Mary Berry Dairy-free Chocolate Cake Recipe

Mary Berry's dairy-free chocolate cake is made without butter, milk, or cream, yet it retains a moist texture and rich chocolate flavor. In this recipe, Dairy product is replaced with alternative plant-based sunflower oil, dairy-free margarine, or nut milk. Mary Berry’s Dairy-Free Chocolate Cake is a rich, light, fluffy, moist sponge that has all the indulgence of a classic chocolate cake, dairy-free. This recipe is very easy and simple.

How to make Mary Berry’s dairy-free cheese cake

Mary Berry’s Dairy-Free Chocolate Cake

Preheat the oven to 180°C/160°C Fan/Gas and grease 2 x 20cm (8in) loose-bottomed sandwich tins with non-stick baking paper.

To make the cake, mix flour, baking powder, bicarbonate of soda, cocoa powder, and caster sugar in a bowl. In a jug, whisk together eggs, syrup, oil, and coconut cream. Pour the wet ingredients into the dry and whisk until well combined.

Divide the batter between tins and bake for 25–30 minutes, or until risen and springy. Turn out onto a wire rack, peel off the paper, and leave to cool.

For the icing, melt coconut cream and vegan chocolate over simmering water, stirring until smooth. Cool until thick enough to spread.

Place one cake on a plate, spread with half the apricot jam and half the icing, then sandwich with the second cake. Cover with the remaining jam and icing, swirling it neatly. Sprinkle white chocolate gratings around the edge to form a ring.

Mary’s Tip: Cakes freeze well uniced and can be made up to 6 hours ahead.

Description

Mary Berry’s Dairy-Free Chocolate Cake is a delightful twist on the traditional chocolate sponge, made without butter, milk, or cream. Instead, it uses plant-based ingredients like sunflower oil, coconut cream, and vegan margarine to create the same smooth texture and rich flavor. It is a cake that’s light, fluffy, and incredibly moist, yet completely dairy-free.

Ingredients

175 g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cocoa powder, sifted
150 g (5oz) caster suga
2 eggs (use flax eggs or chia eggs for a vegan version — 1 tbsp flaxseed + 3 tbsp water per egg)
2 tbsp golden syrup
150 ml (¼ pint) sunflower oil, plus extra for greasing
160 ml (5½fl oz) coconut cream
4 tbsp apricot jam, warmed
55 g (2oz) vegan white chocolate, coarsely grated
160 ml (5½fl oz) coconut cream
3 × 85 g bars vegan milk or dark chocolate, broken into pieces

Essential kit

1
Essential kit
You will need 2 x 20cm (8in) loose-bottomed sandwich tins and an electric whisk.
2
Some Tips for Dairy-Free Chocolate Cake
* You can use unsweetened to control sweetness.

* Don’t use overmixed batter, and you can keep the cake light.

* Cool the sponges completely to prevent the icing from melting.

* Weigh the ingredients accurately to get the right texture.

* Bake the cake until a skewer inserted in the center comes out clean.

* Store the cake in an airtight container to keep it moist.

Read it online: https://eatfreshs.com/recipe/mary-berry-dairy-free-chocolate-cake-recipe/