Gooey Chocolate Fudge Cake

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.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

6 thoughts on “Gooey Chocolate Fudge Cake

  1. Thank you for your great cake recipes. This is the third one of yours which i have made recently. Having a son with allergies means I have tried many dairy / egg / nut free recipes with varying success rate. I have to say, by far, your recipes are far superior to any of the others I have tried. Thanks to you, dairy / egg free cakes no longer taste as if they are lacking something. Made this cake yesterday – it is delicious and very moist. The chocolate sauce is quite rich / dark and my son with dairy / egg allergies tends to eat dairy-free chocolate, so is more accustomed to the flavour than my other sons. For them next time, I think I may replace some of the cocoa powder and sugar with ‘nesquik’, which they may prefer. All in all another great recipe. Thanks again

    1. What a lovely comment – thank you so much for your encouraging words 😀 I’m delighted you like my recipes and find them successful, that makes me very happy. Like your dairy free son, my daughters are also happy with a darker choc taste unlike most children – I think your idea of using nesquik is excellent – let me know how it turns out? X

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