Mary Berry Vegan Chocolate Cake​ Recipe

This decadent Mary Berry Vegan Chocolate Cake is made using a simple all-in-one method with self-raising flour, cocoa powder, vegetable oil, and plant-based milk. This recipe creates a rich, moist, and wonderfully light cake that is completely foolproof. Perfect for a birthday celebration, afternoon tea, or whenever you need a reliable chocolate cake that everyone will love, vegan or not. This recipe makes one classic 8-inch two-layer cake.

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Mary Berry Vegan Chocolate Cake Ingredients

For the Vegan Chocolate Cake:

• 225g (1 3/4 cups) self-raising flour
• 300g (1 1/2 cups) caster (superfine) sugar
• 65g (3/4 cup) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons bicarbonate of soda (baking soda)
• 250ml (1 cup) plant-based milk (soy or oat work well)
• 150ml (2/3 cup) vegetable oil
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar

For the Vegan Chocolate Icing:

• 150g (2/3 cup) block-style vegan butter, softened
• 300g (2 1/2 cups) icing (powdered) sugar, sifted
• 50g (1/2 cup) unsweetened cocoa powder, sifted
• 2-3 tablespoons plant-based milk

How To Make Mary Berry Vegan Chocolate Cake

1. Preheat oven and prepare tins: Preheat your oven to 180°C (160°C Fan / 350°F). Grease and line the bases of two 8-inch (20cm) round cake tins with parchment paper.
2. Combine all cake ingredients: In a large bowl, place the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda. Whisk them together to combine.
3. Mix to form a batter: Add the plant-based milk, vegetable oil, vanilla extract, and vinegar to the dry ingredients. Whisk everything together until the batter is just smooth and combined. Be careful not to overmix.
4. Bake the cakes: Immediately divide the batter evenly between the two prepared tins and level the tops. Bake on the middle shelf 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: Let the cakes cool in their tins for about 10 minutes before carefully turning them out onto a wire rack to cool completely.
6. Make the vegan icing: In a large bowl, beat the softened vegan butter with an electric mixer until smooth. Gradually add the sifted icing sugar and cocoa powder, alternating with a tablespoon of plant-based milk, until you achieve a smooth and spreadable consistency.
7. Assemble the cake: Place one cooled cake layer on a serving plate. Spread it with about half of the chocolate icing. Place the second cake layer on top, and use the remaining icing to cover the top and sides of the cake.

Recipe Tips

• Don’t overmix the batter: Once the wet and dry ingredients are just combined into a smooth batter, stop mixing. Overmixing can lead to a dense or tough cake.
• Use block vegan butter for icing: For the best results with your icing, use a hard, block-style vegan butter. Soft, tub-style margarines contain more water and oil, which can make the icing too soft or greasy.
• The vinegar and soda reaction is key: The combination of apple cider vinegar and bicarbonate of soda is the magic behind this cake’s light texture. It creates a chemical reaction that produces air bubbles, helping the cake to rise beautifully without any eggs.
• Sift your icing ingredients: For a perfectly smooth, lump-free icing, always sift your icing sugar and cocoa powder. This small step makes a big difference.

What To Serve Mary Berry Vegan Chocolate Cake

This classic chocolate cake is perfect on its own with a lovely cup of tea or coffee. To turn it into a more decadent dessert, serve a slice with a scoop of your favorite vegan vanilla ice cream. A dollop of whipped coconut cream and a few fresh raspberries on the side also pair beautifully with the rich chocolate flavor.

How To Store Mary Berry Vegan Chocolate Cake Leftovers

Store: This cake is best stored in an airtight container at room temperature. It will keep well for up to 3 days. Thanks to the oil-based sponge, it stays wonderfully moist and does not need to be refrigerated, as refrigeration can dry it out.

Mary Berry Vegan Chocolate Cake Nutrition Facts

Serving Size: 1 slice (1/12th of cake)

• Calories: 425 kcal
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 310mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 4g

Frequently Asked Questions

• Why is there vinegar in a cake recipe? In vegan baking, vinegar is often used to react with bicarbonate of soda (baking soda). This reaction creates carbon dioxide, which helps the cake to rise and become light and fluffy, effectively acting as a replacement for eggs.
• Can I bake this as a single cake instead of two layers? Yes, you can bake the batter in one deep 8-inch (20cm) round tin. However, you will need to increase the baking time to about 45-55 minutes. Be sure to check that a skewer inserted into the center comes out clean before removing it from the oven.
• What is the best plant-based milk for this cake? Soy milk is an excellent choice for vegan baking as its higher protein content helps create a stable structure. However, oat milk or almond milk will also work very well in this recipe.
• Can I make this cake gluten-free? You can try substituting the self-raising flour with a good-quality gluten-free self-raising flour blend. The results are often very good, though the texture may be slightly different from the original.

Try More Recipes:

• Mary Berry​ Chocolate And Banana Cake Recipe
• Mary Berry Chocolate Yoghurt Cake​ Recipe
• Mary Berry Chocolate Refrigerator Cake​ Recipe