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VEGAN Chocolate fudge cake

Updated: Nov 23, 2021

Okay. I know, alright. I KNOW it's not the sharpest, prettiest, most enticing looking cake in the world. It could have looked a LOT better. BUT, and I mean this with my whole heart, it tastes really fucking good. I used coconut milk and vegan chocolate for the ganache icing. It's the same ganache I use for my no bake chocolate tarts and it works really well.

I made this on Sunday and it was fab (minus the construction disaster - I haven't got a CSCS card). I warmed my slice up in the microwave for 20 seconds and had vegan vanilla custard with it. A proper comfort food for cold Winter Sunday's.

Basically I am politely asking you not to judge my cake off its looks (the irony is not lost on me here - I am asking you not to judge my photos on a platform where the sole intention of said platform has been curated so you judge people's photos, lol) But anyway, let's get into it.



  • 350g vegan milk chocolate (you could use salted caramel or dark chocolate here, too)

  • 350ml full fat tinned coconut milk

  • Large pinch of salt


  • 360ml soy milk (you could use almond too)

  • 2tsp apple cider vinegar

  • 260g caster sugar

  • 150ml sunflower/vegetable oil

  • 3tsp vanilla paste

  • 230g plain flour

  • 80g cocoa powder

  • 3/4 tsp baking powder

  • 1 tsp bicarbonate soda

  • Large pinch of salt


  1. Right, first things first: Ganache. Heat the coconut milk in a saucepan over a medium heat for about 5-7 minutes (don't let it boil).

  2. Break up your chocolate into a large heatproof bowl.

  3. Once your coconut milk is steaming, pour it over the chocolate. Don't stir it straight away. Leave it to stand for 2 minutes, then whisk it together until it's smooth. Add the pinch of salt and stir through.

  4. Pop your ganache in the freezer for about 2-2.5 hours and stir regularly. Don't freak out about the length of time the ganache takes to set, your cake will take about 35-45 minutes to bake and then another 1-1.5 hours to properly cool, so it all coincides nicely.

  5. In a large jug (I mean large for this - if your jug is below 800ml, I would use a large bowl instead)., add your plant milk and apple cider vinegar. Whisk it together and leave it for 2 minutes to curdle.

  6. Whilst it's curdling, preheat your oven to 180C and grease 2 cake tins.

  7. Add your vanilla, sunflower/vegetable oil and caster sugar into the curdled plant milk.

  8. In a separate large bowl, sift together your plain flour, bicarbonate of soda, baking powder, cocoa powder and salt.

  9. Gradually add your wet ingredients to the dry ingredients. Try not to over whisk (this is where I went wrong!)

  10. Pour your cake batter evenly between the two tins and bake for around 35-45 minutes.

  11. Take your cakes out the oven and place them on a cooling rack. Leave them in their tins for 10, then carefully (CAREFULLY, Sophie!!!) turn them out.

  12. Leave the cakes to cool completely. Once they're cold (about an hour), take your ganache out the freezer and assemble.

  13. Pop a layer of ganache between the cakes to sandwich them together, then spread the rest over the top.

  14. Top with whatever you like: berries, cherries, Biscoff, honeycomb, vegan white chocolate, vegan cookies etc... serve with vegan custard or ice cream, yum

  15. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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