![]() ![]() In a large microwave safe bowl, place the vegan butter, milk and salt and microwave on high for 1 minute. In a medium bowl, sift powdered sugar and cocoa powder. This recipe is easy and quick with no need for a candy thermometer. Line a 9'x5' loaf pan with parchment paper. Stir every minute or so to make sure everything is mixed. No weird aftertaste, and no bitter sweetness. Add the first three ingredients to a large pan (when hot it will boil up and it is therefore important to choose a large pan with plenty of room) and heat over a low to medium heat until the sugar has dissolved and the butter has melted. The only feedback I got was how much better this fudge was than other fudge they’ve had. Did I tell them before they ate it that it was dairy free? No! Did anyone notice the difference? No. Were any of the recipients dairy free? No. I tested this recipe around Christmas and loved it so much that I gave this fudge with my Christmas cookies as gifts this year. No sign of this being dairy free and vegan. And HOLY COW is that what I got with sweetened condensed oat milk!! For this fudge I wanted an authentic and undetectable dairy free fudge. They have their place, and sometimes you can’t tell there’s coconut in the end result, but most times you can. Transfer the fudge mixture to the prepared loaf pan and smooth into an even layer. Refrigerate until solid, then remove the fudge from the baking dish and cut into squares. Sprinkle tops with fleur de sel or cacao nibs, if using. ![]() Add all of the ingredients for the fudge to a small saucepan and heat over medium, stirring constantly, just until all ingredients are well-combined, and the mixture is very thick. Transfer the fudge mixture to a small rectangular baking dish thats been lined with parchment paper and use a spatula to spread it in an even layer. ![]() A lot of dairy free alternatives are coconut based, and that’s great. Line a 9 x 5 loaf pan with parchment paper. This cake will last in an airtight container for up to 5 days, however is always best on the day you make it.Before we get into this drool worthy fudge, let’s talk about sweetened condensed milk alternatives. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.įor this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle. I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Which butter do you use for the the buttercream? To make this cake you will need a standard 9 inch loose bottomed cake tin, you can purchase one by clicking here. I’ve been experimenting with more vegan recipes recently, and I’m really happy with how this ones turned out! It’s a vegan and gluten free chocolate fudge cake, topped with a dairy free chocolate buttercream! It’s best served heated in the microwave for 30 seconds before eating, which makes it go delicious and fudgy, topped with a dairy free vanilla ice cream! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media! ![]()
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