The dark de­light

Ve­gan choco­late fudge cake

The Guardian - Feast - - Anna Jones -

Prep 15 min

Cook 45 min

Cool 30 min

Serves 8

For the cake

225g plain or light spelt flour

1½ tsp bi­car­bon­ate of soda

1 good pinch salt

75g co­coa

250g dark mus­co­v­ado su­gar

75g co­conut oil

1½ tsp vine­gar

(I use cider)

For the ic­ing

75g co­conut oil 50g dark mus­co­v­ado su­gar 1½ tbsp co­coa 150g dark choco­late (70% ca­cao), finely chopped This is such an easy cake to make: no cream­ing, no sift­ing. Be sure to use a tight-fit­ting cake tin as the bat­ter is quite wet and will run out if there are any gaps.

Heat the oven to 180C/350F/gas 4. Grease an 18cm round spring­form cake tin with oil and line the base with bak­ing parch­ment.

Put all of the ic­ing in­gre­di­ents ex­cept the chopped choco­late into a heavy-based saucepan with 60ml cold wa­ter. Heat un­til the co­conut oil is melted, mak­ing sure the mix­ture doesn’t boil, then turn off the heat, add the choco­late and leave it to sit. Af­ter about a minute, whisk un­til you have a dark glossy ic­ing and set aside. It should be cool and thick by the time the cake has baked and cooled.

For the cake, whisk the flour, bi­car­bon­ate of soda, salt and co­coa to­gether in a bowl. Make sure there are no lumps of bi­car­bon­ate of soda.

In a sep­a­rate bowl, mix the su­gar, 375ml of just-boiled wa­ter, the co­conut oil and vine­gar. When the co­conut oil has melted, stir into the dry in­gre­di­ents, then pour into the pre­pared tin.

Bake for 35-40 min­utes. When it is ready, the cake should come away from the edges of the tin and a skewer in­serted into the cen­tre will come out clean. Cool for 30 min­utes in the tin, then trans­fer to a wire rack to cool com­pletely.

Pour over the ic­ing and dec­o­rate as you wish – I have used a few flow­ers here, but chopped nuts and grated choco­late are also favourites.

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