Easter Chocolate Fudge Cake

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

Wet ingredients

1. 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

1. In a large bowl, stir all the dry ingredients together.
2. Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don’t over-stir).
3. 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).
4. 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

1. 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

1. 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.
2. Spread the remaining over the top of the cake.
3. Decorate with your Easter toppings.