Vegan Chocolate Fudge Cake
Equipment
Ingredients
Cake Batter
all-purpose flour (sifted)
250 g
unsweetened cocoa powder (sifted)
75 g
granulated sugar
200 g
baking soda
7 g
salt
3 g
unsweetened almond milk
240 ml
apple cider vinegar
15 ml
sunflower oil
120 ml
vanilla extract
10 ml
Chocolate Frosting
unsweetened cocoa powder (sifted)
50 g
vegan butter (softened)
115 g
powdered sugar (sifted)
200 g
unsweetened almond milk
30 ml
Instructions
Preheat oven
Preheat oven to 180°C and prepare two 20 cm round cake pans.
Make vegan buttermilk
Combine almond milk with apple cider vinegar and let sit for 5 minutes to curdle.
Mix dry ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Combine wet ingredients
Add the vegan buttermilk, oil, and vanilla to the dry ingredients and mix until smooth.
Bake the cakes
Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
Cool the cakes
Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
Prepare chocolate frosting
Beat vegan butter until fluffy, then gradually add powdered sugar and cocoa powder. Add almond milk as needed for consistency.
Assemble the cake
Place one cake layer on serving plate, spread with frosting, add second layer, and frost the top and sides.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture
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