×
MENU
Chocolate Fudge Cake - landscape
Small City Parklands Pub and Beer Garden

Gin Cocktails For Lockdown

We've scoured the archives and come up with our top 5 g
May 20th Wednesday

Afternoon Tea in Perthshire During Lockdown

Enjoy an Afternoon Tea during lockdown; these tasty treats a
May 19th Tuesday

Food Lockdown Food!

This list brings together the food outlets currently open In
April 22nd Wednesday

More Scottish Recipes

Share this with your friends

The Ultimate Vegan Chocolate Fudge Cake

Adapted from Henry Firth and Ian Theasby's new recipe book 'Bosh!' this vegan recipe for a delicious chocolate fudge cake is vegetarian and vegan friendly using plant based milk alternatives and dairy-free butter, all without comprimising on taste or consistency.

By following a more plant based diet, you don't have to cut out all of your favourite sweet or savoury treats.  With an inventive alternative you can make most family favourites - including vegan carbonara! - and still have a big sweet slab of chocolate fudge cake and a brew without breaking any of the dietary restrictions, who said plant-based diets were boring!

We bet unless you say to your delighted taste testers that there were no eggs, milk or 'proper' butter used and that this decadent chocolate fudge, no-one will even notice!

Enjoy, Gill X

Preparation Time:
20 minutes
Cooking Time:
25 minutes
Serves: 8

Ingredients

  • 120g plain flour
  • 150g cocoa powder
  • 1 and a half tbsp baking powder
  • 1 tsp vanilla extract
  • 250ml maple syrup
  • 350ml plant based milk (I used almond milk, unsweetened)
  • dairy free butter, for greasing
  • For The Icing:
  • 150g cocoa powder
  • 200g icing sugar
  • 60g dairy free butter
  • 1tsp vanilla extract
  • 65ml plant based milk
    Method
     
    1. Preheat the oven to 180C. Grease and line 2x20cm cake tins.
     
    2. With an electric beater, put the flour, cocoa powder, baking powder, vanilla
    extract, maple syrup and plant based milk into a bowl and whisk to a batter.
     
    3. Pour half the cake batter into each tin, making sure it is equally divided. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don't worry if the tops of the cakes crack a little while baking, this will all be covered in icing later. 
     
    4. Take the cakes out of the oven and let them cool. The sponges will be quite fragile so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make the icing process easier).
     
    5. To make the icing, put the cocoa powder, icing sugar, dairy free butter, vanilla extract and plant based milk into a bowl and with your electric beater mix to a really thick, smooth icing. 
     
    6. Take one layer of the cake and put it on a plate or cake stand.  Cover the top with a third of the icing.  Lay the second cake on top and cover the whole cake with the rest of the icing.  Put the cake in the fridge of 1 hour to firm up. Thereafter cut into slices and serve.
    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes