Vegan Chocolate Fudge Cake
Indulge your sweet tooth with this decadent Vegan Chocolate Fudge Cake, a plant-based dessert that delivers rich, velvety flavor without compromising on texture or taste. Made with pantry staples like cocoa powder, almond milk, and apple cider vinegar, this cake is both easy to make and entirely dairy-free and egg-free. The moist chocolate sponge pairs perfectly with an irresistibly smooth fudge topping crafted from melted vegan chocolate chips and maple syrup, offering a gourmet feel with minimal effort. Ready in under an hour, this crowd-pleasing recipe is perfect for birthdays, special occasions, or simply satisfying chocolate cravings. Whether you're a seasoned vegan or exploring new dairy-free treats, this chocolate fudge cake is guaranteed to delight everyone at the table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsweetened almond milk
- 0.25 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 0.75 cup vegan chocolate chips
- 0.25 cup maple syrup
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine thoroughly.
In another bowl, whisk together the granulated sugar, almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter.
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the fudge topping. In a small saucepan, melt the vegan chocolate chips with maple syrup over low heat, stirring constantly until smooth.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pour the melted chocolate fudge over the cooled cake, spreading it evenly with a spatula.
Let the chocolate fudge set for a few minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 498.3 g | 181% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 315.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 610 mg | 47% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
