A Chocolate Cake Fit For Those Special Occasions

Updated: Oct 23, 2018

This recipe makes the most divine chocolate cake I have ever eaten. My 5 year old daughter recently helped me make and decorate it for her 2 year old sister's birthday. Like all our recipes, I have included adaptations to suit your allergies.



  • 3 cups self-raising flour* (or gluten free flour blend)

  • 1 cup sugar

  • 1 1/2 tsp vanilla essence

  • 3/4 cup cocoa powder

  • 2 tsp baking soda, sifted

  • 200mL vegetable oil

  • 1 cup milk* (dairy free if required)

  • 3 large eggs* (or add 2Tbsp white vinegar and additional 50mL of suitable milk)

  • 1 cup boiling hot coffee (made with 1 level tsp coffee and 250mL water)


  • 240g (1/2 tub) Kremelta* (for soy free use Chefade)

  • 1 tsp vanilla essence

  • 1-2 cups icing sugar (depending on stiffness required)

  • 1-2 drops pink food colouring (or 1/2 tsp beetroot juice)

* If allergic to ingredient please choose option in brackets



  • Preheat the oven to 160°C fanbake.

  • Grease a 30cm cake tin or 2x 20cm tins and line the bottom with baking paper.

  • Place all ingredients except for frosting and raspberries in a large bowl, electric mixer or food processor and mix until the ingredients are combined and the butter is fully mixed in.

  • Pour into prepared tin and smooth top.

  • Bake for 1 hour or until a skewer inserted into the centre comes out clean.

  • Allow to cool in the tin.

  • The cake will keep for about a week in a sealed container in the fridge.


  • Cream shortening with a high speed mixer using whisk attachment until light and fluffy, approximately 10-12 minutes.

  • Add vanilla and colouring. Gradually add icing sugar in ¼ cup amounts until to desired stiffness. Scrape down bowl every now and again.

  • Store unused frosting in refrigerator for 1 week or freezer for 1 month. Allow to reach room temperature before using. It should be soft but not melted.

  • Decorate your beautiful cupcakes and enjoy.

Note: If icing is lumpy it needs to be softened further.


© 2018 by Allergy Well Ltd

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