Chocolate fudge cake
Chocolate fudge cake recipe is here just in time for the weekend. And how fitting and decadent this cake is indeed. My mother is here for a visit and its been so much fun having a helping hand and sharing my passion for plant based goodies with her. She is absolutely loving it! This cake has been the highlight of our week.
Feels like I have missed summer this year. The mornings are cool and the last heatwave has passed. Still I want to indulge a bit more in summer fruits so Ill be working up a storm to get them to you before the season is over. I see notes of Autumn around the corner with bursting orange pumpkins to be seen. I do love autumn, pumpkins and layers. Still, I want to stay here a bit longer, but such is life right every season brings new treasures.
After a very long break from blogging, I feel like I have a newfound respect for myself. I want to create and share when most convenient and when inspiration strikes. I have felt and placed unnecessary pressure on myself to create every single day. As a mom, in this stage of my life I have to prioritize you know. Blogging and creating should be fun right?
Anyhoo, so Ill be sharing less, but better content and quality. I want to create recipes that all plant based and non-plant based can enjoy. It should be a celebration of eating healthy and quality produce. And most of all creating and converting traditional recipes to vegan. This cake is just that, I loved chocolate fudge cake when I was small and this cake is such a close creation to the real thing.
Recipe
Serves
Difficulty
Chocolate fudge cake
Ingredients
- 2 cups spelt flour or all purpose flour
- 3/4 cup cocoa flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup mini chocolate chips (optional)
- 1/2 cup mashed banana (around 1 1/2 medium banana) or apple puree
- 1/2 cup rice malt syrup/ agave or coconut sugar
- 1/2 cup coconut oil
- 1 1/2 tsp vanilla extract
- 1 cup water
Super silky frosting
- 1/2 cup smooth peanut butter
- 1/3 cup vegan melted chocolate or 1/3 cup cocoa powder
- 1/4 cup coconut cream
- 1/4 cup castor sugar or maple syrup (when you can’t find vegan chocolate)
- Pinch of salt
Method
- Preheat oven to 175 degrees Celcius.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix together the banana, melted coconut oil, vanilla, and water.
- Gradually fold in the wet into the dry and then lastly fold in the chocolate into the batter.
- Smear and line your cake tins and divide the batter between the two cake tins.
- Bake for 25-30 minutes until cooked fully through and then leave to cool before frosting.
- Frost the cake and decorate with fresh berries.
Super silky frosting
- Gradually melt the vegan chocolate in the microwave (one minute at a time), slowly fold in the coconut cream until it resembles a smooth ganache.
- If you do not have vegan chocolate you can mix together the cocoa powder, coconut oil and sugar.
- Whip in the peanut butter, sugar and salt and frost the cake evenly.
Hope you adore this wonderful fudge cake, I truly love this recipe and if I have to be honest the frosting makes the cake!
M*
