Vegan Chocolate Fudge Cake

Hello, cake lovers! If you are on the hunt for a dessert that is rich, indulgent, and completely plant based, you have landed in the right spot. This vegan chocolate fudge cake is the perfect sweet treat to impress your friends, treat your family, or just indulge yourself (because you deserve it).

Whether you are a seasoned baker or just fancy giving it a go, this recipe is easy to follow and guarantees a moist, chocolatey delight with every slice. And the best bit? No one will believe it’s vegan! Perfect for a cosy afternoon with a cuppa or as the star of the show at your next celebration.

The chocolate sponge in this recipe is soft and fluffy and paired with the rich and sweet filling this is a perfectly indulgent cake. This vegan chocolate fudge cake does not use any unusual ingredients. It gets its rise from the combination of soya milk and cider vinegar and instead of butter we will use vegetable oil.

As mentioned in the recipe, a top tip I have is that if your cake layers are very domed you can level off just one layer with a serrated or bread knife. You can then use that layer as the bottom layer, spread on the chocolate filling and use the domed layer as the top. This will help you avoid the top cracking when you put the top layer on.

The sponge can take a while to cook depending on your oven so to check that it is cooked though just use a wooden skewer and put it into the top of the cake. If it comes out clean the cake is done. If there is cake mix on the skewer then put it back in for another 4 minutes. Repeat this step as many times as you need to.

If you liked this recipe you may also like my recipe for vegan and gluten free chocolate cupcakes.

Vegan Chocolate Fudge Cake

Difficulty: Medium

Servings

12

servings

Prep time

40

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

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 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.