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    Ask Chef Dennis » Recipes » Dessert Recipes » Cake Recipes » Vegan Chocolate Fudge Cake Recipe made with Coconut Oil

    Vegan Chocolate Fudge Cake Recipe made with Coconut Oil

    Published: Dec 18, 2012 · Modified: Jun 19, 2022 by Chef Dennis Littley · 80 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.77 from 30 votes
    Jump to Recipe Print Recipe
    pinterest image for vegan chocolate fudge cake

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

    slice of Chocolate Fudge Cake with Whipped Cream on a white plate on a red and white striped napkin

    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.

    overhead shot of Chocolate Fudge Cake with Whipped Cream

    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!

    overhead shot of Chocolate Fudge Cake dusted with powdered sugar

    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

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    Vegan Chocolate Fudge Cake
    Print Recipe Save Saved!
    4.77 from 30 votes

    Vegan Chocolate Fudge Cake

    You’re going to love this over the top fudgy and delicious chocolate cake.  And if you leave off the whipped cream it’s completely vegan… 
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 516kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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!

    Nutrition

    Calories: 516kcal | Carbohydrates: 74g | Protein: 5g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 27mg | Sodium: 293mg | Potassium: 225mg | Fiber: 4g | Sugar: 43g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2.8mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    « Sweet and Salty Chex Mix Cookie Recipe
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Malorie

      October 16, 2014 at 3:25 am

      Hi, does it make a difference if the cake is cooked in one tin or does it have to be split in 2 tins?

      Reply
      • Chef Dennis Littley

        October 16, 2014 at 8:04 am

        hi Malorie

        its going to increase the cooking time if you use only one tin, and may affect the cake by having it be drier on the outside. I haven’t had much success with making one big cake as opposed to layers

        Reply
    2. Kim

      September 20, 2014 at 9:53 am

      Can I substitute apple cider vinegar for the white??

      Reply
      • Chef Dennis Littley

        September 21, 2014 at 8:54 am

        yes you can Kim.

        Reply
    3. Patty

      July 05, 2014 at 8:00 pm

      5 stars
      I made cupcakes from this recipe topped with a cream and honey icing and fresh blueberries. The cupcakes were divine and the recipe was perfect and easy. A no fail chocolate cake. Also, the cakes were slightly red. Thank you!

      Reply
    4. Vardit

      June 28, 2014 at 1:06 pm

      4 stars
      Great tasting cake. Made it today for the first time especially for my vegan son, but the whole family loved it. One little problem: I refrigerated it and the frosting, as it hardened has white spots from oil separation. This in no way effected the taste of the cake and no one except for me noticed it. Did I not mix the frosting enough?

      Reply
      • Chef Dennis Littley

        June 28, 2014 at 2:05 pm

        it could have used a little more mixing, or possibly your coconut oil was not soft enough to blend in thoroughly.

        Reply
        • Vardit

          July 02, 2014 at 11:26 pm

          I live in a warm climate. My coconut oil is completely liquid. Maybe that is the problem. It had a hard time blending with the cocoa powder. I mixed it for a long time until the texture became smooth. Next time, and there will be a next time, I will refrigerate the oil for an hour or so. Thank you!

    5. Manuela

      June 12, 2014 at 6:58 am

      4 stars
      Hi Dennis, this cake looks gorgeous! Can I substitute maple syrup with honey?

      Reply
      • Chef Dennis Littley

        June 12, 2014 at 6:59 am

        you should be able to without any problems Manuela, glad you like the cake!

        Reply
    6. Kristen Y

      May 19, 2014 at 8:20 am

      5 stars
      Hi Chef,
      Thank you for this recipe. Eeveryone is always amazed when I tell them there are no eggs or butter! This is my go to chocolate cake recipe! Everyone LOVES it! I am making this for a friends birthday and I grabbed a bag of Valrhona Dutch processed cocoa.I didnt realize there was a difference between the dutch processed and the natual! Should I alter anything with the mix? Would you recomend that I not use it?

      Reply
      • Chef Dennis Littley

        May 19, 2014 at 11:35 am

        I’m happy to hear that Kristen, it is a chocolate wonder. You may notice less flavor with the dutch cocoa but other than that you shouldn’t have any problems, but I can’t tell you for sure since I’ve only used the Natural cocoa

        Reply
    7. Nisha

      January 12, 2014 at 4:16 pm

      5 stars
      Hi Chef,
      I tried your recipe for my husband’s b’day and it came out very well… thanku for the recipe 🙂

      Reply
      • Chef Dennis Littley

        January 12, 2014 at 5:23 pm

        You’re welcome Nisha, thank you for letting me know!

        Reply
    8. Melissa

      November 03, 2013 at 10:40 pm

      5 stars
      Hi Chef Dennis,

      I just made your cake for my husband’s birthday and it is the most moist cake I’ve ever made. I even used one cup of whole wheat flour (hard white). It wasn’t even a bit crumbly, and just what we were looking for. 10/10.

      Thank you!

      Reply
      • Chef Dennis Littley

        November 04, 2013 at 11:02 am

        I’m so happy to hear that you enjoyed the cake recipe Melissa, thanks so much for letting me know!

        Reply
    9. Alix

      September 01, 2013 at 11:16 pm

      Can’t wait to try making this cake! Quick question – should the coconut oil be melted before mixing in to the cake batter and into the fudge frosting?
      Thanks!

      Reply
      • Chef Dennis Littley

        September 02, 2013 at 6:24 am

        hi Alix

        it doesn’t have to be melted, it just shouldn’t be hard. If you leave it out at room temp it should be easy to incorporate it into the mix.

        Reply
    10. borigitana

      May 03, 2013 at 2:38 am

      So, if one wants to make this cake with eggs since I don’t happen to have vinegar in the house, how many eggs would I use?? I was specifically looking for a good chocolate cake made with coconut oil for my daughter’s birthday tomorrow and found yours..but have everything sans vinegar. Can I make it without the vinegar without destroying it?

      Reply
      • Chef Dennis

        May 03, 2013 at 4:42 am

        I’m sorry but for this specific recipe, I don’t think leaving out the vinegar will give you the desired results and I don’t know what the equivalent of eggs for vinegar would be.

        Reply
    11. irmina

      January 13, 2013 at 7:55 am

      Se ve delicioso.
      Un saludo.

      Reply
    12. Christine

      January 08, 2013 at 8:21 am

      Found you on Pinterest… This cake sounds delish! I want to make for my husbands birthday this week but had a question. The cocoa in the cake ingredients, is that the powdered, unsweetened kind? Just wanted to clarify since it said that for the fudge part but not the cake. Thanks for your help! Going to try making the whipped cream from canned coconut milk (another pinterest recipe). Yum I can hardly wait!

      Reply
      • Chef D

        January 08, 2013 at 9:01 am

        Thanks for stopping by Christine and yes the cocoa in the cake is just regular unsweetened, I use Hershey’s most of the time, but any brand will do. You can also substitute olive oil or any other oil in the cake instead of the coconut oil, if you like. The coconut oil, did make the cake a little more firm when chilled.

        If my wife liked coconut, I would have topped the cream with some toasted coconut too….sigh I love coconut, but if mama ain’t happy, nobody happy!
        let me know how it turns out.
        Dennis

        Reply
        • Christine

          January 14, 2013 at 4:16 pm

          5 stars
          Ooh, this turned out so good! The fudge frosting was amazing. I used Agave instead of Maple syrup since I was almost out. I couldn’t control myself from sampling, I was hoping there would be enough left to frost the cake ! Thanks for a yummy cake my whole family can enjoy together (I’m vegan, hubs not, and one kiddo with egg/dairy allergy). And the ingredients are staples in most kitchens. Kudos!

        • Chef D

          January 14, 2013 at 5:30 pm

          I’m so happy to hear you and your family enjoyed the cake! It’s one of the first cakes I teach my students since its so easy and so good!
          thank you!

    13. sanam

      January 06, 2013 at 1:31 pm

      Your website and the blogs I found on it have been my newest obsession for a few months. What makes it so special is the stories. There’s a down to earth, homey charm to them that makes every recipe a little treasure. Too bad they don’t sell coconut oil where I live. Can I just use canola instead or maybe butter?

      Reply
      • Chef D

        January 06, 2013 at 2:05 pm

        Thank you, I’m very happy to hear that you enjoy my blog! You can use canola oil, or olive oil in the cake, and I would use butter in the fudge.

        Cheers
        Dennis

        Reply
        • sanam

          January 11, 2013 at 11:04 am

          5 stars
          Thanks, I did as you said and it turned out great! I just had to try it because there were no eggs involved. Everyone at home thought it was going to be a failure, and they were absolutely amazed at how it turned out! I felt like a magician haha And the frosting… to die for!

        • Chef D

          January 11, 2013 at 12:18 pm

          Thanks for letting me know how well it turned out! It is a wonderful cake, its also the first one I teach my students. They’re always amazed at how good it is!

    14. Katherines Corner

      December 28, 2012 at 11:03 am

      5 stars
      Oh how divine ,I think it would be perfect for breakfast too, giggle. What a fun memory to share. I love the idea of this healthier recipe. I invite you to share your yummy recipes at my Thursday hops ( it’s still open today) Hugs P.S. thank you for your friendship on Google plus.

      Reply
      • Chef D

        December 28, 2012 at 3:07 pm

        Thanks Katherine, It’s been a pleasure getting to know you, and I hope to see you in our community when you have time.

        Reply
    15. Cocina Silvia

      December 27, 2012 at 3:38 am

      5 stars
      Una receta genial, me encanta como ha quedado. Fantastica. Felices Fiestas!!!!

      Reply
    16. Dionne Baldwin

      December 23, 2012 at 8:06 pm

      5 stars
      I LOVE vegan recipes and inspirations. This cake would make both Yannick and I happy. He loves chocolate. 🙂 Merry Christmas to you my friend!

      Reply
    17. vanillasugarblog

      December 21, 2012 at 8:45 pm

      that is a gorgeous cake dennis!

      Reply
    18. Rita

      December 21, 2012 at 9:56 am

      5 stars
      I have not been here is a very long time; so nice to see you on Google+ Your chocolate cake is a master piece. I also have been using coconut oil; really healthy and tasty. I can imagine it would work really well with a cake recipe. Glad I found you again; always enjoyed your journey at the Academy.
      Rita

      Reply
    19. Jean | DelightfulRepast.com

      December 20, 2012 at 9:02 pm

      Dennis, that’s a beauty! I have developed a number of vegan recipes for friends. And it’s a good thing – another family I know (parents and teenage son) have just gone vegan. I’ll have to share this post with them.

      Reply
    20. Laura (Tutti Dolci)

      December 20, 2012 at 1:00 am

      How stunning, I love the fudge layer!

      Reply
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