Name: The Best Vegan Chocolate Fudge Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-491718H55M38S
Cuisine: Vegan
Ingredients: 2 cups all purpose flour; 3/4 cup white sugar; 3/4 cup dark brown sugar; 2 teaspoons instant coffee powder (regular or decaf); 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup unsweetened soy milk; 1 tablespoon distilled white vinegar; 200 grams dark vegan chocolate chips or chopped vegan chocolate bars (equals 1 cup); 1 cup boiling water; 2/3 cup 100% natural unsweetened cocoa powder (can use Dutch processed cocoa); 1 tablespoon vanilla extract; 3/4 cup unsweetened apple sauce; 1/2 cup plus 1 tablespoon grape seed oil; 350 grams dark vegan chocolate chips or chopped vegan chocolate bars (equals 2 cups); 1 (14 fl oz) can coconut cream (not coconut milk); 1/3 cup cocoa powder; 1 teaspoon vanilla extract

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Introduction

This vegan chocolate fudge cake is rich, moist, and incredibly indulgent, perfect for any chocolate lover. Made without dairy or eggs, it delivers amazing flavor and texture that rivals traditional cakes. Whether for a special occasion or simply to satisfy a sweet tooth, this cake is sure to impress.

A close-up view of a thick slice of chocolate cake with three layers, dark brown and moist with a slightly crumbly texture. Between each cake layer is a smooth, shiny middle layer of lighter chocolate frosting. The outside of the slice is covered with a rich, smooth chocolate frosting that looks creamy and glossy. The slice is placed on a simple white plate atop a white marbled surface. In the background, a whole chocolate cake with the same smooth frosting is slightly out of focus, giving depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour*
3/4 cup white sugar
3/4 cup dark brown sugar
2 teaspoons instant coffee powder, regular or decaf
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened soy milk (see notes*)
1 tablespoon distilled white vinegar
200 grams dark vegan chocolate chips or bars broken up (equals 1 cup vegan chocolate chips)
1 cup boiling water
2/3 cup 100% natural unsweetened cocoa powder (can use Dutch processed cocoa, see notes*)
1 tablespoon vanilla extract
3/4 cup unsweetened apple sauce
1/2 cup + 1 tablespoon oil (I use grape seed oil)
350 grams dark vegan chocolate chips or bars broken up (equals 2 cups vegan chocolate chips)*
1 (14 fl oz) can coconut cream (not coconut milk)
1/3 cup cocoa powder
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round non-stick cake pans and line them with parchment paper rounds.
Step 2: In a small bowl, combine the unsweetened soy milk and distilled white vinegar to create a “buttermilk” mixture. Stir and set aside.
Step 3: In a medium bowl, whisk together all the dry ingredients: flour, white sugar, dark brown sugar, instant coffee powder, baking powder, baking soda, salt, and cocoa powder. Set aside.
Step 4: In a large mixing bowl, add the 200 grams of dark vegan chocolate pieces and pour the boiling water over them. Let sit for one minute, then whisk until smooth.
Step 5: Add the vanilla extract, unsweetened apple sauce, oil, and the “buttermilk” mixture to the chocolate mixture. Whisk until well combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Do not overmix.
Step 7: Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
Step 8: Let the cakes cool in their pans for 10-15 minutes, then remove them and cool completely on wire racks before frosting.
Step 9: For the frosting, place 350 grams of dark vegan chocolate pieces in a large dry mixing bowl.
Step 10: Heat the can of coconut cream on the stove until hot but not simmering. Pour it over the chocolate pieces and let sit for one minute.
Step 11: Add the cocoa powder and vanilla extract to the bowl, then whisk until smooth and glossy.
Step 12: Refrigerate the frosting for 1 hour, whisking after 30 minutes. If it’s still too soft after an hour, continue refrigerating and check every 10-15 minutes until it reaches a spreadable consistency.
Step 13: Once the cake layers are completely cool, spread the frosting evenly between layers and over the top and sides of the cake.
Step 14: Slice, serve, and enjoy your rich vegan chocolate fudge cake!

Tips & Variations

Use Dutch processed cocoa powder for a deeper chocolate flavor and darker color.
Substitute soy milk with any plant-based milk like almond or oat for a different taste.
Adding a teaspoon of espresso powder enhances the chocolate taste without adding coffee flavor.
For a nuttier twist, fold in chopped nuts or vegan chocolate chips into the batter before baking.
Ensure the coconut cream is well chilled for the best frosting texture and consistency.

Storage

Store the cake covered in an airtight container or wrapped well in the refrigerator for up to 4 days. Bring to room temperature before serving for best taste. The cake and frosting also freeze well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a three-layer chocolate cake slice on a white plate, each layer dark brown and moist, separated by smooth, thick chocolate frosting. The outside is covered evenly in rich, glossy chocolate frosting. A silver fork touches the bottom right edge of the slice, scooping up a portion of the frosting, all resting on a white marbled surface. In the blurred background, the whole cake with the same texture is on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of plant milk?

Yes, you can substitute soy milk with other plant milks like almond, oat, or coconut milk. Just be sure to use unsweetened versions for best results.

Is it necessary to use vinegar in the recipe?

The vinegar reacts with the baking soda to help the cake rise and creates a tender crumb. Using distilled white vinegar or apple cider vinegar works well for this purpose.