Sunday, 19 May 2013

Indulgent Vegan Chocolate Fudge Cake

Chocolate fudge cake has always been a big favorite of mine. So of course, as soon as I turned vegan my main priority was to find out how to make it the vegan way! This recipe is a mix up of a few chocolate fudge cake recipes I've tried (yes, I have tried that many, maybe I have a problem). This cake is always a winner among my none vegan friends and family too.

The sponge is pretty much the same as my Chocolate Raspberry Coconut Cake.

Sponge Ingredients:

1 1/2 cups all purpose flour
1 cup unbleached cane caster sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup thick coconut cream
1/2 cup coconut milk

Frosting Ingredients:
1 cup vegan butter/marge
3/4 cup cocoa powder
4 cups icing sugar
1 tsp vanilla extract
2-3 tbsp soy/almond milk

raspberries to decorate  (optional)

Sponge Method:

1. Preheat the oven to 350F (175C). Grease two 8 inch cake tins.

2. Sift all of the dry ingredients into a large mixing bowl. Mix in all of the wet ingredients until it is all completely mixed.

3. Pour into the prepared tin and bake for 25-35 mins (25 for fan ovens). To tell if the cake is done put a sharp object into the middle of the cake, if it comes out dry the cake is done.

4. Allow to cool before frosting.

For the frosting & decorating:

1. Mix the butter and vanilla extract.

2. Gradually add the icing sugar and cocoa powder while mixing. Add a little milk if the consistency is too dry.

3. Sandwich some icing between the two sponges and ice all around the outside. Add extra raspberries to decorate.


  1. This looks so delicious. I love the fresh raspberries on the side. I want to try this one out for my friend's Bridal shower.

  2. this looks so delicious! I love rasberries!

  3. this looks unbelievably delicious. the raspberries make it healthy. i want it naow!

    erica x

  4. Mmm, that looks delicious! ♥ Chocolate is my main weakness, I just can't resist. Hehe.


  5. I am totally making this, this weekend!!!! I have been looking for a baking recipe to try out! Yum!

  6. OMG IT LOOKS SO SO SO DAMN DELICIOUS nomnomnomnomnomnomnomnomnomnom

  7. A more perfect cake has never existed. BRB, going to invent a way to download virtual baked goods into my tummy.

  8. Vegan or not, it's chocolate. hahaha If someone likes chocolate they HAVE to like it. :) People don't realize that being vegan doesn't mean you give up yummy baked stuff. I have not made a cake since going vegan. I don't have a huge sweet tooth. I do plan to make some cupcakes soon and share that on my blog! I will save this recipe for later. Looks wonderful! Thanks for sharing.

  9. As soon as I have the time, I'm making this!!!!

  10. thanks for sharing the recipe! it looks super delicious! <3

    Letters To Juliet

  11. I'm having a crappy day and could do with this! haha
    Send me a slice? ;)

    1. When I live in London you will be more than welcome to come round for chocolate cake!

  12. That cake looks delicious! Must try it!


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  13. oh my GOSH it looks so good! definitely on my to make list!

  14. Hello! I live in Chicago and I want to make this cake for my 3 omnivore friends! I have a couple questions...
    1. Unbleached cane caster sugar=raw sugar? I have "Sugar in the Raw" here in the states!
    2. What does "Grease or l2 8 inch cake tins" mean? Is "12" like "Pam," a cooking spray? Pam is made from canola oil.

    Thanks! The receipe sounds lovely!
    <3, Kristin =)

    1. Hi Kristin!
      For the sugar, you can use any kind of sugar you want, it's just unbleached is better for you.
      And "Grease or l2 8 inch cake tins" was a typo, it was meant to say grease two 8 inch cake tins. You should be able to grease with any kind of none dairy greasing/oil spray or none dairy margerine.
      Let me know how your cake turns out! I hope your friends like it :)
      xx Chantal

  15. are these cakes supposed to rise at all? mine stayed the same thickness as when i put the batter into the pans and are a bit more like a brownie consistency. the batter was a lot thicker than regular cake batter too so i'm wondering if i messed up on the wet ingredients. for the coconut milk and coconut cream i just used the two parts of the can of coconut milk (the cream being the thick part on top and the milk being the watery part) was that wrong?