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The Free From Fairy

The Free From Fairy

Home Β» Free From Recipes Β» Gluten Free Dairy Free Chocolate Cake (Nut Free & Egg Free)

6th May 2015 ·

Gluten Free Dairy Free Chocolate Cake (Nut Free & Egg Free)

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Birthday Cake Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Gluten Free Vegan Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Refined Sugar Free Recipes· Sweet Gluten Free Recipes

This gluten free dairy free chocolate cake recipe is one of my most popular free from cake recipes. It’s suitable for people who have to avoid all top 14 allergens and is the perfect gluten and dairy free party food.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

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The story behind this gluten and dairy free cake

At the weekend we were privileged to witness and be involved in something very special. The baptism of my very special friend, Mel’s (of Le Coin De Mel) littlest girl.

It was a beautiful occasion, and despite not being religious, I found it very moving.  

The kids learnt all about what happens at a baptism (and have been sharing their new-found knowledge at school) and we all got to meet some truly lovely people.  

All in all it was a fabulous day!

Of course for me, no celebration is quite complete without a cake so given the allergies of one of Mel’s girls, and Roo’s dietary requirements, I set about making a cake that was gluten-free, wheat-free, nut-free, seed-free, egg-free and dairy-free.  

It just so happened that I had some amazing products from Coconut Merchant, so I made the cake refined sugar-free too. Except for the decorations.

Gluten free dairy free chocolate cake for a gluten and dairy free party.

Pre-planning is not my forte, so on the morning of the baptism I gathered the ingredients and set about baking whilst everyone ate their breakfast!

One thing I had failed to pre-think was the dairy-free milk.  

We always use almond milk…which of course is no good in a nut-free cake. 

I therefore had to include dairy milk in my version. Luckily small amounts don’t seem to bother ‘Roo’ provided she doesn’t have it very often. 

Being early, there were other mistakes too…like dropping one cake and having to start again. 

That just meant that instead of a 2 tiered cake, it turned into a 3 tiered cake.

If you make it you could either follow the recipe below and make 2 tiers, or double the recipe to make 4 tiers. If you don’t want 4 tiers you could freeze one tier to use at a later date. Or use fancy maths to work out how to make 3 tiers.

How do you make a gluten free dairy free chocolate cake?

This was a question I often pondered until I had to do it. Surely chocolate is made from dairy is what I thought?

Well, yes, lots of chocolate does has dairy in. But there is also a lot of dark chocolate, and more specialist milk chocolate, that is dairy free.

Cocoa powder is also dairy free (although it may be contaminated so check your packets carefully if you have an allergy).

In this recipe I use cocoa powder because it’s something I always have in the cupboard.

Rather than butter, I’ve used margarine. However, as I update this is 2019, I’ll tell you that I try to avoid that as much as possible these days. In my more recent recipes I use coconut oil rather than margarine.

For example, my gluten free vegan chocolate cake recipe uses coconut oil in the cake and cashew nuts to form the basis of the icing.

Gluten and dairy free chocolate cake.

In order to make the cake gluten free I just use my wholegrain gluten free flour blend instead of wheat flour.

It’s a multipurpose gluten free flour that can be used for everything. From cakes to bread, biscuits to pastry. Only one bag of flour required with lots of recipes and support right here.

And unlike lots of other gluten free recipes, when you use my gluten free flour blend there’s no need to use xanthan gum or other gums. Lots of people are sensitive to xanthan gum which is found in many other flour blends. So if its important, this is a gluten free chocolate cake without xanthan gum too!

If you’ve had lots of baking disasters since using gluten free flour then I suggest you read What on Earth is…A Gluten Free Flour Blend. In that article I explain that there is no such thing as gluten free flour which in turn will help you understand gluten free baking.

The recipe really is simple and doesn’t need further explanation.

What equipment will I need?

I use my Sage stand mixer to make cakes in these days. It means I can make a cake at the same time as clearing up, or unloading the dishwasher! And the end result is always a lovely light bake.

Alternatively you could use a hand held electric whisk for beating the ingredients together. In which case you’ll also need a large bowl.

Finally, you’ll need two 15cm round cake tins (or 3 or 4 depending upon how many tiers you require). I like these springform ones because it makes getting the cooked cakes out much easier.

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Make the best gluten free dairy free chocolate cake. This recipe is also vegan. #glutenfree #dairyfree #eggfree #vegan #glutenfreechocolatecake #dairyfreechocolatecake

Gluten Free Dairy Free Chocolate Cake

Gluten-free, Wheat-free, Nut-free, Egg-free, Dairy-free, Vegan
4.22 from 14 votes
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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings 8
Author Vicki Montague, the Freefrom Fairy

Ingredients
 
 

  • FOR THE CAKE:
  • 145 g Free From Fairy gluten-free plain flour
  • 3 tsp baking powder - (make sure it's gluten free)
  • 30 g cocoa
  • 70 g margarine - I used dairy free Vitalite
  • 60 g coconut sugar - I used Coconut Merchant - you could use 'ordinary' sugar
  • 1 tbsp syrup - I used Coconut Merchant coconut syrup but you could use golden syrup
  • 150 ml coconut milk - (or other dairy free milk)
  • FOR THE ICING:
  • 100 g margarine - I used Vitalite again
  • 100 g icing sugar - sifted
  • 50 g cocoa - sifted
  • Splash of water - enough to make a spreading consistency

Instructions
 

  • Place the sugar, syrup and dairy-free spread into a large bowl and beat with an electric whisk, or stand mixer until pale and fluffy in appearance. This will take about 2 minutes.
  • Add all the other ingredients and carefully fold them into the mixture until the dry ingredients are combined with the wet.
  • Whisk together for a further minute or so until nice and fluffy.
  • Transfer the mixture to two well greased 15cm round tins, and smooth the tops.
  • Bake in the centre of a pre-heated oven at 190 degrees (170 degree fan, gas mark 5) for 15 - 20 minutes until a skewer comes out clean and the top springs back when you touch it.
  • Cool for 5 minutes before turning out on a wire rack to cool.
  • While cooling, make the icing by mixing all the ingredients together until combined, then whisking for approx. 2 minutes until light and fluffy.
  • Decorate how you like...checking the ingredients of everything you use!

Notes

Nutrition data is for guidance only.

Nutrition (Approx)

Calories: 363kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Sodium: 223mg | Potassium: 411mg | Fiber: 4g | Sugar: 20g | Vitamin A: 760IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 2.5mg
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If you want to buy my wholegrain gluten-free and rice-free flour blend click on the link below:

Buy the Free From Fairy's wholegrain gluten-free and rice-free flour blends on her online shop and never make an inferior bake again!

I shared this with:

Tasty Tuesdays on HonestMum.com

 

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Reader Interactions

Comments

  1. Zoe says

    3rd November 2019 at 6:29 pm

    Hi just looking at your recipe and you use icing sugar, when looking at the packet it states not suitable for egg allergy sufferers. Do you know of an alternative that could be used? I have looked at both branded and shops own brands and all state the same

    • Vicki Montague says

      4th November 2019 at 10:16 am

      That’s odd. I’ve never seen that before. I use Tate and Lyles and it says it is suitable for vegans. No mention of not being suitable for egg allergy sufferers so perhaps get in touch with them to double check?

  2. Stephanie says

    11th July 2019 at 8:19 pm

    Hi. Thanks for the recipe. I need to bake a gluten free vegan cake for my daughter’s nursery. Can I bake this the night before? Will it become dry and harden the next day?
    I have tried some other recipes (Gluten free & vegan) from other website and some of the cakes will become dry/hard the next day.

    Thanks,
    Steph

    • Vicki Montague says

      12th July 2019 at 3:05 pm

      Hi Steph, if you use my flour blend you’ll have no problems. Cakes last for several days. In fact I have just made my daughters birthday cake and she won’t be having it until Sunday. Let me know how you get on. Much love, Vicki

  3. Pat says

    4th July 2018 at 5:24 pm

    5 stars
    So pleased with your recipe for chocolate cake and I tried it for the first time yesterday. I had to use golden syrup because it was not possible to get the coconut syrup and all went well unti I took it out of the tin , when it fell apart, beautifully crumbly and very yummy but in bits! Do you have any thoughts about why this happened? If so please do tell me because I want to make another one, thank you

    • Vicki Montague says

      5th July 2018 at 11:44 am

      Hi Pat, did you use all the ingredients exactly as specified apart from the coconut syrup? If you used a different flour blend for example you won’t get the same results…

  4. Emily says

    13th November 2017 at 2:40 am

    Hi,
    My daughter can’t have sugar either even coconut sugar. She can have maple syrup…would it work with maple syrup? Thanks.

    • Vicki Montague says

      13th November 2017 at 1:18 pm

      Hi Emily, I’m not sure because it is a liquid rather than solid. If you try it just cut down the amount of milk to make up for the extra liquid. And do let me know how you get on!

  5. Rachel says

    9th July 2017 at 8:41 am

    Could this recipe be used for cupcakes?

    • Vicki Montague says

      10th July 2017 at 1:49 pm

      Hi Rachel, I’m sure it could…I haven’t tried it but you’ll just need to bake for less time. I usually do cupcakes for around 15 – 20 minutes if that helps. Let me know how you get on!

  6. Suzanne says

    29th October 2015 at 6:04 am

    4 stars
    I made this for my daughter’s childcare centre party. It was a hit! I used soy milk and a different type of icing with less sugar.

    Thank you.

    • Vicki Montague says

      2nd November 2015 at 8:27 pm

      Hi Suzanne, thank you so much for letting me know! I am so glad it went down well!

  7. Kyra @ Vie De La Vegan says

    16th May 2015 at 3:49 am

    Oh my god, yum! I love that this cake is free from everything I try to avoid…sugar, dairy, eggs…I’m going to pin this recipe because I know I will come back to make it soon <3

    • Vicki Montague says

      19th May 2015 at 1:42 pm

      Great! Do let me know how you get on if you do make it! It makes my day if I see a picture on Instagram, Twitter or Facebook of one of my recipes…

  8. Jenny says

    11th May 2015 at 10:40 pm

    5 stars
    This looks amazing! I really want cake now! πŸ™‚ xx

    • Vicki Montague says

      12th May 2015 at 11:48 am

      Ah sorry!!!

  9. Mel says

    10th May 2015 at 12:14 am

    Just linked to your recipe in my latest post sweetie πŸ™‚

    • Vicki Montague says

      12th May 2015 at 11:49 am

      Thank you so much Mel!

  10. Annabel (Tickle Fingers) says

    9th May 2015 at 3:14 pm

    That is some challenge and you nailed it! Great free-from recipe #FreeFromFridays

    • Vicki Montague says

      12th May 2015 at 11:49 am

      Thanks Annabel! I do like a challenge!

  11. International Elf Service says

    8th May 2015 at 9:36 am

    Oh wow this looks just like what I’m after – thank you so much for posting this! It’s making me feel hungry!

    • Vicki Montague says

      8th May 2015 at 11:59 am

      Me too!!!

      • ALISON DOCKREE says

        15th June 2017 at 1:30 pm

        Help… I tripled the ingredients as I’m making a bigger cake but it was really really thick in consistency.. is that right? ?

        • Vicki Montague says

          15th June 2017 at 2:24 pm

          Hi Alison, as long as you followed the recipe and tripled all the ingredients it should be correct. Let me know how it turned out πŸ™‚

  12. Kate - glutenfreealchemist says

    7th May 2015 at 9:54 pm

    The cake sounds divine Vicki! I love using coconut sugar…. it has much more depth of flavour and I always think it adds a lovely caramel sweetness. With a cake this good, I would go for 4 tiers!!!! Far too good to freeze….

    • Vicki Montague says

      8th May 2015 at 11:59 am

      Yup me too!! Shame the fourth got dropped πŸ˜‰

  13. Mel says

    6th May 2015 at 10:49 pm

    oh you are an absolute superstar! Your cake was out of this world, “lush” to quote my lovely niece! We all loved it and I will share it with the family. I’ll also link to your recipe when I get round to writing about baba’s baptism. Thanks again, you fantastic Free From Fairy!! (can’t believe it was refined sugar free, too! Certainly didn’t taste like it was missing sugar)

    • Vicki Montague says

      7th May 2015 at 12:08 pm

      Hi Mel, thanks for your lovely comment! I think I have pinned it to your shared food bloggers board. Being refined sugar free does not mean it isn’t sweet! That is why I object to people using things like coconut sugar and dates and saying they are sugar-free…it is very misleading. Refined sugar is just the white stuff…all sweetener is sweet! I wrote about it in my post, The Sugar Conundrum! So glad you and your family liked the cake though. That means so much. I am having to get used to things being eaten by people that I cannot try…it is very uncomfortable for me!

      • Joanna says

        23rd January 2018 at 1:34 pm

        I’m sorry but you list icing sugar in the icing ingredients?
        This is the refined, white stuff, no?
        I put coconut sugar in coffee grinder and make coconut icing sugar that way but your recipe doesn’t say that …

        • Vicki Montague says

          24th January 2018 at 3:48 pm

          Hi Joanna, yes I list icing sugar for the icing. I don’t say that it is refined sugar free. The cake happens to be…but not the icing. You could, as you say, make icing sugar by grinding coconut sugar. But sugar is sugar whatever way you look at it!

  14. Vicki Montague says

    6th May 2015 at 8:43 pm

    I agree! Can’t wait to meet you too!

  15. NΓ³ri | ingeniouscooking.com says

    6th May 2015 at 8:29 pm

    Hi Vicki, this cake still looks yummy and the ingredients list is quite short, good job! πŸ˜‰

    • Vicki Montague says

      6th May 2015 at 8:42 pm

      Thanks Nori. I always try to keep ingredients list short with products that are easy to find…where ever possible!

  16. Vicky says

    6th May 2015 at 5:58 pm

    5 stars
    Ooo This looks awesome!

    • Vicki Montague says

      6th May 2015 at 8:43 pm

      Thanks Vicky!

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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