Milk-free cake

Try this simple chocolate and vanilla sponge cake for an easy, milk-free weekend bake. It uses an all-in-one method to save time in the kitchen

  • Prep:20 mins
    Cook:50 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 388
  • fat 21g
  • saturates 4g
  • carbs 22g
  • sugars 0g
  • fibre 13g
  • protein 20g
  • salt 1g


  • 250g butter
  • 4 eggs
  • 250g sugar
  • 250g plain flour
  • 80g vanilla pudding (or cornflour plus 1 tsp vanilla extract)
  • 5g baking powder
  • 5ml vanilla extract
  • 20g cocoa
  • icing sugar for dusting


  1. Start by melting the butter and cooling it down. Heat the oven to 180C/fan 160C/gas 4. Beat the eggs with the sugar in a mixer until pale and fluffy, then fold in the flour, vanilla pudding, baking powder, vanilla and cooled butter to make a smooth batter.

  2. Pour ¾ of the prepared dough into a 950g loaf tin or 20cm round lined cake tin, and add the cocoa to the remaining batter. Pour the chocolate mixture down the centre of the pale batter. Bake for 40 mins. After baking, cool the cake and sprinkle it with icing sugar or cover it with chocolate glaze, if you prefer.

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