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Vegan chocolate fudge cake recipe

Vegan chocolate fudge cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate fudge cake

This is a delicious, light fluffy chocolate cake without a hint of animal produce! Great to make with kids, this is a pretty foolproof recipe. Challenge your guests to guess what's missing! This is a recipe I originally submitted to Oxfam and was published on their now defunct Cool Planet site about 10 years ago.


Yorkshire, England, UK

403 people made this

IngredientsMakes: 1 (20cm) vegan chocolate cake

  • For the cake
  • 400g (16 oz) self raising flour
  • 300g (12 oz) caster sugar
  • 100g (4 oz) cocoa powder
  • 2 teaspoons baking powder
  • 1 large pinch salt
  • 200ml (8 fl oz) vegetable oil
  • 2 teaspoons natural vanilla extract
  • 1/2 teaspoon white wine vinegar
  • 450ml (18 fl oz) water
  • For the fudge icing
  • 300g (12 oz) icing sugar
  • 80g (3 oz) vegan margarine
  • 100g (4 oz) vegan dark chocolate
  • 80ml (3 oz) soya milk
  • 25g (1 oz) cocoa powder

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. Put the self-raising flour, sugar, cocoa, baking powder and salt in a bowl and mix well.
  2. Pour over the oil, vanilla and vinegar, and then the water. Beat thoroughly with a whisk. Pour the mixture into two greased and lined 20cm (8") round sandwich tins.
  3. Bake for about 25 minutes in a preheated oven at 200 C / 180 C Fan / Gas 6, or until firm and springy to the touch and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 10 minutes then turn out on to a cooling rack. This should reduce the chance of the cake cracking. Remove the parchment and leave to cool completely while you make the icing.
  4. Put all the icing ingredients in a saucepan and slowly bring them to the boil over a low heat, stirring constantly. Boil for 1 minute then remove from heat.
  5. Leave the icing to cool. Beat the icing occasionally while it cools, so that lumpy crystals don't form. You can add vanilla extract at this point if you like.
  6. Once the icing has cooled, spread 1/3 of the mixture over the first layer of the cake. Place the other layer on top and cover with the remaining icing. Use a spatula or palette knife to spread it round the sides.

Tip

This can very easily be made gluten free by using gluten free flour and baking powder. You may need to increase the amount of water you add, as gluten free flour can be more absorbent.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (26)

I made this recipe yesterday for my daughter who is vegan. It was so easy to make and was huge... We all tried it and it was delicious, as good and if not better than a regular chocolate cake-16 Nov 2014

Easy to make and extremely good, wouldn't know it's vegan, used lemon juice instead of the white wine vinegar...-03 Jan 2015

This is one amazing cake!I made this for my sisters wedding as there was a handful of vegan guests.It quickly became known as 'the little chocolate cake'. It was even demolished before the actual wedding cake.I'm going to make it again for a birthday at work but not tell anyone it's totally vegan.Thank you so much for sharing this recipe!!-09 Nov 2014


Ingredients (serves eight)

  • 120g plain flour
  • 150g cocoa powder
  • 1½ tbsp baking powder
  • 1 tsp vanilla extract
  • 250ml maple syrup
  • 350ml plant-based milk
  • Dairy-free butter, for greasing

For the icing

  • 150g cocoa powder
  • 200g icing sugar
  • 60g dairy-free butter
  • 1 tsp vanilla extract
  • 65ml plant-based milk

You will need

  • 2 x 20cm cake tins
  • Baking parchment
  • Food processor or electric beater
  • Cooling rack
  • Spatula or long smooth knife

1. Preheat oven to 180°C. Lay the cake tins on the parchment paper and draw circles around the bases, then cut out the circles.

2. Grease the inside of the tins with dairy-free butter and lay the paper circles in the bottom. Grease with more butter

3. Put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk into the food processor and whizz to a batter (or put in a bowl and whisk with the electric beater for 1–2 minutes).

4. Pour half the cake batter into each tin, making sure it is divided equally. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later.

5. Take the cakes out of the oven and let them cool to room temperature in the tins | The sponges will be quite fragile, so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make icing easier)

6. To make the icing, put the cocoa powder, icing sugar, dairy-free butter, vanilla extract and plant-based milk into the food processor and whizz to a really thick, smooth icing (or whisk with the electric beater).

7. Take one layer of the cake and put it on a large plate, cover the top with a third of the chocolate icing and lay the second cake on top. Cover the whole cake with the rest of the icing and put the cake in the fridge for one hour to firm up.

8. Remove the cake from the fridge, cut it into slices and serve.

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Get in touch by emailing [email protected]

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Vegan No-Bake Fudge Cake

This vegan no-bake fudge cake is made with a cocoa, espresso, and sunflower seed crust that’s filled with a rich, velvety chocolate and almond butter fudge. Perfect for Valentine’s day or anytime an intense chocolate craving hits.

Adapted from Brandi Doming | The Vegan 8 | Oxmoor House, 2018

Rich, velvety, and very, very smooth. That pretty much sums up our experience of this vegan no-bake fudge cake that makes magic from a short list of everyday ingredients and a very, very minimal amount of time. Espresso in the filling keeps things lively. And just wait until you try the ingenious crust. As one of our testers raved, this is a magnificent dessert when you need something quick and vegan—or just quick and delicious.–Brandi Doming

CAN I SUBSTITUTE DIFFERENT NUT BUTTERS IN MY VEGAN FUDGE CAKE?

A variety of nut butters will work in this recipe. Just make sure that you pick a sugar- and oil-free version. For a tree nut-free version, try sunflower seed butter, soy butter, or pea butter. Thanks to all the chocolate in the recipe, the flavor will be pretty much indiscernible.


Ingredients (serves eight)

  • 120g plain flour
  • 150g cocoa powder
  • 1½ tbsp baking powder
  • 1 tsp vanilla extract
  • 250ml maple syrup
  • 350ml plant-based milk
  • Dairy-free butter, for greasing

For the icing

  • 150g cocoa powder
  • 200g icing sugar
  • 60g dairy-free butter
  • 1 tsp vanilla extract
  • 65ml plant-based milk

You will need

  • 2 x 20cm cake tins
  • Baking parchment
  • Food processor or electric beater
  • Cooling rack
  • Spatula or long smooth knife

1. Preheat oven to 180°C. Lay the cake tins on the parchment paper and draw circles around the bases, then cut out the circles.

2. Grease the inside of the tins with dairy-free butter and lay the paper circles in the bottom. Grease with more butter

3. Put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk into the food processor and whizz to a batter (or put in a bowl and whisk with the electric beater for 1–2 minutes).

4. Pour half the cake batter into each tin, making sure it is divided equally. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later.

5. Take the cakes out of the oven and let them cool to room temperature in the tins | The sponges will be quite fragile, so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make icing easier)

6. To make the icing, put the cocoa powder, icing sugar, dairy-free butter, vanilla extract and plant-based milk into the food processor and whizz to a really thick, smooth icing (or whisk with the electric beater).

7. Take one layer of the cake and put it on a large plate, cover the top with a third of the chocolate icing and lay the second cake on top. Cover the whole cake with the rest of the icing and put the cake in the fridge for one hour to firm up.

8. Remove the cake from the fridge, cut it into slices and serve.

Do you have a story to share?

Get in touch by emailing [email protected]


Vegan Chocolate Fudge Cake

This healthy chocolate fudge cake tastes like a decadent chocolate mousse pie!

Ingredients

  • 1 whole Banana
  • 4 Tablespoons Cocoa Powder
  • ½ teaspoons Cinnamon
  • ⅛ teaspoons Salt
  • ½ cups Soft Coconut Butter Or Coconut Oil
  • Sweetener To Taste

Preparation

Blend everything (or mash with a fork). Spread into a round container or mini springform pan. Fridge overnight or freeze a few minutes. This can be stored in the freezer, but be sure to thaw at least 20 minutes prior to eating.

Find chocolatecoveredkatie elsewhere on the web.

2 Comments

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Mrmogable on 2.12.2011

this is the most AMAZING chocolate fudge cake. So good, even better than my normal choclate cake and WAY healthier too!
Thanks so much!

Tjnj on 2.8.2011

Only 1 banana….Is this correct?

2 Reviews

You must be logged in to post a review.

Eugenia on 8.25.2013

I made this for a friend who can only have dairy/gluten/egg free, and it’s pretty good for being in that category! I don’t think it really compares to a real chocolate cake, but it is definitely flavorful and good. I think it’s a little better still slightly frozen.

Marie on 5.3.2011

I used 1.5 bananas and a little bit of honey as sweetener. Pretty good! It tastes like normal fudge with all of the dairy and sugar actually! Is coconut oil really good for you?? (Next time I think I’d like to include some kind of crust, although I’m not sure what yet.)


Ultimate Vegan Chocolate Fudge Cake

  • 120g plain flour
  • 150g cocoa powder
  • 1½ tbsp baking powder
  • 1 tsp vanilla extract
  • 250ml maple syrup
  • 350ml plant-based milk
  • Dairy-free butter, for greasing

For the icing

  • 150g cocoa powder
  • 200g icing sugar
  • 60g dairy-free butter
  • 1 tsp vanilla extract
  • 65ml plant-based milk

You will need

  • 2 x 20cm cake tins
  • Baking parchment
  • Food processor or electric beater
  • Cooling rack
  • Spatula or long smooth knife

1. Preheat oven to 180°C. Lay the cake tins on the parchment paper and draw circles around the bases, then cut out the circles.

2. Grease the inside of the tins with dairy-free butter and lay the paper circles in the bottom. Grease with more butter

3. Put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk into the food processor and whizz to a batter (or put in a bowl and whisk with the electric beater for 1–2 minutes).

4. Pour half the cake batter into each tin, making sure it is divided equally. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later.

5. Take the cakes out of the oven and let them cool to room temperature in the tins | The sponges will be quite fragile, so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make icing easier)

6. To make the icing, put the cocoa powder, icing sugar, dairy-free butter, vanilla extract and plant-based milk into the food processor and whizz to a really thick, smooth icing (or whisk with the electric beater).

7. Take one layer of the cake and put it on a large plate, cover the top with a third of the chocolate icing and lay the second cake on top. Cover the whole cake with the rest of the icing and put the cake in the fridge for one hour to firm up.

8. Remove the cake from the fridge, cut it into slices and serve.

Do you have a story to share?

Get in touch by emailing [email protected]


Ultimate Vegan Chocolate Fudge Cake

  • 120g plain flour
  • 150g cocoa powder
  • 1½ tbsp baking powder
  • 1 tsp vanilla extract
  • 250ml maple syrup
  • 350ml plant-based milk
  • Dairy-free butter, for greasing

For the icing

  • 150g cocoa powder
  • 200g icing sugar
  • 60g dairy-free butter
  • 1 tsp vanilla extract
  • 65ml plant-based milk

You will need

  • 2 x 20cm cake tins
  • Baking parchment
  • Food processor or electric beater
  • Cooling rack
  • Spatula or long smooth knife

1. Preheat oven to 180°C. Lay the cake tins on the parchment paper and draw circles around the bases, then cut out the circles.

2. Grease the inside of the tins with dairy-free butter and lay the paper circles in the bottom. Grease with more butter

3. Put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk into the food processor and whizz to a batter (or put in a bowl and whisk with the electric beater for 1–2 minutes).

4. Pour half the cake batter into each tin, making sure it is divided equally. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later.

5. Take the cakes out of the oven and let them cool to room temperature in the tins | The sponges will be quite fragile, so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make icing easier)

6. To make the icing, put the cocoa powder, icing sugar, dairy-free butter, vanilla extract and plant-based milk into the food processor and whizz to a really thick, smooth icing (or whisk with the electric beater).

7. Take one layer of the cake and put it on a large plate, cover the top with a third of the chocolate icing and lay the second cake on top. Cover the whole cake with the rest of the icing and put the cake in the fridge for one hour to firm up.

8. Remove the cake from the fridge, cut it into slices and serve.

Do you have a story to share?

Get in touch by emailing [email protected]


PROTEIN-Packed Vegan Chocolate FUDGE Cake

Ridiculously easy and so quick to make, this Protein-Packed Vegan Chocolate Fudge Cake will definitely surprise you with its taste and texture. Made with pinto beans as the main ingredient, it has absolutely no reminders of their taste or texture. Instead, it’s very creamy, fudgy, and full of chocolate flavor that is to absolutely adore.

I am amazed at how delicious a cake can be without any flour or added sugar (except the amount present in chocolate). And in addition to the fantastic flavor, this vegan chocolate cake is so high in protein and fiber – the qualities that are entirely unexpected from a sweet treat. On top of that, a small piece of this fudge cake is low in calories – just around 240 calories per slice. Since this chocolate cake is high in fiber, it won’t send you to a sugar high. That is because the fiber is slowing down the absorption of food in the intestines, thus increasing blood sugar gradually. With that, you will stay satiated longer and prevent overeating.

The intense taste of chocolate combines excellently with the soft airiness of coconut whipped cream. All you need as main ingredients to make this fantastic vegan chocolate fudge cake is cooked beans, dark chocolate, cacao, coconut milk, and dates. No sugar, no flour, no baking, no washing tons of dishes. Just blend it all, cool down, and enjoy. Have this cake for a birthday party, as a dessert for a dinner gathering with friends and family, or simply as an everyday treat to keep you going. Bon appetit!


The gooey chocolate fudge cake you'd never believe is vegan

Chef Anna Jones' new recipe book One Pot, Pan, Planet encourages us to cook fast and easy all-in-one meals that are mindful of the planet. This chocolate cake swaps dairy for coconut oil for a decadent bake everyone will love

Hardly a week goes by when we don't make chef Anna Jones' popcorn tacos from her recipe book A Modern Way To Eat, so we were thrilled to learn she has a new book, One Pot, Pan, Planet, on the horizon, launching on March 4 2021.

Anna Jones, 41, lives in London and is a cook and writer who champions vegetarian cooking in her books A Modern Way to Eat and The Modern Cook's Year. Her third book, One Pot, Pan, Planet comprises 200 recipes all made using just one pot, pan or tray for varied, easy to make weekday meals. The planet part of the title refers to Anna's advice to help us use the foods that most often end up being thrown away, thus being less wasteful.

Here Anna shares her recipe for a vegan chocolate and muscovado fudge cake the requires no sifting or creaming. "My insatiable sweet tooth knows almost no bounds, so cake is something I take very seriously," Anna says. "This dense, gooey (and incidentally vegan) chocolate cake made with coconut oil is as much of a hit with my two-year-old as it is with my vegan brother. It is such an easy cake to make: no creaming, no sifting. Be sure to use a tight-fitting cake tin, as the batter is quite wet and will run out if there are any gaps."

Serves eight

For the cake:

225g plain or light spelt flour
1 1⁄2 teaspoons bicarbonate of soda
75g cocoa
250g dark muscovado sugar
75g coconut oil
1 1⁄2 teaspoons vinegar (I use cider)

For the icing

75g coconut oil
50g dark muscovado sugar
1 1⁄2 tablespoons cocoa
150g dark chocolate (70 pet cent cacao), finely chopped

1. Heat the oven to 180°C/160°C fan. Grease a 20cm round springform cake tin with oil and line the base with baking paper.
2. Put all the icing ingredients except the chopped chocolate into a heavy-based saucepan with 60ml cold water. Heat until the coconut oil is melted, making sure the mixture doesn’t boil, then turn off the heat, add the chocolate and leave it to sit. After about a minute, whisk until you have a dark glossy icing and set aside. It should be cool and thick by the time the cake has baked and cooled.
3. For the cake, whisk the flour, bicarbonate of soda, a good pinch of sea salt and the cocoa together in a bowl. Make sure there are no lumps of bicarbonate of soda.
4. In a separate bowl, mix the sugar, 375ml of just-boiled water, coconut oil and vinegar. When the coconut oil has melted, stir the mixture into the dry ingredients, then pour into the prepared tin.
5. Bake for 35–40 minutes.
6. When it is ready, the cake should come away from the edges of the tin and a skewer inserted into the centre will come out clean. Cool for 30 minutes in the tin, then transfer to a wire rack to cool completely.
7. Pour over the icing and decorate as you wish.



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