Dairy-free chocolate cake
A decadent chocolate cake made with oat milk, layered with apricot jam and rich chocolate icing, perfect for sharing or special occasions.
Updated : 17 October, 2025
Easy
About 30 min.
Ingredients
For the cake
175 grams
Self-raising flour
1 teaspoon
Baking powder
1 teaspoon
Baking soda
2 tablespoon
Cocoa powder
150 grams
Sugar
2
Eggs
2 tablespoon
Golden syrup
155 milliliters
Sunflower oil
160 milliliters
Oat milk
4 tablespoon
Apricot jam
For the icing
160 milliliters
Oat milk
2 tablespoon
Sunflower oil
255 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper.
Step 2
In a large bowl, combine the flour, baking powder, bicarbonate of soda, cocoa powder, and caster sugar. In a jug, whisk together the eggs, syrup, oil, and oat milk until fully blended.
Step 3
Pour the wet ingredients into the dry ingredients and mix with an electric hand-held whisk until smooth and well combined. Divide the batter evenly between the prepared tins and bake for 25-30 minutes, or until the cakes are well risen and spring back when lightly pressed. Remove from the oven, turn out onto a wire rack, peel off the baking paper, and allow to cool completely.
Step 4
For the icing, melt the oat milk, oil and dark chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the base of the bowl does not touch the water. Stir until smooth, then set aside to cool or chill in the fridge until it reaches a thick, spreadable consistency.
Step 5
Place one cake on a serving plate and spread half of the apricot jam over the top. Cover with half of the chocolate icing, then place the second cake on top. Spread the remaining jam and icing over the top.