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.
Related Posts
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Mary Berry chocolate truffle pots with Irish cream recipe
Mary Berry’s Easter lemon pavlova recipe on Bake Off Easter Masterclass
Mary Berry’s Simnel cake recipe on Bake Off Easter Masterclass
Mary Berry chocolate truffle tart with Irish cream liqueur and crunchy biscuit base recipe on Mary’s Foolproof Dinners
Mary Berry lemongrass crab cakes with a cucumber and radish salsa recipe on Mary’s Foolproof Dinners
Mary Berry and Alan Carr apricot upside-down pudding with Cointreau liqueur recipe on Mary’s Foolproof Dinners
Mary Berry Rhubarb Plate Pie with Brandy Cream recipe on Mary’s Foolproof Dinners- Mary Berry seafood salad with pickled fennel and cucumber, and a sun-dried tomato and lemon dressing recipe on Mary’s Foolproof Dinners
Alan Carr and Mary Berry parma ham and cauliflower cheese parcels recipe on Mary’s Foolproof Dinners