Mulberry and Chocolate Cake

by Edward Daniel
Caption of Mulberry and Chocolate Cake. Image by Edward Daniel (c).

Mulberry and Chocolate Cake came about as I have some mulberries sitting in the fridge. It’s also about the time that I thought perhaps, I needed to enhance my cooking skills in the area of desserts and sweets. So, you will probably see me focus more on this. For me life is about improving skills in one area and then when I am happy move onto enhance another area that needs my attention.

Caption of Mulberry and Chocolate Cake. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g coconut oil
  • 200g unrefined raw cane sugar
  • 280g “00” doppio flour
  • 100g desiccated coconut
  • 120g mixed nuts
  • 80g dates
  • 150g mulberries


  1. Preheat the oven to gas mark 180 Celsius.
  2. Line a 9-inch cake round tin with butter and place baking paper in the bottom.
  3. In a food mixer place the sugar and oil and mix until well integrated.
  4. Sieve the flour into a food mixer. Add the nuts, coconut and dates. Combine well. Switch off and fold in the mulberries
  5. Pour the mixture into the tin and bake in the oven for about 40 minutes covered with aluminum foil. Cook until a skewer inserted into the centre of the cake comes out clean.
  6. Allow the cake to cool and then gently remove from the tin to a wire rack to cool entirely.
  7. When the cake has cooled, transfer the cake to a serving plate.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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