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: 2 1/2 Cups of Flour; 1/2 Cup of Cocoa; 2 Tablespoons of Baking Powder; 1 1/4 Cups of Sugar; 1/2 Teaspoon Vanilla Extract; 9 Tablespoons Sunflower Oil; 1 1/2 Cups of Water; Fudge:; 1/4 Cup of Margarine; 3 Tablespoons of Water; 2 1/4 Cups of Icing Sugar; 2 Tablespoons of Cocoa

Servings: persons

2 1/2 Cups of Flour
1/2 Cup of Cocoa
2 Tablespoons of Baking Powder
1 1/4 Cups of Sugar
1/2 Teaspoon Vanilla Extract
9 Tablespoons Sunflower Oil
1 1/2 Cups of Water
Fudge:
1/4 Cup of Margarine
3 Tablespoons of Water
2 1/4 Cups of Icing Sugar
2 Tablespoons of Cocoa

1
1- Pre-Heat oven to 325 F.
2
2- Mix the first three ingredients in a large bowl.
3
3- Add the sugar. Mix well.
4
4- Add the rest of the cake ingredients into the bowl.
5
5- Pour the batter into an 8 inch round pan. Bake for approximately 45 min.
6
6- When done, let cool for 5 min.
7
7- Remove cake from pan and prepare it for icing.
8
Fudge:
9
1- In a small saucepan, melt margarine along with water.
10
2- Add the rest of the ingredients.
11
3- Beat until smooth and shiny.
12
4- Let cool.

1023

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 1/2 Cups of Flour, 1/2 Cup of Cocoa, 2 Tablespoons of Baking Powder, 1 1/4 Cups of 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.

Vegan Chocolate Fudge Cake

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