Did you know that many boxed cake mixes are vegan? It’s easy to slightly alter the directions on the packet by using egg replacers, and lots of pre-made icings and toppings are vegan too. Here’s a really simple way to make a delicious vegan chocolate fudge cake – absolutely no effort or cooking skills required!
You’ll need these 3 ingredients + water and oil:
Betty Crocker mixes are available in most supermarkets. The egg replacer we used is available in Holland and Barrett or online, but you can experiment with adding a couple of tablespoons of mashed banana, applesauce, canned pumpkin or plant milk. We’ve tried a few variations, and it seems hard to go wrong as long as you’re adding something fairly similar to egg in amount and consistency.
Simply follow the instructions on the box of cake mix, using your chosen egg replacer where needed, and pop in the oven to cook. Test it’s done by inserting a skewer into the centre, which should come out clean.
Leave your cake to cool, then ice! We sandwiched two cakes together with icing, and then swirled more on top.
Review: The result was a delicious, moist, chocolate-y, fudge-y cake that tasted just like a non-vegan version and was extremely quick and easy to make. It was rich in flavour but still light and fluffy inside. It was almost too light, but still managed to hold together well enough when sliced. Overall, 9/10, and perfect for serving to non-vegans as you really can’t tell the difference.
If you fancy trying out other flavour combinations, check out our baking section for more mixes, icing, and decorations.