Chocolate Berry Cake

One of the best chocolate cakes ever! It’s slightly squidgey in the middle so works best as a dessert, served warm with ice cream…

Gluten-free? Use gluten-free self-raising flour and baking powder- available from large branches of supermarkets or good health food shops. Most vegan margarines are gluten-free but check the label.

Nut-free? The recipe includes nuts but they can be omitted if not suitable for your diet.

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  • vegan-desserts


  • 55g/2oz hazelnuts or flaked almonds
  • 250g/9oz self-raising flour
  • 85g/3oz cocoa powder
  • 3 tsp baking powder
  • 250g/9oz caster sugar
  • 1½ tsp vanilla extract
  • 120ml/4fl oz plain oil (not olive)
  • 360ml/12fl oz soya milk
  • 125g/4½ oz frozen raspberries or frozen mixed berries (don’t use fresh – they are too soft to bake)


1. Grease a 20cm/8 inch loose bottomed cake tin and line the base with greaseproof paper.

2. Preheat the oven to 180°C/350°F/Gas Mark 4 (NB. Reduce this if using a fan-assisted oven).

3. If using unroasted nuts, gently roast them in a non-stick frying pan until golden brown. Cool, then – if using whole hazelnuts – chop into small chunks.

4. Sift flour, cocoa powder and baking powder into a bowl. Mix in sugar, vanilla extract, oil and soya milk. Beat mixture until it becomes a thick batter and stir in the frozen berries – and nuts, if using.

5. Pour the mixture into the cake tin and bake for 35-40 minutes or, until the cake is cooked. Test with a sharp knife or toothpick – the middle should be slightly gooey.

6. Allow the cake to cool in its tin then transfer to a wire rack – or serve it warm. It is especially nice with dairy-free cream/ice cream or vanilla soya dessert.

Optional extras / notes

  • 60 minutes preparation and baking time


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