Vegan Chocolate Fudge Cake

5 from 1 vote

You need this vegan chocolate fudge cake in your repertoire. It's a versatile cake that is perfect for any occasion.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: baking powder, bicarbonate of soda, caster sugar, chocolate, cocoa powder, plain flour, red wine vinegar, soy milk, vegetable oil

Servings: portions

Calories: 297.36kcal

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 for up to minutes before transferring it onto a wire rack.
Once cool, dust the cake with a little icing sugar and serve.

To make cupcakes

To make a layer cake

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).