Chocolate Fudge Cake (vegan & gluten free)
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.