Vegan Chocolate Fudge Cake
Moist fudgy Chocolate Cake Recipe made Vegan
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.