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    Vegan Chocolate Fudge Cake

    04/11/2020 by thebakingexplorer 8 Comments

    Jump to Recipe Print Recipe

    Ad. This post is sponsored by Carnation. All opinions are my own.

    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.

    Vegan Chocolate Fudge Cake

    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.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make a Vegan Chocolate Fudge Cake

    In a large mixing bowl stir together the plain flour, light brown sugar, cocoa powder, baking powder and bicarbonate of soda. In a large jug, whisk together the vegan condensed milk alternative, vegetable oil, unsweetened plant milk and vanilla extract.

    Pour the wet ingredients into the dry ingredients and mix them together, then divide the mixture between the cake tins and bake for 25 minutes.

    While the cakes are cooling, make the frosting. Mix the dairy free butter and vegan condensed milk alternative together, then add vanilla extract, melted vegan dark chocolate, cocoa powder and icing sugar until it comes together into a spreadable frosting.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Vegan Chocolate Fudge Cake

    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.

    Can this cake be made in different size cake tins?

    Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the cake recipe.


    Vegan Chocolate Fudge Cake

    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.
    Vegan Chocolate Fudge Cake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    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! Please note, these products are recommended by The Baking Explorer and not Carnation. I do not earn any money when you purchase Carnation products.

    Vegan Chocolate Fudge Cake

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    • Vegan Chocolate Orange Cheesecake
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    • Vegan Chocolate Tart
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    Vegan Chocolate Fudge Cake

    Vegan Chocolate Fudge Cake

    Fudgey and moist chocolate cake with silky chocolate frosting
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 12
    Author: Carnation

    Ingredients

    For the cake

    • 175 g Light brown sugar
    • 250 g Plain flour
    • 35 g Cocoa powder
    • ½ 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
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    If you would like to make this recipe in 8″ cake tins (serves 16), these are the ingredient quantities you will need:
    For the cake:
    • 230g Light brown sugar
    • 330g Plain flour
    • 45g Cocoa powder
    • ½ tsp + ¼ tsp Bicarbonate of soda
    • 1 ¼ tsp Baking powder
    • 130g Carnation vegan condensed milk alternative
    • 330ml Unsweetened plant milk
    • 130ml Vegetable oil
    • 2 ½ tsp Vanilla extract
    For the frosting:
    • 72g Carnation vegan condensed milk alternative
    • 72g Dairy free butter
    • 130g Vegan dark chocolate
    • 1 tbsp + ¼ tsp Cocoa powder
    • 200g Icing sugar
    • 1 ¼ tsp Vanilla extract
    Bake for 30-35 minutes.

    Nutrition

    Calories: 395kcal | Fat: 17.4g | Saturated Fat: 5.5g | Sodium: 0.41mg | Sugar: 23.9g

    If you like this, check out more of my Cake recipes!

    Or you might like more of my Vegan recipes!

    « Nutella, Banana & Marshmallow Tart
    Chocolate Biscoff Cupcakes »

    Reader Interactions

    Comments

    1. Janice

      November 04, 2020 at 8:06 pm

      5 stars
      Your Chocolate Fudge Cake looks divine!

      Reply
    2. Midge @ Peachicks' Bakery

      November 06, 2020 at 11:54 am

      5 stars
      YUM!!! Love a good chocolate fudge cake & I might be a bit biased but I reckon vegan ones are much better than 'normal' ones! Keep meaning to try the vegan condensed milk definitely reminded me to go get some! Thanks for sharing with #CookBlogShare 🙂

      Reply
    3. Jo

      November 06, 2020 at 7:50 pm

      This looks delicious! I had no idea there is a vegan condensed milk either, will give it a try x

      Reply
    4. Cat | Curly's Cooking

      November 08, 2020 at 9:53 pm

      5 stars
      This looks amazing! So moist and delicious.

      Reply
    5. Choclette

      November 09, 2020 at 12:07 pm

      5 stars
      Your cake looks fabulous as always. I'm intrigued by the vegan condensed milk. I've not had much success in tracking down condensed coconut milk, so maybe I should try this.

      Reply
      • thebakingexplorer

        November 11, 2020 at 5:04 pm

        I'm looking forward to trying more recipes with it, and it's available in Morrisons and Waitrose so should be easy enough to get hold of 🙂

        Reply
    6. Fallon

      March 14, 2021 at 7:24 pm

      5 stars
      This vegan chocolate cake was a great hit!
      So I have 2 vegan friends so I thought I'd give this recipe a go! Not only did they love it but also everyone to tried it also loved it! My partner even said he loved it more then my normal chocolate cake! This cake isn't sickly at all! I really recommend this recipe.

      Reply
    7. Ashlea

      August 04, 2021 at 9:47 pm

      5 stars
      Another amazing egg free recipe! For the first time my little boy with an egg and nut allergy had an amazing birthday cake and he loved it!! Really struggle to buy cakes for him with his allergies, will definately make this recipe again and looking forward to more egg free recipes! Thank you ⭐️

      Reply

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