Easter Chocolate Fudge Cake

Name: Easter Chocolate Fudge Cake
Prep time: 15 min
Cook time: 25 min
Yield: 10
Ingredients: Wet ingredients; 350ml/12 fl oz unsweetened soya (ideally) or almond milk; 2 tbsp cider vinegar; 100ml/3.3 fl oz neutral oil (eg rapeseed); 1 tbsp vanilla extract; 2 tbsp golden syrup; 125g/½ cup apple sauce; Dry ingredients; 300g/2⅓ cups plain flour; 100g/3.5 oz cocoa powder; 100g/½ cup golden caster sugar; 125g/⅝ cup light Muscovado sugar (or use soft light brown sugar but we prefer Muscovado); 2 tsp baking powder; 1½ tsp bicarbonate of soda; 1 tsp salt; Vegan butter icing; 150g/5.3 oz vegan butter, chilled; 1½ tbsp vanilla extract; 675g/24 oz icing sugar, sieved; 75g/¾ cup cocoa powder, sieved; 2 tbsp unsweetened plant milk (use a tiny amount extra bit by bit, if needed until you get desired consistency); Topping; Choose from a selection of Easter treats – we used Mummy Meegz Chuckie Eggs and Mummy Meegz Chickee Eggs

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A rich, moist vegan chocolate fudge cake perfect for a decadent Easter treat.

Freezable

Kids recipe

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Preparation time

15 min

Cook time

25 min

Total time

Meal

vegan-desserts

Servings

Ingredients

Wet ingredients

350ml/12 fl oz unsweetened soya (ideally) or almond milk
2 tbsp cider vinegar
100ml/3.3 fl oz neutral oil (eg rapeseed)
1 tbsp vanilla extract
2 tbsp golden syrup
125g/½ cup apple sauce

Dry ingredients

300g/2⅓ cups plain flour
100g/3.5 oz cocoa powder
100g/½ cup golden caster sugar
125g/⅝ cup light Muscovado sugar (or use soft light brown sugar but we prefer Muscovado)
2 tsp baking powder
1½ tsp bicarbonate of soda
1 tsp salt

Vegan butter icing

150g/5.3 oz vegan butter, chilled
1½ tbsp vanilla extract
675g/24 oz icing sugar, sieved
75g/¾ cup cocoa powder, sieved
2 tbsp unsweetened plant milk (use a tiny amount extra bit by bit, if needed until you get desired consistency)

Topping

Choose from a selection of Easter treats – we used Mummy Meegz Chuckie Eggs and Mummy Meegz Chickee Eggs

Instructions

Preheat the oven to 180°C/350°F/Gas Mark 4.
Grease and line 2 round cake tins (approx. 20cm diameter).

Wet ingredients

Using a high-speed blender or stick blender, blend all of the wet ingredients until smooth then set aside for a minimum of 10 minutes.

Dry ingredients

In a large bowl, stir all the dry ingredients together.
Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don’t over-stir).
Evenly distribute the cake mixture between the 2 tins. Tap the tins on the side of the work surface (this stops the raising agents from working too quickly).
Place the cakes in the oven for 20-25 minutes or until a knife/skewer comes out clean. Don’t overcook and leave to cool completely.

Vegan Butter Icing

Using a balloon whisk, electric hand whisk, stand mixer or food processor, mix all the ingredients together until smooth and you achieve the consistency you like. You might need to add more plant milk to create a softer, fluffier icing (only add the plant milk very gradually).

Assembly

Remove one of the sponges from the tin and spread about half the butter icing over the top. Place the other half of the cake on top.
Spread the remaining over the top of the cake.
Decorate with your Easter toppings.

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