White Sugar
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Cakes
Egg and Dairy Free Chocolate Fudge Cake
10 mins
45 mins
Easy
12-16
This epic chocolate cake is a guaranteed winner - even if you don’t need an egg and dairy free recipe. It’s soft and fudgy, super easy to whip up (all in one bowl!) and keeps well.
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- Ingredients
- Method
Ingredients
- 3 cups plain flour (450g)
- 6 Tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups Chelsea White Sugar or Chelsea Organic Raw Sugar (450g)
- 2 cups cold water (500ml)
- 1 cup oil (250ml)
- 2 Tbsp white vinegar
- 2 tsp vanilla essence
Icing
- 3 cups Chelsea Icing Sugar (450g)
- 1/4 cup cocoa powder (20g)
- 50g soft butter or dairy-free spread
- 4-5 Tbsp boiling water
Additional tips
- Use a dark cocoa powder for a rich cake with plenty of chocolate flavour!
- Recipe is easily halved if you only need a smaller, single layer cake.
- If you don’t need this cake to be dairy free, our chocolate buttercream icing is a good alternative to the icing provided in this recipe.
- Delicious served with whipped cream, whipped coconut cream or coconut yoghurt.
Chelsea Products in Recipe
Organic Raw Sugar
Chelsea Organic Sugar is an...
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Method
Preheat oven to 180ºC bake. Grease 2 x 20cm round cake tins and line with baking paper.
Sift flour, cocoa powder, baking soda and salt into a large bowl. Add sugar and stir to combine.
Add water, oil, vinegar and vanilla and mix until smooth.
Divide evenly between prepared tins and bake for 40-45 minutes, until the tops of the cakes spring back when lightly pressed and a skewer inserted into the centre comes out clean.
Leave to cool in tins for 15 minutes before turning out onto a wire cooling rack. Allow to cool completely before icing.
Icing
Sift icing sugar and cocoa powder into a bowl. Add butter. Pour water over the top and mix with a spatula, adding more water as needed, until you have a smooth, spreadable icing.
Ice one of the cake layers, then place the second layer on top and spread with remaining icing.
Additional tips
- Use a dark cocoa powder for a rich cake with plenty of chocolate flavour!
- Recipe is easily halved if you only need a smaller, single layer cake.
- If you don’t need this cake to be dairy free, our chocolate buttercream icing is a good alternative to the icing provided in this recipe.
- Delicious served with whipped cream, whipped coconut cream or coconut yoghurt.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
50
What did you think of this recipe?
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- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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To serve
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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- 1 tsp vanilla essence
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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