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Mary Berry’s Dairy-free Chocolate Cake

If you're on the hunt for the perfect rich, moist chocolate cake, this recipe from Mary Berry is the answer. As seen on her BBC series, Mary's Foolproof Dinners.

From the book

Introduction

After several goes at trying to make a really good, moist, dairy-free chocolate cake, we think this is a winner.

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Ingredients

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
4 tbsp apricot jam, warmed
55g (2oz) vegan white chocolate, coarsely grated
For the icing:
160ml (5½fl oz) coconut cream
3 x 85g bars vegan milk or dark chocolate, broken into pieces

Essential kit

You will need: 2 x 20cm (8in) loose-bottomed sandwich tins and an electric whisk.

Method

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease 2 x 20cm (8in) loose-bottomed sandwich tins and line the base with non-stick baking paper.

To make the cake, measure the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar into a bowl and mix well.

Place the eggs, syrup, oil and coconut cream in a jug and whisk to combine.

Pour the wet ingredients into the dry and whisk together using an electric whisk until well combined.

Divide the batter between the prepared tins and bake in the preheated oven for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out on to a wire rack, peel off the baking paper and leave to cool.

Meanwhile, to make the icing, place the coconut cream and vegan chocolate in a bowl and melt over a pan of simmering water, taking care that the bottom of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick spreading consistency.

Place one cake on a serving plate and spread half the apricot jam on top. Cover with half the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake.

Carefully sprinkle the white chocolate gratings around the edge of the cake to make a thick ring pattern. Cut into slices to serve.

Mary’s Tip: Cakes freeze well uniced. Can be made and assembled up to 6 hours ahead.

Reviews

4.4 out of 5 stars

14 Ratings

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18 Comments

    default user avatar Y. RULE

    Nice flavour and soft sponge texture

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    default user avatar Helen

    I made this because my daughter in law-to-be has to have dairy free. It took me a while to find the coconut cream. Then I made it exactly sticking to the recipe, icing and all and it was fantastic. The best chocolate cake I’ve ever made. It rose really well and was such a light sponge. My daughter in law loved it and wants the recipe. Great success. This is now my definite choice of chocolate cake

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    default user avatar Izzyguise

    I did it today. Amazing cake which everyone loved. The apricot jam goes very well.

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    default user avatar Susan

    Can someone tell me how long this cake keeps for please?

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    default user avatar The Happy Foodie Team

    Hi Susan,

    Thank you for your comment.You should be able to store the cake for up to three days in an airtight container.

    Happy Cooking!
    The Happy Foodie Team

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    default user avatar Ann Clark

    A winner! Lovely moist chocolate cake. Can usually taste the oil but not in this one.

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    default user avatar Sally

    Great recipe, got compliments with this – we used homemade blackcurrant jam. The electric whisk really helps to get a light sponge. If you accidentally buy Creamed Coconut, chop up 110g and mix with 275ml hot water to make the right amount of Coconut Cream (use half this in cake and half in icing). If you’ve let the icing cool and set too much, you can smooth it out on the cake with a knife dipped in boiled water. I found it hard to ‘coarsely grate’ white chocolate – it came out too powdery and wouldn’t all fit on top (and got blown about when the birthday candles were blown out!). Next time, I’d try and make curls out of the white chocolate.

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    default user avatar Yvonne

    Nice cake but I think my oven is a bit too hot. The cake had a burnt smell about 20 minutes in, it wasn’t actually burnt but a slightly burnt taste was evident. Will have to experiment with the oven. It’s old and was not ours to begin with. Came with the rented property

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    default user avatar Janette

    Best Chocolate cake I’ve ever made. So moist with a hint of coconut. I won’t make any other chocolate cake but this.

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    default user avatar Wendy

    Can I make this with normal dark chocolate, do you still need the coconut cream.

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    default user avatar The Happy Foodie Team

    Hi Wendy,

    You can use any dark chocolate that you like (though most dark chocolate is naturally vegan as it doesn’t contain milk). The coconut cream is to help you create an icing consistency but you could simply melt the dark chocolate on its own instead if you’re not too fussed about a full icing consistency.

    Happy Cooking!
    The Happy Foodie Team

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    default user avatar Helen

    It says dairy free but includes eggs?

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    default user avatar The Happy Foodie Team

    Hi Helen,

    That’ll be because eggs aren’t dairy.

    Happy Cooking!
    The Happy Foodie Team

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    default user avatar MandyinGraban

    Great recipe. My daughter’s partner is vegan but will eat the eggs from our backyard chickens.

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    default user avatar The Happy Foodie Team

    Hi Pat,

    Thank you for your comment. Where are you seeing this recipe described as vegan please?

    The Happy Foodie Team

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    default user avatar Teresa K MYALL

    Beautiful x
    Can one use gluten free flour please?

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    default user avatar The Happy Foodie Team

    Hi Teresa,

    Thank you for your comment. If you’re happy to experiment, using a self-raising gluten-free flour in this recipe should work well.

    Let us know how you get on!
    The Happy Foodie Team

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    default user avatar Amalia Polyviou

    Wonderfully moist and mouth watering 😋

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From the book: Mary’s Foolproof Dinners

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