Dairy free chocolate cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 200 g light soft brown sugar
  • 150 ml olive oil
  • 3 Co-operative British free range eggs
  • 50 g cocoa powder
  • 200 g self raising flour
  • 100 ml unsweetened soya milk warmed
  • 1/2 tsp bicarbonate of soda

For the icing:

  • 150 g icing sugar plus extra for dusting
  • 20 g cocoa powder
  • 4 tbsp boiling water or enough to make the right consistency


  1. Preheat oven to 170C/fan 150C/ Gas 4. Grab strips of greaseproof paper and lightly oil them. Base line a 22cm ring tin.
  2. For a few minutes, beat the sugar and oil. Slowly add the eggs with a little of the cocoa powder and flower. Beat every time you put an egg in.
  3. Put in the remaining cocoa and flour. Mix the bicarb and milk together, add to the bowl and stir it well. Pour into the tin and bake for 30min, bake for 10min more covered with greaseproff paper, then cool and turn out.
  4. Mix icing ingredients together, pour over the cooled cake and leave to set. Final thing, dust with icing sugar then slice.