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! It’s best served heated in the microwave for 30 seconds before eating, which makes it go delicious and fudgy, topped with a dairy free vanilla ice cream! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently asked questions

Which tin do you use for this cake?

To make this cake you will need a standard 9 inch loose bottomed cake tin, you can purchase one by clicking here.

Which butter do you use for the the buttercream?

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.

Which flour do you use for the cake? 

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.

How long will the cake last?

This cake will last in an airtight container for up to 5 days, however is always best on the day you make it.

Print Recipe

4.75 from 8 votes

Chocolate Fudge Cake (vegan & gluten free)

Prep Time15 minutes mins

Cook Time50 minutes mins

Servings: 12

Ingredients

For the sponge

• 185 g gluten free self raising flour (I use the FREEE)
• 1 tsp baking powder
• 1/4 tsp xanthan gum (omit if your flour blend already contains this)
• 1/2 tsp sea salt
• 150 g caster sugar
• 90 g light brown sugar
• 90 g cocoa powder (ensure it's dairy free)
• 400 ml dairy free milk (I prefer to use soy milk)
• 1 tsp vanilla extract
• 65 ml vegetable or 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

• 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 caster sugar, light brown sugar and cocoa powder and mix well until fully combined.
• Add your dairy free 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, 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 any toppings and 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.