Mary Berry Dairy Free Chocolate Cake​ Recipe

This wonderfully moist Mary Berry Dairy Free Chocolate Cake is made using dairy-free spread, almond milk, self-raising flour, and rich cocoa powder. The result is a surprisingly rich and tender chocolate cake that proves you don’t need dairy for a truly decadent treat. Perfect for birthdays or any celebration where you need an inclusive option, this recipe makes a classic two-layer cake that serves 8-10 people.

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Mary Berry Dairy Free Chocolate Cake Ingredients

For the Dairy Free Cake:

• 1 ½ cups self-raising flour
• 1 cup caster (superfine) sugar
• 1 cup block-style dairy-free spread, softened, plus extra for greasing
• 4 large eggs
• 2 tbsp unsweetened almond milk (or other plant-based milk)
• ⅓ cup unsweetened cocoa powder
• 2 tsp baking powder

For the Dairy Free Chocolate Buttercream:

• ¾ cup block-style dairy-free spread, softened
• 2 cups powdered sugar, sifted
• ⅓ cup unsweetened cocoa powder, sifted
• 2-3 tbsp unsweetened almond milk (or other plant-based milk)

How To Make Mary Berry Dairy Free Chocolate Cake

1. Prepare the tins: Preheat your oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round cake tins with dairy-free spread and line the bases with parchment paper.
2. Combine all cake ingredients: Following Mary Berry’s famous all-in-one method, place all the cake ingredients into a large mixing bowl: the flour, sugar, softened dairy-free spread, eggs, almond milk, cocoa powder, and baking powder.
3. Beat until smooth: Using an electric hand mixer or a stand mixer, beat all the ingredients together for about 2 minutes until the batter is smooth, creamy, and evenly combined.
4. Bake the cakes: Divide the batter equally between the two prepared tins and level the tops with a spatula. Bake in the center of the oven for 25-30 minutes, or until the cakes are well-risen and a skewer inserted into the center comes out clean.
5. Cool the cakes: Allow the cakes to cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.
6. Make the dairy-free buttercream: While the cakes cool, beat the softened dairy-free spread in a large bowl until smooth. Gradually add the sifted powdered sugar and cocoa powder, beating well. Add 2 tablespoons of almond milk and beat on high speed until the frosting is light and fluffy. Add a little more milk only if needed to achieve a spreadable consistency.
7. Assemble the cake: Place one cooled cake layer on your serving plate and spread with just under half of the dairy-free buttercream. Top with the second cake layer and use the remaining buttercream to frost the top and sides of the cake.

Recipe Tips

• Choose the Right Dairy-Free Spread: For the best structure in both the cake and the frosting, it is important to use a hard, block-style dairy-free spread or margarine. Softer, tub-style spreads have a higher water and oil content and can cause the buttercream to be too soft to hold its shape.
• Check Your Cocoa Powder: While pure, unsweetened cocoa powder is naturally dairy-free, some chocolate drinking powders or hot cocoa mixes can contain milk products. Always double-check the label if you are baking for someone with a severe dairy allergy.
• Don’t Overbake: To ensure a beautifully moist crumb, start testing the cake for doneness at the 25-minute mark. Ovens can vary, and a dairy-free cake is perfect as soon as a skewer inserted into the center comes out clean.
• Sift for Smoothness: Always take a moment to sift the cocoa powder and powdered sugar. This simple step guarantees a smooth, lump-free cake batter and a silky, non-gritty buttercream.

What To Serve Dairy Free Chocolate Cake

This cake is perfectly delicious on its own with a cup of tea or coffee. To create a more indulgent dessert experience, serve a slice with a scoop of your favorite dairy-free vanilla or chocolate ice cream. A dollop of dairy-free whipped cream (made from coconut or soy) and a few fresh berries also makes a wonderful accompaniment.

How To Store Dairy Free Chocolate Cake Leftovers

• Room Temperature: Store the finished cake in an airtight container at room temperature. It will stay moist and delicious for up to 3-4 days.
• Freeze: The unfrosted cake layers freeze exceptionally well. Once they have cooled completely, wrap each layer tightly in a double layer of plastic wrap, followed by a layer of foil, and freeze for up to 3 months. Thaw at room temperature before frosting.

Mary Berry Dairy Free Chocolate Cake Nutrition Facts

• Serving size: 1 slice (1/10th of cake)
• Calories: 435 kcal
• Total Fat: 24g
• Saturated Fat: 8g
• Sugars: 38g
• Sodium: 320mg
• Total Carbohydrate: 52g
• Protein: 5g

Frequently Asked Questions

• Can I make this cake vegan? To make this dairy-free cake fully vegan, you would also need to replace the 4 eggs. You can do this by using a commercial egg replacer or by making “flax eggs.” For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 10 minutes to thicken. Please note that using an egg substitute may result in a slightly denser cake.
• Which plant-based milk is best for baking? Most unsweetened plant-based milks work very well in this recipe. Unsweetened soy milk and almond milk are great neutral-flavored options. Oat milk also works well and can provide a nice creamy texture to the batter and frosting.
• My dairy-free buttercream is too soft. How can I fix it? The consistency of dairy-free spreads can vary. If your frosting seems too soft, the easiest solution is to place the bowl in the refrigerator for 15-20 minutes to allow the spread to firm up. You can then beat it again. If it’s still too soft, you can try adding a little more sifted powdered sugar to thicken it.

Try More Recipes:

• Mary Berry Chocolate Orange Cake​ Recipe
• Mary Berry Chocolate Mousse Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe