Go Back
–+ servings
Vegan Chocolate Fudge Cake

Vegan Chocolate Fudge Cake

Easy one bowl mix for the best vegan chocolate cake ever! The fudge icing is a lower sugar recipe compared to the one I sold in my bakery!
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 10

Ingredients
  

For the Cake Recipe

  • 2 cups All Purpose Flour (250g)
  • 1 cup Cake Flour (120g)
  • 8 Tbs Natural Cocoa Powder (45g)
  • 2 cup Granulated Sugar (400g)
  • 1 teaspoon Salt (6g)
  • 2 teaspoon Baking Soda
  • 2 teaspoon Apple Cider Vinegar (10ml)
  • 2 teaspoon Vanilla Extract (10ml)
  • ¾ cup Vegetable Oil (177ml)
  • 2 cup Strong Brewed Coffee * see notes

For the Fudge Icing

  • 5 Tbs Granulated Sugar (63g)
  • 5 Tbs Water (75ml)
  • 2 Tbs Corn Syrup (30ml)
  • 1 cup Unsweetened Cocoa Powder (90g)
  • 4 Tbs Very Soft Vegan Butter (56g0
  • 4 Tbs Corn Syrup (60ml)
  • 1 cup Vegan Butter (226g)
  • 2 teaspoon Vanilla Extract (10ml)
  • 3 cup Confectioner's Sugar (360g)

Instructions
 

  • Preheat the oven to 350℉ & grease & parchment line 3-7" cake pans
  • For the cake Sift both flours, baking soda, salt & sugar together in a large mixing bowl.
  • Combine the natural cocoa powder with the hot coffee & then add the vinegar, oil & the vanilla extract.
  • Pour the wet ingredients into the sifted dry ingredients & whisk vigorously with a hand whisk until smooth (about 20 strokes)
  • Pour batter into greased 7 parchment lined 7" x 2" cake pans
  • Bake immediately in a preheated 350°f oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs
  • Meanwhile prepare the fudge icing In a small pot on the stove combine the first 3 ingredients & bring to a boil for 1 minute reserve while you gather the other ingredients.
  • In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder & the reserved simple syrup & mix until it forms a firm mass.
  • Add the vanilla extract & the softened vegan butter & the corn syrup
  • Add the sifted confectioners sugar & mix until smooth.
  • Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
  • Build the cake as per the video tutorial

Video

Notes

Storage: Fudge cake can be stored at room temperature in a cool spot for up to 1 day, it won't go bad but if it gets too warm it will droop. Best to keep refrigerated for up to 6 days *optional Bring to room temperature before serving (I like mine cold!)
Tried this recipe?Let us know how it was!