The best chocolate cakes are always the ones which are utterly gooey in the center and this vegan chocolate fudge cake is so dreamy. It takes less than 30 minutes to make and it's honestly so easy to eat several slices in just one sitting!
The cake tastes somewhere in between a vegan ganache cake and vegan brownies. That's certainly not a bad combination. The best of both worlds.
This recipe is also very kid-friendly. The steps in the method are very easy to follow, which means that everybody can get involved with the baking action.
If you love chocolatey desserts as much as I do here are some tasty recipes which you can try. My vegan double chocolate brownie cookie dough, vegan dark chocolate digestives and vegan chocolate ganache cake are all treats that you need in your life. They're all very different and so delectable.
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Why You Will Love This Cake
- Amazing Consistency - This cake is so fudgy and chocolatey. If you're a big chocolate cake fan this fudge cake is an absolute no-brainer for you. You'll be in foodie paradise once you taste it.
- Unique - In comparison to many typical vegan chocolate cakes out there, this one is fairly gooey and sticky. If you're looking for a fluffy and airy chocolate cake, you may prefer my vegan mascarpone chocolate sheet cake bars. However, there's something rather satisfying about the gooier filling that I love so much.
- So Moreish - I often make this cake around the festive period, along with my vegan melted snowman cookies and vegan raspberry coconut slices. Once I have one slice, I always want to go back for another. The cake is honestly so moreish and you'll see what I mean when you try it.
- Allergy Friendly & Plant Based - This chocolate fudge cake recipe is completely vegan and dairy free.
Ingredient Notes
- Superfine sugar - I like to use superfine sugar, as opposed to granulated sugar which often gives the cake a slight crunch. However, superfine sugar (also known as caster sugar) dissolves nicely inside the batter.
- All-purpose flour - Most of my classic cake recipes use this kind of flour. Regular, white all-purpose flour is the only kind of flour that you should be using for this recipe. The majority of my cakes such as, the vegan almond raspberry cake use it successfully.
- Cocoa powder - If you love rich tasting chocolate cakes, make sure that you use high-quality cocoa powder, instead of regular, every day cocoa powder. I used a better quality one in my vegan biscoff brownie bark recipe and it significantly uplifted the whole treat.
- Ground flaxseed meal - These seeds are used as a vegan egg replacement.
- Water - This will be mixed with the ground flaxseed meal to create a 'flax egg'. Add this to the main chocolate fudge cake batter and the texture of the cake will be greatly improved.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can use chia eggs instead. Chia eggs are very similar to flax eggs in the sense that they require the same water/seed ratio. However, they're also quite different. Chia seeds are naturally more gelatinous and therefore, they don't need to be refrigerated in order to thicken. They do all of the work themselves. If you're short on time they might be a better option for you. Despite this, I do prefer the taste of ground flaxseed meal in general.
- If you wish to make the chocolate cake gluten free like my vegan chocolate mud cake, you can very easily by swapping out one of the ingredients. The all-purpose flour. There are two main replacement options. Firstly, a flour which is naturally gluten free such as, buckwheat flour can be a nice option that is also healthier. Secondly, a 1:1, baking-specific gluten free flour blend will work very well.
How To Make Vegan Chocolate Fudge Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease your cake tin with vegan butter.
2: Stir the flaxseed meal into the water. Allow it to thicken inside the fridge.
3: Combine your dry chocolate cake ingredients inside a large bowl.
4: Add in the wet ingredients to create a batter.
5: Pour the cake batter into the prepared tin.
6: Bake the cake inside the oven, then let it cool.
Expert Tips
Use a springform cake pan - Using a springform cake pan makes your life so much easier. Instead of trying to scoop your cake out from the bottom of an ordinary cake pan, you can simply lift the bottom of tin out of the top and your chocolate fudge cake will stay intact.
Don't leave out the egg replacer - A flax egg is made up of 1 Tablespoon of ground flaxseed meal and 2.5 Tablespoons of water mixed together. Flax eggs act as a great egg replacer as they bind vegan baking ingredients together like an egg white would. Therefore, you mustn't leave it out.
Make the cake gooier - If you'd like your chocolate cake to be gooier on the inside try leaving your cake in the oven for a few less minutes. Dipping a skewer inside the cake will help you see how cooked the inside is.
Recipe FAQs
Chocolate fudge cakes tend to be richer, denser and even more chocolatey that your standard chocolate cakes. Originally, many of them really did contain fudge. However, these days it's often left out. Despite this, they do still have a fudgy flavor!
Generally, the difference is that a chocolate fudge cake is richer and more dense than an ordinary chocolate cake.
No. There isn't any actual toffee fudge in your everyday chocolate fudge cake.
Vegan chocolate fudge cake should stored inside an airtight container and placed inside the fridge for up to 4 days.
More Vegan Chocolate Cake Recipes
If you tried this Vegan Chocolate Fudge Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Chocolate Fudge Cake
Ingredients
Wet Ingredients:
- 3 flax eggs 1 flax egg = 1 Tbsp flaxseed meal mixed in 2.5 Tbsp water
- 2 Tablespoons maple syrup
- 100 ml plant milk
Dry Ingredients:
- 300 g superfine sugar
- 160 g vegan butter melted
- 150 g all-purpose flour
- 75 g cocoa powder
- Pinch of salt
Topping:
- powdered sugar sifted to taste (optional)
Instructions
Preparation:
- Preheat the oven to 160 Celsius (320F).
- Grease an 8-inch springform cake pan (square or circular) with vegan butter. I used a square one. Set aside.
- Make your flax eggs by mixing the flaxseed meal and water. Place in the fridge for 10-15 minutes to thicken.
- Meanwhile, in a medium-sized bowl, combine the sugar, vegan butter, flour, cocoa and salt until fully combined.
- Add in the maple syrup and flax eggs and mix until smooth.
Baking the cake:
- Pour your chocolate fudge cake mixture into the prepared tin and bake in the center of the preheated oven for 20 minutes. If you prefer your cake a little drier, try a few more minutes. If you prefer your cake a little runnier, leave it in a few less minutes.
- Let your vegan chocolate fudge cake cool fully, then sift on the powdered sugar if you wish. Serve immediately and enjoy!
Video
Notes
- Using a springform cake pan makes your life so much easier. Instead of trying to scoop your cake out from the bottom of an ordinary cake pan, you can simply lift the bottom of tin out of the top and your chocolate fudge cake will stay intact.
- A flax egg is made up of 1 Tablespoon of ground flaxseed meal and 2.5 Tablespoons of water mixed together. Flax eggs act as a great egg replacer as they bind vegan baking ingredients together like an egg white would. Therefore, you mustn't leave it out.
- If you'd like your chocolate cake to be gooier on the inside try leaving your cake in the oven for a few less minutes. Dipping a skewer inside the cake will help you see how cooked the inside is.
V says
Hi
How can I add coffee to this cake?
To make it a mocha fudge cake 🙂