Indulgent Vegan Chocolate Fudge Cake Recipe (With Optional Ginger and Whitakers Dark Chocolate)
Rated 5.0 stars by 1 users
Category
Vegan
Servings
16
Prep Time
40 minutes
Cook Time
35 minutes
Calories
584
This easy to make decadent vegan chocolate fudge cake features three layers of moist, rich chocolate sponge infused with ginger dark chocolate. Topped with a luscious frosting, this cake offers a perfect balance of chocolate and subtle ginger notes.
Perfect for special occasions or as a luxurious treat for chocolate lovers, this vegan-friendly recipe can be easily adapted to be gluten-free.
The addition of Whitakers ginger dark chocolate adds some spice the flavor profile, creating a sophisticated and irresistible cake for vegans and non-vegans to share and enjoy.
Ingredients
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480ml vegan buttermilk (2tbsp apple cider vinegar + non-dairy milk of choice to the 480ml line)
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113g Whitakers ginger dark chocolate (melted and cooled)
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375g plain flour (if gluten free use gluten free brand + 1/2tsp xatham gum)
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86g cocoa powder
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200g caster sugar
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200g light brown sugar
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2tsp baking powder
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1tsp salt
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1tsp instant coffee powder
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1tbsp vanilla extract
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180ml vegetable oil
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6tbsp non-dairy yogurt
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170g vegan spread
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480g icing sugar
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86g cocoa powder
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6tbsp non-dairy milk
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113g Whitakers ginger dark chocolate (melted and cooled)
Ingredients for the Cake:
Ingredients for the Frosting:
Directions
Making the Cake
Preheat the oven to 180°c.
Grease and line three 8inch round tins (if you want two layers use two 9inch tins).
In a large mixing bowl combine the flour,cocoa powder, sugars, baking powder, salt and coffee (if using).
Add in the vegan buttermilk, vanilla, oil and yoghurt. Combine till smooth.
Add in the chocolate and mix till combined.
Divide the batter evenly between the tins.
Bake for 30-35 minutes until a skewer inserted into the middle comes out clean.
Leave the cakes to cool in the tin for 10 minutes and then remove to cool completely.
Making the Frosting
In a stand mixer cream the butter till smooth.
Add in the icing sugar, cocoa powder and milk and beat till smooth.
Mix in the melted chocolate. It should be thick and fudgy.
To assemble
Once the cakes are fully cooled place one cake onto a plate and top with a 1/3 of the frosting.
Repeat with the other two layers.
Optional: Melt more chocolate to drizzle across the top for decoration.
Recipe Video
Recipe Notes
If you have any questions, please post a comment below and we will get back to you asap.
- Pick a different flavour of Whitakers dark chocolate is you don't want the ginger flavour.
- The coffee powder is optional you don't need it to make a delicious chocolate cake.
- To make this gluten-free simply use GF flower and xatham gum.
- Servings:The cake is a three-layer cake, which typically yields about 16 servings.
- Calories per serving: 584 calories with frosting.
- Calories per serving: 341 calories with frosting. Remember to tag #whitakerschocolates with your vegan chocolate cake creations!
We really hope you enjoy baking and eating this vegan-friendly chocolate cake recipe!
