Updated: by Vera Morgan · This post may contain affiliate links · 133 Comments
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Topped with dairy free chocolate ganache, every bite of this vegan chocolate fudge cake is completely irresistible. It’s moist, rich, decadent, and just plain amazing!
Being vegan doesn’t mean you have to give up dessert! You can still enjoy a moist, chocolatey, and rich chocolate cake even without the dairy and eggs.
Once you learn how to make The Best Vegan Chocolate Fudge Cake, you’ll never go back to dry or bland cake again. It’s called the best for good reason too! Every bite is decadent, fudgy, and moist without needing any complicated ingredients or equipment.
There’s no need to stress before the party! This chocolate cake can easily be made ahead of time or kept in the freezer for later. If you’re not in the mood for cake, bake cupcakes instead using the same recipe! You really can’t go wrong with this vegan chocolate fudge cake.
Jump to:
- The secret to a super moist and fudgy chocolate cake
- Vegan chocolate cake ingredients
- How to make vegan chocolate cake from scratch
- Tips for success
- Frequently asked questions
- Craving more vegan chocolate desserts?
- The Best Vegan Chocolate Fudge Cake
The secret to a super moist and fudgy chocolate cake
Baking a truly moist, fluffy, and decadent vegan chocolate cake requires a few tricks up your sleeve. Vegetable oil and applesauce add lots of moisture, however, melting dark chocolate and cocoa with boiling hot water is the true secret behind a fudgy chocolate cake. The boiling water "blooms the cocoa" bringing out the full chocolate flavour)
Also, making the batter with instant coffee powder really takes the flavor up a notch. Don’t worry about getting a caffeine buzz! The powder only enhances the chocolate and helps the cake taste exceptional.
Vegan chocolate cake ingredients
- Dark chocolate - Both dark chocolate bars and dairy free chocolate chips will work here. The chocolate is melted before it’s mixed in with the batter.
- Cocoa powder - Use 100 % unsweetened cacao powder such as Hershey's for the richest chocolate flavor.You can also use Dutch process cocoa powder like Hershey's Special dark More information in FAQ and notes section in recipe card
- Non-dairy milk - Because this recipe requires homemade vegan buttermilk (plant milk mixed with vinegar), I recommend using soy milk because it curdles the best. If you don’t have soy, substitute it with any other unsweetened plant milk you have at home.
- White vinegar - Vinegar mixed with soy milk will curdle and create vegan buttermilk. It’s necessary for moisture and a slight tang in the vegan chocolate cake.
- Applesauce - For moisture.
- Vegetable oil - Neutral vegetable oil like grapeseed oil is best. Coconut oil won’t work.
- All purpose flour - This will give you the best results, however, a 1:1 gluten free flour blend should work if you’d like to make gluten free chocolate cake instead.
- Instant coffee powder - Coffee is chocolate’s best friend! Instant coffee (regular or decaf) or espresso powder will bring out the chocolate flavor and enhance the richness without the caffeine buzz.
- Chocolate ganache icing - The vegan ganache is made from dark chocolate, coconut cream (not milk), cocoa powder, and vanilla extract. It’s easier to make than buttercream frosting and makes every bite silky smooth and extra chocolatey.
How to make vegan chocolate cake from scratch
This vegan chocolate cake recipe is bound to be a hit at your next party. Prep it ahead of time or make it fresh! You can’t go wrong:
- Make the buttermilk: Mix the dairy free milk and vinegar together in a small bowl. Set aside for a few minutes so it can curdle.
- Mix dry ingredients: Whisk the dry ingredients (except the cocoa powder) together in a medium bowl.
- Melt the chocolate: Break up the chocolate and place it in a large bowl. Pour the boiling water over top and let the chocolate melt.
- Mix wet ingredients: Once the chocolate has melted, whisk in the cocoa powder, vegan buttermilk, and the rest of the wet ingredients.
- Finish the batter: Add the dry ingredients to the wet mixture and gently stir until a smooth batter is formed.
- Bake, then cool: Pour the cake batter into your 2 prepared cake pans and bake until a toothpick inserted in the middle comes out clean. Let the cakes cool completely on a wire rack before icing.
- Make the chocolate ganache: Add the chocolate to a large mixing bowl. Heat the coconut cream on the stove until it’s hot (but not simmering), then pour it over the chocolate. After 1 or 2 minutes, add the cocoa powder and vanilla extract and stir until it’s smooth. Place it in the fridge for 1 hour.
- Ice the cake: Once the cake is completely cool, spread the chocolate ganache on top and around the sides of both cake layers. Slice, serve, and enjoy!
Tips for success
- Always grease your cake pans with cooking spray or vegan butter first. I also like to line the bottom with parchment paper rounds for extra protection!
- Do not use 8 inch cake pans they are not big enough, you need 9 inch for this recipe
- Make sure leavening agents are fresh (baking soda and baking powder). Check the dates before using!
- Decorate the cake with any frosting you like, such as vegan chocolate frosting or cream cheese frosting, buttercream frosting
- Cool the cakes completely before frosting or icing will melt. I like to cool to room temperature then refrigerate them before frosting.
- Chill the frosting: The ganache needs to cool in the fridge for at least 1 hour before it’s used to ice the cake. This gives it plenty of time to cool down and thicken up.
- If the icing seems too soft after 1 hour, leave it in the fridge and check on it every 10-15 minutes until you have a thicker consistency.
- Try not to use a high percentage dark chocolate in the ganache so it doesn’t taste overly bitter.
- If adding sprinkles or candies make sure to add them right after icing the cake so they adhere properly
- To frost cake without making a mess on cake platter place pieces of parchment paper around all sides of cake before frosting then carefully remove them when done. A trick Bakery's and restaurants use!
Frequently asked questions
Is dark chocolate vegan?
Dark chocolate is often vegan-friendly but always check the label and ingredients list just in case! Sometimes, dark chocolate can contain whey or other milk products.
Can you turn this chocolate cake recipe into cupcakes?
Yes! Make the batter as normal, pour it into a lined cupcake pan, and bake in a 350ºF oven for 20-25 minutes.
How long does vegan chocolate cake last?
The baked cake will last for 5 days in a cake dome or when wrapped in plastic and kept in the fridge. if using buttercream frosting you can store on countertop
Can you freeze vegan chocolate cake?
Yes! Just make sure cakes are completely cooled then wrap the unfrosted baked cakes in plastic wrap and freeze for up to 1 month.
What is difference between cocoa powder and dutch processed cocoa?
Dutch process cocoa means that it has been processed with an alkali (potassium carbonate) giving it a neutral PH. This affects the cocoa's interaction with leavening agents making it neutral meaning it does not react with baking soda; so unless the recipe calls specifically for dutch process cocoa use natural cocoa powder. If wondering how to check for this just look at ingredients on the back of container. Natural cocoa powder has only one ingredient which is you guessed it- cocoa powder. Where as dutch process cocoa has two ingredients, cocoa and bicarbonate of soda (AKA baking soda) or label will say 'cocoa processed with alkali'
Craving more vegan chocolate desserts?
- Vegan Chocolate Cupcakes
- Vegan Chocolate Mug Cake
- Fudgy Vegan Black Bean Brownies
- Easy Vegan Chocolate Truffles
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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The Best Vegan Chocolate Fudge Cake
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 36 reviews
- Author: Verna
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
Topped with dairy free chocolate ganache, every bite of this vegan chocolate fudge cake is completely irresistible. It’s moist, rich, decadent, and just plain amazing!
Ingredients
Scale
Dry ingredients:
- 2 cups all purpose flour*
- ¾ cup white sugar
- ¾ cup dark brown sugar
- 2 teaspoons instant coffee powder, reg or decaf
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
Wetingredients:
- 1 cup unsweetened soy milk (see notes*)
- 1 tablespoon distilled white vinegar
- 200 grams dark vegan chocolate chips or bars broken up, (equals 1 cup vegan chocolate chips)
- 1 cup boiling water
- ⅔ cup 100 % natural unsweetened cocoa powder (can use dutch processed cocoa see notes*)
- 1 tablespoon vanilla extract
- ¾ cup unsweetened apple sauce
- ½ cup + 1 tablespoon oil, I use grape seed oil
Ganache frosting:
- 350 grams dark vegan chocolate chips or bars broken up, (equals 2 cups vegan chocolate chips)*
- 1- 14 fl oz can coconut cream (not milk)
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° Lightly grease 2- 9 inch round non stick cake pans. (not 8 inch) I also line my pans with parchment paper rounds and lightly grease them.
- 'Buttermilk': In a small bowl add the plant milk and vinegar, this is your "Buttermilk mixture", stir and set aside.
- Cake batter: In a medium bowl add the dry ingredients and stir to combine, set aside
- In a large mixing bowl add the chocolate pieces, and boiling water, let sit for a minute. Now add the cocoa powder and whisk it until smooth. Then add in rest of 'Wet Ingredients' including 'Buttermilk mixture', whisk it until it's combined.
- Next add the dry ingredients and whisk until it's smooth. Do not over mix.
- Bake: Pour the cake batter into your 2 prepared baking pans. Bake for 35-40 minutes or until a toothpick inserted into the centre of cake comes out clean or with a few crumbs. Cool the cakes in pans for 10-15 minutes then remove from pans and cool completely on racks before icing.
- Make frosting: Add chocolate pieces to a large DRY mixing bowl,
- Heat the coconut cream on stove until hot, don't let it simmer. Pour the cream over chocolate mixture. Let it sit for a minute then add the cocoa and vanilla. Whisk it until smooth.
- Refrigerate the frosting for 1 hour, whisking after 30 minutes. If the icing seems to soft after 1 hour leave it in the fridge and check every 10-15 minutes until you have a good consistency.
- Ice the cake: Once the cake layers are completely cool, frost the cake, slice and Enjoy! For step by step photos, FAQ, Tips and more see above post.
Notes
- Plant milk: soy milk is preferred as it curdles the best for 'buttermilk' and is higher in protein, but other plant milk will also work, oat, almond, etc..
- Cocoa:I prefer natural cocoa powder for thisrecipebutdutchprocesswillalso work. Dutch process cocoa means that it has been processed with an alkali (potassium carbonate) giving it a neutral PH. This affects the cocoa's interaction with leavening agents making it neutral meaning it does not react with baking soda; so unless the recipe calls specifically for dutch process cocoa use natural cocoa powder. If wondering how to check for this just look at ingredients on the back of container. Natural cocoa powder has only one ingredient which is you guessed it- cocoa powder. Where as dutch process cocoa has two ingredients, cocoa and bicarbonate of soda (AKA baking soda) or label will say 'cocoa processed with alkali'. So only use dutch cocoa if arecipespecificallycalls for it.
- Flour: can use a 1:1 gluten free flour blend such as Bob's mill for gluten free cake
- Cupcakes: Make the batter as normal, pour it into a lined cupcake pan, and bake in a 350ºF oven for 20-25 minutes
- To frost cake without making a mess on cake platter place pieces of parchment paper around all sides of cake before frosting then carefully remove them when done. A trick Bakery's and restaurants use!
- I quite often use Great value dark chocolate bars from Walmart (Canada) They are vegan, excellent quality and affordable!
- To store and freeze:The baked cake will last for 5 days in a cake dome or when wrapped in plastic and kept in the fridge. if using butter cream frosting you can store on countertop.Wrap the cooled unfrosted baked cakes in plastic wrap and freeze for up to 1 month.
This recipe was originally published December of 2018 and has been updated with name change, easier to read instructions and a more informative post. The recipe itself is unchanged
Inspired by Add a Pinch chocolate cake andRicardo cake recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Gluten free
- Method: Oven
- Cuisine: American, Canadian,
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Reader Interactions
Comments
Jackie
Is it ok to leave out the coffee grinds? Or what can I use instead? It’s for a toddler bday cake. Thanks!
Reply
Shalini
Can confirm this cake is amazing. I made 1.5X in three layers as a birthday cake and everyone raved about it - for context, everyone was non-vegan. I used strawberry compote in between the layers to soften the chocolate overload. Thanks so much!
Reply
Vera Morgan
Thanks for the kind words Shalini!
Reply
Kaitlyn
Best chocolate cake recipe ever! I’ve been using this cake recipe since 2019. It’s always a hit every time I make it.
Reply
Diana
Does it has a coconut taste from using coconut cream? My son doesn’t like the taste unfortunately. Also is apple sauce like an apple purée or something? Like the ones the babies eat? Thank you
Reply
Chelsea
Could I use aquafaba instead of applesauce? It’s hard to get here.
Reply
Verna
Try using vegan yogurt not aquafaba, hope that helps. Enjoy the cake!!
Reply
Katie
Is this the temperature for a fan forced oven? Or should I lower the temp with a fan forced? Thanks, can't wait to make it!
Reply
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