Choc Fudge Cake
“This is an easy recipe for a moist chocolate cake. The addition of peanut butter frosting on the outside and cream cheese frosting in the middle makes it irresistible.”
Prep time - 15 minutes (for the base)
Cook time - 55 minutes
Difficulty - Medium
Serves/makes - 1 small cake
Cake Base Ingredients
These ingredients make one layer so make it twice if you want 2 layers
100g gram flour
50g tapioca flour or potato starch
(If you don’t want to make this gluten simply substitute the flours with a total of 150g plain flour)
30g cocoa or cacao powder
100g sugar (I use coconut)
1/2t baking powder
1/2t bicarbonate of soda
75g oil
225g milk (I use soya)
Cake Base Method
Simply add all of the dry ingredients to a large bowl. Add the oil and half the milk. Mix well. And the remaining milk and pour into a small cake tin.
Bake at 200c (390f, gas mark 6) for 15 minutes, then 180c (350f, has mark 4) for 40 mins. Cool completely before frosting.
Peanut Butter Frosting Ingredients
This makes enough for the sides and top of a 2 tiered cake
1 cup cocoa or cacao powder
1 cup smooth peanut butter or other nut butter
1 cup syrup (I use date)
Peanut Butter Frosting Method
Mix all of the ingredients in a large bowl.
Cream Cheese Frosting Ingredients
12T vegan cream cheese (this is one pack of Violife)
4T icing sugar
1/4t-1/2t vanilla essence
Cream Cheese Frosting Method
Mix all of the ingredients in a large bowl.
Put this frosting between the 2 layers then put the peanut butter frosting on the sides and top.
Decorate with any of the following options -
Decoration options
Cacao nibs
Crushed nuts
Dried edible flowers