Dairy Free Chocolate Cupcakes / Cake (Vegan)


Dairy Free Chocolate CakeThis recipe was posted up at alimento, the online home of a dairy-free New Zealand blogger.  It seems that “mixed spice” is a bit different from allspice.  The ingredients on the Mixed Spice she used are: coriander, cinnamon, pimento, ginger, cassia, nutmeg & cloves.  Just cinnamon may be substituted for the mixed spice.

To bake a cake, follow the recipe, but cook at 180ºC (350ºF).  Bake until a toothpick inserted comes out clean.

Frost with a Chocolate Frosting or, for contrast, a Vegan Buttercream

“This recipe is based on a very moist chocolate cake. I’ve also known it to be called Wacky Cake or Crazy Cake. It is delicious and similar to the other chocolate cake I have on this blog.”



  • 3 cups flour
  • 2 cups sugar
  • 6 tablespoons cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon mixed spice
  • 1 teaspoon salt
  • 2 tablespoons vinegar
  • 3/4 cup canola oil (almost any kind of cooking oil will do)
  • 2 teaspoons vanilla essence
  • 1 cup soy milk
  • 1 cup water 


  1. Sift first 6 ingredients together in mixing bowl.
  2. Make 3 wells and in each hole place the next 3 ingredients.
  3. Pour 1 cup of water and 1 cup of soy milk over top and mix with a fork or wire whisk.
  4. Put spoonfuls into patty tin.
  5. Bake at 170º Celcius (325 to 350ºF) for 20 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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