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.

Something magical happens when chocolate and coconut team up. And when you bake them together into a cake, you get a dessert that's doubly delicious. Taste-test it for yourself with this easy-to-make ...

And everyone knows that Belgian chocolate is the best in the world ... Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment. To make the chocolate ...