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
Vegan

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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comments

Havung a hard time finding receipts were the end of the cooking process equals a menu that's worth eating

Kandyce - 2015-03-15 10:51:36

This was a great recipe Shelly and I did not have the need to criticize or judge your milk alternative or other ingredients but simply substituted with what I believed would work for me! Veganism is supposed to be the kinder way of nourishing ourselves and treat animals, we should also do that among ourselves!

Diana S. - 2015-03-12 23:38:07

This cake was wonderfully chocolate! Hit the spot. Great tasting, I think I will try almond meal instead of flour next time!

Lory - 2015-03-05 14:29:03

So I made this not because I was looking for a vegan cake, but simply because I was looking for a fudge cake and this one looked amazing! I used whole wheat flour, regular white sugar, 1% milk, coconut oil, and walnuts. The cake turned out delicious! I do have to say that I think the icing is a little too much--next time I will only make half of the icing and spread it thinly on the cake. This cake tastes even better once it's been left in the fridge over night.

Syl - 2015-02-20 16:23:43

Positively decadent! I substituted oat milk and probably about 1/2 tsp vanilla for the Silk, and it could not have turned out any better. Valentine's dessert success!

Jo - 2015-02-15 09:06:23

Will it be ok if I replace the sugar with agave syrup and the canola oil with coconut oil? Thank you :)

Joanna - 2015-02-12 11:06:40

This was a great cake! I heated up the soy milk with 2T loose leave Rishi masala chai tea, for 3 mins, then strained it and put milk in freezer to cool it. (Yummy & fun) My soy milk was unsweetened & plain, so I added 1 tsp of vanilla. Also used applesauce for part of the oil. No frosting on this cake. But will try the frosting at some other time.

Lory - 2015-02-12 01:51:04

If I use unsweetened almond milk, should I add a teaspoon of vanilla?

Taj - 2014-09-14 17:29:41

I have to agree with the previous comment. It starts out so organic and healthy and then ends up with canola and soy....the most pesticide/herbicide sprayed crops. Ugh. How about changing to organic grape seed oil and rice milk.

Dianne - 2014-09-11 17:57:46

Oh my word. I'm not full Vegan and this was the most excellent cake I've ever had. I'm very health conscious but having this on a special occasion to share with friends, is the best! It tickles me to see people saying that a CAKE has unhealthy items in it. It's CAKE!!! Hee hee. Also used coconut oil instead of canola, shredded pecan nuts, and added a teeny bit of grated orange rind to the icing. I wish I could eat this for breakfast every day of my life!

Thea - 2014-09-11 17:45:47

Sally - I'm sure you could subs the soy milk for almond or coconut milk, and the canola for coconut oil. That would definitely help.

PartTimeVegan - 2014-09-11 17:05:13

Anyone know if I can use coconut flour instead? I want to cut down on the cards. What about coconut oil instead of canola and Stevia in the Raw instead of cane sugar?

PartTimeVegan - 2014-09-11 17:03:58

Well it is a cake recipe Sally! I found it a bit confusing to follow with my bear brain, I would have found it easier if the quantities for the icing were itemised separately. My reading difficulties aside it's an awesome cake :) thanks!

Beccy - 2014-09-11 16:54:19

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