Easter Chocolate Fudge Cake

Name: Easter Chocolate Fudge Cake
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

www.veganrecipeclub.org.uk

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

View full recipe on www.veganrecipeclub.org.uk

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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