Mary Berry served up a delicious Dairy-free Chocolate Cake with Vegan Chocolate and Apricot Jam for Hamza Yassin on Mary’s Foolproof Dinners.

The ingredients are: 175g self-raising flour, 1 tsp baking powder, 1 tsp bicarbonate of soda, 2 tbsp cocoa powder, sifted, 150g caster sugar, 2 eggs, 2 tbsp golden syrup, 150ml sunflower oil, plus extra for greasing, 160ml coconut cream, 4 tbsp apricot jam, warmed and 55g vegan white chocolate, coarsely grated.

For the icing: 160ml coconut cream and 3 x 85g bars vegan milk or dark chocolate, broken into pieces.

See recipes by Mary in her book titled: Mary’s Foolproof Dinners available from Amazon now.