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Vegan Chocolate Fudge Cake

Vegan Chocolate Fudge Cake

Fudgey and moist chocolate cake with silky chocolate frosting
Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 395kcal
Author Carnation


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


  • 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


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.


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