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Indulge in a Decadent Vegan Chocolate Fudge Cake

Make Vegan Chocolate Fudge Cake with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsweetened almond milk or other plant-based milk
  • 1 tsp apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 cup hot coffee or hot water
  • 2 tsp vanilla extract
  • 1/2 cup vegan butter for frosting
  • 1/2 cup unsweetened cocoa powder for frosting
  • 2 1/2 cups powdered sugar for frosting
  • 1/4 cup plant-based milk for frosting
  • 1 tsp vanilla extract for frosting

Method
 

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly.
  4. Add the vegetable oil, hot coffee, and vanilla extract to the milk mixture and whisk until combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. For the frosting, beat the vegan butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with plant-based milk. Mix until smooth and fluffy.
  10. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
  11. Decorate as desired and serve.