The happiest way to end a meal for a long weekend – guaranteed!
Suitable for Vegans and dairy-intolerant
Prep time 25 minutes
Cook time 30 minutes, plus 30 minutes to chill
Nutrients per serving 10/12:
For the cake:
- 150g dairy-free spread, softened
- 200g golden caster sugar
- 300ml dairy-free milk *
- 300g self-raising flour *
- 5 tbsp cocoa powder *
- 2 tsp bicarbonate of soda
- 1 tsp white vinegar
- ½ tsp xanthan gum *
For the fudge frosting:
- 100g dairy-free spread, softened
- 90ml dairy-free milk *
- 350g icing sugar, sifted
- 60g cocoa powder *
- 100g dairy-free chocolate *
- 400g seasonal berries, to decorate
- 50g dairy-free chocolate, grated over the top (optional)
* Available at Holland & Barrett
Preheat the oven to 180ºC/160ºC fan/gas mark 4 and line two 20cm cake tins. In a large bowl, combine the dairy-free spread with the golden caster sugar and beat until light and fluffy. Add in the milk, flour, cocoa powder, bicarbonate, vinegar and xanthan gum and beat until all combined. Divide the mixture between the cake tins, smooth the tops and bake for 20-25 minutes. Remove from the oven and allow to cool completely in the tins.
Meanwhile, make the frosting. In large bowl, combine the dairy-free spread, milk, icing sugar and cocoa powder and beat for 3-4 minutes or until light and fluffy. Gradually melt the dairy-free chocolate in the microwave by heating 10 seconds at a time. Allow the chocolate to cool completely to room temperature and then add the chocolate into the frosting and beat for 2-3 minutes or until fluffy. Transfer to a bowl and allow to chill for at least 30 minutes.
Once the cakes have cooled and the frosting is cold, remove the cakes carefully from the tins – they will be quite fragile. Transfer one cake to a cake stand and spread with half the frosting, top with the other cake and add the remaining frosting on top. Top with the berries and grated chocolate. Serve or keep for up to 2 days.
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