Vegan chocolate fudge cake – an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it’s vegan!
This cake is a vegan version of my favourite chocolate cake – a rich, moist chocolate cake slathered with dark chocolate ganache. I’ve been sitting on the recipe for a while now but I figured that seeing as it is Veganuary I really should get round to sharing it.
This vegan chocolate fudge cake is very easy to make, you simply whisk together the wet ingredients, sift together the dry, then mix the two together and bake. I used three 15cm/6inch tins to make a tall cake (I really like tall cakes!), but the mixture can also be baked in two 20cm/8inch tins instead if you prefer or don’t have 15cm tins.
The ganache is very easy too and uses just two ingredients – vegan dark chocolate and full fat coconut milk in place of the usual cream. You must make sure that you use full fat coconut milk – no light varieties, else the ganache may not set. You can also use coconut cream (NOT cream of coconut – very different thing) instead if you like. For those of you who don’t like coconut, I couldn’t taste it at all, it was completely masked by the chocolate.
The vegan ganache does take much longer to thicken and set than regular ganache, mine took a couple of hours in the fridge to get to the right consistency, but it will get there! Make sure you don’t leave it until the last minute to make it; but you can pop it in the freezer and stir it regularly to speed up the thickening if needed. If it gets too thick you can very gently warm it over a pan of warm water until it reaches the right consistency.
Vegan Chocolate Fudge Cake
- 350 g (12.5oz) vegan dark chocolate chopped
- 350 ml (1 1/2 cups) full fat coconut milk
Vegan Chocolate Fudge Cake:
- 360 ml (1 1/2 cups) almond or soy milk
- 1 1/2 tsp cider vinegar
- 260 g (1 1/4 cups) caster (superfine) sugar
- 150 ml (scant 2/3 cup) sunflower oil
- 2 tsp vanilla extract
- 230 g (scant 2 cups) plain (all-purpose) flour
- 80 g (2/3 cup) cocoa powder (Dutch processed)
- 3/4 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
Start by making the ganache; place the chopped chocolate in a heat-proof bowl. Heat the coconut milk until it is just boiling then pour it over the chocolate.
Set aside for 2 minutes then stir until smooth and the chocolate is completely melted. Cover and place in the fridge for about 2 hours, stirring occasionally, while you make the cake.
Preheat the oven to 180C/350F/gas mark 4. Grease three 15cm/6inch round tins and line the bases with baking parchment (or use two 20cm/8inch tins instead).
Whisk together the almond/soy milk and vinegar in a large jug; the milk should curdle slightly. Whisk in the sugar, oil and vanilla extract.
In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
Gradually whisk the wet ingredients into the dry until smooth; be careful not to over-mix. Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in their tins for 30 minutes then carefully turn them out onto a wire rack to cool completely (they are delicate so be gentle). If you are making them a day in advance, wrap in clingfilm once cool.
To assemble the cake, place one of the layers on a serving plate/cake stand. The ganache should be thick but spreadable, if it is too runny still then return it to the fridge until it is firm, or pop it in the freezer for a bit to speed up the process. If it is too thick then gently warm it over a pan of hot water until it has softened.
Spread a third of the ganche over the first cake layer and place another cake on top, spread over another third of the ganache and repeat. Decorate as you see fit - with fresh berries, vegan chocolates, candied nuts etc.
Store in an airtight container at room temperature unless it is very warm, in which case keep the cake in the fridge; allow to come up to room temperature to serve.