Vegan Chocolate Fudge Cake Recipe

Name: Vegan Chocolate Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Frosting; 1 (14 ounce) can full-fat coconut milk; 7 ounces bittersweet chocolate, melted; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Cake; 3/4 cup cocoa powder; 1 1/2 cups granulated sugar; 2 1/3 cups all-purpose flour; 1/2 teaspoon salt; 1 3/4 teaspoons baking soda; 1 3/4 cups hot coffee; 1/2 cup vegetable oil

Servings: persons

Frosting
1 (14 ounce) can full-fat coconut milk
7 ounces bittersweet chocolate, melted
1/2 cup powdered sugar
1 teaspoon vanilla extract
Cake
3/4 cup cocoa powder
1 1/2 cups granulated sugar
2 1/3 cups all-purpose flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 3/4 cups hot coffee
1/2 cup vegetable oil

1
Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed.
2
Preheat the oven to 350°F Grease and line two 6-inch cake tins.
3
In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined - it's useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
4
Let sit on a cooling rack for 10 minutes before turning out and letting cool completely.
5
Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it's light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and 1/2 cup more frosting, spreading it out over the cake layer.

1194

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Frosting, 1 (14 ounce) can full-fat coconut milk, 7 ounces bittersweet chocolate, melted, 1/2 cup powdered sugar, and more.

Yes, Vegan Chocolate Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Chocolate Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions