American 35 min

Vegan Chocolate Fudge Cake

Name: Vegan Chocolate Fudge Cake
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 1 cup granulated sugar; ⅓ cup cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup oat milk; ⅓ cup vegetable oil; 2 teaspoons vanilla extract; 1 tablespoon white vinegar; 1 cup boiling water; For frosting: 1 cup vegan butter, 2 cups powdered sugar, ½ cup cocoa powder, 3 tablespoons oat milk

vegandairy-freebaking

Ingredientsfor 2

340

Cal

Protein

52g

Carbs

14g

Fat

11.5 cups all-purpose flour
21 cup granulated sugar
3⅓ cup cocoa powder
41 teaspoon baking soda
5½ teaspoon salt
61 cup oat milk
7⅓ cup vegetable oil
82 teaspoons vanilla extract
91 tablespoon white vinegar
101 cup boiling water
11For frosting: 1 cup vegan butter, 2 cups powdered sugar, ½ cup cocoa powder, 3 tablespoons oat milk

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Instructions

1
Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper. Sift together flour, sugar, cocoa powder, baking soda, and salt into a large bowl.
2
In a separate bowl, whisk oat milk, vegetable oil, vanilla, and white vinegar — the vinegar reacts with the baking soda to create lift. Pour the wet ingredients into the dry and stir until just combined. Then carefully pour in the boiling water and stir until smooth — the batter will be thin and that's correct.
3
Divide batter evenly between the prepared pans. Bake at 350°F for 28–32 minutes until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely before frosting.
4
Make frosting: beat vegan butter until fluffy, then gradually add powdered sugar, cocoa powder, and oat milk, beating on high speed until smooth and glossy. Frost cooled cake layers and stack. Refrigerate 30 minutes before slicing for clean cuts.