5 from 12 votes
Eggless Chocolate Fudge Cake
A moist, 2-layer eggless chocolate cake that's filled and topped with dairy-free buttercream.
Prep Time
30 mins
Cook Time
20 mins
Additional Time
1 hr
Servings:
12
Calories:
595 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 315 ml soy milk (1 + ¼ cups)
- ½ Tablespoon apple cider vinegar (or lemon juice)
- 325 g self-raising flour (2 + ½ cups)
- ½ Teaspoon baking soda
- 3 Tablespoons cocoa powder unsweetened
- 250 g caster sugar (1 + ¼ cups)
- 180 g dairy-free butter (¾ cup, melted before measuring)
- 1 Teaspoon vanilla extract
For the chocolate fudge frosting:
- 185 g dairy-free butter (¾ cup)
- 500 g icing sugar (4 cups)
- 75 ml soy milk (5 tablespoons)
- 200 g chocolate 7oz, vegan
To top (optional):
- Few Tablespoons vegan chocolate shavings
Instructions
For the chocolate fudge frosting:
Assembly:
Notes
- *You want the chocolate to still be runny but it must be completely cool, otherwise it will melt the buttercream.
- Store covered in the fridge for up to 5 days.