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The Best Vegan Chocolate Fudge Cake Recipe

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★★★★★

4.9 from 55 reviews

This Best Vegan Chocolate Fudge Cake is a rich, moist, and decadent dessert made entirely without animal products. Featuring a smooth chocolate batter enhanced with instant coffee and dark vegan chocolate, it bakes into two fluffy layers perfect for stacking. Finished with a luscious coconut cream-based chocolate fudge frosting, this cake offers a perfect balance of intense cocoa flavor and creamy texture. Ideal for vegans and anyone craving a dairy-free, egg-free chocolate treat.

Ingredients

Scale

Cake 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

Frosting Ingredients

  • 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

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round non-stick cake pans. For best results, line the pans with parchment paper rounds and grease lightly again to ensure the cakes release easily.
  2. Make Vegan Buttermilk: In a small bowl, combine 1 cup unsweetened soy milk with 1 tablespoon distilled white vinegar. Stir and let this mixture sit for a few minutes to curdle, creating your vegan buttermilk substitute.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup white sugar, 3/4 cup dark brown sugar, 2 teaspoons instant coffee powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Set aside.
  4. Prepare Chocolate Base: In a large mixing bowl, add 200 grams (about 1 cup) dark vegan chocolate chips and pour 1 cup boiling water over them. Let it sit for one minute, then whisk in 2/3 cup unsweetened cocoa powder until smooth.
  5. Add Wet Ingredients: To the chocolate mixture, add the vegan buttermilk, 1 tablespoon vanilla extract, 3/4 cup unsweetened apple sauce, and 1/2 cup plus 1 tablespoon grape seed oil. Whisk thoroughly until combined.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet chocolate mixture, whisking until smooth but be careful not to overmix as this can affect the cake’s texture.
  7. Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  8. Cool: Let the cakes cool in their pans for 10-15 minutes before carefully removing them. Transfer the cakes to wire racks and cool completely before frosting.
  9. Make the Frosting: Place 350 grams (about 2 cups) of dark vegan chocolate chips in a large dry mixing bowl. Heat 1 (14 fl oz) can of coconut cream on the stove until hot, but not boiling or simmering. Pour the hot coconut cream over the chocolate and let it sit for one minute.
  10. Whisk Frosting: After letting the mixture rest, whisk in 1/3 cup cocoa powder and 1 teaspoon vanilla extract until smooth and glossy.
  11. Chill Frosting: Refrigerate the frosting for 1 hour, whisking again after 30 minutes. If it’s still too soft after an hour, continue to refrigerate and check every 10-15 minutes until it reaches a spreadable consistency.
  12. Frost the Cake: Once the cake layers are completely cool, spread the chilled frosting evenly over the top of one layer, stack the second layer on top, and frost the top and sides as desired.
  13. Serve: Slice and enjoy your rich, fudgy vegan chocolate cake!

Notes

  • Using distilled white vinegar with soy milk creates a vegan buttermilk substitute that helps the cake rise and adds tenderness.
  • For the cocoa powder, Dutch processed cocoa will have a smoother, less acidic flavor but natural unsweetened cocoa works perfectly well.
  • Please use coconut cream (the thick cream from a can of coconut milk) rather than coconut milk in the frosting for the best texture and richness.
  • If you prefer a stronger coffee flavor, use regular instant coffee powder instead of decaf.
  • Greasing the cake pans and lining with parchment paper prevents sticking and helps you get clean cake edges.
  • The frosting needs to be chilled properly to firm up; if too soft, refrigerate longer for easier spreading.

Keywords: vegan chocolate cake, chocolate fudge cake, dairy-free cake, eggless cake, vegan dessert, chocolate layer cake, vegan chocolate fudge frosting

Find it online: https://miarosetti.com/the-best-vegan-chocolate-fudge-cake-recipe/