Easy Chocolate Fudge Cake
This Vegan Chocolate Fudge Cake is so simple to make and is dripping with the best ooey-gooey chocolatey topping of your dreams. It’s incredibly moist, rich, and decadently chocolaty, satisfying even the most intense sweet cravings without any dairy or eggs. Only 143 calories and 1 gram of fat per serving.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
If you’ve been wishing you could find a delectable chocolate vegan cake recipe, look no further. I’ve got you covered! This recipe is a great place to start, and we have other chocolatey wonders like our decadent chocolate vegan birthday cake and this amazing chocolate sugar-free icing.
Reasons I love this cake
- Low in Fat and Calories: This vegan fudge cake is made with healthier ingredients, offering a deliciously indulgent dessert that’s lower in fat and calories, making it a guilt-free treat for any occasion. Believe it or not, the cake part has no sugar added at all. It’s the gooey fudgy frosting that adds sweetness to this fabulous vegan dessert. Only 143 calories and 1 gram of fat per serving.
- Plant-Based and Dairy-Free: Made with plant-based ingredients, this cake is perfect for those following a vegan diet or anyone with dairy allergies, allowing more people to enjoy a delicious treat.
- Simple and Easy to Make: With straightforward instructions and easily accessible ingredients, this vegan fudge cake is a hassle-free baking option that delivers impressive results every time.
How to make dairy-free chocolate fudge cake
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This is such an interesting recipe that is going to keep you asking, Can really be? But, rest assured, you’re going to be amazed!
STEP #1: Begin by preheating your oven to 350°F. Next, place the flour, baking powder, salt, and 1/4 cup cocoa powder in a large mixing bowl and whisk it together well. Make sure to press out any clumps in the dry ingredients that you run into so that it’s nice and smooth.
STEP #2: In a separate medium-sized bowl, whisk together milk, vanilla, and apple sauce. We have a great homemade sugar-free applesauce recipe if you would like to make your own.
STEP #3: When it’s mixed together thoroughly, add it to the larger mixing bowl with the dry ingredients. Okay, this is a warning. Do NOT taste the batter at this point. It is completely sugar-free and won’t taste great. Believe me, it will get better.
STEP #4: Spoon the mixture into an 8″ silicone nonstick square pan. Since silicone pans are very flexible, you will need to use a baking sheet underneath for stability. Glass or metal pans lined with parchment paper also will work fine.
STEP #5: In a clean bowl, combine the brown sugar and 1/4 cup cocoa powder. Gradually mix in the hot water using a whisk and blend thoroughly. Note: I use approximately 1 cup + 2 Tbsp of water.
STEP #6: Pour evenly over the batter in the pan. It will be thin and watery but will thicken up when baked. Trust me, just do it. It will be a frosting-like covering over the cake and is delicious!
STEP #7: Bake on the center rack of the oven for 35 minutes. Remove and allow to cool. Ovens vary, so if your sauce isn’t quite thick enough, lower the temperature to 325°F and allow to cook for 5 more minutes.
STEP #8: Remove from oven and allow to cool. If you leave the cake in the pan instead of dumping it out, just spoon the gooey fudge over each serving.
*Originally published September 28, 2016.
Recipe adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.
A follower’s video of making this cake
My friend, and fellow Food for Life instructor, Beth Perera, shared her experience making this recipe recently. Click on the pictures to see the process in action including her bubbly, fresh-out-of-the-oven Hot Fudge Cake. I love her excitement. Chocolate has the same effect on me!
Your Questions Answered:
This recipe is not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
Since there is no sugar at all used in the cake portion, the sweetness of the frosting is pretty important. If you would rather use a different sweetener than brown sugar, I would suggest maybe 1 cup of maple syrup. Date paste could also be tried at 1 cup as well.
I use an 8″ square baking pan, but you could also opt for a 9″ x 5″ loaf pan.
Yes. This cake is made with wholesome ingredients and no oil, eggs, or dairy. Believe it or not, the cake part has no sugar added at all. It’s the gooey fudgy frosting that adds sweetness to this fabulous vegan dessert. Only 143 calories and 1 gram of fat per serving.
Chocolate vegan oil-free cake is usually a little lighter and has thick icing that is made separately and added after cooking. Fudge cake tends to be denser, and the fudgy topping is cooked with the cake and thickens into a spoonable frosting.
Yes, it is best to refrigerate the leftover cake. Cover it well or place it in an airtight container. It will keep up to a week in the refrigerator and reheats well. Though I haven’t tried freezing it, I think it should work just fine.
More Favorite Vegan Desserts
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Easy Chocolate Fudge Cake
Ingredients
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder (divide in half)
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup vanilla almond milk (or any plant milk)
- 1/2 cup apple sauce
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar (use 1 cup if you like it sweeter)
- 1 cup hot water
Instructions
- Begin by preheating your oven to 350°F.
- Next, place the flour, baking powder, salt, and 1/4 cup cocoa powder in a large mixing bowl and whisk it together well.
- In a separate medium-sized bowl, whisk together milk, vanilla, and apple sauce until incorporated well.
- When it’s mixed together thoroughly, add it to the larger mixing bowl with the dry ingredients. Okay, this is a warning. Do NOT taste the batter at this point. It is completely sugar-free and won’t taste great. Believe me, it will get better.
- Now, spoon the mixture into an 8″ silicone nonstick square pan. Since silicone pans are very flexible, you will need to use a baking sheet underneath for stability. Glass or metal pans lined with parchment paper also will work fine.
- In a clean bowl, combine the brown sugar and 1/4 cup cocoa powder. Gradually mix in the hot water using a whisk and blend thoroughly. Note: I use approximately 1 cup + 2 Tbsp of water.
- Pour evenly over batter in pan. It will be thin and watery but will thicken up when baked. Trust me, just do it. It will be a frosting-like covering over the cake and is delicious!
- Bake on the center rack of the oven for 35 minutes. Remove and allow to cool. Ovens vary, so if your sauce isn’t quite thick enough, lower the temperature to 325°F and allow to cook 5-10 more minutes.
- Allow to cook and serve warm. If you leave the cake in the pan instead of dumping out, just spoon the gooey fudge over each serving.
Video
Notes
- Pan Size: I use an 8" square baking pan, but you could also opt for a 9" x 5" loaf pan.
- The Topping: It is going to be very watery before it is baked, but don’t panic! As it bakes, it thickens up, and as it cools it thickens even more.
- Low-Fat: Per slice, this cake has calories 143, protein 3 grams, fat 1 gram. Since there is no sugar at all used in the cake portion, the sweetness of the frosting is pretty important. If you would rather use a different sweetener than brown sugar, I would suggest maybe 1 cup of maple syrup.
- Storage: It is best to refrigerate the leftover cake. Cover it well or place it in an airtight container. It will keep up to a week in the refrigerator and reheats well.
- Freezing: Though I haven't tried freezing it, I think it should work just fine.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
Made this tonight! Was great, I used a 7×11 glass pan with parchment Baked 35 minutes. I did use a little more than a cup of water but next time will use a little less than a cup of water for a thicker sauce. Could only be made better with some homemade vegan ice cream. Then you got chocolate sauce for both. Quick recipe to put together.
So glad to hear that you liked it. Homemade vegan ice cream is an excellent idea, because it would be fabulous with the fudgy sauce!
Can’t wait to try this one. As an aside, when I clicked the links, it just took me to Beth’s Facebook page, not the specific cake videos.
Did you click on the pictures with a play arrow? When I click on them, it takes me directly to the video on Beth’s facebook page.
I have this baking in the oven now. I tasted the cake batter before putting it in the pan. Just to clarify…there is no sweetener in the cake batter itself just in the sauce that pours over the top? I wanted to add sweetener to the cake batter after I tasted it but followed the instructions exactly.
Thanks,
Stephenie, yes, the sauce poured over the top sweetens the batter up. Hope it turned out well for you!
It turned out great & my husband said how good it was more than once. 🙂
Oh, I SO love to hear that! 🙂
It was awesome! Will definitely add walnuts and use coffee next time. Thank you!
So glad to hear that, and I love that you are personalizing it for your taste preferences. Thank you for the great feedback!
I’m going to try this with walnuts and using hot coffee instead of hot water. Mmmm…. I’ll let you know how it goes. Thanks for this recipe!
If I understand correctly, the sauce is poured over the top and, during cooking, it sinks to the bottom and thickens forming a fudge sauce. I made this today… the chocolate cake was good but the sauce did not thicken at all. After letting it cool in the pan, I had to thicken it separately in a saucepan after turning out the cake (and that did not go well). Any tips?
I am not sure what might have happened with that. When I make it, the sauce thickens due to the flour in the cake that it is poured over. It’s not as thick as icing for a regular cake, but a thicker gooey texture. We spoon the fudgy glaze over each slice of cake as it is served.
Have you ever made cupcakes with this recipe?
I have not made cupcakes with this recipe, but would be interested in hearing how it turns out, if you give it a try.
I haven’t made this yet, but you could probably use coconut sugar 🙂
I haven’t tried coconut sugar before, but would love to hear how it turns out for you.
So is there a recipe for the fudge sauce to spoon over each piece?
The fudge sauce is part of the recipe, poured into the pan before baking. It will seem thin and watery before it is baked, but thickens up when cooking. You can then spoon it over each piece as served.
I’m a little confused. If we pour the sauce over the batter before baking then won’t it already be on the cake? You said to spoon it over each piece. Isn’t it already on each piece?
Pattsi, yes, the cake is baked with the frosing/sauce, and after baking there is still some of the gooey fudge sauce in the baking pan. I like to spoon a little over pieces as they are served.
Anyone know a sub for the brown sugar?
Was just wondering could date paste be used instead of sugar?
Yes, date paste should work in this recipe. Enjoy!
I used coconut sugar and it turned out well.
Thanks so much for letting us know!
Can this be made gluten free?
I have not baked with gluten-free flour before but found this link that might be helpful. http://blog.kingarthurflour.com/2015/02/13/gluten-free-baking-tips/
I have not baked with gluten-free flour before, but this link to Minimalist Baker sounds helpful. http://minimalistbaker.com/diy-gluten-free-flour-blend/
I don’t have a silicone pan. Can you recommend either a glass dish or a baking pan?
Sandi,
You can use any pan you have on-hand. I used a 8-9″ pan. Lining the pan with parchment paper will allow for baking without spraying oil if you like.
What is the pan size?
An 8-9″ pan works well for this. Happy baking!
Is there frosting on the cake in the photos?
That is part of the cake (brown sugar, last half of cocoa powder, and hot water). It is poured over the cake right before baking.
I’m so confused. Is the brown sugar in the recipe supposed to be for the top?? Am I missing some part of the recipe? How much brown sugar is supposed to be used in the topping?
Maria, all of of the brown sugar is used in step #7 in the topping. None is used in the batter.
You said spoon the fudge sauce over each serving. How do you bake it separately? Your instructions are confusing in that regard.
The cake is baked whole in a baking pan. After it has cooled, it should be sliced into individual servings. Then the sauce can be spooned over before serving.
Just give you the heads-up that vanilla extract, which is listed as one of the ingredients, is not included in the instructions.
Thank Wayne! Got it fixed! 🙂