Dairy free chocolate cake
Member recipe

Dairy free chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by


Serves 12

Dairy free moist chocolate sponge cake, perfect for any occasion.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • For the cake
  • 6oz Dairy free spread, soft (Pure)
  • 6oz Caster sugar
  • 6oz Self raising flour
  • 3 eggs
  • 2oz Milk free chocolate powder (Nesquik)
  • Chocolate butter icing
  • 4oz Dairy free spread (Pure)
  • Pack Icing sugar
  • Milk free Chocolate powder (Nesquik)
  • Plus any favourite Dairy free chocolate.


    1. Preheat the oven to 220C/fan
    2. Blend together the spread and the sugar until the mixture is consistent. Sieve in half of the flour and mix. Then add two of the eggs one at a time while continuously beating the mixture. Add the remaining flour and the chocolate powder. Add the remaining egg.
    3. grease two round cake tins with some of the spread then divide the mixture equally between the two.
    4. Put cake in the oven for 20-30 minutes. Once cooked remove from tins and leave to cool on a cooling rack for 30 minutes.
    5. while the cake is cooling mix together the spread for decorating and slowly mix in icing sugar, tasting it every so often until you reach the desired sweetness. Then add a tbsp of chocolate powder to make the butter icing chocolatey.
    6. Once the cake is cool use the butter icing to stick the two layers together and then cover the top and side of the cake with the rest. Stick on all of your favourite treats. (a personal favourite is Carob chocolate mini eggs)

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Oct, 2012
As far as I'm aware you need to use double the amount of icing sugar when making non dairy buttercream as marg will split otherwise, so I would think that a pack of icing sugar means 500g, as you usually need about 250g of icing sugar to 125g of butter. I hope that this helps
20th Aug, 2011
I,d like to know the answer to the last question, too, how much icing sugar and also chocolate powder for the icing? Also is it OK to use good quality cocoa powder instead? Thanks
28th Oct, 2010
heyy, im making a cake for my mum who has to go on a dairy free diet for my baby brother - he's got a dairy intolerance. um, when you say 'a pack of icing sugar' what weight is that?? coz packs come in different sizes. thank youuuuuu!! x
27th May, 2010
Very easy to make. Tastes really good too. www.EntertainingRecipes.org
13th May, 2010
Don't pre-heat the oven to 220C. I cooked my cake for 20mins and they came out burnt. I also recommend putting half a teaspoon of baking powder in there as my cakes didn't rise as much as I hoped. Also instead of using the Nesquick milk free powder, I used Cadbury's cocoa powder, which is milk free.
9th Nov, 2009
Keith re: your posting on 15th October 2009. Nesquick is milk free! the recipe states using a 'Milk free chocolate powder' and bracketed Nesquick as an option. You could have simply checked the ingredients list on a tub of Nesquick to confirm this.
15th Oct, 2009
how ridiculous to suggest 'Nesquik milk free chocolate powder'! its not available in supermarkets and Nesquiks own website doesnt even mention this elusive product! dont waste our time by suggesting unobtainable ingredients please
22nd May, 2009
This recipe also works non-dairy free. Just switch dairy free spread for normal butter or margarine.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.