A rich, moist, deeply chocolatey cake with a smooth vegan fudge frosting. No eggs or dairy needed.
Makes
- One 8-inch or 9-inch two-layer cake
- 10–12 slices
Ingredients
For the Chocolate Cake
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon instant coffee powder (optional, enhances chocolate flavor)
Wet Ingredients
- 2 cups plant milk (almond, soy, oat, etc.)
- ½ cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar or white vinegar
Hot Liquid
- 1 cup hot coffee or hot water
For the Vegan Chocolate Fudge Frosting
- 1 cup vegan butter, softened
- 3½ cups powdered sugar
- ¾ cup cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4–6 tablespoons plant milk
- 170 g (6 oz) melted dairy-free dark chocolate
Optional Garnishes
- Chocolate shavings
- Berries
- Chopped nuts
- Vegan chocolate chips
- Cocoa dusting
Equipment
- Two 8-inch cake pans
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions
1. Prepare the Oven and Pans
Preheat oven to:
- 175°C (350°F)
Grease cake pans and line bottoms with parchment paper.
2. Mix the Dry Ingredients
In a large bowl whisk together:
- flour
- cocoa powder
- sugar
- baking soda
- baking powder
- salt
- coffee powder
Make sure there are no cocoa lumps.
3. Mix the Wet Ingredients
In another bowl combine:
- plant milk
- oil
- vanilla
- vinegar
Let sit 1 minute.
The vinegar reacts with plant milk to help create a fluffy texture.
4. Make the Batter
Pour wet mixture into dry ingredients.
Mix gently until mostly combined.
Slowly add hot coffee or hot water while stirring.
The batter will look thin — that’s normal.
Do not overmix.
5. Bake
Divide batter evenly between pans.
Bake:
- 30–35 minutes
Cake is done when:
- a toothpick comes out with a few moist crumbs
Do not overbake or cake may dry out.
6. Cool Completely
Let cakes cool:
- 10 minutes in pans
Then transfer to wire rack.
Cool completely before frosting.
Make the Vegan Fudge Frosting
7. Beat the Butter
In a large bowl beat vegan butter until creamy.
8. Add Remaining Ingredients
Add:
- powdered sugar
- cocoa powder
- salt
- vanilla
- melted dark chocolate
Beat while adding plant milk gradually.
Mix until:
- fluffy
- smooth
- spreadable
If too thick:
- add more plant milk
If too thin:
- add powdered sugar
Assemble the Cake
9. Layer the Cake
Place first cake layer on serving plate.
Spread thick layer of frosting.
Add second layer.
Cover top and sides with remaining frosting.
10. Decorate
Add:
- chocolate curls
- berries
- sprinkles
- ganache drizzle
Optional Vegan Ganache
Heat:
- ½ cup coconut cream
Pour over:
- 1 cup dairy-free chocolate chips
Rest 2 minutes then stir smooth.
Drizzle over cake.
Storage
Room Temperature
- 1–2 days covered
Refrigerator
- up to 5 days
Bring to room temperature before serving.
Freezer
- freeze unfrosted layers up to 2 months
Tips for the Best Cake
- Hot coffee deepens chocolate flavor.
- Use good-quality cocoa powder.
- Don’t overmix batter.
- Cool fully before frosting.
- Soy milk often gives the best texture.
Gluten-Free Option
Use:
- 1:1 gluten-free baking flour blend
Extra Rich Version
Add:
- ½ cup vegan chocolate chips to batter
or
Fill layers with:
- chocolate mousse
- jam
- peanut butter frosting
Approximate Nutrition (Per Slice)
- Calories: 450–600
- Protein: 4–6 g
- Carbs: 55–70 g
- Fat: 22–30 g
