Description
This MOIST Fudge Vegan Chocolate Cake is a rich, fudgy, and dairy-free dessert perfect for vegans and chocolate lovers alike. Made with vegan buttermilk, cocoa powder, and a luscious vegan chocolate fudge frosting, this cake delivers moist layers and decadent flavor. Ideal for celebrations or a comforting treat, it’s crafted without any animal products but full of indulgence.
Ingredients
Cake
- 1 1/4 cup (300 mL) vegan buttermilk, room temperature (dairy-free milk + apple cider vinegar to curdle)
- 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted
- 1 cup (95 g) Dutch-process cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) brown sugar
- 1/2 cup (113 g) unsalted vegan butter, melted and cooled to room temperature
- 1 cup (220 g) dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup brewed coffee, decaf if desired)
Frosting
- 2 cups (480 mL) vegan heavy cream
- 3 tablespoon (45 mL) maple syrup
- 1/2 cup (113 g) vegan salted butter
- 1/8 teaspoon sea salt
- 24 oz (680 g) vegan dark chocolate
- 1/2 cup (50 g) Dutch-process cocoa powder
- 1 cup (240 g) dairy-free sour cream
- 1/2 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans (or 6-inch pans as alternative), line the bottoms with parchment paper. In a small bowl, prepare vegan buttermilk by mixing dairy-free milk with apple cider vinegar, letting it curdle for 5-7 minutes.
- Make the Batter: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk vegan butter with granulated and brown sugar until integrated. Add dairy-free yogurt and vanilla extract, whisking to combine. Gradually add half the dry ingredients and half the vegan buttermilk, whisking gently. Repeat with remaining dry ingredients and buttermilk. Slowly whisk in hot coffee or espresso mixture until just combined.
- Bake the Cakes: Evenly pour batter into prepared pans. Bake for 33-35 minutes, or until a toothpick inserted comes out clean. If using 6-inch pans, baking time may be longer. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely, about 45 minutes.
- Prepare the Chocolate Fudge Frosting: Heat vegan heavy cream and salted vegan butter together in a microwave-safe bowl in 30-second intervals until melted and hot (about 1 min 30 sec total). Stir in vegan dark chocolate and let sit for 1-2 minutes, then whisk until smooth. Add maple syrup, cocoa powder, sea salt, dairy-free sour cream, and vanilla extract; stir to combine. Chill in the refrigerator, stirring every 10 minutes for 1 hour until frosting thickens and can hold cake layers. Use a hand mixer on low if clumps form.
- Assemble the Cake: Place the first cake layer on a plate, spread about 1/2 cup of frosting over the top evenly to the edges. Repeat with second layer and remaining frosting on top of the third layer. Decorate as desired.
- Storage: Store leftover cake covered at room temperature for up to 2 days or refrigerated in an airtight container for up to 5 days.
Notes
- Vegan buttermilk is made by combining dairy-free milk and apple cider vinegar, which thickens and curdles just like traditional buttermilk.
- Use good quality Dutch-process cocoa powder and vegan dark chocolate for a rich chocolate flavor.
- Make sure all wet ingredients are at room temperature to ensure an even batter.
- Microwave times for melting chocolate and cream may vary; heat gradually to prevent burning.
- Letting the frosting chill and stirring frequently helps achieve the perfect creamy, spreadable consistency without clumping.
- Cake layers should be completely cool before frosting to prevent melting or sliding.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan