Vegan Chocolate Fudge Cake Recipe

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This Vegan Chocolate Fudge Cake recipe is every chocolate lover’s dream. Two layers of rich, moist chocolate sponge are sandwiched together with a silky chocolate fudge frosting that’s smooth, creamy and packed with deep chocolate flavour. Whether you’re baking for a birthday, celebration or simply craving an indulgent dessert, this vegan chocolate fudge cake is guaranteed to impress.

TL;DR

• Rich and indulgent chocolate fudge cake
• Moist chocolate sponge with creamy fudge filling
• Perfect for birthdays and celebrations
• Easy to make with everyday ingredients
• No eggs or dairy needed
• A must bake for chocolate lovers

Vegan Chocolate Fudge Cake Recipe

Ingredients

For the Cake

• 540ml Soya Milk
• 2¼ tsp Cider Vinegar
• 390g Caster Sugar
• 225ml Vegetable Oil
• 3 tsp Vanilla Extract
• 345g Plain Flour
• 120g Cocoa Powder
• 1 tsp Baking Powder
• 1½ tsp Bicarbonate of Soda
• Pinch of Salt

For the Filling

• 50ml Coconut Milk
• 50g Dark Chocolate
• 500g Icing Sugar
• 250g Baking Block

How to make This Vegan Chocolate Fudge Cake Recipe

1. Preheat the oven to 180°C/350°F and grease and line two 8-inch round cake tins.
2. In a large jug, mix the soya milk with the cider vinegar and leave for a few minutes to curdle.
3. In a large bowl, combine the plain flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar and salt.
4. Add the vegetable oil and vanilla extract to the soya milk mixture and stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until smooth with no lumps.
6. Divide the batter evenly between the prepared cake tins.
7. Bake for around 30 minutes, or until a skewer inserted into the centre comes out clean.
8. Leave the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

For the Filling

1. Heat the coconut milk in a saucepan until it just reaches the boil.
2. Remove from the heat and add the dark chocolate, broken into pieces. Stir until smooth and glossy. Leave to cool completely.
3. In a large bowl, beat the baking block until smooth.
4. Gradually fold in the icing sugar until fully combined.
5. Once the chocolate mixture has cooled, fold it into the buttercream until you have a smooth chocolate fudge filling.

To Assemble

1. If necessary, level one of the cake layers with a serrated knife and use this as the bottom layer.
2. Spread all of the chocolate fudge filling evenly over the bottom cake.
3. Place the second cake layer on top.
4. Slice and serve, or decorate with extra chocolate if desired.

FAQs

Recipes Similar to Vegan Chocolate Fudge Cake Recipe

• Gluten Free Chocolate Cupcakes
• Double Chocolate Cookies
• Oreo Cake
• Salted Caramel and Chocolate Cake

Vegan Chocolate Fudge Cake

Difficulty: Medium

Servings

12

servings

Prep time

40

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

A chocolatey sponge with a rich chocolate fudge filling.

Ingredients

• For the cake

• 540ml Soya Milk

• 2 1/4 tsp Cider Vinegar

• 390g Caster Sugar

• 225ml Vegetable Oil

• 3 tsp Vanilla Extract

• 345g Plain Flour

• 120g Cocoa Powder

• 1 rsp Baking Powder

• 1 1/2 tsp Bicarbonate of Soda

• Pinch of Salt

• For the filling

• 50ml Coconut Milk

• 50g Dark Chocolate

• 500g Icing Sugar

• 250g Baking Block

Directions

• Preheat the oven to 180ºc/350ºf and grease and line 2 8 inch round cake tins.
• In a large jug mix the soya milk with the cider vinegar and set aside.
• In a large bowl mix the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and salt.
• Add the vegetable oil and vanilla to the soya milk and mix.
• Pour the wet ingredients into the dry ingredients and mix until it is smooth and there are no lumps.
• Divide between the two tins and bake in the oven for 30 minutes or until a skewer inserted into the top of the cake comes out clean.
• Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
• To make the filling, heat the coconut milk in a pan on the hob. When it is boiling remove it from the heat and break up the chocolate into it. Mix until it is smooth, it might look lumpy at first but will eventually become smooth and glossy.
• In a bowl beat the baking block until smooth and then fold in the icing sugar.
• Once everything the chocolate and coconut mixture is cooled, fold it into the icing sugar and butter.
• Sandwich the two layers of cake with the chocolate filling. If your cake layers are very domed you can level one of them off with a knife and use that as the bottom layer. This will prevent the cake from cracking when you put the top layer on.

Comments

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