Chocolate Fudge Cake

Louise Mead

Vegan Chocolate Fudge Cake
Prep Time: 45M
Cooking Time: 35M
Serves: 8



  1. Cake:
  2. 2 1/8 cups self-raising flour
  3. 4 Tbsp cocoa powder
  4. 2 teaspoons of baking powder
  5. 1/2 teaspoon of salt
  6. 1 cup light brown sugar, ground fine
  7. 10 Tbsp dairy-free spread
  8. 7 oz. plain, dairy-free chocolate (70% or more)
  9. 1 3/4 cup sweetened soy milk
  10. 1 tablespoon of vanilla extract
  11. Ganache filling & topping:
  12. 3.5 oz. plain chocolate (70% or more)
  13. 3/4 cup icing sugar
  14. 160ml can of coconut cream
  15. 1 tablespoon of vanilla extract
  16. 1 tablespoon of dairy-free spread

Everybody loves cake, and vegans are no exception. Whether for a celebration or just a tasty treat, this cake is delicious and particularly good served warm with mixed berries and a dollop of dairy-free vanilla ice cream.


For the cake:

  1. Pop the oven on to 350 degrees F
  2. Grease two 8 inch cake tins (I recommend you use springform tins if you can, as these sponges have a delicate structure)
  3. Mix the flour, cocoa powder, salt, and baking powder together in one bowl and set to one side
  4. Melt the plain chocolate and whisk together with the dairy-free spread, brown sugar, soya milk, & vanilla extract
  5. Add the dry ingredients to the wet ingredients and mix with a metal spoon only until they are combined.  Warning – don’t use an electric whisk and don’t mix any longer than absolutely necessary – I really mean it when I say just enough to ensure the ingredients are combined.  Any lumps will work themselves out in the oven.  If you’re new to egg-free baking then this may seem counter-intuitive but unlike traditional baking, you want to keep air out until the cakes are in the oven.
  6. Tap the bowl on the work surface to knock any air out of the mixture
  7. Spoon equally into each of the cake tins
  8. Tap each cake tin on the work surface to knock out any air you can
  9. Place the tins in the oven for 20-25 minutes depending on your oven
  10. Remove from the oven & test with a knife to ensure fully cooked
  11. Leave to cool as they are for 5-10 minutes then remove the sides of the tin & leave to cool entirely
  12. You should find that the sponges level off quite nicely so there’ll be no need to slice off the top of one but if you need to, do so with care

For the Ganache:

  1. Melt the chocolate, coconut cream, and dairy-free spread over a low heat
  2. Sift in the icing sugar and stir in gently until you have a smooth, glossy mixture
  3. Leave to cool enough to be firmer but not too firm so you can still pour over the top of the finished cake
  4. Spread some of the ganache onto the bottom sponge and gently place the second sponge on top
  5. Once the ganache has cooled enough, pour over the cake, using a knife to spread it evenly around the sides.
  6. Garnish as you fancy, I did so with mixed berries as you can see!

Tip: Decorate the cake on a plate so that any excess ganache is caught.  You may find it helps to pop it in the fridge to firm up the ganache so you can go back over with a knife to improve the presentation on the sides.  If you’re a real perfectionist when it comes to presentation (which I wasn’t on this occassion), a knife warmed under the hot tap will help you to achieve a smooth & glossy finish when finishing off the sides).


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