Easter Chocolate Fudge Cake
A rich, moist vegan chocolate fudge cake perfect for a decadent Easter treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.
Cooking tools:
- Cake pan
- Cooling rack
- Mixing bowl
- Whisk
- Oven
- Measuring cup
- Measuring spoon
- Spatula
- Offset spatula
- Wooden spoon
- Fine-mesh sieve
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
- 2 tbsp unsweetened plant milk (use a tiny amount extra bit by bit, if needed)
- 675g/24 oz icing sugar, sieved
- 75g/¾ cup cocoa powder, sieved
- Choose from a selection of Easter treats – we used Mummy Meegz Chuckie Eggs and Mummy Meegz Chickee Eggs
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