This is a rich, deeply chocolatey vegan cake with a soft, moist crumb and a smooth ganache-style topping that sets beautifully. It is the sort of bake that feels properly indulgent, yet it is made with simple cupboard ingredients and no eggs or dairy. The method is wonderfully straightforward, so it suits confident beginners as well as regular bakers. Total time is about 1 hour 15 minutes, plus cooling.
Ingredients
For the vegan chocolate sponges
- 280g plain flour
- 60g cocoa powder
- 300g caster sugar
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 420ml unsweetened soy milk or oat milk
- 100ml sunflower oil (or vegetable oil)
- 2 tbsp apple cider vinegar (or white vinegar)
- 2 tsp vanilla extract
For the chocolate ganache topping
- 200g dairy-free dark chocolate, finely chopped
- 160ml full-fat coconut milk (from a tin) or oat cream
- 1 tbsp maple syrup (optional, for a glossier finish)
- Pinch of salt (optional)
To finish
- Fresh raspberries or sliced strawberries
- Cocoa powder, chocolate curls, or grated dairy-free chocolate
How to Make Mary Berry Vegan Chocolate Cake Recipe
- Prepare the oven and tins: Heat the oven to 180°C (160°C fan). Grease and line the bases of two 20cm round sandwich tins with baking parchment. Dust the sides lightly with cocoa powder if you like, it helps the cakes release neatly.
- Mix the batter: In a large bowl, whisk together the flour, cocoa powder, caster sugar, bicarbonate of soda, baking powder, and salt until evenly combined. In a jug, mix the plant milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry ingredients and whisk until you have a smooth batter with no pockets of flour. Work briskly, once the vinegar meets the raising agents the batter starts to react.
- Bake: Divide the batter evenly between the tins and level the tops. Bake for 28 to 32 minutes, until the cakes are risen and a skewer inserted into the centre comes out clean (a few moist crumbs are fine, wet batter is not). Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack and peel off the parchment.
- Cool completely: Let the cakes cool fully before icing. If they are even slightly warm, the topping will melt and slide.
- Make the ganache topping: Put the chopped dairy-free chocolate into a heatproof bowl. Warm the coconut milk (or oat cream) in a small pan until steaming hot but not boiling. Pour it over the chocolate and leave for 2 minutes, then stir gently until smooth and glossy. Stir in the maple syrup and pinch of salt, if using. Let it stand at room temperature until thickened to a spreadable consistency, about 20 to 40 minutes depending on the warmth of your kitchen.
- Assemble: Place one sponge on a serving plate or stand. Spread over about a third of the ganache. Top with the second sponge, then spread the remaining ganache over the top (and sides if you want a fully covered cake). Finish with berries and a light dusting of cocoa or a few chocolate curls.
Tips
Why did my vegan chocolate cake sink in the middle?
Make sure the oven is properly preheated and resist opening the door for the first 25 minutes. Also check your raising agents are fresh, bicarbonate of soda loses strength once it has been open for a long time.
How do I stop the cake tasting bitter or “too cocoa”?
Use a cocoa powder you enjoy the taste of, and do not reduce the sugar too drastically, it balances the chocolate. If you like a gentler flavour, swap 20g of the cocoa for 20g extra flour.
How can I get neat, even layers?
Weigh the batter into the tins for accuracy, then tap each tin on the worktop to knock out large air bubbles. If you have a domed top, level it with a serrated knife once completely cool.
What if my ganache goes grainy or splits?
Stir gently rather than whisking, and avoid boiling the coconut milk. If it does split, add 1 to 2 teaspoons of warm plant milk and stir slowly until it comes back together.
Serving Suggestions
- Serve with fresh berries and a spoonful of dairy-free yoghurt
- Add a scoop of vegan vanilla ice cream
- Pour over warm cherries or raspberries for a simple pudding-style dessert
- Enjoy with coffee, it brings out the chocolate flavour
Storage
Room temperature
Keep in an airtight tin for up to 3 days. If your kitchen is warm, the ganache will soften, so store somewhere cool.
Refrigerator
Chill for up to 5 days in a sealed container. Let slices sit at room temperature for 20 to 30 minutes before serving for the best texture.
Freezing
Freeze the sponges (ideally un-iced) wrapped well, then in a freezer bag or container, for up to 3 months. Defrost at room temperature, still wrapped, then ice once fully thawed.
Nutrition
Per slice (based on 12 slices):
- Calories: 398 kcal
- Carbohydrates: 55 g
- Protein: 6 g
- Fat: 18 g
- Saturated fat: 7 g
- Sodium: 320 mg
Nutritional values are estimates and will vary depending on the brands of plant milk and chocolate used.
FAQs
Can I use self-raising flour instead of plain flour?
Yes. Use 280g self-raising flour and omit the baking powder. Keep the bicarbonate of soda, it helps the cake rise and stay tender with the vinegar.
Which plant milk is best for vegan chocolate cake?
Unsweetened soy milk gives a slightly richer crumb, while oat milk is wonderfully mild and tender. Both work well, so use what you have.
Can I bake this in one tin instead of two?
Yes, use a deep 20cm tin and bake for roughly 45 to 55 minutes. Cover loosely with foil if the top is browning too quickly, and check the centre with a skewer.
Can I make this cake without coconut?
You can. Use oat cream instead of coconut milk for the ganache, or make a simple icing with icing sugar, cocoa powder, and a little plant milk.
Can I turn these into cupcakes?
Yes. Fill lined cupcake cases about two-thirds full and bake at the same temperature for 18 to 22 minutes. Cool completely before topping with ganache.
Mary Berry-Style Vegan Chocolate Cake
Course: DessertCuisine: BritishDifficulty: Easy12
slices20
minutes30
minutes75
minutes398
kcal50
minutesA moist, deeply chocolatey vegan cake made without eggs or dairy, finished with a smooth chocolate ganache topping. Simple to make, reliably fluffy, and perfect for birthdays or any time you want a proper slice of cake.
Ingredients
280g plain flour
60g cocoa powder
300g caster sugar
2 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp fine salt
420ml unsweetened soy milk or oat milk
100ml sunflower oil (or vegetable oil)
2 tbsp apple cider vinegar (or white vinegar)
2 tsp vanilla extract
200g dairy-free dark chocolate, finely chopped
160ml full-fat coconut milk (or oat cream)
1 tbsp maple syrup (optional)
Pinch of salt (optional)
Fresh raspberries or sliced strawberries, to finish
Cocoa powder, chocolate curls, or grated dairy-free chocolate, to decorate
Directions
- Preheat the oven to 180°C (160°C Fan). Grease and line the bases of two 20cm round sandwich tins.
- Whisk together the flour, cocoa powder, caster sugar, bicarbonate of soda, baking powder and salt in a large bowl.
- In a jug, mix the plant milk, oil, vinegar and vanilla extract.
- Pour the wet mixture into the dry ingredients and whisk until smooth.
- Divide the batter evenly between the tins and level the tops.
- Bake for 28–32 minutes, until risen and a skewer comes out clean.
- Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
- For the ganache, pour hot coconut milk (or oat cream) over the chopped dairy-free chocolate. Leave 2 minutes, then stir until smooth. Stir in maple syrup and a pinch of salt if using.
- Let the ganache thicken at room temperature until spreadable.
- Sandwich the cakes with a little ganache, then spread the rest on top (and sides if you like). Decorate with berries and cocoa or chocolate curls.
Notes
- Measure the batter into the tins for even layers.
- Do not ice the cakes until fully cool, or the ganache will melt.
- For a coconut-free topping, use oat cream instead of coconut milk.
- Un-iced sponges freeze well for up to 3 months.
