Berry chocolate gateau recipe


I’ve not made a three-layer cake before, so this was an exciting experience. I’ve also not made gateau before, and I hope cream and berries on cake classifies as gateau? Oh well, if not, you still get to eat something tasty!

I thought I’d use some butter to make this cake; just to mix things up a bit from usually using oil. I don’t really notice any difference between this and cakes made with oil, but, it was still fun using the classic cream the butter and sugar method. (Is that sad that I found that fun?)

I froze some of the slices to stop myself from eating a full cake in 3 days! And they freeze well.


Makes: 8 slices
Preparation time: 25 minutes
Cooking time: 14 minutes


  • 175g dark brown sugar
  • 175g vegan butter
  • 250ml oat milk (or other plant-based milk)
  • 300g self-raising flour
  • 5 tbsp cacao powder
  • 1 tsp baking powder

You’ll also need:

  • 300g berries, plus extra to decorate
  • sugar, to taste
  • 1 tbsp cornstarch
  • 200g coconut cream


  1. Preheat the oven to 180˚C / 350˚F / gas mark 4. Line three 7″ cake tins with parchment paper.
  2. In a large bowl, cream the butter and sugar together until fluffy. Stir in the milk and then gently fold in the flour, cacao and baking powder, until well combined.
  3. Divide the cake batter evenly between your 3 cake tins.
  4. Bake in the oven for 12-14 minutes until a skewer inserted into the centre of the cakes comes out clean. Then leave to cool.
  5. Meanwhile, to make the berry compoté, add the berries to a saucepan over low heat and cook for 3-4 minutes, while stirring until the berries have broken up and released lots of juice.
  6. In a small bowl stir together the cornstarch with about 1 tablespoon of water to form a paste.
  7. Increase the heat for the berries to high, and pour in the cornstarch mixture while stirring. Stir until the berry mixture thickens, then remove from the heat.
  8. Once the cake and berry mixture have cooled, spread a layer of coconut cream and berry compoté on each layer of cake and then sandwich the cake together.
  9. Decorate the cake with extra fresh berries.
  10. Store in an airtight container in the fridge and eat within 3 days.

Nutritional information
Each slice approximately contains:

  • Calories: 476 kcal
  • Fat: 22.1g
  • Carbohydrates: 53.3g
  • Protein: 6.2g

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