Well, the summer and holidays seem well and truly over – it’s dark in the mornings and evenings and the leaves are turning golden with a vengeance. Time for thoughts to turn to comfort and cosy warming dishes to keep the spirits up, I think.
Chocolate fudge cake which is rich and gooey with a sticky chocolate glaze, surely that’s going to lift our spirits? This is a fabulous quick but indulgent recipe, perfect for an after-school treat which will be much needed in this first full week back. My, we’re all going to be tired come this Friday if this weekend was anything to go by!
This cake which is perfect as either a teatime treat or a wicked pudding with ice cream is a family favourite. It is a very simple recipe to make, and I’ve included the ingredients in grams and tablespoons so the younger members of the family can easily participate in making this moreish cake and still result in that all important wow factor. It is certainly gooey enough for the most diehard chocoholic – 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, soya-free, sesame-free, vegetarian and vegan)
makes a 2 lb loaf
9 tbsps dairy-free milk
1.5 tsps bicarbonate of soda
1 tsp vanilla essence
200g self-raising flour
4 tbsps cocoa powder
pinch of salt
4 tbsps granulated sugar
4 tbsps soft brown sugar
50g dairy-free margarine
4 tbsps golden syrup
- Preheat the oven to 190 Degrees Centigrade conventional oven/Gas mark 5
- Line a 2lb loaf tin (or 2 1lb tins, or half the mixture to make 1 1lb cake)
- Combine the dairy-free 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 30-35 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 margarine
1/3 cup cocoa powder
1/2 cup sugar
2 tbsp dairy-free milk
1 tsp vanilla essence
- Melt together the dairy-free margarine, 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.
Have a great time on holiday!
It looks so yummy!
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
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
Is this recipe Milk Chocolate? Because my family aren’t really a fan of Dark Chocolate.
Could you use a different flour? We are gluten free x
I’m no gluten-free expert I’m afraid – maybe use Dove’s Farm as i’ve had some success with that
The method details salt, but salt is not listed in the ingredients list, so is it required? Also, 190°C oven, is this referring to fan or conventional oven? Sorry for being picky. I love your website.
Hi Paul, thanks for your comments. Thanks for noticing the typo – i’ll add a pinch of salt to the ingrendient list. It’s 190 degrees conventional oven. Hope that helps! 🙂