This cake has to be my absolute favorite recipe to date. As a complete chocoholic, there's nothing I love more than chocolate fudge cake. This recipe is decadent, rich and incredibly chocolatey. It's also vegan, gluten-free and sweetened with maple syrup, stevia + coconut sugar.

Rich Chocolate Fudge Cake [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




For the Cake:

  • 1 cup cocoa powder
  • 1/2 cup buckwheat flour
  • 1/3 cup tapioca flour
  • 2 teaspoons baking powder
  • 1 1/2 cups almond milk
  • 2/3 cup maple syrup
  • 1/4 teaspoon liquid stevia
  • 1/2 teaspoon vanilla powder
  • pinch salt

For the Frosting:

  • 1/3 cup dairy-free buttery spread, refrigerated
  • 1 1/2 cups coconut sugar
  • 2/3 cup cocoa powder
  • 2 tablespoons almond milk
  • 1/4 teaspoon vanilla powder


  1. Preheat the oven to 356 F.
  2. Firstly, make the cake. Add the cocoa powder, buckwheat flour, tapioca flour, baking powder, vanilla and salt into a large mixing bowl. Stir together until well mixed. Then, add the almond milk and maple syrup and mix everything together using a hand whisk until completely smooth.
  3. Next, grease two cake tins with some dairy-free buttery spread (I used two 7.5″ (18cm) tins with removable bases). Then, pour half of the mixture into both of the tins. When this is done, transfer the tins into the oven and bake the cakes for 25-30 minutes. You’ll know the cakes are ready when the tops of the sponges have cracks, and you can put a knife into the sponge and it comes out clean.
  4. After the cakes have been baking for about 10 minutes, begin to make the frosting. Firstly, add the coconut sugar into a strong blender/NutriBullet. Blend the coconut sugar until it forms a fine, powdery consistency like icing sugar (this helps the coconut sugar melt into the frosting, making the icing smooth).
  5. Then, add the coconut sugar into your food processor, followed by the cocoa powder, buttery spread, almond milk and vanilla. Mix the ingredients together on a low-medium speed for 4-5 minutes, until the ingredients gradually melt together into a smooth, fudgy consistency. I give my food processor a break after each minute passes, to give it a rest (but the need to do this depends on the strength of your food processor), and to check the frosting’s consistency. When this is done, set the frosting aside somewhere that is at room temperature.
  6. Around this time, the cakes should also be baked and ready to remove from the oven. When they’re ready, remove them from the oven and set them aside to cool.
  7. Then, by the time the cakes have cooled, the icing should have also firmed up to a good spreadable consistency. Remove the cakes from their tins, and place them somewhere ready to frost. Scoop some of the icing on top of one of the sponges, and spread it until smooth and covering the top of it. Then, place the other sponge on top, and cover it with another scoop of the icing. Lastly, use the remaining frosting and spread it around the edge of the cake to cover it completely.
  8. Then, you can either wait for the frosting to completely set (I left mine overnight before eating), or slice and serve it straight away. I also decorated mine with some cocoa powder and cacao nibs to finish.


This site uses Akismet to reduce spam. Learn how your comment data is processed.