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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
30 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 unsweetened cocoa powder
  • 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 vegan chocolate (7oz)
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.