This vegan chocolate fudge layer cake is the perfect chocolate cake for every occasion! With Mother’s Day coming up, I wanted to make something sweet, decadent.. and of course, featuring A LOT of chocolate! This cake is delicious, easy to make, moist and of course, super chocolatey!
Despite being vegan AND gluten free, this cake has a wonderfully light, yet fudgey texture. There’s just the right balance of sweet and rich cocoa flavours and the berry topping adds a little burst of freshness!
With Mother’s Day right around the corner, I wanted to give you guys a few ideas for recipes to treat your mum to this weekend! This cake is perfect for any chocolate lovers out there… because there’s a lot of it! It’s of course, also completely plant based and gluten free.
What will I need to make Vegan Chocolate Fudge Layer Cake?
- GF self raising flour: This recipe calls for GF self raising flour, which helps get that light and fluffy consistency. I use a GF blend which you can find in most supermarkets.
- Olive oil: I’ve used olive oil here in place of vegan butter, but you can use that if you’d prefer! I do find that sometimes olive oil can create a slightly more moist cake however!
- Cocoa powder: a high quality cocoa or cacao powder is essential for getting a deliciously rich, chocolate flavour.
- Vegan stick butter: I always recommend people use stick butter (rather than spread) when making buttercream frosting. It just provides a far more creamy consistency. Spread is thinner, therefore often requires you to add extra icing sugar to achieve the same thickness. However, if you did want to keep the recipe lighter, feel free to use a light spread variety and reduce the amount slightly.
- Non- dairy milk: when mixed with the vinegar, this forms a consistency similar to buttermilk and helps add moisture and mix all of your ingredients together.
- Caster sugar: I’ve used Fair-trade, organic golden caster sugar to make this recipe, but to keep it refined sugar free, you could switch this for coconut palm sugar.
What equipment will I need?
Another great thing about this recipe, is that it won’t require any fancy kitchen gadgets! All you need is:
- Large mixing bowl
- Wooden spoon
- 2 loose bottom 18cm cake tins
- Baking paper
I’ve been making a lot of layer cakes here, so if you fancy trying your hand at another recipe, or chocolate isn’t your thing give these a try!
Vegan Chocolate Fudge Layer Cake
- 2/3 cup olive oil
- 2 cups caster sugar
- 2 1/3 cups GF self raising flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 1 1/2 cups non-dairy milk mixed with 1 tbsp apple cider vinegar
- 3 heaped tbsp non-dairy butter
- 1 1/2 cups icing sugar
- 3 tbsp cocoa powder
- Preheat your oven to 180c and line your two cake tins with baking paper on the base. Then lightly grease the sides with some non-dairy butter.
- In a large mixing bowl, combine your dry ingredients and roughly stir together. Mix together the vinegar, plant milk and olive oil and let this sit for 5 minutes.
- Fold the wet and dry mixtures together to create a smooth batter, then divide this between your cake tins.
- Place the cakes into the oven to bake for around 30 minutes or until cooked through (check after 25 minutes) and allow to cool on a wire wrack.
- For your buttercream frosting, beat the butter until light and fluffy, then gradually stir in the cocoa and icing sugar.
- Once your cake has cooled, spread a generous amount of the frosting on one layer and carefully place the second on top. Add the remaining icing to the top layer and garnish with fresh berries for decoration.