chocolate fudge cake from Vaughan's Kitchen

No-egg Chocolate Orange Cake

The latest 'run' on items in the supermarkets during the pandemic seems to be eggs, so we thought that we should share this great recipe that Vaughan's Kitchen uses to make chocolate cake for their events, if they know that there are going to be vegans or people with an egg allergy attending.  It make a light and moist chocolate sponge. 

The acidity of the orange juice reacts with the alkaline baking powder to provide the 'lift'.  Make it and bake it, don't leave it standing around or the magic will disappear! The fudge topping is optional, as it is delicious with just icing sugar sprinkled on top.


300g self raising flour

1 level tablespoon baking powder

40g cocoa powder

250g caster sugar

300mls orange juice

200mls sunflower/rapeseed oil 

Grated zest of 1 orange

Fudge Topping

50g butter or vegetable spread if making vegan or dairy free

1 tablespoon orange juice

225g icing sugar sifted

1tablespoon cocoa powder sifted


  1. Pre heat the oven to 180C/160Fan/Gas 4
  2. Grease and line a 2lb loaf tin or 7" cake tin.
  3. Sift flour, baking and cocoa powder into a bowl. Add sugar and mix well
  4. Make a well in the centre and pour in orange juice, oil and grated orange zest.
  5. Incorporate dry ingredients into the wet and beat together until a smooth batter.
  6. Pour into prepared tin and bake in oven for approximately 40 minutes or until set in the centre.

Fudge Topping

  1. Melt butter/spread in saucepan with ornage juice.
  2. Take off heat
  3. Stir in sifted icing sugar and cocoa powder and mix together.
  4. Pour on to cake and leave to set.