Vegan Chocolate Fudge Cake

Vegan Chocolate Fudge Cake

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This is a delicious, light fluffy chocolate cake without a hint of animal produce! Great to make with kids, this is a pretty foolproof recipe. Challenge your guests to guess what's missing!


Makes: 1 (20cm) vegan chocolate cake

  • Cake
  • 400g self raising flour
  • 300g caster sugar
  • 100g cocoa powder
  • 2 teaspoons baking powder
  • 1 large pinch salt
  • 200ml vegetable oil
  • 2 teaspoons natural vanilla extract
  • 1/2 teaspoon white wine vinegar
  • 450ml water
  • Fudge Icing
  • 300g icing sugar
  • 80g vegan margarine
  • 100g vegan dark chocolate
  • 80ml soya milk
  • 25g cocoa powder

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Cake: Preheat the oven to 200 degrees C. Grease and line with baking paper two 20cm round sandwich tins.
  2. Put the self raising flour, sugar, cocoa, baking powder and salt in a bowl then mix well.
  3. Pour over vegetable oil, vanilla and vinegar and then the water. Beat thoroughly with a whisk. Pour the mixture into the two prepared round sandwich tins.
  4. Bake for about 25 minutes in the preheated oven or until firm and springy to the touch and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 5 minutes then turn out on to a cooling rack, remove the baking paper then leave to cool completely while you make the icing.
  5. Fudge Icing: Put all the icing ingredients in a saucepan and slowly bring them to the boil over a low heat, stirring constantly. Boil for one minute then remove from heat.
  6. Leave the icing to cool. Beat the icing occasionally while it cools, so that lumpy crystals don't form. You can add vanilla extract at this point if you like.
  7. To Assemble: Once the icing has cooled, spread 1/3 of the mixture over the first layer of the cake. Place the other layer on top and cover with the remaining icing. Use a spatula or palette knife to spread it round the sides.


This can very easily be made gluten free by using gluten free flour and baking powder. You may need to increase the amount of water you add, as gluten free flour can be more absorbent.

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