Vegan Chocolate Fudge Cake

But my cousin who is vegan and a great baker made this cake and loved it.  This recipe would not normally have caught my eye since the cake has so many ingredients and I would have thought it would be too much of a hassle.  But it's actually very easy to make and even more delicious.  You can just frost between the layers of cake and leave the outside of the cake unfrosted or you can frost the outside of the cake.  Both look and taste great!   You can make this into cakes or cupcakes.  Best served cold.  


Recipe makes 10 servings


30 oz full-fat coconut milk, 2 cans

3 cups dairy-free chocolate chunk

¼ cup coconut oil, melted

2 cups powdered sugar


3 cups Blends by Orly Sydney Blend

1 ½ cups dark cocoa powder

1 cup sugar

1 tablespoon baking soda

1 ½ teaspoons baking powder

1 pinch salt

3 cups almond milk

1 cup coconut oil, melted

1 ½ cups applesauce

1 ½ cups maple syrup

1 tablespoon apple cider vinegar

1 tablespoon vanilla extract



Heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).

Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.  Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth. Cover and refrigerate until the ganache frosting is cold.

Preheat the oven to 350°F. Grease 3 separate 8-inch (20-cm) round cake pans and set aside.

In a large bowl, add the Blends by Orly Sydney Blend, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.

In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.

In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. 

Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost clean. Cool completely.

Remove the frosting from the fridge and whisk it to make it fluffy.  

Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the to p and the sides of the cake generously, topping with berries of choice for garnish.