VEGAN CHOCOLATE FUDGE CAKE

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This vegan chocolate fudge cake is two layers of pure fudgy chocolatey deliciousness topped with an equally fudgy chocolatey frosting!

It’s like chocolate cake was over there feeling all smug like it’s the best dessert, and then chocolate fudge cake comes over and knocks regular chocolate cake right out of the competition!

The ‘fudge’ part of a vegan chocolate fudge cake, is created by using vegan buttermilk instead of regular non-dairy milk and then adding in melted vegan chocolate to the batter before baking.

It creates extreme richness of flavor and heaps of moisture! So it’s not ‘light and fluffy’ or ‘spongey’ the way a regular chocolate cake would be, nice as that is. This is a little bit more dense and ultra moist.We also use heaps of cocoa powder so that it is rich chocolate flavor to the extreme.

Vegan Chocolate Fudge Cake Recipe
Fudgy and super chocolatey vegan chocolate fudge cake topped with chocolate fudge frosting. Ultra moist, 2-layers and every kind of delicious!

INGREDIENTS
For the Chocolate Fudge Cake:

3 cups (375g) All Purpose Flour
1 cup (84g) Cocoa Powder (Unsweetened)
2 cups (400g) White Sugar
2 tsp Baking Soda
1 tsp Salt
1 and 1/2 cups (360ml) Vegan Buttermilk
4 tsp Vanilla Extract
2/3 cup (160ml) Extra Virgin Olive Oil*
2 Tbsp White Vinegar*
2 Flax Eggs
4oz (113g) Vegan Chocolate (weighed and then melted)

For the Chocolate Fudge Frosting:

4 and 1/2 cups (540g) Powdered Sugar
1 cup (84g) Cocoa Powder (Unsweetened)
2/3 cup (150g) Vegan Butter
7 Tbsp Soy Millk*
4oz (113g) Vegan Chocolate (weighed and then melted)

For Decorating (Optional):

Melted Chocolate Drizzle
Chocolate Shavings

INSTRUCTIONS

Preheat the oven to 350°F (180°C) and spray two 9 inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
Sift the flour and cocoa powder into a mixing bowl. Add the sugar, baking soda and salt and mix together.
Prepare the vegan buttermilk by adding 1 and 1/2 Tbsp lemon juice to a measuring jug and then adding soy milk up to the 1 and 1/2 cup (360ml) line. Leave it to curdle for a minute and then add to the mixing bowl.
Add in the vanilla, oil and vinegar.
Prepare your flax eggs by adding 2 Tbsp ground flaxseed meal to a bowl and then adding 6 Tbsp hot water. Allow to sit for a minute to become gloopy. Add it to the mixing bowl.
Mix everything until just combined. The batter will be quite thick.
Lastly melt the vegan chocolate and pour it in and mix it in.
Divide the batter evenly between the two prepared cake pans.
Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Transfer the cakes to a cooling rack to cool completely before frosting.
Prepare your frosting by adding the powdered sugar, cocoa powder, vegan butter, soy milk and vanilla to the bowl of an electric stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.*
Lastly, melt the vegan chocolate and pour it into the frosting and stir in quickly.
When the cakes are cooled, frost them and decorate with drizzles of melted chocolate and chocolate shavings.

NOTES*You can use a different vegetable oil such as canola oil if you prefer.
*Apple cider vinegar can be used instead of white vinegar.
*Almond milk can be used instead of soy milk in the frosting and in the vegan buttermilk. However, soy milk works better for buttermilk as it’s thicker, so if you can use it, it’s a better option, but almond milk will also work in a pinch.
*Just a note that this makes a lot of frosting as it’s a fairly large cake. So if your mixing bowl isn’t very big (like mine) then hold a tea towel over the top when it starts mixing so that powdered sugar doesn’t come flying out the bowl.

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