This is easily adapted to a vegan version. 

www.jewishcookery.com

• Preheat the oven to 160°C and grease a 22 cm square tin and line with baking parchment.
• Melt the chocolate and butter or margarine in a bowl over a pan of simmering water (or in a double boiler) stirring frequently.
• Sift the flour, muscovado sugar, baking powder, cocoa powder, and salt into another large bowl.
• In a separate bowl mix together the almond milk, vanilla extract, maple syrup and cream cheese.
• Transfer the chocolate mixture, flour mixture and almond mixture to the food processor and whizz until smooth.
• Pour into the prepared cake tin.
• For the swirl topping mix the cream cheese original, muscovado sugar together and dot with spoonfuls on top of the chocolate mixture. Sprinkle with the berry mixture.
• Bake for 40 to 45 minutes or until just firm.