Dairy Free Chocolate Fudge Cake
Do you dream of all things chocolate and fudgy, but are dairy free? Then Wholeheartedly Healthy blogger, Laura’s, Dairy Free Chocolate Fudge Cake recipe will answer your dreams. Her love of food – and healthy food at that – has her creating tasty recipes that you won’t feel guilty for making or eating! Whoever says dairy free isn’t delicious has never tried this chocolate fudge cake.
For the cake:
- 150g / 1 ¼ cups self-raising flour
- 40g / 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 175g / 1 cup dark muscavado sugar
- 180g / 1 cup Flora Freedom Spread
- 3 large eggs
- 50g dairy free dark chocolate
For the icing:
- 200g / 1 cup + 2 tablespoons of Flora Freedom
- 200g / 2 cups icing sugar
- 200g dairy free dark chocolate
Pre-heat the oven to 180°c / 160°c fan and grease two 20cm cake tins with Flora Freedom. Place all the cake ingredients, apart from the dark chocolate into a food processor. This is a really simple, almost all-in-one, cake that’s very quick to make using a food processor. However, if you don’t have one, you can follow the same steps below but use a hand whisk or wooden spoon to thoroughly beat together the ingredients at each stage.
Beat until the mixture is smooth.
Divide the cake mixture between the two tins and bake for 20-25 minutes until the sponge is springy and a toothpick inserted into the centre comes out clean.
Leave the cakes to cool while you make the icing. Clean the food processor (if used), add the Flora Freedom and Icing sugar and blend until smooth. Alternatively, you can beat by hand.
Melt the dark chocolate and with the food processor running, pour in to the icing mix until well blended, scraping down the sides and re mixing if needed.
Remove the cakes from their tins and spread a layer of icing on top of one cake. Top with the remaining cake and cover with a layer of the icing.
Serve with floral decoration and enjoy!