Vegan Chocolate Fudge Cake – The Story
This 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?’
My Vegan Fudge Cake is light and fluffy, it is indulgent and utterly delicious. It is perfect for Valentine’s Day, birthdays, high days and holidays and is very welcome 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 just because I was in a chocolatey mood 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!
That’s my favourite mixing bowl you can see in this picture – I’ve had it for a year and it is fabulous – it has a non slip bottom, everyone needs a non slip bottom in my opinion, it makes whisking and whipping much easier 😉
Vegan chocolate 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!
Tips to Make Vegan Chocolate Cake
- My top tip 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!
- You will need two sandwich tins to make my vegan chocolate cake and an angled icing spatula to smooth on that, oh so sticky, vegan chocolate fudge icing. Base line your tins and lightly oil the sides and the cakes should slip out without a murmur of complaint.
- I decorated my 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. I brought her home on Valentine’s Day and she is the best Valentine’s gift anyone could have!
Easy Recipe for Vegan Chocolate Fudge Cake
So, how do you make 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.
And, if you like cake and want to try some more vegan baking why not have a go at my:
- Vegan Chocolate Orange Muffins
- Brownies with Pumpkin and Pecans
- Sticky Gingerbread
- Easy Vegan Sponge Cake
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!
Vegan Chocolate Fudge Cake
For the Sponge Cake
- 400 g self raising flour
- 50 g cocoa powder
- 1 tsp baking powder
- pinch of salt
- 200 g soft brown sugar
- 650 ml plant milk (I used Oatly)
- 200 ml sunflower oil
For the Fudge Icing
- 50 g vegan margarine/butter
- 25 g cocoa powder sifted
- 2-3 tbsp plant milk
- 225 g icing sugar (powdered/confectioners sugar) sifted
To Make the Sponge Cakes
- 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.
For the Chocolate Fudge Icing
- 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.
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