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Chocolate fudge cake is one of my favourite cakes, I love it’s soft moist texture, and gooey sweet frosting. Condensed milk is a key ingredient of chocolate fudge cake, and I’m so happy to have found a vegan alternative so that I can make one of my favourite cakes vegan friendly. This vegan chocolate fudge cake recipe is filled and topped with a silky chocolate frosting, and a slice goes so well with a few fresh berries. It’s also an egg free cake recipe, and is so simple to make.
To make this vegan chocolate fudge cake, I have used Carnation vegan condensed milk alternative. It’s made with oat and rice flour, sugar and sunflower oil. Plus it’s also certified by the Vegan Society as suitable for anyone following a vegan diet. You can use this vegan condensed milk alternative to make many of your favourite Carnation recipes vegan.
How to make a Vegan Chocolate Fudge Cake…
In a large mixing bowl I stirred together the plain flour, light brown sugar, cocoa powder, baking powder and bicarbonate of soda. In a large jug I whisked together the vegan condensed milk alternative, vegetable oil, unsweetened plant milk and vanilla extract.
I poured the wet ingredients into the dry ingredients and mixed them together, then I divided the mixture between my cake tins and baked for 25 minutes.
While the cakes were cooling I made the frosting. I mixed the dairy free butter and vegan condensed milk alternative together, then I added vanilla extract, melted vegan dark chocolate, cocoa powder and icing sugar until it came together into a spreadable frosting.
Can you make the vegan chocolate fudge cake gluten free?
Yes! Just swap out the plain flour for gluten free plain flour.
Can you freeze the vegan chocolate fudge cake?
You can freeze the sponges if you wrap them well for up to 3 months. I don’t recommend freezing the frosting.
Tips for making the Vegan Chocolate Fudge Cake
- I recommend leaving the cake to cool fully in the tins before assembling the cake, as the cake is very fragile when freshly baked so it is best to let it cool and firm up.
- You can use any unsweetened plant milk for the cake, I used unsweetened almond milk, but unsweetened oat milk or unsweetened soy milk will also work well.
- If you don’t have light brown sugar, caster sugar will also work, however I do recommend using light brown sugar for this cake if you can.
Recommended equipment & ingredients*
|Cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round cake tin liners|
|Angled palette knife||Dark chocolate|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More vegan recipes…
|Vegan Chocolate Tart||Vegan Chocolate Mousse||Vegan Millionaire’s Shortbread|
|Vegan Vanilla Cheesecake||Vegan Chocolate Orange Cheesecake||Vegan Neapolitan Cheesecake Bars|
Vegan Chocolate Fudge Cake
For the cake
- 175 g Light brown sugar
- 250 g Plain flour
- 35 g Cocoa powder
- 1/2 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 100 g Carnation vegan condensed milk alternative
- 250 ml Unsweetened plant milk
- 100 ml Vegetable oil
- 2 tsp Vanilla extract
For the frosting
- 55 g Carnation vegan condensed milk alternative
- 55 g Dairy free butter
- 100 g Vegan dark chocolate
- 1 tsp Vanilla extract
- 1 tbsp Cocoa powder
- 175-200 g Icing sugar
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 18cm cake tins
- In a large mixing bowl, stir together the plain flour, light brown sugar, cocoa powder, bicarbonate of soda and baking powder
- In a large jug or another mixing bowl, whisk together the vegan condensed milk alternative, unsweetened plant milk, vegetable oil and vanilla extract
- Pour the wet ingredients into the dry, whisking to combine them as you pour
- Once they are mixed together, divide the mixture between the cake tins, use scales for accuracy
- Bake them for 25-30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool in the tins
- To make the frosting, firstly break the vegan dark chocolate into chunks and place into a microwave safe bowl. Microwave for 30 seconds, then stir, then microwave in 10 second blasts, stirring between each one, until it has fully melted. Leave to cool for 10 minutes
- Use an electric mixer to whisk together the dairy free butter and the vegan condensed milk alternative until smooth
- Then stir in the melted vegan dark chocolate and vanilla extract. Then add the icing sugar and cocoa powder and beat until smooth. If the frosting is too thick, you can add some plant milk to loosen it. Or if it is too lose, you can add extra icing sugar to thicken it
- Put one of the sponges on your plate or cake stand (you may wish to level it off with a knife if it has domed too much) and pipe or spread half of the frosting onto it
- Add the other sponge on top and pipe or spread the remaining frosting on top
- Serve immediately. Leftovers will keep in an airtight container in a cool place for 2-3 days
- 230g Light brown sugar
- 330g Plain flour
- 45g Cocoa powder
- 1/2 tsp + 1/4 tsp Bicarbonate of soda
- 1 1/4 tsp Baking powder
- 130g Carnation vegan condensed milk alternative
- 330ml Unsweetened plant milk
- 130ml Vegetable oil
- 2 1/2 tsp Vanilla extract
- 72g Carnation vegan condensed milk alternative
- 72g Dairy free butter
- 130g Vegan dark chocolate
- 1 tbsp + 1/4 tsp Cocoa powder
- 200g Icing sugar
- 1 1/4 tsp Vanilla extract
If you like this, check out more of my Cake recipes!
Or you might like more of my Vegan recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Peachicks Bakery.