MOIST Vegan Chocolate Fudge Cake!! No eggs, no dairy, and yet it’s the most rich, fudgy, and decadent chocolate cake to with the most lovely tender chocolate sponge cake layers slathered with an easy 2-ingredient dairy free ganache. This is the only chocolate cake recipe you need.
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Directions:
Prep: Preheat the oven to 350F, and prepare three 8″ cake pans. You can use 6″ cake pans if you’d like. Grease the bottoms and sides of the pans and line the bottoms with parchment paper. Set aside. Prepare the vegan buttermilk by mixing together the dairy-free milk and apple cider vinegar in a small bowl and set aside for 5-7 minutes to curdle. You can prepare the batter while the buttermilk is forming.
Make the batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside. In a large bowl and a whisk, whisk the vegan butter, sugar, and brown sugar until integrated. Then add in the dairy free yogurt and vanilla extract, and whisk again until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Whisk gently until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and whisk again just before there are no more dry streaks. Slowly pour in the hot coffee, and whisk gently until the coffee has just mixed into the batter.
Bake the cakes: Pour the batter into the three cake pans evenly. Place the cakes into the oven and bake for 33-35 minutes, or until a toothpick comes out clean. If using three 6″ cake pans, the cakes will bake a bit longer. Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to cool completely, about 45 minutes.
Prepare the chocolate buttercream: When ready to frost, beat the vegan butter until creamed, about 3 minutes. Then sift in the powdered sugar and continue beating until it becomes a fluffy vanilla buttercream. Add in the cocoa powder, and start by beating the cocoa powder into the middle so as not to create a dust around the bowl, then beat the entire buttercream mixture together with the cacao powder until full incorporated.
Assemble the cake: place the bottom layer onto a cake plate and adding about 1 cup of frosting to the top of the cake. Spread it just to the edges, then add the second layer and repeat. Top with the third layer and frost with the remaining frosting. Decorate as you’d like, and enjoy!
