Dairy-free chocolate cake recipe
 Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner. 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted150g/5½oz caster sugar2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate55g/2oz vegan white chocolate, coarsely grated, to decorate 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted 150g/5½oz caster sugar 2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate 55g/2oz vegan white chocolate, coarsely grated, to decorate 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool.Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency.Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Recipe tips This cake can be frozen before the jam and icing is added. It can also be made and assembled up to 6 hours ahead.