Dairy free chocolate and raspberry cake is a tray bake that is a special treat for a dairy free family at any time of the year. I thought it would be the perfect cake to share with Valentine’s Day just around the corner, as it feels indulgent, even though it is just a tray bake. If you want to treat your dairy free family this dairy free chocolate cake is a winner in our house.
Ingredients for my Dairy Free Chocolate Cake
You will need:
- 4 tablespoons of cocoa powder
- 4 tablespoons of water
- 225g Stork dairy free baking block
- 225g caster sugar
- 275g self raising flour
- 2 teaspoons baking powder
- 4 large eggs
- 28 fresh raspberries
Watch the Vlog: How to Make my Dairy Free Chocolate Cake
How To Make My Dairy Free Chocolate Cake
First you need to preheat the oven to 180°C or 160°C fan. Then take a 32 x 20cm tray bake or brownie tray and coat the inside with Cake Release or Stork.
Measure the sifted self raising flour, Stork, caster sugar, baking powder and eggs into a mixer. Add the water to the cocoa powder and mix together and then pour into the mixer. Mix the ingredients well until you have a smooth batter.
Pour the mix into the tray and gently ease the mixture to the edges of the tray.
Take your raspberries and gently press them into the cake mix in rows.
Bake on the middle shelf for 30-35 minutes.
When the cake is baked, take it out of the oven carefully and leave it to cool completely in the tin, on a cooling rack.
For my Dairy Free Chocolate Cake Topping You Will Need:
- 6 tablespoons raspberry jam
- 200g dairy free milk chocolate alternative (I used Moo Free chocolate)
- 10g freeze dried raspberries
How To Make My Dairy Free Chocolate Cake Topping
Measure 6 tablespoons of raspberry jam into a saucepan and warm the jam on a very low heat, until it is runny and easy to pour.
Pour the warm jam onto the top of your cake and spread carefully with a palette knife. Then leave the jam to cool and set.
Then take your freeze dried raspberries and put them in a bowl ready for decorating.
Take your dairy free milk chocolate (I used Moo Free) and break it into small chunks into a microwave safe bowl. Heat the chocolate in the microwave for 30 seconds, take it out of the microwave and give it a stir. You might need to repeat this a couple of times depending on the power of your microwave. Only pop the chocolate in for short bursts and then remove and stir to check the chocolate as it doesn’t need long. Don’t be tempted to bung it in the microwave for any longer – you don’t want to ruin the chocolate – or your microwave!
Pour the melted chocolate onto the cooled jam and spread with a palette knife over the whole cake.
Now take your freeze dried raspberries and sprinkle them onto the chocolate. I sprinkled a heart shape design for Valentines but you can keep it simple and simply scatter the raspberries if you don’t want to go with a design.
Leave the cake in a cool place or pop it in the fridge so that the chocolate can set.
This is one of my children’s absolute favourites and a real treat for dairy free children who can’t normally indulge in chocolate.
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