Homemade cake

Homemade Chocolate Cake

This is my mum’s simple homemade recipe for a single-layered chocolate cake. It is egg and dairy-free and really delicious. It goes brilliantly with her Dark Chocolate recipe – it’s all made from scratch.

Homemade cake

Homemade Single Layer Chocolate Cake

My mum's favourite chocolate cake recipe. Egg and dairy-free.


  • 1 cup Coconut Yogurt I use Alpro
  • 1/3 cup Olive oil or vegetable oil
  • 1/3 cup Sugar
  • 1 cup Plain flour
  • 1 cup Rolled oats or oat flour
  • 1/4 cup Ground nuts I use walnuts and pecans
  • 1 tbsp Flax seeds Optional
  • 1/2 tsp Bicarbonate of Soda or baking power
  • 1/2 cup frozen fruit I use cherries


  • Preheat your oven to 180°C (Fan 170°C).
    Begin by mixing the coconut yogurt, sugar and oil in a deep mixing bowl. Once combined, add the rest of the ingredients except of the frozen fruit and stir until well combined.
  • Add the frozen fruit and gently fold in the mixture.
  • Pour the mixture in an oiled cake tin and bake on the middle shelf for around 30 minutes (time will vary depending on the appliance, so I advise you to check every 5 minutes after the 20th minute of baking). Bake until a knife comes out clean, when pierced.


Measure in the same cup where possible. 
Use oat flour or just whizz the oats in a processor to create a finer consistency of the cake. I, however, enjoy it being more coarse. 
Don’t forget to try it with my favourite Homemade Dark Chocolate recipe.

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