Go Back
+ servings
Vegan Chocolate Fudge Cake
Print Recipe
4.76 from 29 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
Keyword: best chocolate cake, chocolate cake, vegan cake
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
  • 1/2 teaspoon salt
  • 3/4 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
  • 1/2 cup maple syrup
  • 2 teaspoon vanilla extract
  • 1 tablespoon hot coffee

Whipped Cream

  • 14 oz Coconut cream or heavy cream
  • 2 tablespoons granulated sugar
  • 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 milk, 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 milk, 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 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