1 Rating
This show stopper cake has it all; rich and chocolately, moist yet light. Vegan Chocolate Fudge cake will soon be your go to cake for any occasion.
Prep time 20 min
Cook time 35 min
Serves 12

INGREDIENTS

INGREDIENTS FOR
12 SERVINGS
Select ingredients and add them to your shopping list

 

Add to shopping list
Share

METHOD

  1. Heat oven to 160°C, (140°C for fan ovens).
  2. Beat the cake ingredients in a large mixing bowl slowly with an electric hand mixer until you have a smooth cake batter.
  3. Divide the mixture between the tins and bake for about 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
  4. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
  5. Make the frosting while the cakes cool.
  6. Break the chocolate into chunks and heat on low to medium power in the microwave, stirring frequently until the chocolate has melted. Cool for 10 minutes.
  7. Beat together the Nestlé Plant Based Condensed Milk Alternative and vegan butter with electric beaters until creamy and smooth.
  8. Gradually add icing sugar, cocoa, vanilla and the melted chocolate. Beat until thick and smooth. Chill for 30 minutes then re-whip for a thick spreadable icing, adding extra icing sugar if it’s not thick enough to spread.
  9. To assemble the cake: place one half of the cake onto a plate, spread just under half the chocolate frosting on top then sandwich with the other cake and use the remaining frosting on top of the cake.

Rate this recipe out of 5:

Reviews