You need this vegan chocolate fudge cake in your repertoire. It's a versatile cake that is perfect for any occasion.
A simple sponge cake
Those who are new to egg and fairy free baking often presume that vegan cakes are difficult to make and require lots of substitutions. But, that couldn't be further from the truth.
My Vegan Chocolate Fudge Cake recipe is foolproof. To make the cake batter there are just three simple steps: mix the wet ingredients together, mix the dry ingredients together and then mix the wet ingredients into the dry ingredients. Could it be any easier?
This simple vegan chocolate cake is sumptuous enough to be enjoyed on its own with just a light dusting of icing sugar but can also be used as the base of a decadent layer cake with lashings of chocolate buttercream and other decoration. It makes a great loaf cake.
You can also bake the batter in cupcake cases - just be sure to adjust the cooking time. Check out the recipe notes below.
However you decide to bake this cake the result is the same. It's a rich, chocolatey cake that is moist and fudgy. Its velvety texture is the exact reason why it is beautiful served all by itself. Though if you have a sweet tooth vegan chocolate buttercream or ganache would also taste delicious. A square of this cake served warm with plant based ice cream is also a brilliant dessert. How will you serve yours?
More about vegan baking
If you want to find out more about the science behind making vegan cakes, biscuits, pastries and other baked goods, check out my big vegan baking guide!
The recipe
Vegan Chocolate Fudge Cake
Equipment
- 6" square cake tin
Ingredients
- 225 ml soy milk
- 1 teaspoon red wine vinegar
- 150 ml vegetable oil
- 1 teaspoon vanilla paste
- 150 g plain flour
- 50 g cocoa powder
- 1 teaspoon bicarbonate soda
- 0.5 teaspoon baking powder
- 150 g caster sugar
- 1 pinch salt
- icing sugar to dust
Instructions
- Pre-heat your oven to 160 C / 325 F / gas mark 3 and line your cake tin with grease proof paper.
- In a jug whisk together the soy milk, red wine vinegar, vegetable oil and vanilla paste. The vinegar might cause the milk to split or curdle but do not worry, this is supposed to happen. Leave this to one side while you prepare the rest of the ingredients.
- In a large bowl, sieve the flour, cocoa powder, bicarbonate soda, baking powder, caster sugar and salt. Whisk them together to make sure they are well incorporated.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Pour the mixture into your cake tin and place in the oven for 1 hour to 1 hour 15 minutes, until the cake is springy to the touch and a skewer inserted into the cake comes out clean.
- Leave the cake to cool in the tin before transferring it onto a wire rack.
- Once cool, dust the cake with a little icing sugar and serve.
Notes
- Divide the cake batter between cupcake cases no more than ⅗ full.
- Bake for 25-30 minutes.
- Double the cake mix and divide between two tins.
- If you want to cook a circular layer cake, use a 7 inch tin rather than a 6 inch tin. (You can read more about adjusting cake tin size here).
Nutrition
What if I don't have the right sized cake tin?
Don't panic! In this post I teach you how to adjust the ingredients in a cake recipe so that it will fit your tin perfectly.
Storing this Vegan Chocolate Fudge Cake
If you don't eat this chocolate fudge cake in one go then it will keep in an air tight container for up to 5 days.
The cake can also be frozen! But make sure it is sealed well so it doesn't get freezerburn.
More vegan cakes and bakes
The vegan recipe archive
Check out my full vegan recipe archive below.
Sinead says
Wow that is one beautiful cake!
Emmyw says
Thanks Sinead! I have to admit I'm particularly proud of this one!!!
Jesss says
Um, this is amazing!xo
Xinmei @ Pudding Pie Lane says
so pretty!
Emmyw says
Thanks Xinmei! I'm going to do it with a toasted marshmallow frosting next time!