The Ultimate Vegan Chocolate Fudge Cake (Dairyfree, Eggfree)
The luxuriously dark and indulgent fudgy chocolate sponge with a creamy coffee buttercream filling make this Ultimate Vegan Chocolate Fudge Cake a chocolate lover’s dream. And IF you decide to share it noone will ever believe you that it is completely Dairyfree and Eggfree!
And shhhh! Don’t tell anyone but its really, really easy to make too!
This recipe was developed to celebrate The Peachicks’ Bakery turning 6 (SIX!!!). What started as a way of sharing my handwritten recipe books between the 3 Peachicks has blossomed, 6 years and yet another Peachick later, into the allergyfree allotment kitchen diary you see today! Its been an interesting rollercoaster and I can honestly say I have learnt things about SEO, web development and photography I never even knew existed. As lovely as being in the Top 500 of Foodies is, I am much more grateful for all the friends I have made along the way and I do hope The Peachicks enjoy sharing this little piece of their history with their own families when they are older!
Special Occasions call for Special Cakes and they don’t get much more special than this, my Ultimate Vegan Chocolate Fudge Cake.
Its every chocolate lover’s idea of heaven. AND apparently would only be made better by replacing the coffee buttercream with my dark, rich chocolate ganache smothered all over the top & sides! Or for the Bailey’s lovers amongst you, my White Chocolate Coffee Buttercream would be completely divine! But I am a self-confessed coffee addict AND let’s face it this website is pretty much powered by coffee. I have to confess that this Easter Holidays has been about resting and spending time with The Peachicks so I used a tub of ready made Coffee Buttercream. Betty Crocker is not made with dairy but has a ‘may contain milk ingredients’ warning on the side. If you want to cover as well I would double it.
This a beautiful base for any number of decorations and the sponge would withstand being made larger and covering in fondant for bigger occasions. You will notice that the decoration of this particular cake are relatively simple. Like I said, this holiday has been about spending time with The Peachicks so I just about had time to fill & smother the top with ready made buttercream before there was a line of small people, bowls in hand, demanding a slice! They did decide that they could just about wait for sprinkles!
Its also a great way to use up any Easter chocolate that may have survived the two weeks of the holidays! AND has the honour of being the first recipe to be written up in the brand new Stone Notebook I was sent! Anyone that knows me, knows that I am a bit of a stationery fan with a definite soft spot for notebooks! I have so many of them full of recipes, to-do lists, notes from courses and more recently full of plans and planting information for No17.
The Stone Notebook is ‘designed & built for chefs. Made from water proof stone paper & vegan leather…’ and is definitely one to treasure and pass down to The Peachicks. There is currently a kickstarter running for the Stone Notebook but I’m lucky enough to have my very own already so you will probably see it pop up every now & again!
Despite the weather we have managed to spend some time up at the allotment and everything is starting to spring into life. The shallots have spiky green ‘hair’ and at last count, Millie had 21 asparagus spears poking through the soil! I will find time this week to write a winter catch up post as we have done a small redesign up there over the last few months!
Until then enjoy the cake! And here’s to another successful year both for the website and No17!
Recipe for The Ultimate Vegan Chocolate Fudge Cake
The Peachicks' Bakery Ultimate Vegan Chocolate Fudge Cake
- 100 g Dairy Free Dark Chocolate
- 3 tbsp golden syrup
- 100 g Dairy Free Baking Block or Vegan Butter
- 100 g Granulated sugar
- 100 g Dairy Free Yoghurt
- 50 g Cocoa Powder
- 300 g Self-raising flour*
- 50 ml Dairy Free, Milk Alternative Koko, Oatly, Chocolate Hazelnut
- 100 ml Hot Water
- 1 tsp Instant Coffee or Espresso Powder
- 1 Quantity of Buttercream**
- Preheat the oven to 180C (170C fan). Line the bottom and sides of a tall loose bottom 20cm cake tin.
- Melt the chocolate with the golden syrup over a double boiler and set aside to cool while you mix the rest of the ingredients.
- In a large mixing bowl weigh out the dairyfree margarine, sugar and coconut yoghurt. Whisk together before adding in the cocoa powder and stirring again.
- Sift the self raising flour into the bowl, add in the melted chocolate mixture and fold in gently while slowly pouring the dairyfree milk and coffee in.
- Pour into the lined cake tin and bake on the middle shelf for 30-35minutes or until a skewer comes out clean.Leave to cool completely in the fridge before slicing each layer in half.