Vegan chocolate fudge cake

Vegan Chocolate Fudge Cake

  • Author: Loving It Vegan
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 12-14


Fudgy and super chocolatey vegan chocolate fudge cake topped with chocolate fudge frosting. Ultra moist, 2-layers and every kind of delicious!


For the Chocolate Fudge Cake:

For the Chocolate Fudge Frosting:

  • 4 and 1/2 cups (540g) Powdered Sugar
  • 1 cup (84g) Cocoa Powder (Unsweetened)
  • 3/4 cup (170g) Vegan Butter
  • 6 Tbsp Soy Milk*
  • 4oz (113g) Vegan Chocolate (weighed and then melted)

For Decorating (Optional):

  • Melted Chocolate Drizzle
  • Chocolate Shavings


  1. Preheat the oven to 350°F (180°C) and spray two 9 inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
  2. Sift the flour and cocoa powder into a mixing bowl. Add the sugar, baking soda and salt and mix together.
  3. Prepare the vegan buttermilk by adding 2 Tbsp lemon juice to a measuring jug and then adding soy milk up to the 2 cup (480ml) line. Leave it to curdle for a minute and then add to the mixing bowl.
  4. Add in the vanilla, oil and vinegar.
  5. Prepare your flax eggs by adding 2 Tbsp ground flaxseed meal to a bowl and then adding 6 Tbsp hot water. Allow to sit for a minute to become gloopy. Add it to the mixing bowl.
  6. Mix everything until just combined. The batter will be quite thick.
  7. Lastly melt the vegan chocolate and fold it into the batter.
  8. Divide the batter evenly between the two prepared cake pans.
  9. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  10. Transfer the cakes to a cooling rack to cool completely before frosting.
  11. Prepare your frosting by adding the powdered sugar, cocoa powder, vegan butter and soy milk to the bowl of an electric stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.*
  12. Lastly, melt the vegan chocolate and fold it into the frosting – do this part by hand, don’t use the electric mixer.
  13. When the cakes are cooled, frost them and decorate with drizzles of melted chocolate and chocolate shavings.


*You can use a different vegetable oil such as canola oil if you prefer.

*Apple cider vinegar can be used instead of white vinegar.

*Almond milk can be used instead of soy milk in the frosting and in the vegan buttermilk. However, soy milk works better for buttermilk as it’s thicker, so if you can use it, it’s a better option, but almond milk will also work in a pinch.

*Just a note that this makes a lot of frosting as it’s a fairly large cake. So if your mixing bowl isn’t very big (like mine) then hold a tea towel over the top when it starts mixing so that powdered sugar doesn’t come flying out the bowl.

  • Category: Dessert, Baking
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Slice (of 14)
  • Calories: 661
  • Sugar: 69.5g
  • Sodium: 439mg
  • Fat: 28.1g
  • Saturated Fat: 10.1g
  • Carbohydrates: 101.2g
  • Fiber: 6.7g
  • Protein: 8g

Keywords: vegan chocolate fudge cake