
Ultimate Vegan Chocolate Fudge Cake
A delicious vegan fudgy chocolate cake, perfect for celebrations or an afternoon treat.
Nutrition Facts
Per serving-
Energy470 kcal
-
Protein5 g
-
Carbohydrate64 g
-
Fat24 g
-
Energy470kcal
-
Protein5g
-
Sodium226mg
-
Carbohydrate64g
-
Fibre6g
-
Fat24g
-
of which: saturates4g
Ingredients
-
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
2mGrease and line 2 x 18cm cake pans
2. HEAT
1mHeat oven to 200˚C, (180˚C for a fan oven), gas mark 5.
3. MIX
10mIn a jug, mix together the Wunda and apple cider vinegar together and set aside for 10 minutes to form a buttermilk.
4. WHISK
3mIn 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
40mPour 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
10mWhilst 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.