Soft & Sticky Chocolate Fudge Cake (Vegan)

What to expect: This is honestly the nicest cake/dessert I’ve made – EVER! It’s so fudgy and comforting. Perfect for a night in front of the fire, or a sweet treat during your coffee break.

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Makes: 8 Inch cake

Ingredients

CAKE

300ml Oak Milk

1 Tbsp Lemon juice

150G Butter (I used the new dairy free Flora butter, you could use margarine or real butter either)

3 Tbsp Maple syrup

1 Tsp Instant coffee (I used a powdered type)

275G Plain Flour

3 Tsp Baking powder

175G granulated sugar

4 Tbsp cocoa powder

1 Tsp Baking soda

 

FROSTING

¾ Cup cocoa powder

¼ cup melted coconut oil

1/2 cup maple syrup

1 Tsp Vanilla extract

1 Tbsp oak milk

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Directions

Frosting

  1. There is no fancy trick to this frosting, simply mix entire contents together in a small bowl until smooth

Cake

  1. Mix milk and lemon juice and set to one side for 5 minutes
  2. Melt butter, maple syrup and coffee together
  3. In a large mixing bowl mix flour, cocoa, sugar and baking soda together (sive for best result)
  4. Add milk and melted butter, mix all together until smooth
  5. Line a cake tin with baking paper and pour mixture in
  6. Bake at 180 degrees for 35 minutes (you may need to cover the top with tin foil about halfway through so the top doesn’t overcook)
  7. When ready (stick a knife into middle and if it comes out clean it is done inside), remove from tin and allow to stand for a couple of hours.
  8. You can cut it straight away but it will crumble so best to leave it to completely cool (I learnt the hard way first time round!)
  9. When the cake has cooled enough, I left the last one stand overnight, slice in the middle so you have a top layer and bottom layer.
  10. Spread some frosting on the bottom layer and then pop the top back on. Finish off by frosting the top and sides.

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Tip: Any milk will do, but I am really loving oak milk in baking at the min. It’s creamy and delicious but it doesn’t have a strong flavour like soya milk has.

Tip: You don’t have to buy special cocoa powder – Tesco/Lidl/Aldi own brand are all dairy free

Anything I would change next time:

My first attempt at this cake was a disaster, presentation-wise! It crumbled into bits because I tried to cut it too soon. It still tasted devine so I decided to make a second one and see if I could improve its ‘look’. The only thing I did differently was give it more time to settle and that really did work a treat.

Writen with love,

R

x

 

Feature photo by Will Echols on Unsplash

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