Decadent Vegan Chocolate Fudge Cake

Look at this beauty. I don’t think I’ve ever made such a rich, chocolatey, decadent and good-looking cake as this… and it’s vegan! Hard to believe, I know- but you simply would not guess it was dairy free. The only give away is that it’s particularly crumbly, but I quickly got over that because the taste is so damn good.

I found the recipe online and altered it slightly with what I had in the cupboards. (you can find the recipe here.)

For the cake

  • 400g (16 oz) self raising flour
  • 300g (12 oz) caster sugar
  • 100g (4 oz) cocoa powder
  • 2 teaspoons baking powder
  • 1 large pinch salt
  • 200ml (8 fl oz) vegetable oil (I used rapeseed)
  • 2 teaspoons natural vanilla extract
  • 1/2 teaspoon white wine vinegar (I used apple cider)
  • 450ml (18 fl oz) water

For the fudge icing

  • 300g (12 oz) icing sugar
  • 80g (3 oz) vegan margarine
  • 100g (4 oz) vegan dark chocolate
  • 80ml soya milk (I used almond)
  • 25g (1 oz) cocoa powder

 

  1. Put the self-raising flour, sugar, cocoa, baking powder and salt in a bowl and mix well.
  2. Pour over vegetable oil, vanilla and vinegar, and then the water. Beat thoroughly with a whisk. Pour the mixture into two greased and lined 20cm (8″) round sandwich tins.
  3. Bake for about 25 minutes at 200 C / 180 C fan / Gas 6, or until firm and springy to the touch and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 5 minutes then turn out on to a cooling rack, remove the greaseproof paper and leave to cool completely while you make the icing.
  4. Put all the icing ingredients in a pan and slowly bring them to the boil over a low heat, stirring constantly. Boil for one minute then remove from heat.
  5. Leave the icing to cool. Beat the icing occasionally while it cools, so that lumpy crystals don’t form. You can add vanilla extract at this point if you like.
  6. Once the icing has cooled, spread 1/3 of the mixture over the first layer of the cake. Place the other layer on top and cover with the remaining icing. Use a spatula or palette knife to spread it round the sides.

Finally, I topped with fresh raspberries and sprinkled with cocoa!

 

Safe to say I made a small mess!

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