Skip to main content
Logo

Makkie's Chocolate Cake 🍫

28.04.2025

A cake that can be enjoyed by everyone. If you are an allergy sufferer like me, then it is often not a fun or easy task to find the right foods in shops. This sponge is free from soya, eggs and it’s vegan :)

If you want to have gluten free, just substitute the normal flour for “gluten free flour” at your local supermarket. You can virtually turn this chocolate sponge into a delicious cake by adding your own fresh cream or butter cream icing and decorate it with whatever fruits you like.

Note: the suggested cream filling below will still make this an “eggless” cake but NOT a vegan cake. Only the sponge part is vegan. You can make other types of icing without using animal products. Or simply use your favourite jam as your layer of filling. 

Ingredients:

  • 3 cups flour
  • 1 3/4  cups sugar
  • 1/2 tsp salt
  • 6 tbsp unsweetened cocoa
  • 2 tsp baking soda
  • 1 cup vegetable oil
  • 2 cups water
  • 2 tsp white vinegar
  • 2 tsp vanilla extract

Method:

  1. Mix the dry ingredients in a bowl really well, making sure there are no lumps.
  2. Mix the liquids in a separate bowl really well.
  3. Make a well in the dry ingredients bowl and pour the wet ingredients in. Mix well but don’t over mix.
  4. Pour batter into greased and floured 9”x13” baking pan.
  5. Bake at 180 (360F) degrees for 35-40 mins. (Poke a wooden skewer into cake to check if it’s baked well).

Note: you can make little mini cupcakes with this recipe. Just use muffin tins instead of a baking pan.

 

Suggested topping:

Chocolate filling:

  • Dark chocolate  130g
  • Milk 75g
  • Coffee beans 10g
  • Whipping cream 300g
  • Sugar 25g

Method:

  1. Heat milk with coffee beans until almost at boiling as you don’t want to scorch the milk. Turn heat off and let it sit for 30 mins with the lid on.  Repeat this step another time.
  2. Strain mix from beans into a bowl with 130g of chocolate. Let it sit for 3 mins and mix it well. (note: milk coffee mixture should be still warm enough to melt the chocolate)
  3. In another bowl, add the sugar and whipping cream toether. Whisk them together.
  4. Add chocolate mix to whipped cream and mix together. Put it in the fridge for 1 hour before using.
  5. Spread the chocolate filling cream onto your chocolate sponge.

By Makkie

;