‘Cheat’ Vegan Chocolate Fudge Cake

There’s withcraft at play with this cake. Well perhaps not so much witchcraft and more likely science, but it’s the kind of science I can’t explain, so I will settle with sorcery. You see, to make this oh so simple ‘cheat’ chocolate cake, all you need is a Betty Crocker cake mix and a can of coke. I heard the rumours, but couldn’t believe they were true until I tried it for myself. And wow. It really works.  

While I advocate for made-from-scratch bakeing as opposed to packet mixes, I couldn’t refute the simpleness of this recipe. Paired with a super quick vegan fudgy icing, this is the perfect cake to make if you’ve forgotten that it’s your turn to bring in a cake to the office, if you’ve forgotten about an upcoming birthday or if you just want an excuse to eat chocolate cake without all the faff.

This cake is made using Betty Croker’s Devil Food Cake Packet Mix and a can of coke. I’m not an expert, but I think it’s better to use a can of coke as oppose to a bottle because the carbonation is slightly different and you want as many air bubbles as possible to make the cake rise. I paired it with a simple fudgy icing, but use your favourite icing and maybe even some fruit in the middle, I imagine morello cherries would work wonderfully. 

Ingredients for the cake:

  • 1 packet of Betty Crocker Devil Cake Mix
  • 330ml can of coke
  • Pinch of baking powder (can omit, but does give more of a rise)

Ingredients for the icing: 

  • 60ml (1/4 cup) chocolate soy milk (regular soy will work too, I just wanted a real chocolaty flavour)
  • 170g silken tofu, drained of liquid
  • 100g icing sugar (plus more to taste if you prefer it sweeter)
  • 170g dark chocolate, melted and cooled (ensure its vegan friendly)

Method:

  1. Preheat oven to 180oc and grease and line two sandwhich tins
  2. Sift the contents of the cake mix into a large bowl and add the coke. Using a large spoon or spatula (not a whisk!), fold in the mixture, preserving all the air bubbles
  3. Divide between the two tins and bake for 23-25 minutes or until a skewer in the middle comes out clean
  4. Meanwhile, while the cakes are cooking making the icing by blending all the ingredients together in a blender. Leave to chill in the fridge until ready to use
  5. Once the cakes are cool, decorate with the icing
Share: