Chocolate Apple Juice Cake (Dairy Free!)


  • 6 ½ oz (185g) plain flour
  • 2 heaped tablespoons cocoa
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 5 oz (140g) caster sugar
  • 2 tablespoons golden syrup
  • 2 eggs lightly beaten
  • ¼ pint (5 fluid ounces) ground nut or salad or corn oil
  • ¼ pint (5 fluid ounces) Duskin Apple Juice (Sweet or Medium varieties such as Gala, Cox, Jonagold, or Russet)


Sieve flour, cocoa, bicarbonate of soda, and baking powder into a large mixing bowl.
Make a well in the centre and add sugar and syrup.
Gradually stir in the eggs, oil, and Apple juice and beat well to make a smooth batter.
Pour batter into two greased and lined 8” (20cm) sandwich tins.

Bake in preheated oven 170C / 325F / Gas 3 for 30 to 35 mins. Turn out and leave to cool.

Sandwich your cakes together with Apple jam, or make double the quantity of Chocolate Fudge Icing (below) and use half to sandwich the cakes together and the rest on the top.

Chocolate Fudge Icing


  • 1 ½ oz (40g) butter (or for a Dairy Free alternative, use a Dairy Free spread)
  • 1 oz (25g) cocoa, sieved
  • Approx. 3 tsp water or Duskin Apple Juice
  • 4 oz (100g) icing sugar, sieved


Melt butter or Dairy Free spread in a small saucepan over a low heat.
Stir in the cocoa and cook very gently for 1 min.
Remove from heat and stir in water or Apple Juice and icing sugar.
Mix well to a spreading consistency and spread on cake and leave to set.

Enjoy with a glass of your favorite Duskin Apple Juice

Chocolate Apple Juice Cake (Dairy Free!)