Vegan Chocolate Fudge Cake

Today we have chocolate galore once again! This Vegan Chocolate Fudge Cake will make every chocolate lover’s heart beat faster – and probably also conjure up a new roll or two on the hips.

Vegan Chocolate Fudge Cake

Ingredients for Vegan Chocolate Fudge Cake:

For the ganache frosting:
540g dark chocolate (vegan), chopped.
400g coconut milk
2 tbsp maple syrup
1 pinch of salt

For the cake:
300ml almond drink
1 tbsp apple vinegar
150g margarine (vegan)
2 tbsp maple syrup
1 tbsp instant espresso powder
1 tsp vanilla extract
260g flour
100g brown sugar
4 tbsp cocoa powder
3 tsp baking powder
1 tsp baking soda

some chopped chocolate


Start with the ganache frosting by roughly chopping the chocolate and placing it in a heatproof bowl with the coconut milk, maple syrup and salt. Melt the chocolate slowly over a pan of simmering water or in the microwave and mix until smooth. Cover the bowl and leave to cool for at least 3 hours or overnight.

Preheat the oven to 350°F. Line two 15cm (6 inch) springform tins with baking paper and grease lightly. Set aside. Mix the almond drink with the apple cider vinegar and leave to stand for about 5 minutes.

Melt the margarine in the microwave or in a pan on the cooker, mix with the maple syrup, espresso powder and vanilla extract, then leave to cool slightly.

Put the flour in a large bowl with the brown sugar, cocoa powder, baking powder and bicarbonate of soda and mix together. Add the coagulated almond drink and the margarine mixture to the bowl and mix everything together. Divide the batter between the two springform pans, smooth out the mixture and then bake for 28-32 minutes – test with a wooden skewer to see if any batter is still sticking and only remove the cakes when it comes out clean. Remove the cakes from the oven and leave to cool completely on a cooling rack.

When the cakes have cooled, you can continue with the ganache frosting. To do this, whip the mixture on high speed for about 8-10 minutes until it is light and fluffy. This type of frosting can look a little crackly at first, but don’t be put off and just keep whipping, the frosting will end up nice and creamy. If the ganache still causes problems (e.g. because the mixture was too cold), just warm it up briefly and then continue whipping.

Cut the cake layers in half horizontally in the middle, place a first cake layer on a serving plate and then pour a good portion of the frosting on top and spread it. Place a second layer and then repeat until all the cake layers are piled up. Fill the gaps between the cake layers with frosting and spread a thin layer of frosting over the entire cake. Place in the fridge for about 20 minutes. Spread the rest of the frosting over the cake – you don’t have to do this neatly, just go for it, we don’t want straight edges here. Decorate the finished cake with chopped chocolate if you like.

More Delicious Vegan Cake Recipes


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Vegan Chocolate Fudge Cake
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