Dairy free chocolate cake
13th October 2010

Dairy free chocolate cake

By Susie Photography by Adam
 

The chocolate cake was something of an obsession for my mum at one stage. She was always trying to perfect it, continually moaning about how she could never get it moist enough. I remember standing in the kitchen one summer’s morning as my mother gleefully pulled out yet another concoction – I think this one had yoghurt in it. She seemed rather excited about it, best cake she’d made she concluded. At the time I was 6 (or so) so I was more concerned with the beckoning call of the cicadas to go out and play, so long as a slice was awaiting my return.

Now I can understand her toils and frustrations. Just a google search of chocolate cake returns untold results and none give any guarantee or promise of a satisfying result. And to be honest many of the recipes I have exhausted in the past year or so have been a bit lack lustre. But then I discovered this cake as a Chelsea bake off winner. Time and time again it has made fantastic moist chocolate cakes, although I definitely had to halve the recipe!

Recently my son has been diagnosed as being dairy intolerant. Luckily I already had this recipe up my sleeve which due to being already butter free is an easy conversion to a dairy free recipe. Hope you enjoy it as much as we have.

Ingredients

makes 2 cakes
  • Cake
  • 1 cup caster sugar
  • 1 ½ cups self-raising flour
  • 1tsp baking soda
  • ¼ cup cocoa
  • 2 eggs, separated
  • 1 cup oat milk
  • 1 Tbsp vinegar
  • 1 Tbsp golden syrup
  • 1 tsp vanilla essence
  • ¾ cups cooking oil
  • Caramel
  • 100g of caster sugar
  • 100ml of water
  • 1/2 -3/4 cup oat milk
  • Ganache
  • 190g of dark dairy free chocolate (I used Whittaker’s dark)
  • ½ - 1 cup oat milk
  • 1 tsp vanilla
  • 2 Tbsp icing sugar

Method

  • Cake
  • 1. Pre-heat oven on bake to 180°C
  • 2. Grease two tins with non-stick spray.
  • 3. Combine all of the dry ingredients into a large bowl.
  • 4. In a separate bowl mix the rest of the wet ingredients, reserve the egg whites.
  • 5. Mix the wet ingredients into the dry ingredients, set aside.
  • 6. Beat the egg whites until stiff and then gradually fold the chocolate mixture into the egg whites. Pour into the two pre-prepared tins and place into oven.
  • 7. Bake for 25-30minutes or until a skewer comes out clean.
  • Caramel
  • 1. Bring the sugar and water to the boil in a small saucepan. Continue to boil without stirring or touching until the mixture takes on a golden caramel colour.
  • 2. As soon as the colour change begins remove from heat and whisk in oat milk gradually to desired consistency
  • Ganache
  • 1. Melt the chocolate in either the microwave or on a double boiler.
  • 2. Once the chocolate is melted mix in the oat milk, vanilla and icing sugar.
  • To assemble
  • Turn both of the cakes out from their tins. Pour caramel over the bottom cake and then ice with half of the ganache. Place top cake on top and repeat, sprinkle with chopped roasted hazelnuts and drizzle with caramel.
 

COMMENTS

  1. Maree

    Hi, This looks delicious. For those of us fortunate enough not to have any dairy intolerances would the recipe still be o.k. using standard milk?

  2. Susie

    Hey Maree, yep of course you can supplement the oat milk with normal milk. Hope it turns out great. Susie

  3. Lily Hou

    The pictures are so nice, it looks very tasty…every warm family have their special manu…^ ^

  4. Hellow!

    I love your site,it is a pleasure to visit.

    I have added your site to my site.

    Please link my site to your site.

    Thank you!

    http://choco-food.blogspot.com/

  5. Ida

    May I know what size of cake tin you use?

  6. Lauren

    Hi Ida,
    We used two 21cm (8 1/4″) tins.
    Happy baking!

  7. Cookin' Canuck

    What a gorgeous cake! I can certainly see why it was an obsession for your mum.

  8. Reem

    How many cups are a 190g suger

  9. Lauren

    Hi Reem, 1 cup of sugar is 220g. To make the caramel in Susie’s recipe, you require 100g of sugar, which is just under half a cup. Happy Baking!
    Lauren

  10. Aileen

    what can i substitute golden syrup? :)

  11. Lauren

    Hi Aileen,
    Golden syrup has lovely caramel notes but if you can’t find it at your local supermarket, try substituting equal parts corn syrup and honey, or even try maple syrup.
    Do let us know how you get on! :) Lauren

  12. Ruth Ellison

    Thanks for the recipe. I tried this last night and it came out fairly well; nice and fluffy. I used nutella between the two cake layers, to help compliment the hazelnuts on the top.
    Next time I try this, I might try substituting soy milk for the oat milk to help give a more nutty flavour.

    Thanks again!

  13. Lauren

    Glad to hear you enjoyed it Ruth – let us know how you get on with the Soy Milk version :) Happy Baking!

  14. kyla

    my daughter is nine months old and is allergic to the proteins in milk, and since i am breastfeeding, this means no dairy for me. thank you for this recipe – i will be making it again for the third time, tomorrow for my toddlers birthday, and felt that it was time to let you know that i appreciate this very much.

  15. Lauren

    Hi Kyla, we’re so glad you love the recipe! Thanks for letting us know :) Happy Birthday to your wee one!

  16. Greta

    My little guy has severe lactose intolerance and I make this for him all the time. I make it in mini muffin pans – perfect treats for a toddler. Do you have any other dairy free baking recipes you could share especially biscuits?
    Thks

  17. Lauren

    Hi Greta, we’re glad you like this recipe – it is certainly a very popular cake! Have a browse through our ‘Dairy Free’ section for other treats – these carob truffles are yummy:
    http://ourkitchen.fisherpaykel.com/recipe/carob-truffles/
    Provided you use a dark, dairy-free chocolate then these cookies could be one to try too: http://ourkitchen.fisherpaykel.com/recipe/chocolate-cranberry-and-cinnamon-biscuits/
    You can always play with recipes too – try using oat or soy milk in place of cow’s milk, and substituting oil or margarine for butter.
    Happy Baking :)

  18. Ro

    Hi , found your site few days a go , is amazing. I was wondering if you have any recipes for sweets but not with sugar , I just discovered stevia and that doesn’t bother me at all so this way I can eat sweets :) I’m not a backer but I would love if there will be something sweet and I won’t have to worry about getting sick . Thank you.

  19. Karol

    Hi there can you tell me if I could substitute the flour with a gluten free type

  20. Lauren

    Hi Karol,
    We haven’t made this particular recipe with gluten free flour, but have a try and let us know how you get on! I like to use some almond meal along with a commercial gluten free flour blend.
    Happy Baking, Lauren

 

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