Vickys Chocolate Birthday Cake Recipe

Name: Vickys Chocolate Birthday Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 grams brown rice flour; 90 grams corn starch; 90 grams potato starch (not flour); 3 tbsp unsweetened cocoa powder; 2 tsp baking powder; 2 tsp baking soda; 1/4 tsp salt; 300 grams granulated sugar; 50 grams free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted; 200 grams coconut yogurt (any plain or vanilla flavoured will do, I use Cocoyo brand); 3 tsp Vickys Best GF Egg Replacer mixed with water accordingly, linked below; 160 ml coconut milk, vanilla flavoured is great; 185 grams icing / powdered sugar; 2 1/2 tbsp cocoa powder; 100 grams dairy-free butter/spread; 1 tbsp coconut milk

Servings: persons

170 grams brown rice flour
90 grams corn starch
90 grams potato starch (not flour)
3 tbsp unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
300 grams granulated sugar
50 grams free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted
200 grams coconut yogurt (any plain or vanilla flavoured will do, I use Cocoyo brand)
3 tsp Vickys Best GF Egg Replacer mixed with water accordingly, linked below
160 ml coconut milk, vanilla flavoured is great
185 grams icing / powdered sugar
2 1/2 tbsp cocoa powder
100 grams dairy-free butter/spread
1 tbsp coconut milk

1
*Instead of my egg replacer you can use 2 normal eggs, 2 tbsp ground flax mixed with 6tbsp water until frothing or a commercial egg replacer.
2
With all of these you'll need to add into the dry ingredient bowl 1/2tsp xanthan gum.
3
My egg replacer already contains xanthan so that's why no amount listed in the ingredients
4
Preheat the oven to gas 5 / 170C / 375F and grease a 23cm or 25cm / 9 or 10inch springform cake tin
5
Mix the flours, cocoa, baking powder, baking soda, salt and xanthan gum into a bowl, mixing very well to ensure that they are well combined
6
Whisk the sugar with the spread, milk, yoghurt and the mixed egg replacer.
7
Add to the dry ingredients and beat well
8
Pour the batter into the tin and bake for 30 - 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
9
Leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely
10
To make the chocolate frosting, put the icing sugar and cocoa powder into a bowl.
11
Add the spread and mix until well combined and fluffy.
12
Add the milk as needed to thin the mixture.
13
Spread evenly over the cooled cake
14
Don't double this recipe to make a layer cake, for some reason it doesn't work out as well.
15
Instead just mix a 2nd batch separately

1198

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 170 grams brown rice flour, 90 grams corn starch, 90 grams potato starch (not flour), 3 tbsp unsweetened cocoa powder, and more.

Yes, Vickys Chocolate Birthday Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Chocolate Birthday Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions