Catering for vegans? Or perhaps you have someone with a dairy intolerance that deserves a tasty cake, either way, Dorset food and drink producers create a number of amazing free from treats. If you fancy making your own, give this vegan chocolate fudge cake a try, tasty and dairy free, you’ll find it becomes a firm favourite even among the non vegans!
- 750ml plant based milk
- 30ml White wine vinegar
- 450ml Vegetable oil
- 480g Self raising flour
- 480g Caster sugar
- 110g Cocoa powder
For the frosting:
- 250g Margarine, softened slightly
- 500g Icing sugar
- 1 tablespoon Vanilla extract
- 50g Cocoa powder
- Optional decorations.
Pour out the milk into a bowl and add the white wine vinegar, stir well to combine and leave to the side, this will start to thicken.
In a separate bowl, add the flour, sugar and cocoa powder and combine thoroughly. Once the milk mixture has thickened, add it and the oil to the dry ingredients and stir until you have a smooth batter.
Divide the batter equally between three lined cake tins and place in the oven at around 170 degrees for 20 minutes until the cake is cooked through and slightly cracking on top. Remove from the oven and leave to the side to completely cool.
In a clean mixing bowl, add the margarine and whisk with the icing sugar and vanilla until you have icing. Remove one third of the icing and add cocoa powder to the remaining icing, mixing thoroughly. Once the cake is completely cooled, place the first sponge on a plate and top with half the vanilla frosting, layering it between each of the three sponges. Then cover the sides and the top with chocolate icing and smooth over. You can then add any decorations you like, you can find dairy free chocolates and sweets for this at Chococo or one of the other local chocolatiers.
Place the whole cake in the fridge for around half an hour for the icing to set slightly before cutting.