Introduction
So, you’ve had one of those days where the only thing that sounds better than a nap is something that tastes like a hug wrapped in chocolate? Welcome to your new best friend: this chocolate fudge cake.
It’s the kind of dessert that makes you forget all about the chaos of a busy weeknight or the endless to-do list whispering in your ear. And yes, it’s totally vegan—because who says plant-based can’t be sinfully delicious?
Picture this: a cake so rich and fudgy, it practically melts before it even hits your fork, leaving you wondering if you accidentally stumbled into a fancy bakery. But nope, it’s your kitchen, and you’re the plant-powered magician behind it.
Whether you’re a hardcore vegan, a curious flexitarian, or just someone who loves a good chocolate fix without the dairy drama, this recipe has got your back.
Get ready to impress yourself (and maybe a few unsuspecting friends) with a dessert that’s cozy, indulgent, and just a little bit cheeky.
Because let’s be honest—sometimes life calls for cake, and this one answers with a wink and a cocoa kick.
Now, let’s plunge into it before you start drooling on your keyboard!
Ingredients
- 260g self-raising flour
- 40g cocoa powder (chocolatey goodness!)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 200g golden caster sugar
- 200g dairy-free spread (I use Pure Sunflower Spread) (buttery magic)
- 200g plain, dairy-free chocolate (70% or more) (dark and dreamy)
- 400ml sweetened soya milk (I used the blue Vive Soy as it has a beautiful vanilla flavour to it)
- 1 tablespoon of vanilla extract
Ganache filling & topping:
- 100g plain chocolate (70% or more)
- 100g icing sugar
- 160ml tin of coconut cream
- 1 tablespoon of vanilla extract
- 1 tablespoon of dairy-free spread
Whipping up this chocolate fudge cake is basically a plant-powered joyride!
With dairy-free spreads and dark chocolate leading the charge, it’s sweet, creamy, and totally inclusive for everyone from vegans to the “just curious.”
Who knew being kind to cows could taste this decadently delicious?
How to Make It
Alright, let’s plunge into the chocolatey goodness of this fudge cake without turning your kitchen into a disaster zone. Start by preheating your oven to a toasty 180 degrees Celsius—this is where the magic begins.
Grease up two 8-inch cake tins (springform ones are like the superheroes here because our sponge is a bit delicate). In one bowl, whisk together 260g of self-raising flour, 40g of cocoa powder, 2 teaspoons of baking powder, and a pinch (okay, half a teaspoon) of salt. This dry mix is your cocoa-packed foundation.
Now, here’s where it gets fun: melt 200g of plain, dairy-free chocolate (70% or more, because we’re fancy like that) alongside 200g of dairy-free spread—Pure Sunflower Spread is my go-to, but feel free to use your fave.
Once melted, whisk this decadent duo together with 200g of golden caster sugar, 400ml of sweetened soya milk (that blue Vive Soy with vanilla flavor is like a hug in a cup), and a tablespoon of vanilla extract.
Pour this luscious liquid into your dry ingredients and give it a good mix until everything’s just combined—no over-mixing, we’re not making rubber here!
Pour the batter evenly into your prepared tins and pop them in the oven. While they’re baking away and filling your kitchen with that irresistible chocolate aroma, you can start thinking about the ganache.
But hold tight—don’t get ahead of yourself; patience is a virtue, especially when it comes to cake!
Bonus Tips
- Swap that plain old cocoa powder for a smidge of espresso powder to make your chocolate flavor pop like it just did a double shot of joy.
- Feeling fancy? Toss some chopped nuts or vegan caramel bits between the layers—because who says plant-based can’t party?
- Pro tip: Chill your ganache for a bit before spreading, unless you want a wild chocolate river running all over your kitchen counter (been there, done that).
Why You’ll Love It
This chocolate fudge cake is basically the superhero of plant-based desserts—rich enough to make anyone forget it’s dairy-free, yet sneaky simple to whip up on a weeknight.
It’s like a cozy hug for your taste buds, with enough fudgey goodness to make your snack game seriously impressive.
Plus, it’s flexible enough to handle whatever dairy-free swaps you’ve got lurking in your pantry—because why should vegan baking be boring?
Get ready to wow yourself and maybe even convince a few skeptics that plants can party on a plate.
Nutritional Info
These are estimated values:
Calories: 420
Protein: 5 g
Carbohydrates: 58 g
Fat: 18 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
