This cake combines the very best of the big and glorious world of desserts: it’s fruity, fudge-y & chocolaty. What more can you ask for in a cake?
A rich and moist chocolate sponge covered in a thick layer of strawberries & cream fudge icing that has just the perfect ‘firm but melts in your mouth’ consistency. I topped mine with fresh strawberries and dark chocolate shavings.
It’s the perfect hot summer day treat but it’ll brighten up a grey and rainy day, as well.
I can attest to both, I made the cake on one of the hottest days of the year. My flatmates and I devoured it that evening in our garden. But England being England, the next day I was sitting by my window, treating myself to a slice of cake for breakfast with a cup of tea, watching the rain pour down on London’s streets. The cake didn’t disappoint on either occasion.
I’m not sulking, though, autumn’s my favourite season and if the English summer comes to an early end, you’ll see autumnal recipes hit the blog soon(er than expected). The British apple season is about to kick off and I’m dying to share my vegan German apple crumble pie with you guys!
- chocolate cake:
- 2 Tbsp ground flax seeds
- 4 Tbsp water
- ⅓ cup margarine
- 1 cup sugar
- 1 ¼ cup plain flour
- ½ cup coco powder (unsweetened)
- 1 tsp baking powder
- 1 tsp baking soda
- generous pinch of salt
- ¾ cup soy milk
- ¾ cup warm water
- strawberry fudge icing:
- 3 cups desiccated coconut
- ½ cup coconut oil
- 3 Tbsp maple syrup
- ½ tsp vanilla extract
- 2 cups strawberries (roughly chopped)
- Pre-heat the oven to 175˚C.
- Make 2 flax seed eggs by mixing the flax seeds and the water in a cup, stir it well and set aside.
- Put flour, sugar, coco powder, baking powder, baking soda and a generous pinch of salt in a mixing bowl and stir to combine.
- Melt the margarine and add it to the mixture. Add the soy milk and mix everything until well combined. Now add the warm water and the flax seed egg and mix again. The batter will be rather liquid, that's just how it's meant to be. 😉
- Pour the batter in a greased cake pan and pop it in the oven. Bake for 35 to 45 minutes or until a toothpick comes out clean.
- For the icing add the desiccated coconut, melted coconut oil, maple syrup, vanilla extract and the chopped strawberries to a high power blender or food-processor and blitz until you have a smooth, creamy texture.
- Remove the cake from the pan and let it cool completely (I let mine cool overnight) before covering it with icing. On a really hot day you can pop the cake in the fridge for 20 minutes before serving if you like the icing to set firm and chilled. Enjoy!