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4 from 1 vote

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
Prep Time10 mins
Course: Afternoon Tea
Cuisine: British
Servings: 8 inch sponge
Author: Midge


  • 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.