Vegan Chocolate Fudge Cake

A simple recipe for a totally delicious vegan chocolate fudge cake. Perfect for your vegan valentine, as a vegan birthday cake or just for Elevenses with coffee and friends!

Course Baked Goods, Cake

Cuisine American, English

Diet Vegan

Keyword vegan baking, vegan cake, vegan chocolate fudge cake

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 284kcal

Author Chris Mosler | Thinly Spread

Ingredients

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

UK Measurements - US Measurements

Instructions

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.

To Assemble

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.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do wait until the cake is cool before icing or the fudge icing will slide off.

Nutrition