Chocolate Fudge Cake
Now Who does not love a big Fat piece of awesome Chocolate cake? Come on be honest?
So one of the things I think most people assume when they think of being Vegan is missing out on these Cake moments. whether it’s for a big family celebration or even a cheeky weekend slice with a cuppa and a good chat! Chocolate cake certainly hits the spot and can even make you feel like a kid with memories of past birthdays!
Well here is a FANTASTIC vegan version that I have found, tried and more than triple tested and has been met with many rave reviews and happy faces!
This is certainly one to keep in the recipe folder as it really is quite simple to whip up!
I looove the Frosting! Sweet without being too much thanks to the Toffutii cream cheese to balance the sweetness! its like a chocolate mousse cream.
What You Need:
3 cups all-purpose flour
2 cups white or brown sugar
6 tablespoons sifted good quality cocoa (I use Nestlé)
2 teaspoon baking soda
1/4 teaspoon salt, optional
10 tablespoons canola oil (yeah yeah its cake come on!)
2 tablespoon white vinegar
2 teaspoon vanilla extract
2 cups cold water
What you need to do:
Preheat oven to 150 degrees. In a bowl, sift flour, sugar, cocoa, baking soda, and salt; mix well with a whisk. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla. then add water and mix until well combined
Tip: Be careful not oto over-mix just gently fold mix until combined and fudge like
pour into 2 x 9 inch cake tins! I like to grease mine and line the base with non stick paper
Bake for about 30 minutes or when a skewer comes out clean.
When you take the cakes out and they are cool enough about 5 mins or so turn straight out onto plastic wrap and wrap up. This will keep the cakes super moist!
Choc Fudge Frosting:
1 Tub Toffuti cream cheese
3 tbsp dairy free spread (I use nuttalex)
3 tablespoons sifted good quality cocoa
500g Icing Sugar
1 tsp Vanilla
Combine Toffuti, dairy free spread and Vanilla into mixture and whip until combined I find best results are from my mixer with Paddle attachment. Whip it until combined and creamy scrap down sides a few times.
Next sift icing mixture and cocoa into a large bowl with mixer running on low add mixture spoon by spoon until incorporated and whip baby whip on high-speed for around 2 mins until mixture is smooth and fabulous.
I spilt my two cakes into two so i end up with 4 layers. I then ice in between the layers and ice the tops an sides.
What you need:
1 Block non dairy dark chocolate (I use Whittakers 72%)
Large SHARP knife
What you do:
Place the chocolate on a chopping board smooth side up and with the knife scrap towards you with pressure to create shavings. practice will make perfect here !
I made these into cupcakes also and will post these up in a separate post
Hope you Enjoy