The Ultimate Dairy-Free Chocolate Fudge Cake.

This recipe is very similar to Ashley Adams’ on The Spruce Eats, but I’ve made a few little adaptions. This cake truly is a chocoholic’s delight, you almost won’t believe it’s dairy-free! Despite its richness, it’s easy on my Crohn’s and has become my go-to for birthdays and special occasions. And trust me, it never disappoints.

Time:

Preparation: 25 minutes

Cooking: 40 minutes

Total = 1 hour 5 minutes (+ cooling)

Serves: 8-10

Ingredients:

2 3/4 x cups plain flour

2 1/2 x cups caster sugar

1 1/2 x cups stork baking block

3/4 x cups soya milk

3/4 x cup hazelnut milk

1 x cup cocoa powder

1 x teaspoon baking powder

1/2 x teaspoon salt

1/4 x cup maple syrup

4 x medium eggs

2 x tablespoons vanilla extract

About 200g x Betty Crocker Chocolate Fudge Icing

Lard or butter to grease cake tins

Chopped hazelnuts to serve

 

Instructions:

1. Pre-heat the oven to 180 degrees. Line 2 x 8-inch cake tins with baking paper, using lard/ butter to stick the paper down and trimming the edges with scissors.
2. In a large mixing bowl, sift the flour and cocoa powder. Add the salt and baking powder and combine well.
3. In a separate mixing bowl, use an electric mixer to cream the stork and sugar until a fluffy consistency is reached. This should take 3-4 minutes on a high-speed setting.
4. Then add the eggs one by one and gradually beat into the mixture on a medium speed.
5. Add the soya milk, hazelnut milk, maple syrup and vanilla and beat well until combined.
6. Then, using a wooden spoon, gradually add the dry mixture into the wet mixture and stir until its well-combined.
7. Pour the mixture into the lined cake tins and bake for about 40 minutes, or until a toothpick comes out of the cake clean. This may take a little longer depending on the type of oven you’re using.
8. Once cooked, leave the cakes to cool in their tins. Then, remove the cakes from the tins and peel off the baking paper.
9. Place one cake bottom-side down on a serving plate and use a plastic spatula to spread the icing on top. Then place the second cake on top of the first and repeat the process to ice the top of the cake. Sprinkle with chopped hazelnuts and enjoy!