Vegan chocolate fudge cake

    55 min

    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! This is a recipe I originally submitted to Oxfam and was published on their now defunct Cool Planet site about 10 years ago.


    Yorkshire, England, UK
    418 people made this

    Makes: 1 (20cm) vegan chocolate cake

    • For the cake
    • 400g (16 oz) self raising flour
    • 300g (12 oz) caster sugar
    • 100g (4 oz) cocoa powder
    • 2 teaspoons baking powder
    • 1 large pinch salt
    • 200ml (8 fl oz) vegetable oil
    • 2 teaspoons natural vanilla extract
    • 1/2 teaspoon white wine vinegar
    • 450ml (18 fl oz) water
    • For the fudge icing
    • 300g (12 oz) icing sugar
    • 80g (3 oz) vegan margarine
    • 100g (4 oz) vegan dark chocolate
    • 80ml (3 oz) soya milk
    • 25g (1 oz) cocoa powder

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

    1. Put the self-raising flour, sugar, cocoa, baking powder and salt in a bowl and mix well.
    2. Pour over the oil, vanilla and vinegar, and then the water. Beat thoroughly with a whisk. Pour the mixture into two greased and lined 20cm (8") round sandwich tins.
    3. Bake for about 25 minutes in a preheated oven at 200 C / 180 C Fan / Gas 6, 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 10 minutes then turn out on to a cooling rack. This should reduce the chance of the cake cracking. Remove the parchment and leave to cool completely while you make the icing.
    4. Put all the icing ingredients in a saucepan and slowly bring them to the boil over a low heat, stirring constantly. Boil for 1 minute then remove from heat.
    5. 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.
    6. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    I made this recipe yesterday for my daughter who is vegan. It was so easy to make and was huge... We all tried it and it was delicious, as good and if not better than a regular chocolate cake  -  16 Nov 2014


    Easy to make and extremely good, wouldn't know it's vegan, used lemon juice instead of the white wine vinegar...  -  03 Jan 2015


    This is one amazing cake! I made this for my sisters wedding as there was a handful of vegan guests. It quickly became known as 'the little chocolate cake'. It was even demolished before the actual wedding cake. I'm going to make it again for a birthday at work but not tell anyone it's totally vegan. Thank you so much for sharing this recipe!!  -  09 Nov 2014