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.
It is a moist, fudgy, very chocolatey cake which is incredibly good whether you are vegan or not. It is simply an excellent chocolate cake regardless of the use of eggs and dairy.
It would make a wonderful birthday/celebration cake if you are catering to vegans or people with egg/dairy allergies; and it can also be made soy-free. But even if you don't fit any of those categories I still encourage you to give it a try, it is one of my favourite chocolate cakes!
Vegan Chocolate Ganache:
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 (from a tin, NOT the drinking kind) - 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.
Because there is no sweetener added to the ganache, make sure that the chocolate that you use isn't too dark and bitter, otherwise the ganache will be inedible. Go for around 40% cocoa solids if you prefer a sweeter, less intense flavour; and 70% if you want a richer, less sweet ganache.
You can also use half dark and half (dairy free) milk chocolate for a less rich flavour; which I particularly recommend if you are going to be serving this cake to children.
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.
I kept the decor of this vegan chocolate fudge cake simple with just a scattering of fresh berries as I really like the contrasting flavour of the sharp berries against the rich cake, but feel free to decorate as you wish.
If you do use berries however, bear in mind that the cake wont keep as well and you may wish to remove them before storing it. Plain, the cake will keep for up to five days in an airtight container. If you use berries then store the cake in the fridge for up to three days.
More Vegan Cake Recipes:
- Vegan vanilla cake with berries and jam
- Vegan lemon drizzle cake
- Vegan Victoria sponge cake
- Vegan ginger bundt cake
- Vegan banana cake with chocolate peanut butter frosting
- Vegan orange and almond cake with chocolate buttercream
- Vegan chocolate sheet cake
- Vegan chocolate chip banana bread
- Vegan lemon almond cake with coconut whipped cream and strawberries
- Vegan lemon curd layer cake
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Vegan Chocolate Fudge Cake Recipe:
Vegan Chocolate Fudge Cake
Ingredients
Vegan Ganache:
- 350 g (12.5oz) vegan dark chocolate (40-70% cocoa solids. Or use half dark and half milk chocolate) chopped
- 350 ml (1 ½ cups) full fat coconut milk (from a tin, NOT the drinking kind)
Vegan Chocolate Fudge Cake:
- 360 ml (1 ½ cups) almond or soy milk
- 1 ½ tsp cider vinegar
- 260 g (1 ¼ cups) caster (superfine) sugar
- 150 ml (scant ⅔ cup) sunflower oil
- 2 tsp vanilla extract
- 230 g (scant 2 cups) plain (all-purpose) flour
- 80 g (⅔ cup) cocoa powder (Dutch processed)
- ¾ tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
Instructions
- 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 180°C/160℃ fan/350°F/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.
Shirley
Love this cake, and the ganache is superb! I used 1/2 70% dark chocolate & 1/2 Aldi classic vegan milk chocolate.
I'm thinking of using the ganache with raspberries in a tartlet of some sort.
Megan
Hi I tried this recipe but the ganache was extremely runny (even after being in the fridge and then freezer for 4 hours) and meant the cake could not be put together which was really sad! Is there anyway to avoid this?
Hannah
Hi Megan, sorry to hear that you had issues. The ganache can take a long time to set but it should do eventually, what kind of chocolate did you use?
Vicky
Hi there, I’m looking to make this cake for a friend’s birthday but would need to do it 4 days in advance as I’m away for work until the day :/ Do you think the cake would survive in the fridge for this long?
Hannah
Hi Vicky, it definitely wouldn't be at it's best, the cake layers (without the ganache) freeze really well though so that could be an option?
Vicky
Good to know, thank you, I’ll try that 🙂
Margarida Coelho
Hi! This recipe sounds heavenly. I'm trying to find the super thin sugar and it's impossible so far (I finally found it online, bought it, and days later got a refund cuz they didnt have it after all). Is there a substitute I can use? Im in Portugal, I think thats why I am struggling with it. Thank you in advance. I have powdered sugar if that's okay and "normal" sugar.
Hannah
Hi Margarida, regular granulated sugar is fine if you have that.
Millie
Hi,
Just wanted to drop a comment to say this is one of my favourite recipes ever! I have made it for birthdays and occasions a few times a year for at least 5 years now and I’ve never known any cake/recipe to get so many compliments and great feedback - this has become an absolute staple for me!
A113
This is a perfectly adequate standard chocolate cake, but it is in no way a chocolate FUDGE cake. They are meant to be rich and very moist. This cake is very crumbly and quite dry.
Hannah
Sorry to hear it didn't turn out well for you. It sounds like it could have been slightly overbaked as I always find this cake to be moist.
Kelsey
Hi Hannah,
Do you think I could sub in another neutral oil for the sunflower oil? Something like Avocado or vegetable oil? Also, would the ganache hold up to frost the sides do you think?
Thank you!
Hannah
Hi Kelsey, yes, any neutral flavoured oil is fine and yes, the ganache should be fine to frost the sides with as long as you don't let it set too firm before frosting.
Anne-Marie
Could I use anything other than coconut milk as my dad is eating the cake too and hates coconut. Alpro/vegan cream?
Hannah
Yes a vegan double/whipping cream would be perfect.
Kelsey
This recipe is a keeper! I might add a hint of cinnamon to the cake but it's already decadent as is! I'm not a frosting lover, but- oh man- this ganache for the win! I'm icing all my cakes with this ganache from now on! It's so easy and just the right amount of rich chocolate/ sweet! Thanks for another amazing recipe!
Bex
I made this layer cake AND the sheet version of this cake for my son’s birthday and everyone LOVED it. It’s so easy to make and caters for almost all allergens. As long as you read the whole post and follow the recipe you’ll get really excellent results. It’s actually one of the best cakes I’ve had - no one knew it was vegan - and what little was left over kept really well in the fridge.
The genash doesn’t take too long to set if you use the fridge but be careful not to let it set too hard before adding it to the cake or you have to melt it and wait for it to set again…
From the sheet cake - I got 18 very generous portions for the children - you could more easily if you needed.
I’ve shared this recipe so many times and added this to my stockpile of excellent cakes for any occasion.
Nicola
Hi,
I want to use this recipe for a four layer 10 inch round cake. Can you tell me how much of the recipe you think I’ll need?
Many thanks
Nicola x
Hannah
Hi Nicola, I would try 3 to 3.5 times the recipe depending on how thick you want the layers to be.
Katie Moore
Great moist delicious cake - but my ganache never seems to set. Any ideas what I could do to make it thicker/set? I can’t use it. Thanks
Ashley Billington
Hands down the best chocolate cake I have ever had!!
Mia
Thank you! I use this recipe almost weekly! It has never failed me and always goes so quickly. Always a consistent outcome and I find it easy to adjust when it comes to sizing up/down. ☺️
Alex
This is my go-to chocolate cake recipe. It's rich but not sickly, moist and stores well. It is even enjoyed by the vegan-sceptical in my life! When time is tighter, it is also delicious made with a premade ganache from the shops.