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Decadent Vegan Chocolate Fudge Cake

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Decadent Vegan Chocolate Fudge Cake

While getting ready for this up coming Father's Day, I was looking for yes a Vegan Cake Recipe, but also one that could foul any Non-Vegan. Just to prove that you can have a fabulous treat made better for you.

This Crazy Vegan Chocolate Fudge Cake is an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it’s vegan!

Thanks to  Domestic Gothess for this fabulous recipe!

Prep Time: 30 minutes
Cook Time: 30 minutes
 Total Time: 1 hour
 Servings: 12 people

Ingredients

Vegan Ganache:

  • 350 g (12.5oz) vegan dark chocolate (40-70% cocoa solids. Or use half dark and half milk chocolate)chopped
  • 350 ml (1 1/2 cups) full fat coconut milk

Vegan Chocolate Fudge Cake:

  • 360 ml (1 1/2 cups) almond or soy milk
  • 1 1/2 tsp cider vinegar
  • 260 g (1 1/4 cups) caster (superfine) sugar
  • 150 ml (scant 2/3 cup) sunflower oil
  • 2 tsp vanilla extract
  • 230 g (scant 2 cups) plain (all-purpose) flour
  • 80 g (2/3 cup) cocoa powder (Dutch processed)
  • 3/4 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp salt

Instructions

  1. Start by making the ganache; place the chopped chocolate in a heat-proof bowl. Heat the coconut milk until it is just boiling then pour it over the chocolate.

  2. Set aside for 2 minutes then stir until smooth and the chocolate is completely melted. Cover and place in the fridge for about 2 hours, stirring occasionally, while you make the cake.

  3. Preheat the oven to 180C/350F/gas mark 4. Use tow of our 9inch Eco-Friendly Big Round Mold or grease two tins instead.

  4. Whisk together the almond/soy milk and vinegar in a large jug; the milk should curdle slightly. Whisk in the sugar, oil and vanilla extract.

  5. In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

  6. Gradually whisk the wet ingredients into the dry until smooth; be careful not to over-mix. Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean.

  7. Leave the cakes to cool in their tins for 30 minutes then carefully turn them out onto a wire rack to cool completely (they are delicate so be gentle). If you are making them a day in advance, wrap in clingfilm once cool.

  8. To assemble the cake, place one of the layers on a serving plate/cake stand. The ganache should be thick but spreadable, if it is too runny still then return it to the fridge until it is firm, or pop it in the freezer for a bit to speed up the process. If it is too thick then gently warm it over a pan of hot water until it has softened.

  9. Spread a third of the ganche over the first cake layer and place another cake on top, spread over another third of the ganache and repeat. Decorate as you see fit - with fresh berries, vegan chocolates, candied nuts etc.

  10. Store in an airtight container at room temperature unless it is very warm, in which case keep the cake in the fridge; allow to come up to room temperature to serve.

Recipe Notes

Because there is no sweetener added to the ganache, make sure that the chocolate that you use isn't too dark and bitter, otherwise the ganache will be inedible. Go for around 40% cocoa solids if you prefer a sweeter, less intense flavour; and 70% if you want a richer, less sweet ganache.

You can also use half dark and half (dairy free) milk chocolate for a less rich flavour; which I particularly recommend if you are going to be serving this cake to children.

Enjoy!

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  • Isabelle Menard
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