With Valentine’s Day tiptoeing towards us, and my daughter’s 18th birthday falling two days before it, it is time to share this – this, my friends, is The Best Vegan Chocolate Fudge Cake in the world.
This fudge cake has already converted several people to veganism and stopped a few more in their tracks – it is simple to make, contains nothing weird or difficult to get hold of and it tastes divine. Yes, you can have your vegan cake and eat it! It will make you question everything you think you know about baking, you will ask things like ‘what are the eggs in baking actually for?’
The Best Vegan Fudge Cake in the World is light and fluffy, it is indulgent and utterly delicious. It is perfect for Valentine’s Day and an 18th Birthday but it is just as welcome at the end of a regular working day or with a coffee for Elevenses. Just look at it – just like a non vegan cake, no? And perfect for your vegan Valentine.
I made this one last week when Oxo asked if I’d mind whipping something up using their bakeware and, as I often do, I gave half of it to a friend who popped in at just the right time. My family were NOT impressed to come home to half a cake – especially half a chocolate fudge cake! I had to make another one last night to earn their forgiveness, not a great hardship it has to be said!
You will need two sandwich tins to make the best chocolate fudge cake – I used two Pro Sponge/Sandwich tins from the Oxo commercial grade bakeware collection and their bent icing knife to smooth on my vegan chocolate fudge icing. The Oxo sandwich tins do their job very well indeed; they are sturdy and strong with a square rolled edge which makes them really easy to handle when I’m putting them into and taking them out of the oven. I base lined the tins and lightly oiled the sides – the cakes slipped out without a murmur of complaint and washing up was a breeze.
That’s an Oxo mixing bowl you can see in this picture too – I’ve had it for a year and it is my favourite mixing bowl – it has a non slip bottom, everyone needs a non slip bottom in my opinion, it makes whisking and whipping much easier 😉
Vegan cake mix comes with the added bonus that you are not dicing with death or tummy troubles when you lick the bowl – Bonus Boy and I fought each other to get to the best bits last night – he won. Parenting is so unfair sometimes!
So, how do you make the best vegan chocolate fudge cake? What is the secret ingredient? There really isn’t one – it just doesn’t have any eggs in it! Here you go – one simple recipe for Chocolate Fudge Cake which just happens to be vegan.
This is quite simply the Best Vegan Chocolate Fudge Cake in the world - it also happens to be the easiest vegan chocolate fudge cake to make!
- 400 g (3½ cups) self raising flour
- 50 g (½ cup) cocoa powder
- 1 tsp baking powder
- pinch of salt
- 200 g (1 cup + 2 tbsp) soft brown sugar
- 650 ml (2½ cups) plant milk (I used Oatly)
- 200 ml (1 cup) sunflower oil
- 50 g (¼ cup) vegan margarine/butter
- 25 g (¼ cup) cocoa powder sifted
- 2-3 tbsp plant milk
- 225 g (2¼ cups) icing sugar (powdered/confectioners sugar) sifted
Preheat the oven to 180C/350F.
Lightly grease and base line two 20cm/8 inch sandwich tins.
Sift the flour, cocoa powder, baking powder and salt into a mixing bowl.
Stir in the sugar.
Make a well in the flour and sugar and pour in the milk and oil, whisk together until you have a smooth batter.
Pour the batter into your prepared tins (make sure you have approximately the same in each tin)
Cook in the preheated oven for 25 - 30 mins until risen, firm to the touch, just beginning to pull away from the sides of the tin and a skewer inserted into the cakes comes out clean.
Cool in the tins for 5 minutes, then turn out onto wire cooling racks and allow to cool completely.
Melt the margarine gently in a small pan.
Add the cocoa and cook for 30 seconds.
Leave to cool.
Stir in two tablespoonfuls of the milk and all the icing sugar icing sugar.
Mix well until smooth, add the extra milk if it's too stiff, it needs to be spreadable but not too liquid or it will just ooze off your cake.
Put one sponge onto a plate. If it is very domed slice off the pointy bit so you have a reasonably flat surface.
Spread one third of the fudge icing onto the cake and place the second sponge on top.
Spread the remaining fudge icing over the top of the cake.
Do wait until the cake is cool before icing or the fudge icing will slide off.
Top tips for this one would be don’t try to ice your cake while it is still warm. I did this once and the top layer started drifting off to one side while the icing on the top oozed down the sides. None of this is actually a problem, the cake still tastes scrumptious, but if you want a pretty chocolate fudge cake for a special occasion you will need to be a little bit patient – this is hard for me!
I decorated the best vegan chocolate fudge cake with tulip petals. Tulip petals are actually edible and make a lovely addition to a spring salad, but I just wanted them for the prettiness. Tulips will always be special to me at Valentine’s – I was given a lovely bunch of white ones when my daughter was born eighteen years ago. I brought her home on Valentine’s Day and she is the best Valentine’s gift anyone could have so she deserves this beautiful cake!
If you have a go at the best vegan chocolate fudge cake in the world do share a photo of it on instagram or twitter and tag me @thinlyspread, I love to see my recipes out in the world!
If you like cake and want to try some more vegan baking why not have a go at my Vegan Chocolate Orange Muffins?
This is a sponsored post. I was asked to develop a Valentine’s recipe using Oxo Bakeware and this is it!