This is the most delicious Vegan Chocolate Fudge Cake you’ll ever taste!

One of my great childhood memories will always be chocolate cake for breakfast…sigh. It was a wonderful thing! But that was in the days of Duncan Hines and Betty Crocker when mixes somehow began taking the place of homemade cakes. Now I’m not knocking the mixes, everything has its time and place, and they did come up with some pretty darn good cakes. But even as good as they were, they’re not homemade.
I came across an old recipe for a Vegan Chocolate Cake, although at the time they had no idea it was Vegan, or even what a Vegan was, but they knew what delicious was! It was a simple recipe using oil, and vinegar instead of eggs and butter….who knew?
Well evidently those bakers from the depression knew, and when they couldn’t get eggs or butter, they still came up with a recipe for the best chocolate cake I’ve ever had.
With my quest to eat healthier, I’ve been changing my dietary intake whenever possible, using Greek yogurt instead of heavy cream and sour cream, and using coconut oil instead of other oils.
So what could I do but make my favorite chocolate cake of all time, using coconut oil.
I decided to throw a fudge layer in between the layers and used coconut oil instead of butter and it was fudgelicious!
To keep the cake Vegan I finished it with mounds of whipped coconut cream…….. it was a beautiful thing!
If you’re not into whipped coconut cream you can always dust the cake with powdered sugar.
If you enjoyed this recipe you may also like these:
- The Original Pumpkin Crunch Cake
- Chocolate Valentines Cake
- Pomegranate Mousse Cake
- Chocolate Mousse Cake
Syd Reginato
will this cake with fudge frosting be ok at room temp for 5 days? I’ll be mailing it!
Chef Dennis Littley
I don’t know about mailing it, I’m not sure it will hold up during that process.
Monica Salvador
Should I make any modifications for making this cake in high altitude?
Chef Dennis Littley
hi Monica
since I’m not a high altitude cook, I wouldn’t know how to advise you. I would make the changes that you usually do to regular recipes.
Carla
I made this cake for my sister’s birthday and it turned out beautifully! It was moist and fudgey which everyone loved! =D Smelled like brownies throughout my house! I made it gluten-free too using Cara’s All Purpose Gluten-Free flour blend (forkandbeans.com) and 1 & 1/2 tsps xanthan gum as a gluten replacer/binder. I also made it dairy-free by using coconut cream instead of heavy dairy cream and used confectioner’s sugar with vanilla extract. I didn’t have the coffee but sprinkled some Enjoy Life’s chocolate chips in and on top. I like that there’s no butter in this and think that the coconut oil in this recipe brings out the richness and creaminess of the chocolate! Coconut oil is so good in baked goods! =) Thanks for sharing this amazing recipe, Chef! I received many compliments from everyone at the party.
Chef Dennis Littley
Sounds like you made some delicious adjustments to the cake Carla! Thanks so much for sharing them with us, and for stopping by to let me know you enjoyed the cake.
Carla
Certainly. You’re welcome! =) I wanted others who may have allergies or want to make a cake for someone who does that it is possible to make this gluten-free/dairy-free. It’s a fantastic recipe and turns out well either way! 😉 Thanks, again!
georges
Made this cake at least 6 times best cake ever!!
georges
Five stars
Chef Dennis Littley
Thanks for the feedback, I’m happy to hear that you’ve been enjoying the recipe!
Sharon
I stumbled upon this recipe because I wanted to make a chocolate cake using coconut oil because I was out of butter. Im not a vegetarian so normally I wouldn’t have even thought to try this recipe, but I guess it was my lucky day because this cake is “to die for” good!! I altered it slightly by substituting the sugar with Stevia and I made one sheet cake instead of a round 2 layer cake.
Chef Dennis Littley
I’m glad you enjoyed the cake Sharon, it is pretty darn good!
Steve
Listen to the chef – don’t cook it in one tin! I did and it was a disaster! Cooked it for an hour before the skewer came out dry. Cut it in half after cooling to put the frosting in and it is like brown play dough apart from the outer half inch
Smalley
So easy to cook and tastes great!!! I just finished making it for my daughter’s first birthday cake, we were out of butter so thought we would give this a try. I am so glad we did
Chef Dennis Littley
thanks for the feedback, I’m happy to hear you enjoyed the cake!
Chef Dennis Littley
I’m very happy to hear that the cake turned out well for you!
Kitty
Pur délice! Very moist and tasty! Topped it with whipped coconut cream so it was entirely vegan and perfect. Thx!
Chef Dennis Littley
Happy to hear you enjoyed the cake Kitty!