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Ultimate Vegan Chocolate Fudge Cake

  • 60m
  • Easy
  • Portions: 10
  • 11 Ingredients

A delicious vegan fudgy chocolate cake, perfect for celebrations or an afternoon treat.

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    470 kcal
  • Protein
    5 g
  • Carbohydrate
    64 g
  • Fat
    24 g
  • Energy
    470kcal
  • Protein
    5g
  • Sodium
    226mg
  • Carbohydrate
    64g
  • Fibre
    6g
  • Fat
    24g
  • of which: saturates
    4g

Ingredients

Portions: 10
  • 350ml Wunda Original
  • 1 tbsp apple cider vinegar
  • 80g cocoa powder
  • 230g self raising flour
  • ¼ tsp salt
  • 150ml sunflower oil
  • 1 tsp vanilla extract
  • 75g vegan butter alternative
  • 100ml Wunda Original
  • 375g icing sugar
  • 45g cocoa powder

Steps

1. GREASE

2m

Grease and line 2 x 18cm cake pans

2. HEAT

1m

Heat oven to 200˚C, (180˚C for a fan oven), gas mark 5.

3. MIX

10m

In a jug, mix together the Wunda and apple cider vinegar together and set aside for 10 minutes to form a buttermilk.

4. WHISK

3m

In a large bowl, whisk together the sugar, flour, cocoa powder, bicarbonate of soda and salt. Add the buttermilk, sunflower oil and vanilla extract, and whisk together to form a smooth batter – make sure you stop mixing as soon as it’s all come together.

5. BAKE

40m

Pour the cake butter between the two cake pans and bake for 40 – 45 minutes until an inserted knife comes out clean. Allow the cakes to cool for ten minutes in the pans and then turn out onto a cooling rack to cool completely.

6. FROST

10m

Whilst the cakes are cooling, carefully beat together the ingredients for the frosting. When the cakes are cooled, put one cake onto a plate and add a third of the buttercream on top – use a spatula to spread the frosting into an even layer. Put the second cake on top and press down gently. Add the remaining frosting on top and use the spatula again to spread it out to coat all the cake. The cake will keep for two days if kept covered.