Scrummy Chocolate Cake! Free From: Dairy, Gluten, Egg, Oat, Soya, Nut & Peanut.


Alex’s Allergy Friendly Birthday Cake!

Who doesn’t love cake?

It’s really hard to find a dairy, gluten, soya and egg free cake in the supermarkets as the ‘free from’ range tend to have one or the other of these ingredients .

So I’ve spent some time developing the perfect chocolate birthday cake, that is not only seriously tasty but is very allergy friendly too.

It’s really quite easy, so please give it a try and don’t forget to let me know how you get on!


For an 8 inch Cake:

210g         Gluten Free Self Raising Flour (Doves Farm Flour)
20g           Cocoa powder (Tesco Cocoa Powder is dairy free)
200g         Sugar
1/4 tsp      Cinnamon
1 tsp          Baking Powder (Dr. Oetker)
1 tsp          Vanilla Extract
90ml         Vegetable /Sunflower oil
1 Tbsp       Cider Vinegar
220ml       Water

For the Glaze:

50g              Dairy Free Chocolate (Moo Free Chocolates)
25g              Dairy Free Spread (Pure Free From)
1/2 Tbsp    Golden Syrup

Another option is buttercream- if you want to double the cake recipe and stack it into a sandwich, you will need buttercream frosting. (Or if you are unable to use the chocolate for a glaze.)

For the buttercream frosting:

100g  butter, softened

150g icing sugar

50g cocoa powder, sifted

1-2 tbsp dairy free milk

 If you cannot have cocoa (or just want less chocolate), use another 50g of icing sugar and add 1tsp vanilla extract) 


  1.  Set your oven to 180C
  2.  Sieve flour & cocoa powder, then add sugar, cinnamon & baking powder and mix.
  3.  Make three separate wells (holes) in the dry mixture
  4. Pour in vanilla extract in one hole, the oil into another hole and finally the cider vinegar in the third hole
  5. Pour the water over the top
  6. Mix all ingredients with a fork
  7. Pour the mixture into your grease proofed 8 inch cake tin
  8. Cook for 30- 35 mins
  9. When cake springs back in middle (or a toothpick comes out clean) it is done.

For the Glaze

  1. Make sure your cake is nice and cool before making your glaze (put in fridge for an hour if you are pushed for time)
  2. Melt the chocolate and dairy free spread in a bowl over a pan of boiling water
  3. Add the golden Syrup
  4. Transfer the glaze into a pouring jug
  5. Pour the glaze into the centre of  your (cooled) cake and gradually add more until it starts to cover the cake/ drip down sides
  6. Grate dairy free chocolate and add fruit to decorate
  7. Enjoy!

Prefer cupcakes ? Check out the recipe here 


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