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Egg & Dairy Free Chocolate Cake by Aaron and Heather

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Aaron & Heather’s Egg & Dairy Free Chocolate Cake 



Cake mixture 

1 1/2 Cups flour (all-purpose)

3 Tbsp. cocoa (unsweetened)

1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)

1 tsp. baking soda

1/2 tsp. salt

1 tsp. white vinegar

1 tsp. pure vanilla extract

5 Tbsp. vegetable oil

1 Cup water



1 cup dates

1/4 cup raw cacao powder

1/4 cup coconut oil

3/4 cup boiled water (or a tiny bit more if needed - try to keep at 3/4 cup or so though)

The icing is from one of our go-to chocolate recipes as the kids eat it by the spoonful!




Preheat oven to 180C

Mix first 5 dry ingredients together, then add wet ingredients. Mix well until smooth.

Bake for 35-40 minutes. Check with toothpick to make sure it comes out clean. Cool.

To make icing place dates and boiled water in a high-speed blender. Blend, once dates are starting to soften and blend well, add all other ingredients. Blend until you to get a velvety consistency.

If you feel that the blades on your blender are just spinning but aren't actually moving all of the icing around, turn the blender off, get your spatula involved and move the mixture around. Remove the spatula, replace the lid, and start blending slowly again. 

You'll know it's ready if there are no bits of dates and all you can taste is velvety chocolate goodness. Smother the cake in this glossy goodness, sprinkle with your liking.