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  • 200g golden caster sugar

  • 200g dairy free butter/margarine

  • 4 eggs

  • 200g self-raising flour

  • 4tbsp cocoa powder

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 3tbsp oat milk

For the buttercream:

  • 100g dark chocolate (make sure it’s dairy free)

  • 200g dairy free butter/margarine

  • 400g icing sugar

  • 5tbsp cocoa powder

  • 2tbsp oat milk


  • Preheat the oven to 190 °C

  • Grease 2 round baking tins

  • Mix all the ingredients together (apart from the buttercream ones) and divide the mixture between the two baking tins and bake for 20 minutes.

  • After the cakes have cooled, make the buttercream.

  • For the buttercream, put the chopped dairy free chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

  • Mix the softened butter and icing sugar together .

  • Add in the cocoa powder and the milk. Mix again until smooth.

  • Coat the cake in the buttercream, using it to paste the cakes on top of each other. Put some on the top and even the sides, if you have enough.

  • Serve with fresh raspberries or strawberries.

  • Enjoy!

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