Rooibos Tea Chocolate Cake (Dairy Free)
A rich and incredibly moist dairy-free chocolate cake infused with rooibos tea. This unique twist enhances the chocolate flavour while adding a subtle depth, making it a comforting and nostalgic South African favourite.
Servings 8 servings
Calories 425kcal
Ingredients
- 250 ml boiling water
- 1 rooibos tea bag
- 125 ml cocoa powder
- 4 extra-large eggs separated
- 300 ml sugar
- 125 ml sunflower oil
- 5 ml vanilla essence
- 450 ml cake flour
- 15 ml baking powder
- 2 ml salt
Instructions
Prepare the Rooibos & Cocoa Mixture
- Pour the boiling water over the rooibos tea bag and allow it to steep for 15–20 minutes. Remove the tea bag and mix the tea with the cocoa powder until a smooth paste forms.
Make the Batter Base
- In a mixing bowl, beat the egg yolks and sugar until light, pale, and creamy. Add the sunflower oil and vanilla essence, mixing well until fully combined.
Combine the Chocolate Mixture
- Add the cocoa and rooibos mixture to the egg mixture and stir until smooth and evenly combined.
Add Dry Ingredients
- Sift together the cake flour, baking powder, and salt. Gradually add to the batter, mixing until just combined.
Fold in Egg Whites
- In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold into the batter, taking care not to overmix to keep the batter light and airy.
Bake
- Pour the batter into a greased cake tin and bake at 180°C for 40 minutes, or until a skewer inserted into the centre comes out clean.
Notes
Notes
- Rooibos tea adds depth to the chocolate flavour without overpowering it.
- If rooibos is unavailable, substitute with another mild tea that pairs well with chocolate.
- Ensure you fold the egg whites gently to maintain a soft, fluffy texture.
Optional Toppings
- Dairy-free frosting
- Classic buttercream (if not dairy-free)
- Grated chocolate or crushed Flake
- Dusting of icing sugar for a simple finish