Vegan Chocolate Fudge Cake
Chocolate cakes are always better when they're utterly gooey on the inside. This chocolate fudge cake is so creamy and it's so easy to eat the entire thing in one sitting!
Servings: 1 cake
Ingredients
Cake:
Dry Ingredients:
- 300 g Caster sugar
- 160 g Vegan butter melted
- 150 g All-purpose flour
- 75 g Cocoa powder
- Pinch of salt
Wet Ingredients:
- 3 Flax eggs 1 flax egg = 1 Tbsp flaxseed meal mixed in 3 Tbsp water
- 2 Tablespoons maple syrup optional
- 100 ml Plant milk
Topping:
- Icing sugar sifted (to taste) (optional)
Instructions
- Grease a 7 or 8 inch springform (square or circular). I used a square. Set aside.
- Preparing the cake: Make your flax eggs by mixing the flaxseed meal and water. Place in the fridge for 15 minutes to thicken.
- After placing the flax eggs in the fridge, preheat your oven to 160C.
- Meanwhile, in a medium-sized bowl, combine the sugar, vegan butter, flour, cocoa and salt until combined.
- Add in the maple syrup and flax eggs and mix until smooth.
- Baking the cake: Pour your cake mixture into the prepared tin and bake in the pre-heated oven for 20 minutes. If you prefer your cake a little drier, try a few more minutes. If you prefer your cake a little runnier, try a few less minutes.
- Let your vegan chocolate fudge cake cool, then sift on the powdered sugar if you wish. Serve immediately and enjoy!
Notes
- Store in the fridge for up to five days. Make sure that it is in an airtight container or covered well with clingfilm. You can also reheat if you'd prefer!