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Mary Berry Vegan Chocolate Cake

Mary Berry Vegan Chocolate Cake

This Mary Berry inspired vegan chocolate cake is deeply rich, wonderfully fudgy, and completely dairy and egg free.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 1 hour
Total Time 2 hours 2 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 575
Ingredients Method Notes

Ingredients
  

  • Flax Eggs:
  • 2 tbsp ground flaxseed
  • 6 tbsp cold water
  • Vegan Chocolate Sponge:
  • 200 g dairy-free block butter softened
  • 200 g caster sugar
  • 200 g self-raising flour sifted
  • 60 g cocoa powder sifted
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200 ml oat milk
  • 1 tbsp apple cider vinegar
  • 100 g dairy-free dark chocolate melted and cooled
  • 1 tsp vanilla extract
  • Pinch of salt
  • Vegan Chocolate Frosting:
  • 200 g dairy-free block butter softened
  • 350 g icing sugar sifted
  • 60 g cocoa powder sifted
  • 3 –4 tbsp oat milk
  • 1 tsp vanilla extract
  • 100 g dairy-free dark chocolate melted and cooled
  • Decoration:
  • Fresh raspberries or strawberries
  • Cocoa powder for dusting
  • Dairy-free chocolate shavings optional

Method
 

  1. Mix ground flaxseed with cold water. Leave for 5 minutes until gelled. Set aside.
  2. Combine oat milk and apple cider vinegar in a jug. Leave for 2 minutes to curdle. Set aside.
  3. Melt dairy-free dark chocolate for sponge over barely simmering water. Cool to room temperature.
  4. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  5. Beat dairy-free butter and caster sugar for 3–4 minutes until pale and fluffy.
  6. Add flax eggs and vanilla. Beat until incorporated.
  7. Fold in cooled melted chocolate.
  8. Sift in flour, cocoa, baking powder, bicarbonate of soda, and salt. Add oat milk mixture. Fold gently until just combined.
  9. Divide between tins. Bake 28–32 minutes until skewer comes out clean. Cool in tins 15 minutes then turn out onto a wire rack. Cool completely.
  10. For frosting: beat dairy-free butter 3–4 minutes until pale. Add icing sugar and cocoa in two batches. Add melted chocolate, vanilla, and oat milk. Beat until smooth.
  11. Sandwich sponges with frosting. Cover top and sides. Decorate with raspberries and a dusting of cocoa.

Notes

Use dairy-free block butter — not a soft spread — for the best results.
Allow flax eggs to gel fully for 5 minutes before using.
Do not skip the oat milk and vinegar step — it is essential for rise and texture.
Always check chocolate and sugar labels to confirm they are vegan.
Leave vegan sponges in tins for 15 minutes before turning out — they are more delicate when warm.
Bring refrigerated cake to room temperature 30 minutes before serving.
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