Posted in Recipes on 07.07.2019
Chocolate Fudge Cake
prep: 30 mins / cook: 30 mins / inactive: 60 mins / total: 2 hours 0 mins / quantity: 8-10 slices Print recipe?
The yummiest Vegan Chocolate Fudge Cake, rich but light and divinely chocolatey with a creamy and fluffy vegan chocolate frosting!
I genuinely defy anyone to be able to tell this chocolate fudge cake is vegan. It’s also deceptively simple. In fact the hardest part is waiting for the cake to cool so you can get those bad boys frosted and devoured. Because devour you will. Sticky fingers. Chocolatey face. Who cares.
If you’re familiar with vegan baking you’ll find no surprise ingredients in this chocolate cake. If you’re less familiar, well don’t worry because the principles to making any cake are the same vegan or otherwise. The base ingredients are flour, sugar, liquid and raising agents.
We’re just swapping eggs for ground flax seeds to make a ‘flax egg’ and a chemical reaction between bicarbonate of soda and apple cider vinegar gives the cake that wonderful light crumb texture. And a dash of coconut oil replaces butter. Nothing scary at all 😉
And like these (also divinely chocolatey) chocolate cupcakes it’s also so very simple to make. Just sift together the dry ingredients, whisk together the wet, mix the two together, pour into the tins and bake. Baking in two tins also means the cake takes less time to bake, there’s less chance of uncooked cake or cake sinkage and they cool down quicker. Can I get a triple yay!
Vegan Chocolate Frosting
I contemplated using a chocolate ganache as the frosting instead of a vegan buttercream but ganache can be fiddly and it takes time to set. And I definitely didn’t want any extra delay between making and eating this chocolate fudge cake.
Use a good quality vegan butter – the block kind rather than the spread or you’ll get a very (almost too) soft set frosting that can make the cake a little challenging to cut! Soft spread works perfectly for these Halloween cupcakes or these strawberry muffins as it’s super easy to pipe and you get those lovely soft whippy peaks!
Being free of dairy and eggs yet full on chocolate, this vegan cake would be perfect for a birthday cake for those with relevant allergies. However I promise it will satisfy any sweet toothed chocolate cake fiend. I know because I live with one who devoured slice after slice until I reminded him that there was still a lot of week left that would be without vegan chocolate cake if he continued.
On a side note, I was very lucky to be sent these gorgeous pastel plates from Denby Pottery. They’re from their Monsoon Gather collection and I swear, the prettier the plate, the better the food tastes!
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Chocolate Fudge Cake
prep: 30 mins / cook: 30 mins / inactive: 60 mins / total: 2 hours 0 mins / quantity: 8-10 slices
- ¼ cup (40g) coconut oil
- 2 tblsp ground flax seeds
- 1 + 1/3 cups (250g) plain flour
- 1/3 cup (35g) raw cacao powder
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ cup (135g) coconut sugar
- ½ cup (120ml) unsweetened almond milk
- ½ cup (140g) coconut yoghurt
- 1 tsp apple cider vinegar
- ¼ cup (80g) golden syrup
- ½ cup (100g) vegan butter
- 1 cup (100g) icing sugar
- ¼ cup (20g) raw cacao powder
- Few squares of dairy free dark chocolate
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and use a little soft margarine to grease 2 x 6 inch (15cm) sandwich tins. I also sprinkle in some flour to coat the margarine, tipping out the excess.
- Melt the coconut oil and set aside to cool slightly
- In a medium bowl mix the ground flax seeds with 1/3 cup (85 ml) cold water and set aside too
- Sift the flour, cacao powder, baking powder, bicarb and sugar into a large bowl
- To the flax mixture add the milk, yoghurt, vinegar and syrup and whisk well
- Stir this into the flour mixture and mix together well, making sure no pockets of flour remain
- Evenly divide between your two prepared tins, smooth the tops then bake for 30 minutes
- Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely
- While they’re cooling you can make the icing – beat together the butter, icing sugar and cacao powder until smooth and cream
- Once the cake is completely cooled cut the domed top off one of the cakes and use that as the base
- Spread half the icing all over the base, covering completely
- Spread the remainder over the other cake and gently place onto the base cake
- Melt a few squares of chocolate and pipe or drizzle across the top of the cake
- Storing this chocolate fudge cake in an airtight container keeps it fresh for a few days
- You can use a little less icing in the middle and on the top and use the remainder to ice the sides of the cake!
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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