Please wait, the site is loading...

Dairy Free Chocolate Birthday cake


Serves: 8-10
timePrep time: 30 mins
timeTotal time:
 Dairy Free Chocolate Birthday cake
Recipe adapted from Dairy-Free Delicious / Photograph by Laura Edwards

Dairy Free Chocolate Birthday cake


Serves: 8-10
timePrep time: 30 mins
timeTotal time:

Rate this recipe
Print Print
See more recipes

Nutritional information (per serving)
Calories
780Kcal
Fat
49gr
Saturates
19gr
Carbs
75gr
Sugars
57gr
Fibre
3gr
Protein
10gr
Salt
0.8gr

Katy Salter

Katy Salter

In 2012 Stylist named Katy one of its 'Top 20 Food Heroines'. A frequent food and travel writer who contributes to The Guardian regularly. Writes the acclaimed food blog Pinch of Salt and her first cookbook, Dairy-Free Delicious is out now. 
See more of Katy Salter’s recipes
Katy Salter

Katy Salter

In 2012 Stylist named Katy one of its 'Top 20 Food Heroines'. A frequent food and travel writer who contributes to The Guardian regularly. Writes the acclaimed food blog Pinch of Salt and her first cookbook, Dairy-Free Delicious is out now. 
See more of Katy Salter’s recipes

Ingredients

  • 175g self-raising flour, sifted
  • 50g cocoa powder
  • 1 tsp baking powder
  • a pinch of salt
  • 245ml rapeseed or vegetable oil, plus extra for greasing
  • 225g golden caster sugar
  • 4 medium eggs
For the ganache:
  • 500ml coconut cream, at room temperature
  • 300g dark chocolate, finely chopped
  • 2 tbsp icing sugar, sifted
To decorate:
  • multi-coloured sprinkles or hundreds and thousands

Step by step

Get ahead
Make the sponges up to a day ahead.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Measure 75ml coconut cream into a jug and chill in the fridge.
  2. Grease and line 2 x 20cm round sandwich tins. Sift the flour, cocoa, baking powder and salt together in a large mixing bowl. Beat the oil and sugar together with an electric whisk, or with the paddle attachment of a stand mixer, for a few minutes, until well combined. Add the eggs one at a time, alternating with a tablespoon of the flour and cocoa mixture, and whisk to combine. Fold in the rest of the flour using a large metal spoon, until just combined.
  3. Divide the cake batter equally between the 2 tins. Smooth the tops, then bake on the middle shelf of the oven for 20-25 minutes, or until a skewer or cocktail stick inserted into the middles comes out clean. Leave to cool for 5 minutes in the tins before turning out onto a wire rack to cool completely.
  4. Once the cakes have cooled, make the ganache. Heat the remaining 425ml coconut cream in a saucepan over a medium-high heat. Remove from the heat as soon as it starts bubbling around the edges. Put the chocolate pieces in a heatproof bowl, pour the coconut cream over and stir gently with a wooden spoon until all the chocolate has melted and you have a smooth, thick ganache. (If there is still a little chocolate that hasn't melted, then fill the empty pan with water, bring to a simmer and set the bowl above the saucepan so it isn't touching the water, to melt the last of the chocolate, stirring gently.) Whisk in the icing sugar. Transfer 8 tablespoons of ganache to a separate, smaller bowl. Chill both bowls for 15-20 minutes.
  5. Remove the smaller bowl of ganache from the fridge. Add the chilled 75ml coconut cream (pour away any remaining watery liquid) and whisk with an electric mixer/paddle attachment of a stand mixer until it is a pale, milk chocolate shade and mousse-y in texture, with the consistency of double cream. Spread over the top of one of the cakes, leaving a 1cm gap around the edge of the cake. Place the other cake on the top.
  6. Remove the remaining ganache from the fridge and spread over the top of the cake, letting it spill over the sides. Use a palette knife or spatula to smooth the sides to give you your base coat of icing. Spread on a second layer to cover any patches where you can still see the sponge, and smooth again. The cake should now be completely covered with ganache, with no sponge visible. Decorate with sprinkles. Leave to set for 30 minutes before serving.
Chef quote
This is everything a good chocolate cake should be: a light and moist sponge, creamy chocolate filling and a rich, glossy ganache icing. And sprinkles – everybody loves sprinkles.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years