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Anna Jones' Dark Fudgy Cake
Plant based desert idea of HEAVEN.
What more could you want for pudding/desert than a big vegan gooey, Dark fudgey cake?
This cake is super indulgent and so delicious. It’s gooey, chocolatey and it fully satisfies any fudge cake cravings. It’s a simple vegan recipe desert, a great family favourite and will keep everyone happy at the dinner table.
We hope you love this recipe! It’s..
Gooey, Delicious, Fudgey, Indulgent, plus it's 100% plant-based and vegan friendly.
We partnered with CoppaFeel! and Anna Jones to bring you a series of recipe videos to promote awareness of breast cancer and it’s symptoms. CoppaFeel! is a breast cancer awareness charity on a mission to get young people knowing their boobs/pecs. By educating on the signs & symptoms, encouraging monthly checking & empowering people to see their doctor if anything changes, we are here to ensure everyone has the best possible chance of surviving breast cancer. For more information, please visit COPPAFEEL
A huge thanks again to Anna Jones and CoppaFeel! for this amazing collab!
For the icing
- 75g coconut oil
- 50g dark brown sugar
- 1.5 tbsp cocoa powder
- 60ml water
- 75g dark chocolate
For the cake
- 225g spelt flour
- 1.5 tsp bicarbonate of soda
- Pinch of salt
- 75g cocoa powder
- 250g brown sugar
- 75g coconut oil
- 1.5 tsp apple cider vinegar
- 375ml boiling water
Preheat the oven to 180 degrees celsius.
Start by making the icing so that it can cool whilst the cake is in the oven.
Add all the ingredients to a saucepan and mix the contents on a low heat. Once they’ve melted slightly add the dark chocolate and stir until the contents are smooth and melted together.
Put the icing to one side to cool.
Add the dry ingredients into a mixing bowl. Mix these together until combined then set to one side.
With another mixing bowl, combine the wet ingredients. Mix these together until the coconut oil has melted and the mixture is smooth. Then add the dry ingredients and combine everything.
Pour the chocolate cake mixture into a 20cm lined springform cake tin and bake in the oven for around 25-30 minutes.
Once the cake is cooked, leave to cool before pouring over the chocolate icing. Use a spoon to spread the icing so that it’s evenly covered on the top.
Leave the icing to set or get stuck in whilst it’s still gooey.