…..that just happens to be vegan, with a traybake variation too…Jump to Recipe Print Recipe
There’s something about chocolate fudge cake that is just perfect, the combination of the rich dark sponge and sweet decadent icing works like a dream. I’ve got plenty of wonderful chocolate cakes on my website, but this one is OH MY GOODNESS AMAZING! You really need to make this one! Whilst being allergy-friendly and vegan you would never know, this cake really is up there with the best!
If you happen to be celebrating the Coronation of King Charles III next weekend, or just having any celebratory occasion coming up, then this cake with certainly be the ‘icing on the cake’!
The sponge is extra dark with lots of cocoa but also has a great bouncy texture and slight tang from the yogurt which really enhances the cocoa flavour. Believe you me, this is no dry crumbly and underwhelming sponge, this is a sponge of dreams, light, fluffy but also robust enough to cope with copious amounts of the beyond delicious icing!
I’m not really sure what makes a chocolate fudge cake, as they rarely contain actual fudge (which would be a bit weird wouldn’t it?) but to my mind the icing on this cake makes the best chocolate fudge cake around. It’s not just a buttercream, but one that is whipped with a LOT of dark chocolate, it’s rich, delicious and difficult to stop eating! Combine the beautiful chocolate sponge with the incredible icing and you really do have the chocolate fudge cake of your dreams. Many a bought chocolate cake delivers more in looks than flavour as they’re often over-sweet, this cake on the other hand balances sweet with dark giving a really well rounded flavour profile. I’m actually going to make the bold claim that here we have a recipe for chocolate cake perfection, that just happens to be dairy-free, egg-free and vegan. Jackpot!
This cake works equally well as a show-stopping layer cake or as a more simple traybake – i’ve given instructions in the recipe on how to make the traybake version. I topped mine with copious amounts of chocolate shavings, but feel free to use any decoration you like.
The very best Incredible Chocolate Fudge Cake (that happens to be vegan)
- 2 x 18cm cake tins
- 240 g dairy-free milk
- 1 tsp white vinegar or lemon juice
- 40 g flavourless oil such as sunflower
- 1 tsp vanilla extract
- 200 g self-raising flour
- 50 g cocoa powder
- 100 g caster sugar
- ½ tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 70 g dairy-free yoghurt
- For the chocolate fudge icing:
- 175 g dairy-free dark chocolate melted
- 250 g dairy-free margarine
- 350 g icing sugar sifted
- 2 tsp vanilla extract
- Preheat the oven to 170 degrees Centigrade
- Grease and line the bottom of both cake tins
- In a jug or small bowl mix together the milk, vinegar, oil and vanilla. Set aside
- In a large bowl combine the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt
- Pour the wet ingredients into the dry, add the yoghurt and stir well until you have a thick but well combined mixture with no lumps of raw flour.
- Divide between the two cake tins and level off. Bake for 20-25 minutes until risen and a knife comes out clean.
- Remove from the tins and cool on a wire rack.
- Whilst the cakes are cooling, make the icing.
- Melt the chocolate and leave to cool
- Whisk together the margarine, icing sugar and vanilla until light and fluffy.
- Whisk in the chocolate until the buttercream is a uniform colour. It will thicken considerably once the chocolate is added.
- Use the buttercream the fill and completely cover the cake. Decorate as desired.
35g cocoa powder
1/2 tsp bicarbonate of soda
1/4 tsp baking powder
1/4 tsp salt
70g caster sugar
180g dairy-free milk
1/2 tsp vinegar
40g dairy-free yoghurt
1 tsp vanilla – Follow the instructions of the sandwich cake, using just one tin and bake for 20-25 minutes. Use the same amount of icing for a generous layer