This easy chocolate cake is made with dairy free alternatives but is a truly scrumptious showstopper for any special occasion.


For the cake:
150 g dairy-free spread
300 ml dairy-free milk
1 tbsp cider vinegar
300 g self-raising flour
200 g caster sugar
4 tbsp cocoa powder
1 tsp bicarbonate of soda
1/2 tsp vanilla extract

For the buttercream:
100 g dairy-free dark chocolate
200 g dairy-free spread
400 g icing sugar
5 tbsp cocoa powder
1 tbsp dairy-free milk

To assemble/decorate:
Good quality cherry jam
12-15 fresh cherries


For the cake:

  1. Pre-heat your oven to 190C/170C fan/gas mark 5.
  2. Grease and line the base and sides of 2 x 20cm sandwich tins.
  3. Mix the milk and vinegar in a jug (it will split but this is supposed to happen).
  4. Put all of the other cake ingredients into a bowl, then add the milk/vinegar mix and beat well until smooth.
  5. Divide the mixture between the two tins and bake for 25-30 minutes until cooked in the middle.
  6. Leave to cool in the tins for 10 minutes and then turn out onto wire racks to cool completely.

For the buttercream:

  1. For the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, or over a pan of simmering water. Leave to cool for 5 minutes.
  2. Beat the spread and icing sugar together, then sift in the cocoa powder and a pinch of salt.
  3. Pour in the cooled melted chocolate and dairy-free milk and mix until smooth.

To assemble/decorate:

  1. Sandwich the two cooled sponges together with the cherry jam and then cover the top and sides of the cake with the chocolate buttercream.
  2. Finish the cake by topping it with the fresh cherries.


The cherries can be swapped for strawberries, raspberries or any seasonal fresh fruits you wish, also changing the jam to match your chosen fruits.

Serves 10 - 12.