Mary Berry Dairy-Free Chocolate Cake Recipe

This Mary Berry Dairy-Free Chocolate Cake is a rich and moist recipe, which uses clever alternatives like coconut cream and sunflower oil to create a decadent treat for everyone. It’s a classic, foolproof recipe, ready in about one hour.

Mary Berry Dairy-Free Chocolate Cake Ingredients

For the Cake:

• 175g (6oz) self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tbsp cocoa powder, sifted
• 150g (5oz) caster sugar
• 2 eggs
• 2 tbsp golden syrup
• 150ml (¼ pint) sunflower oil, plus extra for greasing
• 160ml (5½fl oz) coconut cream

For the Icing and Filling:

• 4 tbsp apricot jam, warmed
• 160ml (5½fl oz) coconut cream
• 3 x 85g bars vegan milk or dark chocolate, broken into pieces
• 30g (1oz) dairy-free white chocolate, coarsely grated (for decoration)

How To Make Mary Berry’s Dairy-Free Chocolate Cake

1. Prep the oven and tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 20cm (8in) loose-bottomed sandwich tins and line the bases with non-stick baking paper.
2. Mix the cake batter: In a large bowl, measure the flour, baking powder, bicarbonate of soda, cocoa powder, and caster sugar and mix well. In a separate jug, whisk together the eggs, golden syrup, sunflower oil, and coconut cream.
3. Combine and bake: Pour the wet ingredients into the dry ingredients and whisk with an electric whisk until well combined and smooth. Divide the batter evenly between the prepared tins and bake for 25–30 minutes, or until well-risen and springing away from the sides.
4. Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
5. Make the dairy-free icing: While the cakes cool, place the 160ml of coconut cream and the broken pieces of vegan dark or milk chocolate in a heatproof bowl. Melt them together over a pan of simmering water, stirring until smooth and runny. Set aside in a cool place or the fridge until it reaches a thick, spreadable consistency.
6. Assemble the cake: Place one cake layer on a serving plate and spread half of the warmed apricot jam on top. Cover with half of the chocolate icing. Sandwich the second cake layer on top, then cover with the remaining jam and icing.
7. Decorate and serve: Carefully sprinkle the grated dairy-free white chocolate around the edge of the cake to create a decorative ring.

Recipe Tips

• How to get a moist, tender cake? The combination of sunflower oil and coconut cream is the secret to this cake’s wonderfully moist texture, proving you don’t need dairy for a rich result.
• Can I make this ahead of time? Yes. The un-iced cake sponges freeze very well. You can also fully assemble the cake up to 6 hours ahead of serving.
• What if I can’t find coconut cream? If you have a can of full-fat coconut milk, refrigerate it for a few hours. The thick cream will rise to the top and solidify. You can scoop this part out to use as coconut cream.
• How to get a smooth icing? Let the melted chocolate and coconut cream mixture cool and thicken naturally. If you chill it in the fridge, check it frequently and stir to ensure it doesn’t become too hard to spread.

What To Serve With Dairy-Free Chocolate Cake

This cake is delicious on its own, but also pairs wonderfully with dairy-free alternatives.

• A scoop of dairy-free vanilla ice cream (made with soy, almond, or coconut milk)
• A dollop of coconut cream
• A side of fresh raspberries or strawberries

How To Store Dairy-Free Chocolate Cake

• Room Temperature: Store the cake in an airtight container in a cool place for up to 3 days.
• Freeze: The un-iced sponges can be frozen for up to one month. Wrap them well in plastic wrap and then a layer of foil. Thaw at room temperature before icing.

Dairy-Free Chocolate Cake Nutrition Facts

• Serving Size: 1 slice (1/8th of cake)
• Calories: 580 kcal
• Fat: 35g
• Carbohydrates: 60g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Chocolate Orange Cake Recipe
• Mary Berry Chocolate Mousse Cake Recipe
• Mary Berry Chocolate Loaf Cake Recipe

Mary Berry Dairy-Free Chocolate Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 45 minutesTotal time:1 hour 35 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:580 kcal Best Season:Available

Description

A wonderfully rich and moist chocolate cake from Mary Berry that is completely dairy-free, using clever substitutions like coconut cream and sunflower oil.

Ingredients

• Cake: 175g self-raising flour, 1 tsp each baking powder & bicarbonate of soda, 2 tbsp cocoa powder, 150g caster sugar, 2 eggs, 2 tbsp golden syrup, 150ml sunflower oil, 160ml coconut cream
• Icing: 4 tbsp apricot jam, 160ml coconut cream, 3 bars (85g each) vegan chocolate
• Decoration: 30g dairy-free white chocolate, grated

Instructions

1. Preheat oven to 180°C/160°C Fan. Grease and line two 20cm round sandwich tins.
2. In a large bowl, mix all dry cake ingredients. In a jug, whisk all wet cake ingredients.
3. Pour the wet ingredients into the dry and whisk until a smooth batter forms.
4. Divide the batter between the tins and bake for 25-30 minutes. Cool completely on a wire rack.
5. Gently melt the coconut cream and vegan chocolate together to make the icing. Let it cool until thick and spreadable.
6. Spread warmed apricot jam on both cake layers. Use half the icing to sandwich the cakes together.
7. Use the remaining icing to cover the top of the cake and decorate with grated dairy-free white chocolate.

Notes

• This recipe uses a simple “all-in-one” method, making it very quick and perfect for bakers of all levels.
• Ensure your vegan chocolate and white chocolate are certified dairy-free if you are baking for someone with an allergy.
• Letting the icing cool and thicken properly is key to a neat finish.

Keywords:Mary Berry Dairy-Free Chocolate Cake Recipe