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Ultimate Chocolate Fudge Cake
[Vegan]

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Making delicious plant-based cakes is foolproof thanks to this outstanding collection of recipes from blogger... Read More

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Ultimate Chocolate Fudge Cake [Vegan]

Dairy Free

Vegan

My Ultimate Chocolate Fudge Cake is everything you would imagine. A layer of moist, rich chocolaty sponge, topped with a decadent chocolate buttercream that is so heavenly smooth you’ll be wanting to eat it with everything! A good, fail-safe chocolate cake recipe is something that I believe we all need... Read More

Ingredients You Need for Ultimate Chocolate Fudge Cake [Vegan]

For the Cake:

1 tablespoon (15 ml) apple cider vinegar
1/2 cup (120 ml ) soy milk
3/4 cup (155 g) golden superfine or granulated sugar
4 oz (100 ml) olive oil or other neutral oil
3 oz (70 g) soy yogurt
1/4 cup (30 g) high-quality cocoa powder
15/8 cups (200 g) self-rising flour
1 teaspoon baking powder
1/3 teaspoon baking soda
Generous pinch of salt

For the Frosting:

3/4 cup (150 g) vegan stick butter, at room temperature
5/8 cup (125 g) powdered sugar
1/4 cup (20 g) high-quality cocoa powder
4 oz (100 g) roughly chopped vegan dark or milk chocolate

For the Toppings:

2/3 cup (100 g) fresh strawberries, sliced
3/4 cup (100 g) fresh raspberries, whole
4 oz (100 g) fresh pomegranate seeds
2 oz (50 g) roughly chopped vegan dark chocolate

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How to Prepare Ultimate Chocolate Fudge Cake [Vegan]

Preheat the oven to 355 ̊F (180 ̊C) and line an 8-inch (20-cm) loose-bottom cake pan with parchment paper.
To make the vegan buttermilk alternative, add the apple cider vinegar to the soy milk, stir and let it thicken for 5 minutes.
Next, in a large mixing bowl, combine the sugar and olive oil and, using a wooden spoon, mix until pale and fluffy. Add the buttermilk and yogurt, stirring to combine.
Sift the cocoa powder, flour, baking powder, baking soda and a generous pinch of salt into the bowl with the wet ingredients. Fold the ingredients and, using a wooden spoon, mix well until you're left with a smooth, chocolaty mixture.
Pour the batter into the cake pan and bake for 30 minutes.
Meanwhile, to make the frosting, start by beating the butter until pale and fluffy, using either a stand mixer or electric handmixer. Gradually add the powdered sugar and cocoa powder and continue to mix until fully incorporated.
Gently melt the chocolate, then drizzle it into your frosting while gently whipping until fully incorporated.
Once your cake has cooled, spread the creamy chocolate frosting over the cake. Arrange the strawberries and raspberries around the edge of the cake to decorate along with the pomegranate seeds and chopped chocolate pieces.