I think Chocolate Fudge Cake is possibly the best cake flavour ever? Moist fudgey sponge pairs perfectly with silky chocolate buttercream- the combination is one of the absolute best. This vegan chocolate fudge cake is a perfect version of this type of cake! It is decadent, rich and leaves you wanting more.
I always think of the film Matilda when a Chocolate Fudge Cake is around. The cake Bruce eats has all the perfect chocolate fudge cake elements: moist, rich chocolate sponge and a lighter, creamy chocolate icing. Although it probably isn't necessary to eat the whole cake like in the film (although no judgement if you decide to do this..), we still want to reproduce that decadent fudge cake experience in this vegan chocolate fudge cake recipe.
The chocolate sponge in this recipe is super soft- created by the oil in the cake. Within the buttercream, I add two types of chocolate: melted dark chocolate and cocoa powder. This adds a ganache like texture to the buttercream, making it very very delish.
This recipe is pretty straightforward, However there are some key bits of equipment that will make your life easier when making this cake. Firstly, you need good tins. The exact quantities of this recipe makes a two layered, 5.5 inch cake. I use silicone tins as I believe they are much easier to use when baking.
To make your buttercream, I recommend a high power standing mixer. I use a kitchen aid which is a bit pricey but so worth it i think!
When you are icing your cake, I recommend using a cake turner. This makes your life 100x easier when you are icing- I promise! They are also inexpensive.
Using the above with definitely help you to make this recipe, but don't worry if you don't have them/ don't want to buy. You can definitely still make this recipe!
I hope you love this cake as much as I do! Let me know what you think in the comments below 🙂 To see a video of this cake, click here.
Vegan Chocolate Fudge Cake
- 350 ml Almond milk unsweetened
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Vanilla extract
- 290 g Sugar caster, super-fine
- 300 g Flour plain, white, all-purpose
- 50 g Cocoa powder
- ¾ teaspoon Baking powder
- 1 ¼ teaspoon Baking soda (bicarbonate of soda)
- ½ teaspoon Salt
For the icing
- 250 g Butter
- 1 tablespoon Vanilla extract
- 400 g Icing sugar
- 30 g Cocoa powder
- 50 g Chocolate melted
- 1-2 tablespoon Water if needed
- Pre-heat your oven to 180C/ 356F. Line your baking tins with baking paper.
- In a large bowl, combine the milk and the apple cider vinegar. Put this to the side and allow it to curdle for a couple of minutes. Then add the oil, sugar and vanilla. In another bowl, sieve the flour, salt, baking powder, soda, cocoa powder + salt and combine. Using a large spoon, add the dry mixture to the wet, whisking as you go.
- Pour your cake batter into the two 5.5 inch baking trays and bake for 45 minutes, or until a toothpick comes out clean.
- Once your cakes are completely cool, cut the top off of them to ensure that they are completely flush with the baking tray. This means they are both equal heights.
- In a standing mixer, combine the butter and vegetable shortening on a high speed for 1 minute. Add the icing sugar + vanilla extract and mix on a low speed for around 30 seconds and then increase to a high speed, until combined and fluffy (around 1 minute). Then, add the melted chocolate and cocoa powder. Combine for a further minute. Add 1 tablespoon of water at this point if you think the icing needs to loosen up a little bit.
- Using a cake plate, layer the sponges up evenly with icing in the middle. Piping bags make this easier. Add some decorative icing on top and decoration of your choice. I chose some dark chocolate pieces. ENJOY!