July 16, 2020

Chocolate fudge cake (vegan & gluten free)

I’ve been experimenting with more vegan recipes recently, and I’m really happy with how this ones turned out! It’s a vegan and gluten free chocolate fudge cake, topped with a dairy free chocolate buttercream, free from Oreo style biscuits and dairy free chocolate buttons! It’s best served heated in the microwave for 30 seconds before eating, which makes it go delicious and fudgy!

To make this cake you will need a standard 9 inch loose bottomed cake tin, you can purchase one by clicking here. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Vegan & gluten free chocolate fudge cake

Prep Time15 mins
Cook Time50 mins
Servings: 12

Ingredients

For the sponge

  • 185 g gluten free self raising flour (I use the FREEE by Dove's Farm flour)
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 tsp sea salt
  • 150 g golden caster sugar
  • 90 g light brown demerara sugar
  • 90 g cocoa powder (ensure it's dairy free)
  • 400 ml almond or soya milk
  • 1 tsp vanilla extract
  • 65 ml sunflower oil
  • 2 tsp apple cider vinegar

For the buttercream

  • 150 g dairy free butter (I use the Stork 'Perfect for baking' gold packet)
  • 260 g icing sugar
  • 40 g cocoa powder (ensure it's dairy free)

Optional toppings

  • Free From Oreo style biscuits
  • Dairy free chocolate buttons

Instructions

For the cake

  • Pre heat your oven to 180°C and grease and line a standard 9 inch loose bottomed cake tin.
  • In a large bowl combine your gluten free self raising flour, baking powder, xanthan gum, sea salt.
  • Next add your golden caster sugar, light demerara sugar and cocoa powder and mix well until fully combined.
  • Add your almond (or soya) milk to a saucepan and heat on the hob on a medium heat until it starts to simmer. Remove from the heat and stir in your apple cider vinegar, sunflower oil and vanilla extract. Mix until combined.
  • Gradually whisk your wet ingredients into your dry ingredients until the mixture is smooth. Pour the mixture into your lined baking tin and bake in the centre of the oven for around 50 minutes, or until a skewer comes out clean.
  • Remove from the oven and leave to completely cool on a wire rack.

For the toppings

  • Make your buttercream by adding your dairy free butter, icing sugar and cocoa powder to a large mixing bowl and whisking with an electric whisk. It will take a while to come together but after around 5 minutes it will create a delicious buttercream.
  • Spread the buttercream generously on the top and sides of the cake and smooth with a knife. Add your Free From oreos and chocolate buttons as decorations. Enjoy!

Notes

Best served heated in the microwave for 30 seconds before eating a slice. 

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.

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