This Mary Berry Dairy-free Chocolate Cake is rich and moist, which uses coconut cream and sunflower oil. It’s a classic, foolproof recipe, ready in about 1 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
- 4 tbsp apricot jam, warmed
- 30g (1oz) dairy-free white chocolate, coarsely grated
For the icing:
- 160ml (5½fl oz) coconut cream
- 3 × 85g bars dairy-free milk or dark chocolate, broken into pieces
How To Make Mary Berry Dairy-free Chocolate Cake
- Prep and preheat: Preheat oven to 180°C/160°C Fan. Grease and line two 20cm sandwich tins.
- Combine dry ingredients: In a large bowl, mix flour, baking powder, bicarbonate of soda, cocoa, and sugar.
- Whisk wet ingredients: In a jug, whisk eggs, syrup, oil, and coconut cream.
- Mix batter: Pour wet into dry ingredients and beat with an electric whisk until smooth.
- Bake the cakes: Divide between tins and bake for 25–30 minutes until springy. Cool on wire racks.
- Make the icing: Gently melt coconut cream and chocolate over simmering water. Stir until smooth and chill until thickened.
- Assemble the cake: Spread jam and icing on one cake, sandwich with the other, and repeat on top.
- Decorate: Sprinkle grated white chocolate in a thick ring around the edge. Slice to serve.
Recipe Tips
- Can I freeze the cakes? Yes, uniced layers freeze well.
- How to get thick icing: Chill until it reaches a spreadable consistency.
- Can I make it ahead? Yes, assemble up to 6 hours before serving.
- How to avoid curdled batter: Make sure wet ingredients are well combined before adding to dry.
What To Serve With Dairy-free Chocolate Cake
This cake pairs beautifully with:
- Fresh berries or berry coulis
- Dairy-free vanilla or coconut ice cream
- A cup of strong coffee or black tea
- A glass of dairy-free milk
How To Store Dairy-free Chocolate Cake
Room Temperature: Store covered for up to 2 days.
Refrigerate: Store in an airtight container if assembled ahead. Bring to room temperature before serving.
Freeze: Freeze cake layers uniced for up to 2 months.
Dairy-free Chocolate Cake Nutrition Facts
- Calories: ~390 kcal per slice
- Fat: 22g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 30g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use almond or oat milk instead of coconut cream?
Coconut cream provides richness, but thick oat cream may be a substitute.
Why use apricot jam?
It adds moisture and a subtle fruitiness that complements the chocolate.
Can I skip the white chocolate topping?
Yes, it’s decorative but optional.
Is this cake vegan?
No, it contains eggs, but you could try flax eggs for a vegan version.
Mary Berry Dairy-free Chocolate Cake
Description
A moist, rich chocolate cake made without dairy, featuring a luscious coconut cream and dark chocolate frosting with a hint of apricot.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 20cm tins.
- Mix flour, cocoa, sugar, baking powder, and bicarbonate in a bowl.
- Whisk eggs, syrup, oil, and coconut cream in a jug.
- Combine wet and dry ingredients. Beat until smooth.
- Divide into tins, bake 25–30 minutes. Cool completely.
- Melt icing ingredients over simmering water. Chill until spreadable.
- Layer cakes with jam and icing. Top with more jam and icing.
- Decorate with grated white chocolate around the edge.
Notes
- Chill icing until it thickens enough to spread.
- Assemble cake no more than 6 hours in advance.
- Freeze cake layers uniced for up to 2 months.
- Substitute jam with another flavor if desired.