's birthday ( a 'yuck' or two about the balsamic vinegar and some cynicism about no eggs or milk). We had to eat our words as it was the yummiest of cakes. Decided not to go the full sugar route with the icing and instead decorated with whipped cream and strawberries. Used some plunger coffe which I think added to the flavour. This will be my chocolate cake of choice in the future! Thanks Chelsea.
  71. Sophie Washington February 1, 2017 at 3:15 am Reply
    Could I use. Town sugar instead of caster? It's all I have in pantry
    • Chelsea Winter February 26, 2017 at 8:04 pm Reply
      Yes you could.
  72. Ange February 12, 2017 at 9:17 pm Reply
    Hi, I posted a comment on the weekend but it seems to have been deleted. Not sure why :-( - it was showing for two days and today it has vanished. Trying again. I am doing a cake decorating lesson and need to take a firm, high cake. Would this work, do you think? Without the frosting naturally, as we are I think doing fondant icing. Thanks - hoping to get a reply this time!
    • Chelsea Winter February 26, 2017 at 7:59 pm Reply
      You might need to double the recipe if you want it to be high? And cook for an hour in a larger tin :)
  73. Julie February 14, 2017 at 5:08 am Reply
    This the first Chelsea Winter recipe I've tried and it is ah-may-zing!! I make it with my 2 year old and as there are no eggs I'm happy to let him try the batter. Thanks Chelsea, can't wait to try more of your recipes.
  74. Brooke February 16, 2017 at 11:32 pm Reply
    Hi Chelsea! Am I able to turn this into a Red Velvet cake by adding red food colouring? I usually use really dark cocoa so would this be too dark to show the red? Thanks so much! :) Brooke
    • Chelsea Winter February 26, 2017 at 7:58 pm Reply
      I don't reckon it would work sorry! But you could try..
  75. Claire March 2, 2017 at 7:17 am Reply
    I made this for a birthday cake. Was yummy!!! Wanna make it again.
  76. jillayne April 2, 2017 at 8:00 am Reply
    Hi Chelsea! Since coming across your recipe ( on pintrest I think ), Ive made it maybe 20 times. It is a very moist and tasty cake and very easy! I prefer to make my icing using icing sugar ,cocoa, melted butter and hot water. Loving your recipes, keep them coming, thankyou !!!!!
  77. Yvonne Roberts April 5, 2017 at 5:52 am Reply
    made this cake today using GF flour for the first time, but its has sunk in the middle and is very sticky on the outside. I did use a skewer to test it was cooked and it came out clean. Wondering if I need to use less liquid or more GF flour. Your comments would be appreciated. Thnak you
    • Chelsea Winter April 11, 2017 at 7:11 pm Reply
      It sounds like there was either too much raising agent or it was undercooked - could it be that the oven wasn't quite hot enough or the door was opened early?
  78. Victoria April 14, 2017 at 7:43 am Reply
    This case is amazing! As easy as you promised it would be and so damn delicious. I only had a little caster sugar so had to use mostly brown sugar but it turned out great - moist and light and dark. It's so rich and moist that just a dusting of icing sugar and some cream on the side was enough of an accompaniment. Once again a foolproof recipe from you. Love how you give lots of detail on the technique to use.
  79. Sharon April 16, 2017 at 8:13 am Reply
    Delicious, best chocolate cake recipe I've made.
  80. Anna April 20, 2017 at 2:39 am Reply
    Would this be ok in 26cm round tin? Wanting make a 20cm round cake and a slightly wider one to stack for a birthday cake! X
    • Chelsea Winter May 11, 2017 at 5:11 am Reply
      I'd probably double the recipe for a bigger tin.
  81. Marian Chamberlain April 21, 2017 at 11:37 pm Reply
    Hello Chelsea, Lovely recipe thank you, however one negative comment from my prospective is the strong overpowering Flavor of Extra Virgin Oil. Would Virgin or Lite work as well??
    • Chelsea Winter May 11, 2017 at 5:10 am Reply
      If you're not a fan, I'd use grapeseed oil instead. Light and extra light olive oils are not good.
  82. Ali Levana April 27, 2017 at 11:14 pm Reply
    Best chocolate cake ever! So fluffy & moist! Made it yesterday for my boyfriend - he can't have eggs. I didn't have caster sugar so used unrefined muscavado sugar and the result was perfect. Topped with chocolate ganache for extra richness. Thank you!!
  83. Carmen Price April 29, 2017 at 9:12 pm Reply
    I'm going to try this for my daughters birthday coming up. But I need it covered in a white icing. Could you replace the dark chichi for white? Or would a simple white buttercream frosting work better?
    • Chelsea Winter May 11, 2017 at 5:07 am Reply
      I'd probably just go buttercream.
  84. Camilla May 4, 2017 at 12:54 am Reply
    We love this cake! I'd like to make it as an option at my son's party. We have guests coming who are both egg free and gluten free. Can I do a straight substitution with gluten free flour or do I need to adjust quantities?
    • Chelsea Winter May 11, 2017 at 5:06 am Reply
      Yes it should be fine!
  85. Maree Abernethy June 21, 2017 at 4:37 am Reply
    This cake is awesome. My go to birthday cake recipe. Love it :)
  86. Monique Harris June 21, 2017 at 6:49 am Reply
    Chelsea I just want to say a HUGE thank you for posting this recipe! It has been a life saver for our staff shared morning teas, as we have GF, Dairy free, Egg free AND NUT free teachers on staff!! Finding a sweet treat that caters for all of them is BLISSSSSS!!! So thanks!!! PS looking forward to you new book release!!!!!!
  87. kirsty June 28, 2017 at 8:26 am Reply
    I had no eggs, made this cake. Everyone loved it so moist, quick & easy to make. Thanks
  88. Maile July 3, 2017 at 12:14 pm Reply
    just made this cake and its to die for, even just by itself (without the icing). thank you for sharing
  89. Athena July 14, 2017 at 8:28 am Reply
    Hi Chelsea this chocolate cake recipe rocks!!!! I've used this recipe many times and loved it!! Sometimes I try to tweak difrent ingredients. And I found one tweak that works amazingly!!! I'm the type of person that loves strong flavors. So instead of using 1tbsp of balsamic vinager I put 2 tbsps. Try it some time!!!
  90. Cye July 28, 2017 at 8:27 am Reply
    Hi Chelsea, I made this once and loved it!!!! Im doing one for my son's birthday party. We will be expecting around 30 people. Do you think I should make the cake 3x, and just put it on top of each other, or should i just triple the amount of ingredients and make a huge cake???? Would that work? Thank you so much.
    • Alice August 6, 2017 at 11:33 am Reply
      Hiya! I've made this in a square tin and managed to get 30 pieces out of it! Although for more decent sized pieces, you could just make two cakes :)
  91. Alice August 6, 2017 at 11:32 am Reply
    Oh man this cake is good! As a Vegan, this is now my go-to cake recipe!! I make it in a square tin and am able to get 25 - 30 square pieces out of it! It's such a crowd pleaser honestly, I take it to school to share with friends and it goes down so well every time... love boasting about it being vegan, won't like haha!
  92. Ariel George August 29, 2017 at 9:45 am Reply
    Ok so I am not really one to bake or have anything turn out fantastic when I bake. However I gave this one a whirl and doubled the recipe as it was my friends 21st birthday. Cooked one batch first and then the other batch after to make a layered cake. I covered it with chocolate fingers around the outside of the cake and on top malteasers and m&Ms. It turned out PERFECT. Everyone in the office thought I had bought it from a store and raved on about how amazing it was. Ps for those who don't like chocolate cake because usually they're dry and floury, this one is like a perfect mud cake. This will be my go to recipe for Birthday cakes from now on ?
  93. Trish Payne November 12, 2017 at 7:38 am Reply
    YUMMO,best chocolate cake ever!!
  94. filipa March 11, 2018 at 1:11 am Reply
    Thank you for giving a classic recipe some flavor. I can't bake to save my life but tried this out for a pre birthday cake practice. used a little lest sugar and apple cider vinegar and rice oil. cooked really well. was very moist and dark colours. everyone loved it and keep going on about it. so I'm going to double it for my daughter first birthday.
  95. Vanessa April 21, 2018 at 4:57 am Reply
    This was so delicious!! Easy and quick to make as well. My new go to cake as could add raspberries and split in the middle with whipped cream to make a special cake yummmmy ?
  96. Jess May 25, 2018 at 12:48 am Reply
    This is my go to cake! Thank you for such an amazing recipe! I sub a the oil for normal sunflower oil and apple cider vinny instead of olive. I used it today as a base but removed the cocoa and added extra flour and cinnamon (one of the kids has an allergy) it made amazing ''donut flavoured' mini cakes!!
  97. Anna June 26, 2018 at 9:55 pm Reply
    I made this as a four x 18cm layer unicorn cake for my (egg allergic) daughter’s birthday! I used the coconut cream ganache as filling between layers & used the leftover batter as cupcakes. It worked perfectly and everyone loves the recipe. Best of all (and oddly...) I levelled the cakes to stack, and put the trimmed off tops in the freezer. Two weeks later I was feeling peckish and grabbed them out, didnt want to wait to defrost so ate them straight out of the freezer and it was like a delicious, sticky gooey freezer brownie cookie!!!!
  98. Alissa September 4, 2018 at 9:44 pm Reply
    Thank you Chelsea for this "go to" chocolate cake. It is a lifesaver! I have a child allergic to egg and have hunted for a great cake for so long. This is the one and only cake I now make and everyone loves it.
  99. Ella September 6, 2018 at 5:20 am Reply
    I've made this cake at least a dozen times now and it tastes waaaaay better (more fudgey) if you use GF flour :) Thanks Chelsea!
  100. Olivia October 11, 2018 at 7:50 pm Reply
    I made two batches to form a layer cake and it was a huge hit! My colleagues couldn't believe that a vegan cake could be so moist and chocolatey :) I'm very impressed, this will now be my go-to chocolate cake recipe.
  101. Pam October 13, 2018 at 12:14 pm Reply
    This is literally my favourite cake EVER. I make it completely vegan due to a dairy intolerance, and have varied the ingredients due to what's in the cupboard (ie, maple syrup instead of vanilla, apple cider vinegar instead of balsamic) and everything works and the cake is perfect every time. And even better I don't get sick when I eat it!! LOVE THIS CAKE SO MUCH..
    • Chelsea Winter December 6, 2018 at 1:04 pm Reply
      Aw thanks Pam, that's awesome!
  102. Joanne Gera November 5, 2018 at 5:26 am Reply
    Love this! It was so good. Used this recipe for my daughter's 3rd Birthday cake and everyone commented on how nice it was! Thanks so much for sharing, I'll be making this again for sure!
  103. Sandy December 2, 2018 at 12:36 am Reply
    Can you taste the oil in this recipe? I have made a cake with oil before seems it tasted horrible!
    • Chelsea Winter December 6, 2018 at 1:02 pm Reply
      It's fine - if you are really worried you just use grape seed oil.
  104. JDubb January 24, 2019 at 1:55 am Reply
    This is really the go to cake recipe for all different dietary requirements. I have no dietary restrictions but it's my go to recipe anyway because it's truly the most delicious and easiest chocolate cake recipe! And no need to have eggs and butter around when cravings arise! I made it with GF flour once and it was still moist and yummy. The unusual but undetectable vinegar taste just work its magic with all the other ingredients. Thank you Chelsea for this amazing cake! (and many other wonderful recipes too!)
  105. Kelsi May 3, 2019 at 2:19 am Reply
    Absolute delight making this cake - every time I make it I get an obscure amount of compliments. Such a dense, chocolately mound of goodness! I added coffee to the water, which I think really was the icing on the cake (excuse the pun ;) ) thanking you from very satisfied humans!
  106. Stephanie October 16, 2019 at 12:25 pm Reply
    Have made this cake now 10 + times and it is so good! Although I had run out of Dutch Cocoa for the last few times I have made it, I used Raw cacao powder and it works just as good ( in my opinion )! Thanks for sharing this recipe !
  107. Brenda Stanford November 23, 2019 at 9:01 pm Reply
    wow amazing cake thank you Chelsea - made it for the first time yesterday as a last minute birthday cake - when the person who was brining the cake couldn't. I cooked it in my small bench top oven - which can be a bit temp funny, I could tell it was starting to burn at 170C so cut it back to 150C for the last 30min -it worked out amazing and people including the birthday girl loved it - even a girl who says she hates cake loved it! Very pleased its egg and dairy free - so great for vegans etc Thank you
  108. Pingback: 50 Chocolate Cake Recipes that are Simply Amazing – new decor fashion

  109. Louise March 28, 2020 at 4:32 pm Reply
    Thank you sooo much, it's my daughters b'day coming up and she's allergic to egg! This is perfect due to being in isolation!
  110. Theresa April 3, 2020 at 11:00 pm Reply
    Thanks so much - like your beer bread recipe, you are AWESOME creating simple, delicious recipes for "lock-down;" especially suited for those whose supplies may be limited. You are a hero!
  111. Rachel April 5, 2020 at 12:00 am Reply
    Having made this recipe before, for the people asking about vinegar substitutes, lemon juice works really well too :-)
  112. Leena April 20, 2020 at 11:15 am Reply
    Successfully managed to finally make the best chocolate cake ever! Ive always failed at cakes and this has been an absolute winner. Thank you for sharing this recipe and for your little comments along the way(very much needed for someone like me). This will be my go to from now!
  113. Mandy April 24, 2020 at 7:12 am Reply
    Another fantastic Chelsea recipe.. The taste and texture are just so yum...even my picky five year old loves it....a total winner...just awesome and it’s just so simple to make. 😍
  114. Melissa June 4, 2020 at 2:43 am Reply
    Someone at work today baked your cake today and it was sooooo good! Your recipies always work out and taste amazing!! I can't wait to have your new book which is on my birthday list for October! Thanks Chelsea :-)
  115. Lucas July 6, 2020 at 12:18 am Reply
    Mine lasted for 10 days!!
  116. Hilary August 10, 2020 at 9:11 am Reply
    This is the best cake recipe ever. I have made this about ten times now and have never failed with it and have gotten loads of compliments. Have had it with ganache as well as peanut butter icing and it is super moist either way!
  117. Debbie September 2, 2020 at 8:01 am Reply
    This is now my go to chocolate cake, so easy, so tasty, so moist. I used white vinegar, never seem to have balsamic. Didn't think the icing was ever going to work, just needed to be patient, just love it.
  118. Lisa September 23, 2020 at 9:16 am Reply
    Thank you for this delicious recipe. Made it for my son's 9th bday yesterday and our family loved it! Even went in the lunch boxes today.
  119. Donald Trump October 29, 2020 at 10:45 pm Reply
    I love your chocolate cake recipe! I used it for when I invited Joe Biden, he hated it! Kind Regards, Donald J. Trump, US President
  120. Sarah Bedwell March 27, 2021 at 6:59 am Reply
    Very yummy thank you! My daughter has dairy, nut and egg allergies so this cake was perfect for her first birthday. I'm making it a second time for my friend who is gluten, dairy and egg free. It's sooo good and easy. Question...what is the purpose of the Tablespoon of oil in the icing? I've been leaving it out coz the icing took a long time to get to spreading thickness as it was (i used coconut cream not butter).
  121. Cat April 17, 2021 at 10:41 pm Reply
    Delicious and fool proof! Thank you
  122. Raewyn Foster May 8, 2021 at 12:03 am Reply
    I would like to make this in advance for an event. You have already said it can freeze OK. Made the icing with Olive Margarine. It stayed very soft. Will the icing freeze then defrost OK?
    • Team Chelsea June 22, 2022 at 9:13 am Reply
      We would recommend freezing the cake uniced, and wrapped up very well in cling film x
  123. Jenny Petherick July 22, 2021 at 12:37 am Reply
    How can I add some coconut into the mix? I would like to serve the cake as a hot dessert. Ideas are all welcome.
    • Team Chelsea June 22, 2022 at 9:01 am Reply
      You could serve it warm with coconut yoghurt?
  124. Jude August 18, 2021 at 11:14 am Reply
    Have made this a few times. Delicious!
  125. Sue Chapman September 30, 2021 at 4:24 am Reply
    Hi Chelsea, sorry if this has already been asked. Is this cake suitable to freeze before icing? Or daughter is getting married in December and is wanting some cakes to go with dessert but I'm hoping to bake a week or 2 before. I've made this cake several times and it's delicious 😋 Thanks very much. Sue
    • Team Chelsea June 15, 2022 at 9:27 am Reply
      Hi Sue, yes this cake can be frozen. Keep it wrapped up to defrost to keep in the moisture x
  126. Sheryl November 27, 2021 at 4:53 am Reply
    We have made this cake dozens of times and NEVER had a fail. It's our go to chocolate cake, won't make anything else. It also makes great cupcakes - very moist and also never fail! It's not a particularly high cake so if making for a special occasion we've also split it in half and added mock cream or ganache to the middle. This has been our family birthday cake recipe for years now as I know it works and everyone loves it. Thank you Chelsea!
  127. Andrea January 8, 2022 at 1:20 am Reply
    Hi Chelsea. Just wondering if this united cake freezes ok. I'm wanting to make it for my son's 1st birthday end of this month. I thought if it freezes ok then I could make it now, hopefully to reduce my stress levels. Looking forward to hearing from you. Andrea
    • Team Chelsea June 15, 2022 at 9:19 am Reply
      Yes this freezes well. Wrap it up well and keep it wrapped to defrost x
  128. Fran April 22, 2022 at 2:08 am Reply
    This has been my go-to chocolate cake recipe for years and I love it (even better that you can whip it up with what’s in the cupboard)! It’s dark and fancy enough for a deceptively easy dinner party dessert but goes just as well at a kid’s birthday party, covered in sprinkles. So good!

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