chocolate fudge cake

chocolate fudge cake

I think it’s been a couple of weeks since I last shared a chocolatey recipe – which is just far too long in my opinion. Although, if I’m completely honest with you, I did try to take a mini break away from chocolate, as I got a bit too carried away recently and ate far too much of it in one go. So I was feeling a bit sick and fed up of it. Oops. However, after some time without it, I forgot all about my over indulgence and was ready to start baking with it again.

In this case, my short break away from chocolate was definitely worthwhile, as it lead me to creating this recipe. I actually think it is the best chocolate recipe I’ve ever made. It feels like a huge statement to make – but I have no other way describe it. Seriously, one bite of this transported me to heaven on earth. It’s so moist, rich and decadent – which is everything I look for in a dessert.

In the cake itself, there’s a lot of cocoa, which gives it its dark and chocolatey flavour, as well as making the sponge light and moist. Then, the frosting is a combination of cocoa powder, vanilla, dairy free buttery spead, almond milk and coconut sugar. The mixture of these ingredients creates a really delicious fudgy frosting – and something I found myself eating alone by the spoonful (I just couldn’t help myself). The fudgy consistency was actually created by accident, as I originally intended it to be more like a buttercream. However, when I blended all of the ingredients together in my food processor, I noticed them melting together into a really smooth, gooey, fudge like consistency. Luckily, I preferred the result of this to my original buttercream intention. It honestly amazed me just how similar it was to a traditional chocolate fudge frosting.

After I baked the cake and made the frosting, I set them both aside while the sponges cooled. Then I spread the icing over the cake, let it set, and voila! My chocolate fudge cake was made. It’s actually surprisingly similar to Devils Food Cake, which was my favourite dessert growing up – so I think that’s why I love this recipe so much. And also, it’s surprisingly quick and simple to make! I can easily have this all baked and ready frost within an hour (which is very quick for me, as I tend to take my time when it comes to cooking). All you need is one bowl for making the cake mixture, and your food processor for the icing, so there’s little washing up to do really. There’s simply no excuse for you not to make this cake!

I really hope you enjoy the recipe. Do let me know if you try it!

 

chocolate fudge cake

serves about 10-12

ingredients

for the cake:

1 cup (115g) cocoa powder

1/2 cup (75g) buckwheat flour

1/3 cup (35g) tapioca flour

2 tsp baking powder

1 1/2 cups (375ml) almond milk

2/3 cup (160ml) maple syrup

1/4 tsp liquid stevia

1/2 tsp vanilla powder

pinch salt

 

for the frosting:

1/3 cup (65g) dairy free buttery spread, refrigerated – I used vitalite

1 1/2 cups (225g) coconut sugar – I used Coconut Merchant

2/3 cup (70g) cocoa powder

2 tbsp almond milk

1/4 tsp vanilla powder

 

method

PREHEAT YOUR OVEN TO 180 C / 356 F

  1. Firstly, make the cake. Add the cocoa powder, buckwheat flour, tapioca flour, baking powder, vanilla and salt into a large mixing bowl. Stir together until well mixed. Then, add in the almond milk and maple syrup and mix everything together using a hand whisk until completely smooth.
  2. Next, grease two cake tins with some dairy free buttery spread (I used two 7.5″ (18cm) tins with removable bases). Then, pour half of the mixture into both of the tins. When this is done, transfer the tins into the oven and bake the cakes for 25-30 minutes. You’ll know the cakes are ready when the tops of the sponges have cracks, and you can put a knife into the sponge and it comes out clean.
  3. After the cakes have been baking for about 10 minutes, begin to make the frosting. Firstly, add the coconut sugar into a strong blender/NutriBullet. Blend the coconut sugar until it forms a fine, powdery consistency like icing sugar (this helps the coconut sugar melt into the frosting, making the icing smooth).
  4. Then, add the coconut sugar into your food processor, followed by the cocoa powder, buttery spread, almond milk and vanilla. Mix the ingredients together on a low-medium speed for 4-5 minutes, until the ingredients gradually melt together into a smooth, fudgy consistency. I give my food processor a break after each minute passes, to give it a rest (but the need to do this depends on the strength of your food processor), and to check the frosting’s consistency. When this is done, set the frosting aside somewhere that is at room temperature.
  5. Around this time, the cakes should also be baked and ready to remove from the oven. When they’re ready, remove them from the oven and set them aside to cool.
  6. Then, by the time the cakes have cooled, the icing should have also firmed up to a good spreadable consistency. Remove the cakes from their tins, and place them somewhere ready to frost. Scoop some of the icing on top of one of the sponges, and spread it until smooth and covering the top of it. Then, place the other sponge on top, and cover it with another scoop of the icing. Lastly, use the remaining frosting and spread it around the edge of the cake to cover it completely.
  7. Then, you can either wait for the frosting to completely set (I left mine overnight before eating), or slice and serve it straight away. I also decorated mine with some cocoa powder and cacao nibs to finish.

Gluten Free + Vegan Double Chocolate Fudge Cake Gluten Free + Vegan Double Chocolate Fudge Cake Gluten Free + Vegan Double Chocolate Fudge Cake Gluten Free + Vegan Double Chocolate Fudge Cake Gluten Free + Vegan Double Chocolate Fudge Cake

 

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45 comments:

  1. I am such a chocolate lover. And this recipe comes just in time because I just picked up some stevia, but I didn’t get liquid stevia, so I’m trying to figure out how to measure that out. But this is amazing girl.

  2. You need to take chocolate breaks more often if they lead to things this incredible!!! This is soooooo decadent! And nothing too crazy ingredient wise either, plus its GF! The frosting almost looks like a ganache, and I’m really intrigued because I’ve never made frosting in a food processor before. This would be a fantastic birthday cake! Although if you brought it to someone’s birthday forget the gift, this much chocolate indulgence is all a person really needs <3 I'm rambling, chocolate brain overload, sorry. But i love this!

    1. Hehehe thank you so much! That’s what I was really aiming for with this cake – to use a simpler combination of things!!! 😀 The frosting was a complete surprise when I first discovered it, but it’s amazing how the food processor does it! Hehe ! Thank you Natalie! <3

    1. Thank you sooo much Shashi! I love buckwheat flour! I’ve been eating so much of the frosting – I made some more of it and had it with pancakes today! I hope you have a great weekend too <3

  3. I keep meaning to pick up buckwheat flour! This cake looks so chocolaty and delicious! I do the same thing – I eat too much of something and then need a break!! Happy weekend!

  4. Ooh it looks so decadent Harriet! I’m like that too – I overindulge (more than I would like to admit!), feel a bit sick and swear off that particular item…but it never lasts very long!!. Love how the cake actually pretty healthy in comparison to most chocolate cakes, and the frosting does look extremely fudgy – sometimes the best discoveries happen by accident! xx

  5. Such a beautiful, rich and decadent chocolate cake Harriet! I love how dark it is and you are right, that is a lot of cocoa, haha! Bet it makes it taste so intense! I love, love chocolate so much and the more, the better. I also love making frosting in the food processor, that’s how I made my strawberry one and it makes it so silky smooth. Such a beautiful cake and I can see why you loved it so much!

  6. This cake looks absolutely magical Harriet! Truly scrumptious! And I can totally relate with you. I’m sitting here feeling rather full from all the Christmas cookies I’ve made and eaten over the weekend. I love how you can wake up the next day and feel like baking (and eating) again though! 🙂

  7. So glad the break made you come back to share this cake, it looks so rich, decadent and completely licious! Love the buckwheat flour and coconut sugar in the frosting!

  8. Insert heart-eyed emoji! Love, love, love this chocolate cake, Harriet! I can almost taste the fudginess just by looking at the beautiful photos! I love the sound of the fudgy frosting too as it sounds like it pairs perfectly with the rich cake! Chocolate is truly my most favorite thing in the world and I can’t go very long without it either. Must try this ASAP!!

  9. Harriet!! You’ve really outdone yourself this time…wow!! This cake looks magical! So chocolatey and moist…I can just imagine how divine this tastes and feels on the palate. That fudge-y glaze is everythinggg!! Marvelous!!

  10. I’m a serious chocoholic, and this cake looks magical Harriet. My mouth is watering, I wish I could have a piece right now. Maybe I’ll make it this weekend, have one piece and give the rest away.

  11. Thank you for this recipe! My son has an extreme list of allergies and desperately missed cake since losing all grains. We just introduce buckwheat successfully and I have now made this recipe twice with well cooked and mashed buckwheat in place of the buckwheat flour, coconut milk in place of the almond and sugar syrup in place of the maple. Thank you!

    1. Thank you so much for making my recipe Sarah! I’m sorry to hear about your sons allergies. I love the modifications you made, so creative! I’d never thought of using mashed buckwheat before! I’m so glad it worked well 🙂

  12. Hi Harriet, What else could be used in place of the tapioca flour, I read almond or coconut flour, which I have on hand, cornstarch? I want it to come out as moist as yours, so if I have to wait till I get the tapioca f lour I will. Looking forward to trying all your recipes. Thank You!

    1. Hello Carol, apologies for my late reply! I’ve been away in India. I think cornstarch could work in the place of tapioca, but I haven’t tried it personally! You are more than welcome to try it with cornstarch, but I would recommend waiting for tapioca flour :). Thank you! I hope this helps and I really hope you enjoy the recipe! <3

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