100% Allergen Free Chocolate Cake


If you have ever had to miss out on a slice of friend's birthday cake or sacrificed your own birthday cake, well fear no more!

This chocolate cake recipe is free from all 14 allergens, and it tastes pretty good too considering there is no dairy in it!

The pomegranate seeds really added texture to the icing, but omit if this is a birthday cake and you need room for candles!


Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes


  • 275g gluten free self-raising flour

  • 1 tsp baking powder

  • 1 tsp xanthum gum

  • 160g golden caster sugar

  • 3 tbsp cacao powder

  • 300ml oat milk

  • 150ml vegetable oil

  • 3 tbsp honey


  • 150g icing sugar

  • 50g dairy free spread

  • 1 1/2 tbsp cacao powder

  • 3 tbsp oat milk


  1. Preheat oven to 180 degrees C, gas mark 3. 

  2. Grease and line with greaseproof paper 7inch sandwich cake tins.

  3. In a bowl mix the flours together with an electric whisk.

  4. Make a well in the centre and add in the wet ingredients.

  5. Mix on high speed to ensure all mixture is well combined.

  6. Pour into the sandwich tins in even amounts (I weigh the tins just to make sure!)

  7. Bake for 25-30 minutes, or until a skewer comes out clean.  

  8. Cool in the tin and then cool on a wire rack.

  9. Make the icing once the cake is cooled, by mixing on high speed the icing sugar and dairy free spread.

  10. Mix the cacao powder and oat milk together and then pour into the bowl with the dairy free buttercream mixture.

  11. Cover one top of one cake with the icing, and then put the cake with no icing on top.

  12. Ice the top of the top cake and decorate.