Allergenic Chocolate Cake

    50 minutes

    As long as you make sure the chocolate chips are non-dairy, this chocolate cake is completely egg-free, dairy-free and nut-free! You will never know the difference.

    277 people made this

    Serves: 8 

    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon salt
    • 1 cup (220g) white sugar
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon bicarb soda
    • 5 tablespoons vegetable oil
    • 1 tablespoon white vinegar
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) cold water
    • 1/2 cup dark chocolate chips

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease a 20cm square baking pan.
    2. In a large bowl combine flour, salt, sugar, cocoa powder and bicarb soda. Mix well with a fork then stir in oil, vinegar and vanilla essence. When dry ingredients are thoroughly moistened pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
    3. Bake in preheated oven for 30 to 35 minutes until a toothpick inserted in centre comes out clean. Cool on a rack.

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    Reviews and Ratings
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    Reviews in English (222)


    My daughter suffers severe allergies to many products including dairy, egg, nut and soy. I prepare this recipe excluding the chocolate chips and end up with a lovely, moist cake which doesn't need frosting and keeps for a couple of days (if it gets the chance). I've cooked the batter in every shaped pan imaginable, including a shaped birthday cake for my daughter, without any problems. Obviously the cooking times varies slightly depending on the pan. It even works well in muffin tins or patty pans - these are great to keep in the freezer! Our favorite way to serve it is to cook it in a fluted ring tin, when cool fill the centre hole with with berries or cherries and dust with icing sugar. It lookes as luscious as it tastes. Most family and friends who know about my daughter's allergies cannot believe this cake is allergy friendly, and many use the recipe themselves. In addition, while it may not be fat free, it is easily made cholesterol free by using the right kind of oil. A thousand "thank you's" to the person who submitted this recipe - you've ensured that we have an option for a delicious cake for a little girl whose diet is restricted in so many ways.  -  02 Jul 2001  (Review from Allrecipes USA and Canada)


    My first go at this cake was not good at all - it broke up to bits....Then I decided to add what is called No Egg replacement by Norgran...which helps bind the cake a bit more....The cake was a huge success. Thank you for this recipe! I have a son that is Allergic to eggs & dairy and it was nice to be able to make a cake that tastes so wonderful. I have passed this recipe on to other mothers in the same boat as me who also wish to say thank you. Best Regards from Sydney Australia.  -  11 Apr 2005  (Review from Allrecipes USA and Canada)


    This is some tasty stuff! Vinegar is an interesting surprise ingredient in this, but you can't taste it at all in this recipe. I have tried this cake recipe without the chocolate chips, but instead of 1 cup of water, I used 1 cup of Chocolate Soy Milk. This makes an incredibly moist cake!  -  28 Oct 2005  (Review from Allrecipes USA and Canada)