That’s right, your eyes do not deceive you. This cake is entirely egg and dairy free and tastes goddamn unreal.
Having struggled to create the perfect dairy-free vanilla victorian sponge cake, I decided to look elsewhere – perhaps a chocolate cake would yield more fruitful? And oh boy did it. Using apple puree as an egg substitute worked a dream and I was thoroughly impressed with the coconut whip for the frosting. In summary, it is easy to make, healthier than your standard egg-containing cake, and tastes bomb. Let’s get into it!
This recipe is adapted from the two following amazing food bloggers: the chocolate sponge by Minimalist Baker and the coconut whip frosting from Pickles & Honey. If you are yet to check out their plant-based recipes I highly recommend.
Serves 10 // Prep 15 mins // Cook time 25 mins // Total time 40 mins
- 1 1/2 cups of dairy-free milk (I used oat milk)
- 2 tsp apple cider vinegar
- 1 small jar applesauce (approximately 1 cup)
- 1/2 cup of strong brew coffee
- 2/3 cup melted coconut oil
- 2 tsp vanilla extract
- 2 cups + 2 tbsp self raising flour
- 1 1/3 cups caster sugar
- 1 cup cacao powder
- 2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 can of coconut cream – refrigerated overnight
- 1/4 icing sugar
- 6 crushed oreo cookies plus more for decoration – I used one small pack shown in photograph
- Preheat your oven to 350F/176C/Gas mark 4. Grease and line two 8-inch round cake tins or one large rectangular pan.
- Combine the non-dairy milk and vinegar in a large mixing bowl then leave for a few minutes. Then add in the oil, coffee, vanilla and applesauce and whisk until foamy.
- Add the flour, sugar, cacao, baking soda, baking powdered salt – sift into wet ingredients for smoothest results. Mix using a hand whisk until smooth and creamy.
- Transfer mixture into your baking tins of choice.
- Bake for 25-30 minutes. Test if cooked through by pricking with a toothpick and if it comes out clean the cake has cooked through.
- Whilst the cake is baking and cooling you can prepare the oreo frosting. Open the chilled can of coconut cream and spoon the solid cream into a bowl – being careful to only add the solid cream not any of the liquid. Then simply hand whisk the coconut cream together with the icing sugar until thoroughly combined. Stir in the crushed oreos and its ready to ice!
- Once the cake is completely cool, spread the frosting over using a spatula and using extra crushed oreos crumble over the top of the cake. Bon appetit!
I kept the cake in the fridge because the icing is prone to melting. It is good in the fridge for approximately a week!
Note: I used the two 8-inch baking tins. Then stacked the two on top of one another. I did not use any filling between the two sponges as I figured the cake is already perfectly rich enough and any extra sweet filling may make it a little sickly.