Holidays start today 🙂 10 days in the South of France, our longest holiday since Big S was born. I can’t wait… lots of family fun time, French culture and cuisine and probably far too much time spent in the swimming pool and sea! The children tend not to want to be dry for long. The bags are packed with plenty of homemade treats and ingredients we won’t easily find. I hope this gorgeous chocolate cake survives the journey – it’ll certainly be welcome after spending hours in the water.
This recipe is especially in honour of little S who likes to play at being ‘Baby Goo’ (her own creation!). She has always loved being the little one and struggles with growing up so she reverts into her baby alter-ego occasionally! Very cute. This cake, inspired by a recipe we saw on the Cbeebies children’s programme “I Can Cook”, is certainly gooey enough – and who can resist a slice of gooey chocolate fudge cake…. I know I can’t.
Gooey Chocolate Fudge Cake (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes a 2 lb loaf
- 8 tbsps soya milk (or oat milk)
- 2 tsps bicarbonate of soda
- 1 tsp vanilla essence
- 200g self-raising flour
- 3 tbsps cocoa powder
- 4 tbsps granulated sugar
- 4 tbsps soft brown sugar
- 50g dairy-free spread
- 4 tbsps golden syrup
– Preheat the oven to 190 Degrees Centigrade/Gas mark 5
– Line a 2lb loaf tin (or 2 1lb tins, or half the mixture to make 1 1lb cake)
– Combine the soya milk, bicarb and vanilla and set aside.
– Cream together the dairy-free spread and sugar.
– Mix in the syrup.
– Sift together the flour, cocoa and salt.
– Alternating between the dry ingredients and the soya milk mix, add too the creamed spread.
– When fully combined and smooth, fill the loaf tin.
– Bake for 35-40 minutes, until a knife comes out clean.
– Cool in the tin, then transfer to a wire rack.
Chocolate Fudge Icing (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
make enough to cover 1 loaf
- 1/4 cup dairy-free spread
- 1/2 cup cocoa powder
- 2/3rds cup sugar
- 2 tbsps oat milk
- 1 tsp vanilla essence
– Melt together the dairy-free spread, milk, cocoa and sugar.
– Bring to a rolling boil and bubble furiously for a minute or two, stirring all the time.
– Cool, stirring now and then. Stir in the vanilla.
– Once cool, spread over the top of your cake.