The Peachicks' Bakery Ultimate Vegan Chocolate Fudge Cake
The luxuriously dark and indulgent fudgy chocolate sponge with a creamy coffee buttercream filling make this Ultimate Vegan Chocolate Fudge Cake from @PeachicksBakery a chocolate lover's dream. And IF you decide to share it noone will ever believe you that it is completely #Dairyfree and #Eggfree! #vegan #eggfreebaking #easyeggfree #divinedairyfree
Servings: 8 inch sponge
- 100 g Dairyfree/dark chocolate
- 3 tbsp golden syrup
- 100 g Dairyfree margarine
- 100 g Granulated sugar
- 100 g Dairyfree Yoghurt
- 50 g Cocoa Powder
- 300 g Self-raising flour*
- 50 ml Dairyfree Milk Koko, Oatly, Chocolate Hazelnut
- 100 ml espresso powder & hot water
- 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. * You can use the same quantity of glutenfree flour but may need to add a little bit more milk as it tends to suck up liquid!
**You can either use 1 pot of ready made or check out the recipes for my Vegan Chocolate Ganache or Baileys inspired dairyfree white chocolate buttercream.