nutritional information

Per Slice:

  • Calories: 525
  • Protein: 5 g
  • Total Fat: 25 g
  • Saturated Fat: 2 g
  • Carbohydrates: 67 g
  • Cholesterol: 0 mg
  • Sodium: 315 mg
  • Fiber: 7 g
  • Sugar: 43 g

Fabulous Vegan Fudge Cake with Bittersweet Icing

Fabulous Vegan Fudge Cake with Bittersweet Icing

Serves 8

“I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
  • 1 ¼ cups Bob’s Red Mill organic unbleached white flour
  • 1 ⅔ cups Florida Crystals organic cane sugar, divided
  • 1 ⅓ cups Chatfield’s cocoa powder, divided
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup Silk vanilla soymilk, divided
  • ⅓ cup plus ¼ cup canola oil, divided
  • 1 cup toasted chopped hazelnuts

1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.

2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.

3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.

September 2012 p.66

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There are so many unhealthy items in this recipe: soy, Silk!!!, canola

Sally - 2014-08-27 16:11:11

Oh - and I used regular whole wheat bc didn't have pastry and baked it in a bunt pan - I was concerned about the bunt pan but came out perfect in about the same amount of time.

SMML - 2014-02-02 23:50:09

I'm not usually a cake person - too fluffy - so I have one vegan chocolate cake recipe for bdays. This is definitely my new recipe and it will be made beyond bdays. Dense/fudgey/chocolatey goodness!

SMML - 2014-02-02 23:45:17

I substituted carob powder in place of cocoa powder, and the flavor wasn't as sweet. I will use cocoa powder next time.

Jenny Raisanen - 2013-11-17 22:56:20

I substituted coconut oil and it lends a slightly nutty flavor.

Jenny Raisanen - 2013-11-17 22:54:58

If you want to cut out the oil use strained applesauce, at least in the cake (1/3 applesauce replacing 1/3 cup oil).It actually worked out just fine. I did not do the frosting, me being a diabetic I felt I did not need the added sugar.

Barbara Belvin - 2013-10-18 09:36:35

almond milk? choc chips instead of nuts?

ali - 2013-10-10 07:30:22

oh And we used coconut oil instead of canola

Sumer Jimenez - 2013-10-09 16:06:48

Joella we used half white flour, half organic wheat pastry flour and it came out great! Next time I'll use straight organic wheat flour, I was just worried about the taste, but I'm sure it'll be fine :)

Sumer Jimenez - 2013-10-09 16:05:58

This was soooooo good!!!! And soooooo easy! My youngest and I were browsing recipes yesterday and she asked if we could make this. We checked the cupboard and had all the ingredients so I told her yes. I let her make it with minimal help. We didn't make the icing and skippd the nuts because one of my sons doesn't like them. She decided to add chocolate chips. It was delicious!!!! We will definitely be making this again...and again...and again!!!

Sumer Jimenez - 2013-10-09 16:03:26

Simply DELICIOUS! Made this for non-veg friends; they loved it and thought it was a "regular" cake! Just wondering, has anyone tried replacing the soy milk with almond milk? Just curious as to how it would turn out...

Elisabeth - 2013-10-05 15:44:30

Will it work with my organic wheat flour?

Joella - 2013-10-05 14:38:35

This is truly FABULOUS. I have made the "other " vegan chocolate cake for years, and it's pretty good, but this is such an improvement. The texture is perfect - a lovely crumb without being dry or gummy. The flavor is rich and chocolatey. I have used a vegan chocolate ganache (made with coconut cream) with a few fresh raspberries on top for a bit more fancy desert. But it doesn't need "improving", it's great as is. It also keeps well for a few days. BTW the healthy alternative comments - I'm nearly 70 and have no health problems - been veg/vegan most of my life and I can tell you a little piece of yummy cake now and again will not hurt you ! Enjoy !

Anne Miura - 2013-09-05 01:02:37

Okay.... This was perfect! Perfectly simple, perfectly yummy! We followed the recipe exactly and the cake/icing came out exactly delicious!

SJ Clayton - 2013-09-04 02:56:40

Agreed Faith! Be nice to know some ways to have healthy alternative

Melanie - 2013-09-03 22:50:03