Indulgent Vegan Chocolate Fudge Cake

Chocolate fudge cake has always been a big favorite of mine. So of course, as soon as I turned vegan my main priority was to find out how to make it the vegan way! This recipe is a mix up of a few chocolate fudge cake recipes I've tried (yes, I have tried that many, maybe I have a problem). This cake is always a winner among my none vegan friends and family too.

The sponge is pretty much the same as my Chocolate Raspberry Coconut Cake.

Sponge Ingredients:

1 1/2 cups all purpose flour
1 cup unbleached cane caster sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup thick coconut cream
1/2 cup coconut milk

Frosting Ingredients:
1 cup vegan butter/marge
3/4 cup cocoa powder
4 cups icing sugar
1 tsp vanilla extract
2-3 tbsp soy/almond milk

raspberries to decorate  (optional)

Sponge Method:

1. Preheat the oven to 350F (175C). Grease two 8 inch cake tins.

2. Sift all of the dry ingredients into a large mixing bowl. Mix in all of the wet ingredients until it is all completely mixed.

3. Pour into the prepared tin and bake for 25-35 mins (25 for fan ovens). To tell if the cake is done put a sharp object into the middle of the cake, if it comes out dry the cake is done.

4. Allow to cool before frosting.

For the frosting & decorating:

1. Mix the butter and vanilla extract.

2. Gradually add the icing sugar and cocoa powder while mixing. Add a little milk if the consistency is too dry.

3. Sandwich some icing between the two sponges and ice all around the outside. Add extra raspberries to decorate.