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.