Mary Berry Vegan Chocolate Cake Recipe

If you are looking for a rich, moist, and completely dairy-free chocolate cake, this Mary Berry Vegan Chocolate Cake Recipe is a wonderful choice. It delivers a deep chocolate flavor with a soft, tender crumb that stays moist for days. Despite being vegan, the texture is every bit as satisfying as a traditional chocolate cake. This easy recipe is suitable for beginners and takes about 1 hour from start to finish, including baking and cooling time.

Ingredients

For the Vegan Chocolate Cake

300g self-raising flour
50g cocoa powder
200g caster sugar
1 teaspoon bicarbonate of soda
250ml almond milk
125ml vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

For the Vegan Chocolate Frosting

200g dairy-free dark chocolate
100g vegan butter
200g icing sugar
2 tablespoons cocoa powder

For Preparing the Tins

Vegan butter for greasing
Baking parchment

How to Make Mary Berry Vegan Chocolate Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the dry ingredients: Add the self-raising flour, cocoa powder, caster sugar, and bicarbonate of soda to a large mixing bowl. Stir until evenly combined.
Add the wet ingredients: Pour in the almond milk, vegetable oil, white vinegar, and vanilla extract.
Make the batter: Whisk until the mixture becomes smooth and lump-free. Do not overmix.
Fill the tins: Divide the batter evenly between the prepared cake tins and smooth the tops.
Bake the cakes: Place in the oven and bake for 30 to 35 minutes until risen and a skewer inserted into the centre comes out clean.
Cool completely: Leave the cakes in the tins for 10 minutes, then transfer to a wire rack and allow to cool fully.
Prepare the frosting: Melt the dairy-free chocolate and allow it to cool slightly. Beat together the vegan butter, icing sugar, cocoa powder, and melted chocolate until smooth.
Assemble the cake: Spread frosting over one sponge, place the second sponge on top, then cover the top with the remaining frosting.

Tips for the Best Vegan Chocolate Cake

How do I keep the cake moist?

Measure ingredients accurately and avoid overbaking. The vegetable oil helps maintain moisture for several days.

Why is vinegar added to the batter?

The vinegar reacts with the bicarbonate of soda to create a lighter, softer texture.

Can I use a different plant milk?

Yes. Oat milk, soy milk, or coconut milk all work well in this recipe.

How do I get a richer chocolate flavour?

Use high-quality cocoa powder and a good dairy-free dark chocolate with at least 70% cocoa solids.

Serving Suggestions

Serve with fresh strawberries.
Add a scoop of vegan vanilla ice cream.
Pair with hot coffee or tea.
Top with dairy-free chocolate shavings.
Serve with fresh raspberries for extra freshness.

Storage

Room Temperature

Store in an airtight container for up to 3 days in a cool kitchen.

Refrigerator

Keep refrigerated for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezing

Freeze the cake or individual slices for up to 3 months. Wrap well and thaw overnight in the refrigerator.

Nutrition

Calories: 365 kcal
Carbohydrates: 49g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Sodium: 220mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

Can I make this cake gluten free?

Yes, use a good-quality gluten-free self-raising flour blend and follow the recipe as written.

Can I make this cake without frosting?

Absolutely. The sponge is moist enough to enjoy on its own with a light dusting of icing sugar.

Which plant milk works best?

Almond milk, oat milk, and soy milk all produce excellent results with a soft texture.

Can I bake this cake in one tin?

Yes, but increase the baking time by approximately 10 to 15 minutes and test with a skewer before removing from the oven.