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...
Servings: 12
Calories: 516kcal
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 teaspoon 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!
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