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Easy Vegan Chocolate Fudge Cake

Easy Vegan Chocolate Fudge Cake

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Intensely chocolatey, perfectly moist, so pretty, and dead easy to make – this Easy Vegan Chocolate Fudge Cake is EVERYTHING a chocolate cake should be.
Prep Time 20 minutes
Cook Time 30 minutes
cooling time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine French
Servings 12
Calories 411 kcal

Ingredients
  

  • For The Sponge:
  • 2 cups/240g plain flour
  • 1 1/2 cups/300g of light brown sugar
  • 3/4 cup/80g cocoa powder
  • 2 tsp/8g baking powder it's really important that this measurent is accurate, the teaspoon needs to be just level, not heaping.
  • 2 tsp/7g bicarbonate of soda it's really important that this measurent is accurate, the teaspoon needs to be just level, not heaping.
  • 2 flax eggs 2 tablespoons of flaxseed mixed with 5 tablespoons of water
  • 1 cup/225ml of dairy-free milk I used oat
  • 100 ml of vegetable oil
  • 0.2 cup/50ml of water or 4 tablespoons of water
  • For the Vegan Butter Icing:
  • 1 cup/230g of powdered/icing sugar
  • 2/3 cup/150g of vegan butter spread I used Vitalife ( make sure its soft at room temp)
  • 1/3 cup/30g of cocoa powder
  • 2 tablespoons of dairy-free milk.
  • Optional Decorations For The Cake:
  • 3-ingredients chocolate fudge truffles
  • 4-ingredients silky-smooth vegan chocolate truffles
  • Shaved chocolate bar

Instructions
 

  • Preheat the oven to 355F/180C.
  • Mix together all the ingredients except the water, then add the water and mix to combine well.
  • Then pour the batter onto a 'buttered' or parchment-lined 8" (inch) cake pan.
  • Bake in the oven for 30 minutes. It's really important that you do not open the oven during those 30 minutes, otherwise the cake will sink.
  • After 30 minutes, check the cake by inserting a toothpick, or cake tester. If it comes out clean, the cake is ready. If not, cook for 5-10 more minutes.
  • Leave to cool in the pan, then put the pan with the cake in the fridge for a minimum of 2 hours. ( This part is really important, because if you start icing the cake now, it will crumble, and it will be really difficult to ice it. )
  • Meanwhile - make the icing.
  • Mix together all the icing ingredients under the ingredient section above 'Icing' It should form a smooth icing.
  • When the cake is cold, remove gently the cake from the pan and then you have two options:
  • Slice the cake in half using a serrated knife, then ice the middle and the top, even the sides if you like.
  • Don't slice the cake, just ice the top and the sides is your other option.
  • Cover the cake with the icing you made, and decorate the cake however you like. I went for chocolate shavings and homemade vegan chocolate truffles.

Video

Notes

In some countries, white sugar is filtered using bone char - that is, charred and powdered animal bone.
if you don't live in those countries like the USA, who do this process, of course, you can freely use white powdered sugar.
Alternatively, use chocolate coconut ganache for the buttercream!
The cake will keep well at room temperature for up to 3 days. If kept in the fridge - it will keep for 5 days.

Nutrition

Calories: 411kcal
Keyword baking, chocolate, cupcake, dairyfree, dessert, eggfree, fudge, vegan
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