‘Choc No Nuts’ Cake

Ingredients for cake

  • 225g F.G. Roberts Self Raising Flour
  • 1 tsp/5ml bicarbonate of soda
  • 1/3 cup caster sugar
  • 35g cocoa
  • 30g F.G. Roberts ‘Choc No Nuts’ spread
  • 30g softened butter
  • 250ml cream or yoghurt
  • 2 tbsp rice malt syrup
  • 100ml vegetable oil
  • 2 Eggs

Ingredients for ‘Choc No Nuts’ frosting

  • 60g F.G. Roberts ‘Choc No Nuts’ spread
  • 100g icing sugar
  • 30g cocoa powder
  • 1 tbsp butter, softened
  • 3-5 tbsp milk or water (a little extra if required)


  • Plain ‘Choc No Nuts’ Spread


  1. Preheat oven to 180C.
  2. Grease a 21cm cake tin.
  3. Sift flour, bicarbonate of soda and cocoa into a bowl.
  4. Lightly whisk eggs with a fork and gradually add eggs and remaining ingredients to mix.
  5. Beat on low speed until smooth and mixture changes colour.
  6. Pour into prepared pan and bake for 30-40mins.
  7. Stand 5-10 minutes before turning out onto wire rack to cool.
  8. Drizzle cooled cake with plain ‘Choc No Nuts’ spread or halve cake and fill and top with ‘Choc No Nuts’ Frosting.