One Bowl Vegan Chocolate Fudge Cake Recipe
This Vegan Chocolate Fudge Cake Recipe is super moist and fudgy with a rich chocolate flavour. It’s super quick and easy to whip up with everything thrown into one bowl. The only special ingredient it contains is apple cider vinegar, which can be subbed for regular cider vinegar in a pinch!
One Bowl Vegan Chocolate Fudge Cake?
Yup! The cake couldn’t be easier. Simple add your dry ingredients to a large mixing bowl, add all the wet ingredients and whisk until combined! There will still be a few small lumps and that’s okay, you don’t want to over mix the batter. An over mixed batter may result in a cake that is a little chewy rather than soft. I used two 8inch(20cm) round sandwich cake tins for my layers, you could do thinner layers with larger cake tins or divide the recipe in half for a two layer cake.
How do I make the Vegan Chocolate Fudge Icing?
To make the Vegan Chocolate Fudge Icing, you need vegan butter/spread. I went with Pure Dairy Free Sunflower Spread as it was what I found in my local shop, you can use any brand you prefer. You can also use margarine but I don’t particularly like the mouth feel it gives to buttercream. As a result, vegan butters and spreads tend to have a better flavour. This recipe gives you enough buttercream just for the layers in between and on top. if you want to coat the sides too, double the icing quantities. To simplify this step even further, buy two packets of Dr. Oetkers Rich Buttercream Style Icing, it’s vegan, all you need to do is remove it from the tub a mix for a minute until smooth and use to spread on your cake!
For more Chocolate Recipes, check out my Chocolate Recipes Category here.
For more Vegan Recipes, check out my Vegan Recipes Category here.
Vegan Chocolate Fudge Cake
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Two round 8inc (20cm) round baking tins
- Electric whisk or stand mixer
Ingredients
Chocolate Fudge Cake
- 530 grams plain flour
- 250 grams caster sugar
- 70 grams cocoa powder
- 2 tsp baking soda
- 1 tsp instant coffee optional
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tbsp apple cider vinegar
- 150 grams flavourless oil such as vegetable
- 450 ml cold water
Chocolate Fudge Icing
- 100 grams vegan butter/spread room temperature
- 200 grams icing sugar
- 20 grams cocoa powder
- 1 tsp vanilla extract
- 1 tsp cold water
Instructions
Chocolate Fudge Cake
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, instant coffee and salt. Whisk briefly to remove any lumps.
- Add in the vanilla, apple cider vinegar, oil and water.
- Whisk to combine. Be careful not to overmix, a few small lumps left is fine.
- Divide into two greased and lined round 8inch (20cm) baking tins.
- Bake for 25-30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Allow to cool fully before icing. Place into the freezer for 15-20 minutes for easier cutting.
Chocolate Fudge Icing
- Add all ingredients to a large mixing bowl or to the bowl of a stand mixer.
- Beat for 2-3 minutes until you have a smooth, fluffy buttercream.
To Assemble the Cake
- When the cake has fully cooled, slice each cake in half, creating four layers.
- Spread 1/4 of the icing on each layer ans stack. To coat this cake, double the icing.
Would you like to share your thoughts?