Mary Berry Vegan Chocolate Cake Recipe

This Mary Berry chocolate cake recipe is a moist and rich recipe, which is made with coconut cream and sunflower oil for a wonderfully tender, dairy-free crumb. It’s a classic, foolproof recipe that can be easily adapted to be fully vegan, ready in about an hour.

Jump to Recipe Jump to Video Print Recipe

Mary Berry Vegan 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 large free-range eggs (See notes for vegan substitute)
2 tbsp golden syrup
150ml (¼ pint) sunflower oil, plus extra for greasing
160ml (5½fl oz) coconut cream

For the Icing & Filling:

4 tbsp apricot jam, warmed
160ml (5½fl oz) coconut cream
255g (9oz) vegan milk or dark chocolate, broken into pieces
55g (2oz) vegan white chocolate, coarsely grated for garnish

How To Make Mary Berry’s Vegan Chocolate Cake

Prep 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.
Combine Dry Ingredients: Measure the flour, baking powder, bicarbonate of soda, cocoa powder, and caster sugar into a large mixing bowl and mix well.
Combine Wet Ingredients: In a separate jug, place the eggs (or your vegan egg substitute), golden syrup, sunflower oil, and coconut cream. Whisk to combine.
Mix the Batter: Pour the wet ingredients into the dry ingredients and whisk together, preferably with an electric whisk, until well combined and smooth.
Bake the Cakes: Divide the batter evenly between the prepared tins. Bake for 25–30 minutes, or until well-risen and springing away from the sides of the tins. Let the cakes cool in the tins for a few minutes before turning them out onto a wire rack to cool completely.
Make the Icing: While the cakes cool, place the 160ml of coconut cream and the broken vegan dark/milk chocolate in a heatproof bowl. Set the bowl over a pan of simmering water (making sure the bowl doesn’t touch the water) and stir until melted and runny. Set aside in a cool place or the fridge until it reaches a thick, spreadable consistency.
Assemble the Cake: Place one cake on a serving plate and spread it with half of the warmed apricot jam. Cover the jam with half of the chocolate icing. Sandwich the second cake on top. Cover the top with the remaining jam and then the remaining icing, swirling it nicely.
Decorate and Serve: Carefully sprinkle the grated vegan white chocolate around the edge of the cake. Slice and serve.

Recipe Tips

How to make this cake fully vegan? The original Mary Berry recipe is dairy-free but contains eggs. To make it 100% vegan, simply replace the 2 eggs with a vegan egg substitute, such as 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let it sit for 5 minutes to thicken) or 100g of unsweetened applesauce.
Why use apricot jam? The layer of apricot jam between the cake and the icing adds a lovely, subtle tartness that cuts through the richness of the chocolate and also helps to keep the cake moist.
Can I make this ahead of time? Yes, the un-iced cakes freeze very well. You can also fully assemble the cake up to 6 hours before serving.
What if my icing gets too hard? If the icing sets too much in the fridge, you can smooth it out on the cake by dipping your palette knife in hot water.

What To Serve With Vegan Chocolate Cake

This rich cake is a wonderful treat on its own, but also pairs beautifully with:

A scoop of vegan vanilla ice cream or a plant-based cream
A side of fresh raspberries or strawberries
A cup of coffee or your favourite plant-based latte

How To Store Vegan Chocolate Cake

Room Temperature: Store the cake in an airtight container at room temperature. It will keep for up to 3 days.
Freeze: The un-iced sponges can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before icing and assembling.

Mary Berry Vegan Chocolate Cake Nutrition Facts

Calories: 500-600 kcal
Fat: 30g
Carbohydrates: 55g
Protein: 6g

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

FAQs

Why does the recipe use oil instead of butter?

Using oil instead of a butter substitute keeps the cake wonderfully moist and gives it a light, tender crumb.

What is coconut cream?

Coconut cream is much thicker and richer than coconut milk. You can usually find it in cans in the world foods aisle. For the best results, chill a can of full-fat coconut milk overnight and scoop the thick cream solids from the top.

Can I make this in one tin?

It’s best to bake it in two separate sandwich tins as directed to ensure the cakes cook evenly and have a light texture. If you use one deep tin, you will need to increase the baking time significantly.

Try More Recipes: