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
Table of Contents:
Vegan Chocolate Fudge Cake
Ingredients
Cake
- 3 Cups All Purpose Flour
- 2 cups sugar
- 6 tablespoons unsweetened cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup Coconut Oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
Chocolate Fudge Frosting
- 1 cup coconut oil
- 1 cup cocoa powder unsweetened
- ½ cup maple syrup
- 2 teaspoon vanilla extract
- 1 tablespoon hot coffee
Whipped Cream
- 14 oz Coconut cream
- ⅓ cup confectioners sugar (10x)
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
- With your mixer on low speed beat in the coconut oil, vinegar, vanilla, and water until smooth.
- Pour the mixture into the two 9″ prepared pans, coated with pan spray.
- Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
- Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
- Allow to cool completely before frosting.
Chocolate Fudge Frosting
- mix all ingredients in the bowl of your mixer and whip until well blended
Whipped Cream
- Refrigerate can of coconut cream, 8 hours or overnight. Place a metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open the can of coconut cream, taking care not to shake it. Scoop out the coconut cream solids into a cold mixing bowl. (Reserve remaining liquid for another use)
- Beat the coconut cream using an electric mixer with the chilled beaters on medium speed for a few minutes then turn to high speed. Beat until stiff peaks form, about 7 to 8 minutes.
- Add powdered sugar and vanilla extract to coconut cream; beat 1 minute more.
Assembly
- place one layer on cake plate and add layer of chocolate fudge.
- place second layer on cake and fill in any spots in the chocolate fudge layer.
- coat sides of cake with chocolate fudge (wet the blade of your spatula while smoothing it will help)
- top cake with whipped cream, cut and serve!
chitra
Wow, wonderful cake. I am planning to try. Please suggest me an alternate for maple syrup and shall i use ordinary coconut oil. Mine is not extra virgin .. Thanks chef 🙂
Chef D
hi Chitra,
regular coconut oil should be no problem, and you can use honey in place of the maple syrup, or any liquid sweetener that you like, Let me know how it turns out!
Barbara @ Barbara Bakes
It looks fantastic! So rich and decadent.
Paula @ Vintage Kitchen
It´s so sad that I can´t get coconut oil here. I still think it will catch on at some point and I will be able to get it everywhere. A fabulous chocolate cake!
Diana @ The Chic Life
Lol – I made vegan desserts and then put whipped cream on them, too! 😛 Looks wonderful!
Wendy Irene
Thank you for sharing this wonderful recipe Chef Dennis! I am thinking I could make it with coconut milk whip cream on top and that would be wonderful too 🙂 One of my friends made some for me the other day by whipping the coconut cream from the top of the can with confectioners’ sugar. It was delicious. Happy Holidays, my friend!
Muna Kenny
I can’t believe it’s vegan! It looks moist and chocolaty and as naughty as a chocolate fudge cake can be. I’m in love.
Thanks for the recipe Chef 🙂
Katrina @ In Katrina's Kitchen
Looks amazing, Chef!
The Mom Chef ~ Taking on Magazines One Recipe at a Time
That’s more healthy? I’d be willing to give chocolate another try with a slice of that gorgeous cake. I can see how moist it is. It’s beautiful.
Betty Ann @Mango_Queen
Chocolate cake never fails to make us all run to the dessert table. And I’m glad you shared one with coconut oil. I grew up in a country that used coconut oil in everything. Glad to see there is a renewed interest in its uses and benefits. Thanks for sharing this, Chef Dennis!
Kate@Diethood
Stunning! I’ll take it with whipped cream, please! 😀
RavieNomNoms
Dennis this sounds amazing!! I really just must try this!
Kimby
May I please have breakfast at your house? 🙂
Sandra
My holiday baking list is steadily growing. Thank you Dennis, I’ve been on the hunt for more cakes that use coconut oil. Have a Merry Christmas!
Cher
Great cake, Chef. I love cakes with coconut oil – it just lends a beautiful back drop in baked good.
Kayle (The Cooking Actress)
Oh my WORD that cake looks so fudgy and decadent and perfect! I love that there’s no butter!!!
Coconut oil is so amazing.
Sandy @Southwestgirl
This cake looks amazing! Who needs frosting with such a rich, chocolate cake? Thanks for sharing the recipe, I’ve been looking for ways to use more coconut oil.
Miriam @ Overtime Cook
What a beautiful looking cake! I would never have believed it’s vegan!
Mary
This looks amazing. I bet the coconut oil just took it straight over the top. I would have topped it with piles of whipped cream as well!
Elin
Chef Dennis, share a slice of your fudgelicious please…I am hungry just looking at it now…bad timing 🙂 Thanks for sharing another good one with us. Here is me wishing you and loved ones, a Joyous Christmas and a Happy New Year ! Have fun with family and friends 🙂
Warm Wishes,
Elin
Kristina
Dennis this sounds absolutely fantastic, and looks gorgeous as well. I would love a big bowl of the fudgelicious, please!
Abby
This cake was absolutely delicious! I can’t wait to make it again!
Chef Dennis
Thanks for letting us know Abby, I’m So happy to hear you enjoyed it!
Abby
Chef- Do you have any other vegan dessert recipes? Would love to try some more!
Thanks again!
Chef Dennis
hi Abby
I don’t think I do, but I would suggest you check out my friend Allyson Kramer, she is amazing http://www.manifestvegan.com/
Dennis