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Vegan fudge squares in a stack.
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5 from 10 votes

Vegan Fudge

This vegan fudge is ultra rich, smooth and creamy and just melts in your mouth. It's extremely easy to make with 6 simple ingredients.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 18
Calories: 148kcal


  • 4 cups Powdered Sugar (480g)
  • ½ cup Cocoa Powder (43g) Natural, Unsweetened
  • ¼ teaspoon Salt
  • ½ cup Vegan Butter (112g)
  • 3 Tablespoons Soy Milk or other non-dairy milk
  • 1 teaspoon Vanilla Extract


  • Spray an 8x4 or 9x5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
  • Sift powdered sugar and cocoa powder into a medium sized heavy bottomed pot or saucepan and add the salt. Whisk together with a hand whisk.
  • Add vegan butter (chopped into chunks), soy milk and vanilla extract.
  • Heat over medium heat, stirring all the while until the vegan butter starts to melt and it starts coming together.
  • When it has all melted together into a smooth thick chocolate sauce then transfer it to your prepared loaf pan and smooth down. Work quickly as it will want to start setting really fast.
  • Refrigerate until completely set (about 2 hours).
  • Then lift the whole block of fudge out of the loaf pan using the parchment paper overhang and place it onto a wooden cutting board.
  • Cut into squares. Top with some coarse sea salt (optional) and serve.


  1. Microwave version: To make this in the microwave sift the powdered sugar and cocoa powder into a microwave safe bowl. Add the salt and whisk together. Add the vegan butter (chopped into chunks), soy milk and vanilla. Microwave in 30-second increments, bringing it out to stir every 30-seconds until melted and smooth. Transfer to your prepared loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down. Refrigerate until set, cut into squares and serve.
  2. Vegan butter - vegan butter in a stick form tends to work best as it results in a firmer fudge that sets better. However, any type should work, if all you have access to is vegan butter in a tub, then just try to choose the firmest one.
  3. Add chopped nuts. You can add a cup of chopped nuts to the fudge. Just as it has melted in the pot (or microwave safe bowl) stir in a cup of chopped nuts and then transfer to your prepared loaf pan and smooth down as usual. Chopped walnuts, pecans, almonds or cashews could all be great. Roasted salted nuts would provide a great contrast of flavor between salty and sweet.
  4. Add raisins or dried fruit. You can add a cup of raisins or dried cranberries or other dried fruit to this fudge.
  5. Chocolate orange. Add 1 teaspoon of orange extract instead of the vanilla extract, for a delicious chocolate orange fudge.
  6. Peppermint fudge. You can add 1 teaspoon of peppermint extract (instead of the vanilla extract) and a cup of crushed candy canes. 
  7. Loaf pan. You can use a 9x5 loaf pan or an 8x4 loaf pan. We used an 8x4 and the fudge is very thick as you can see. If you use a 9x5 loaf pan, the fudge will just be slightly thinner. 
  8. Storing and freezing: Keep this vegan fudge stored in an airtight container in the fridge and enjoy within one week. It's also freezer friendly for up to 3 months. It doesn't freeze solid so you can actually enjoy a piece right out of the freezer if you like. 


Serving: 1Serve | Calories: 148kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 75mg | Potassium: 42mg | Fiber: 1g | Sugar: 26g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.4mg