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
- 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
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tsp vanilla extract
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.
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!
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