This rich Vegan Chocolate Fudge Cake is pure chocolatey goodness. Plus it’s gluten free, nut free, dairy free and doesn’t contain any eggs. But no one will know unless you tell them.

The cake is very easy to make. All you need is a bowl and a whisk. I used gluten-free flour to keep the cake nut-free (I used this brand from Aldi, but you should be able to use any gluten-free plain flour). Cakes made with nut meals are super dense and delicious, but this cake is a slightly lighter alternative.

For the icing you’ll need a food processor, blender or stab mixer. You just throw all the ingredients in and blend. The avocado provides a beautiful creamy texture. But I promise you can’t taste it. It provides some lovely good fats as well. Both the cake and the icing are sweetened with pure maple syrup. I used maple syrup instead of rice malt syrup because I needed the sweeter flavour of maple to cut through the other ingredients. Overall, it’s a pretty healthy cake.

Vegan Chocolate Fudge Cake
Vegan Chocolate Fudge Cake

Vegan Chocolate Fudge Cake Vegan Chocolate Fudge Cake Vegan Chocolate Fudge Cake Vegan Chocolate Fudge Cake

Vegan Chocolate Fudge Cake

Serves: 10-12 slices
Prep time: 20 mins
Cook time: 20 mins

Ingredients

For the cake:

  • 1 1/2 cups boiling water
  • 1/3 cup extra virgin coconut oil
  • 1 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 1/2 cups gluten-free plain flour
  • 2 teaspoons bi-carb soda
  • 3/4 cup cacao powder (or cocoa powder)
  • Pinch of sea salt

For the icing:

  • 2 ripe avocados
  • 1/2 cup cacao powder (or cocoa powder)
  • 1/2 cup pure maple syrup
  • 1/4 cup extra virgin coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt

Method

  1. Preheat your oven to 170°C (fan-forced). Line the base and sides of 2 x 20cm round cake tins with baking paper. Make sure the tins are sealed and do not have removable bases (see note below).
  2. To make the cake, mix the boiling water, coconut oil, maple syrup, vanilla and vinegar in a large bowl. Stir until the coconut oil is completely melted. Add the flour, bi-carb soda, cacao powder and salt and mix using a whisk to combine everything and remove any lumps.
  3. Pour the mixture into the lined cake tins, using the back of a spoon to smooth out the surface. You want roughly half the mixture in each tin and the surface of each cake to be flat. Bake in the preheated oven for 20 minutes or until the top of the cakes spring back lightly when touched and a skewer comes out relatively clean with a few crumbs. You want the cakes to remain fudgy, so be careful not to overcook them.
    Leave the cakes to cool completely in their tins.
  4. To make the icing, process all the icing ingredients in a food processor until smooth.
  5. Once the cakes are completely cold, turn one of them out onto a serving plate. Spread half the icing onto the cake. Top with the second cake, then spread the remaining icing on top.
  6. Store in the fridge.

Notes:

Make sure you use sealed cake tins, rather than ones with removable bases. The mixture may seep out of the tin while baking if the tin is not sealed. I used these ones (which are actually 19.5cm wide, but close enough).

You might also like my Chocolate Peanut Butter Mud Cake.

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