Mary Berry Dairy-Free Chocolate Cake Recipe

Mary Berry’s Dairy-Free Chocolate Cake is a rich, moist sponge that delivers all the indulgence of a classic chocolate cake without any dairy. Perfect for those with lactose intolerance, allergies, or anyone looking for a lighter alternative, this cake is proof that you don’t need butter or milk to achieve a soft, delicious bake. With a simple method and reliable results, it’s ideal for birthdays, gatherings, or an everyday treat.

What is Mary Berry’s Dairy-Free Chocolate Cake?

This is a chocolate sponge cake made without butter, milk, or cream, yet it retains a moist texture and rich chocolate flavour. Dairy is replaced with plant-based alternatives such as sunflower oil, dairy-free margarine, or nut milk. The result is a cake that’s light, fluffy, and suitable for dairy-free diets while still tasting indulgent.

Try Other Mary Berry Recipes

• Mary Berry Milk Chocolate Cake
• Mary Berry Chocolate Orange Cake
• Mary Berry Lemon Traybake
• Mary Berry Vegetable Soup
• Mary Berry Goulash Soup

Why This Recipe is Worth Trying

• Dairy-free indulgence – Perfect for anyone avoiding milk products.
• Moist and light – Oil and plant-based milk keep the sponge soft.
• Beginner-friendly – Straightforward method, no tricky steps.
• Customisable – Works as a layer cake, traybake, or cupcakes.
• Crowd-pleaser – Rich chocolate taste enjoyed by everyone.

Essential Ingredients to Make Mary Berry Dairy-Free Chocolate Cake

For the sponge:

• 200g self-raising flour
• 200g caster sugar
• 50g cocoa powder
• 1 tsp baking powder
• 100ml sunflower oil (or other neutral oil)
• 200ml almond milk (or any plant-based milk)
• 3 large eggs
• 1 tsp vanilla extract

For the icing:

• 150g dairy-free dark or milk-style chocolate
• 75g dairy-free margarine
• 200g icing sugar, sifted
• 2–3 tbsp almond milk (or oat milk)

Handy Kitchen Tools for Best Results

• Two 20cm sandwich tins, lined with baking paper
• Mixing bowls
• Electric whisk or wooden spoon
• Cooling rack
• Palette knife for icing

Step-by-Step Guide to Making Mary Berry Dairy-Free Chocolate Cake

Step 1: Prepare tins

Preheat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.

Step 2: Mix dry ingredients

In a large bowl, sift flour, cocoa powder, baking powder, and sugar together.

Step 3: Add wet ingredients

In another bowl, whisk oil, eggs, vanilla, and almond milk. Pour into the dry mixture and mix until smooth.

Step 4: Bake the cakes

Divide batter evenly between tins. Bake for 25–30 minutes until risen and springy. Cool in tins for 5 minutes, then transfer to a wire rack.

Step 5: Make dairy-free icing

Melt dairy-free chocolate with margarine. Let it cool slightly, then beat in icing sugar and plant-based milk until creamy.

Step 6: Assemble the cake

Spread half the icing between the sponge layers and use the rest on top.

Step 7: Decorate and serve

Finish with grated chocolate, berries, or sprinkles. Serve and enjoy.

What I Got Wrong (And How I Fixed It)

• Didn’t sift cocoa powder – Left lumps in the sponge. Sifting solved this.
• Used too much oil – Made the cake greasy. Measuring carefully gave a moist but balanced result.
• Iced while warm – Melted the frosting. Cooling completely prevented this.

Healthier Ways to Make Mary Berry Dairy-Free Chocolate Cake

• Use wholemeal self-raising flour for added fibre.
• Reduce sugar slightly, as cocoa adds richness.
• Replace oil with unsweetened applesauce for a lighter cake.
• Use oat milk or soya milk for added protein.

Ingredient Substitutions for Mary Berry Dairy-Free Chocolate Cake

• Almond milk → Oat, soya, or coconut milk.
• Sunflower oil → Rapeseed or light olive oil.
• Dairy-free chocolate → Cocoa powder-based frosting.
• Eggs → Flaxseed eggs for a vegan option.

Pairing Ideas: What to Serve With Dairy-Free Chocolate Cake

• Fresh berries – Adds colour and freshness.
• Coconut cream – A dairy-free alternative to whipped cream.
• Dairy-free vanilla ice cream – Perfect for dessert.
• Espresso coffee – Balances richness.
• Citrus compote – Adds tangy contrast.

Expert Tips for Dairy-Free Chocolate Cake Success

• Check plant milk – Use unsweetened to control sweetness.
• Don’t overmix batter – Keeps cake light.
• Cool sponges fully – Prevents icing from melting.
• Weigh ingredients precisely – Ensures the right texture.
• Test with a skewer – Bake until it comes out clean.
• Store airtight – Keeps cake moist.

Creative Ways to Customize Dairy-Free Chocolate Cake

• Add orange zest for a chocolate-orange twist.
• Stir in chopped nuts for crunch.
• Drizzle with salted caramel (dairy-free version).
• Top with toasted coconut flakes.
• Turn into cupcakes with piped frosting.

Storing Dairy-Free Chocolate Cake the Right Way

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate if filled with cream alternatives.
• Freeze sponges (without icing) for up to 2 months.

How to Reheat Dairy-Free Chocolate Cake

• Microwave method – Warm slices for 10–15 seconds.
• Oven method – Heat at 140°C for 5 minutes.
• From frozen – Defrost at room temperature before icing.

Nutritional Breakdown (per serving)

• Calories: ~410 kcal
• Protein: 6g
• Carbohydrates: 49g
• Fat: 21g
• Fibre: 3g
• Sugar: 30g

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FAQs

What can I use instead of milk in a dairy-free chocolate cake?

Plant-based alternatives such as almond milk, oat milk, or soya milk can be used in place of dairy milk. They keep the sponge moist without altering the flavour too much.

How do you make dairy-free chocolate icing creamy?

To make creamy dairy-free icing, use melted dairy-free chocolate combined with margarine and a splash of plant-based milk. Whisk until smooth for a rich, glossy finish.

Can I make this cake vegan as well as dairy-free?

Yes, you can replace the eggs with flaxseed eggs or chia eggs. This makes the cake both vegan and dairy-free while still keeping it moist and soft.

How do you stop dairy-free chocolate cake from being dry?

Avoid overbaking and check the cake a few minutes early. Using oil instead of butter also helps keep the sponge light and moist.

Wrapping It Up

Mary Berry’s Dairy-Free Chocolate Cake is a deliciously moist, rich sponge that proves dairy-free baking doesn’t mean sacrificing flavour. With its simple method, plant-based swaps, and reliable results, it’s perfect for celebrations, family gatherings, or a teatime treat. This recipe is an excellent choice for anyone looking to bake inclusively while still enjoying a chocolatey indulgence.