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Mary Berry Dairy-Free Chocolate Cake

Mary Berry Dairy-Free Chocolate Cake
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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.

Ingredients

Scale

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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-dairy-free-chocolate-cake/