Decadent Vegan Chocolate Fudge Layer Cake
Indulge in this rich and irresistible Decadent Vegan Chocolate Fudge Layer Cake, perfect for any occasion. Made with creamy coconut milk and bittersweet chocolate, this cake is both dairy-free and incredibly moist, offering a deep chocolate flavor that tempts dessert lovers. The luscious coconut frosting complements the dense layers beautifully, making it an ideal treat for birthdays, celebrations, or simply when you crave something sweet. Share this sensational dessert with friends and family, and watch them delight in every bite!
N/A
Servings
216
Calories
11
Ingredients
Ingredients
Full-fat coconut milk
1 (14-ounce) can (Chilled overnight in the refrigerator)
Bittersweet chocolate
7 ounces (Melted)
Powdered sugar
1/2 cup (Sifted, if desired)
Vanilla extract
1 teaspoon (None)
Cocoa powder
3/4 cup (Sifted)
Granulated sugar
1 1/2 cups (None)
All-purpose flour
2 1/3 cups (Sifted)
Salt
1/2 teaspoon (None)
Baking soda
1 3/4 teaspoons (None)
Hot coffee
1 3/4 cups (Freshly brewed)
Vegetable oil
1/2 cup (None)
Instructions
1
Begin by placing the can of full-fat coconut milk in the refrigerator for at least 12 hours or overnight, allowing the cream to separate from the liquid.
2
Once chilled, flip the can upside down, open the bottom, and carefully pour out the liquid, leaving only the solid coconut cream. Scoop the cream into a medium mixing bowl.
3
In a microwave-safe bowl, melt the bittersweet chocolate until smooth. Combine the melted chocolate with the coconut cream, powdered sugar, and vanilla extract. Whisk together until fully incorporated and smooth. Set aside in the refrigerator to firm up.
4
Preheat your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper for easy removal.
5
In a large mixing bowl, sift together the cocoa powder, granulated sugar, all-purpose flour, salt, and baking soda. Gradually add hot coffee and vegetable oil to the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
6
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7
Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
8
Once the cakes have cooled, use a serrated knife to level the tops if necessary. Place one layer on a serving platter and spread a few tablespoons of the chilled coconut frosting on top.
9
Gently place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake. Feel free to decorate with additional chocolate shavings or cocoa powder for a finishing touch.
Nutrition Information
7.5g
Fat
35.4g
Carbs
2.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this chocolate fudge cake vegan?
Yes, this recipe is entirely vegan and dairy-free, using coconut milk and bittersweet chocolate instead of animal products.
How many calories are in a serving of this vegan chocolate cake?
Each serving contains approximately 216 calories.
What type of chocolate is recommended for the frosting?
The recipe calls for 7 ounces of melted bittersweet chocolate.
How long should I chill the coconut milk before making the frosting?
The can of full-fat coconut milk should be refrigerated for at least 12 hours or overnight.
What is the secret to getting the coconut cream for the frosting?
After chilling, flip the can upside down, open the bottom, and pour out the liquid. Only the solid coconut cream will remain.
At what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C).
What size cake pans are required for this recipe?
You will need two 6-inch round cake pans.
How long does the cake take to bake?
The cakes should bake for 25-30 minutes.
Why is hot coffee used in the cake batter?
Hot coffee is added to the cocoa powder and dry ingredients to help bloom the chocolate flavor and create a moist texture.
Is this cake dairy-free?
Yes, it is dairy-free, using coconut milk and vegetable oil as replacements for dairy fats.
How much fat is in one serving of this cake?
There are 7.5g of fat per serving.
What ingredients are used for the frosting?
The frosting consists of coconut cream, melted bittersweet chocolate, powdered sugar, and vanilla extract.
Can I use low-fat coconut milk for the frosting?
No, it is essential to use full-fat coconut milk so that the cream separates and provides the necessary structure for the frosting.
What flour is used in this recipe?
The recipe uses 2 1/3 cups of all-purpose flour.
How much protein does this cake provide?
Each serving provides 2.1g of protein.
Should I sift the dry ingredients?
Yes, the instructions recommend sifting the cocoa powder, granulated sugar, all-purpose flour, salt, and baking soda together.
How many carbohydrates are in a serving?
There are 35.4g of carbohydrates per serving.
How should I prepare the cake pans?
Grease the pans and line them with parchment paper for easy removal.
What is the consistency of the batter supposed to be?
The batter should be stirred until just combined; it is fine if there are a few lumps, but avoid overmixing.
How do I check if the cake is fully cooked?
Insert a toothpick into the center of the cakes; if it comes out clean, they are finished baking.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Is the frosting applied immediately after mixing?
No, the frosting should be set aside in the refrigerator to firm up before use.
How many layers does this cake have?
This is a two-layer cake.
How much powdered sugar is needed for the coconut frosting?
The recipe requires 1/2 cup of powdered sugar.
Can I decorate the cake with anything else?
Yes, you can decorate with additional chocolate shavings or a dusting of cocoa powder.
What type of oil is best for this recipe?
The recipe specifies 1/2 cup of vegetable oil.
How much baking soda is required?
The recipe uses 1 3/4 teaspoons of baking soda.
Does the recipe contain salt?
Yes, 1/2 teaspoon of salt is included in the dry ingredients.
Should the coffee be room temperature or hot?
The recipe specifically calls for 1 3/4 cups of hot coffee.
What should I do if the cake tops are uneven?
Once the cakes have cooled, you can use a serrated knife to level the tops if necessary before frosting.