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–+ servings
Vegan Chocolate Fudge Cake

Decadent Vegan Chocolate Fudge Cake That's Totally Irresistible

Indulge in this Vegan Chocolate Fudge Cake, a rich masterpiece that satisfies all chocolate cravings while being plant-based.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Almond milk Substitute any plant-based milk if desired.
  • 1 tablespoon Apple cider vinegar Lemon juice works as a substitute.
  • 1 teaspoon Vanilla extract Opt for pure extract for best results.
  • 1 cup Sugar (caster, super-fine) Granulated sugar can also be used.
  • 1.5 cups Flour (plain, all-purpose) Can be replaced with gluten-free flour.
  • 3/4 cup Cocoa powder Dutch-processed cocoa provides a deeper taste.
  • 1 teaspoon Baking powder Always check for freshness.
  • 1 teaspoon Baking soda (bicarbonate) Works with vinegar for lift.
  • 1/2 teaspoon Salt Enhances overall flavors.
  • 1/2 cup Vegetable oil Neutral oil; melted coconut oil adds flavor.
For the Buttercream
  • 1 cup Butter (vegan) Use a vegan alternative.
  • 2 cups Icing sugar Powdered sugar is essential for smooth texture.
  • 1/2 cup Chocolate (melted) Dark chocolate complements the flavor.
  • as needed Water Adjusts consistency of icing.

Equipment

  • Mixing Bowls
  • whisk
  • measuring cups
  • Spatula
  • Baking Tins

Method
 

Baking Instructions
  1. Preheat your oven to 180°C (356°F) and prepare two 5.5-inch baking tins with parchment paper.
  2. In a large bowl, combine almond milk and apple cider vinegar; let sit for 5 minutes. Add vegetable oil, sugar, and vanilla, whisking until smooth.
  3. In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Gradually mix dry ingredients into the wet mixture until smooth; avoid over-mixing.
  5. Divide batter between the tins, smoothing tops. Bake for about 45 minutes, or until a toothpick inserted comes out clean.
  6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Beat vegan butter and shortening until fluffy, then gradually add icing sugar and melted chocolate. Adjust with water as needed.
  8. Assemble the cake by placing one layer on a platter, spreading buttercream on top, and placing the second layer on top. Frost the cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 18gCalcium: 2mgIron: 10mg

Notes

Use high-quality ingredients for the best flavor. Allow cake layers to cool completely before frosting.

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