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The yummiest Vegan Chocolate Fudge Cake, rich but light and divinely chocolatey with a creamy and fluffy vegan chocolate frosting #vegancake #veganchocolatecake #chocolatefudgecake #veganbaking | Recipe on thecookandhim.com

Chocolate Fudge Cake

Prep: 30 mins | Cook: 30 mins | Total: 60 mins | Quantity: 8-10 slices

Ingredients

Sponge cake:

  • ¼ cup (40g) coconut oil
  • 2 tblsp ground flax seeds
  • 1 + 1/3 cups (250g) plain flour
  • 1/3 cup (35g) raw cacao powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup (135g) coconut sugar
  • ½ cup (120ml) unsweetened almond milk
  • ½ cup (140g) coconut yoghurt
  • 1 tsp apple cider vinegar
  • ¼ cup (80g) golden syrup

Frosting:

  • ½ cup (100g) vegan butter
  • 1 cup (100g) icing sugar
  • ¼ cup (20g) raw cacao powder
  • Few squares of dairy free dark chocolate

2 x 6 inch (15cm) round cake tins

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and use a little soft margarine to grease 2 x 6 inch (15cm) sandwich tins. I also sprinkle in some flour to coat the margarine, tipping out the excess.
  2. Melt the coconut oil and set aside to cool slightly
  3. In a medium bowl mix the ground flax seeds with 1/3 cup (85 ml) cold water and set aside too
  4. Sift the flour, cacao powder, baking powder, bicarb and sugar into a large bowl
  5. To the flax mixture add the milk, yoghurt, vinegar and syrup and whisk well
  6. Stir this into the flour mixture and mix together well, making sure no pockets of flour remain
  7. Evenly divide between your two prepared tins, smooth the tops then bake for 30 minutes
  8. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely
  9. While they’re cooling you can make the icing – beat together the butter, icing sugar and cacao powder until smooth and cream
  10. Once the cake is completely cooled cut the domed top off one of the cakes and use that as the base
  11. Spread half the icing all over the base, covering completely
  12. Spread the remainder over the other cake and gently place onto the base cake
  13. Melt a few squares of chocolate and pipe or drizzle across the top of the cake

Notes

  • Storing this chocolate fudge cake in an airtight container keeps it fresh for a few days
  • You can use a little less icing in the middle and on the top and use the remainder to ice the sides of the cake!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-fudge-cake/