Vegan Chocolate Fudge Cake with Vegan Frosting

Vegan Chocolate Fudge Cake with Vegan Frosting by DK on Oct 11, 2009

When I made the Vegan Chocolate Frosting Recipe, I made it for this cake. Now a days I am starting out to make foods which are little outside my usual style of cooking - like these Gluten free Oatmeal cookies and Vegan chocolate icing. One of my vegan friends (actually she became one after marrying one, 2 months back!) actually calls me a mortal enemy of vegans (!#!$#). My love for cheese and dairy of all types doesn't exempt me from enjoying Vegan foods too right - I mean I am a Tofu freak too!

Anyways since I haven't tried many Vegan cakes other than this Vegan Almond Cake and also since I wanted to make something special for my friend on occasion of her new married life, I thought I will bake her a simple Vegan cake - nothing complicated or bombastic - but homely. This recipe is from Tarla Dalal and I actually really liked her recipe. Its downright simple and it tastes pretty good for not having any of those rich ingredients which make cakes what they are. You can decorate it in anyways you prefer, I just sifted some powdered sugar and we had it for a nice evening tea :)

Cook time: Under 30 min
Prep time: Under 15 min
Yields: Makes one 7" cake

Ingredients

1-1/2 cups all purpose flour
1 cup powdered sugar
1 tsp baking soda
1/2 tsp salt
3 tbsp cocoa powder
1/3 cup vegetable oil
1 tbsp vinegar
1 tsp vanilla essence
1 cup cold water

Tips

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions

Method

1. Sift the dry ingredients in a large bowl

2. and mix well to combine

3. In another bowl mix the wet ingredients and stir well

4. Add the wet ingredients to dry, slowly, little by little until lump free.

5. Be gentle.

6. Grease and flour a 7" diameter tin.

7. Pour the mixture into the tin and drop the tin lightly on the counter to get rid of any bubbles in the mixture.

8. Bake this in a preheated 360F oven for about 30 minutes or until the cake is springy to touch and a tooth pick inserted in the center comes out clean. You will also find the cake leaving the sides of the tin.

9. Cool the cake by leaving it aside for 1 minute or so. Then invert the tin over a rack and tap it gently to unmould the cake.

10. Don't worry if you see a discoloration at the bottom of the cake. Its nothing but just the flour that you applied on the bottom of the cake tin.

11. If you are going to use the Vegan Chocolate Glaze on it, then level the top of the cake. Place the cake on a turntable and pour the glaze over it. Remember to refrigerate it for the glaze to set.

I cut it into slabs and sprinkled some powdered sugar on it :)

Filed Under these categories

Egg Substitutions

Recipe Reference

recipe courtesy tarla dalal

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12 Member Reviews

By Sarika on Sep 7, 2012

Hi DK, i used to make this cake a long time ago,recipe was from a friend of mine Penny who called it "Crazy Cake"...........finding the recipe here made me try it again.It is one of the easiest recipe for cake! The taste was wonderful although mine didn't look as good as yours,it went flat from the centre:( thanks,Sarika

By Sulekha on Aug 25, 2012

Hi,

I made this cake and it looks beautiful--dark and rich! I added walnuts into it as I don't like plain cakes. Dusted powder sugar on the cake like you have done $\"smiley\"$ Thank you for a easy-to-bake-cake recipe..

Read All 12 Reviews →

69 Comments

By Ruby on Jul 26, 2016

Loved the recipe. I prepared this a month ago as i was craving for chocolate cake and was too lazy to go out. It was really yummy. Sorry for writing so late.

I am glad to hear that. Thank you so much for the feedback :) --DK

By KUSHA on Apr 21, 2016

Why is vegetable oil used? what is it exactly and can it be replaced . any alternative? pls get back to me through mail if possible. im not too active on this site

By nadia on Aug 19, 2015

I tried this today, not sure where i went wrong but it tastes rather moist - and not the good kind. it also got a slight taste of the vinegar.

By AJ on Mar 21, 2015

:-? Can you please give me the measurements for a gluten-free equivalent? I made it with coconut flour as above and it was completely dry. Added more oil and water and baked. So dry you couldn't swallow it. :cry:

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By Chathurnika on Nov 30, 2014

I made this recipe since last year and even today...I like this recipe very much... Thank you for sharing this wonderful cake recipe!!!!

By apoorva on Nov 26, 2014

Its a wonderful recipe...my cake turned out very good than I expected :lol: I 1tbsp of instant coffee powder to give it more darker taste and color.Later I split it into two slabs and put smashed bananas and black berries mixed with chocolate syrup in between and finally coated it up with butter cream frosting and finally decorated it with powdered ground nut caramel ( chikki ) It s wonderful. Thank you for this recipe :-D

By Deepshikha on Oct 3, 2014

Hi D & K, i want to bake this cake. I have infact tried many baking recipes from other sites and they turn out to be smelling all baking soda. So i am worried this time also. Any tips. One more important question that can i substitute all purpose flour with whole wheat flour? Thanks. Looking forward ur reply as tomorrow i want to bake this for my husband's bday with ur chocolate frosting over it.

By Urgent!!! on Aug 21, 2014

I was wondering.. What will happen to the cake, without Vanilla Essence??

Nothing except a slightly different flavor. --DK

By Nisha Kalia on Mar 24, 2014

Hi Dk I v tried ur recipe 3 to 4 times. Each time cake comes out as shown in ur pictures. Only problem is that it always leave a taste of baking soda. Plz suggest something to avoid this.

By Maha Atma on Oct 13, 2013

Good Question.... I am not really sure LOL.. I had vanilla bean and I used that... However the Vanilla Essence to me is nothing like "vanilla". :wink:

By Jennifer on Oct 13, 2013

Hi, possibly lame question: is vanilla essence the same as vanilla extract??

By Veronica on Oct 13, 2013

shockingly great tasting. I worried being that it had vinegar. I substituted ingredients that are safe for my son. Came out like brownies almost. Will try again. I also used a mixer instead of mixing by hand. Still tasted great. Thanks for posting. :)

By Maha Atma on Oct 13, 2013

I tried this recipe with the exception i was half tsbp short of the coco powder, and used a very little lemon justice (because that was all i had left) and my cake turned out WONDERFUL!!!! It even looked fluffy and soft just like the one in the photo. I was REALLY surprised!!! Thank you for such a great recipe, for thoes who did not get the recipe right the first time try again. For the lady who left the horrible comment, you could have done it in a more civilized way, after all it did take some time for the individual to take his/her time to put this recipe up for everyone, :wink:

By Srishti on Oct 9, 2013

I tried this recipe. It came out very soft but very bitter!!!! Cudnt eat even a bite!!! I think i put more cocoa powder because the cake had become black instead of brown

By Robert on Aug 9, 2013

I haven't tried the recipe yet but I'm going too. One way of keeping the bottom of the cake dark is use cocoa powder instead of flower when you grease and flour the pan. :idea:

By M A on Apr 23, 2013

This recipe fooled me! I am very disappointed that my chocolate fudge cake did not look like the picture of the cake above. Although it baked at 350 degrees for 30 minutes, it tasted a little overcooked but it looks thinner....looking horrible! I'm so disappointed! That is why I will NEVER cook that one...NO MORE!!!!! And...I will NEVER recommend this to anyone! Sorry! :-| :cry:

By Ashley on Apr 22, 2013

I made this cake tonight for some vegan cake pops I was working on. I replaced the water with coffee. The flavor is good, even better with a little salted carmel ganache =P Couldn't stop myself from eating more than a few bites....

By Sneha on Jan 18, 2013

This was the first time i was baking something...turned out to be very good... :wink:

By Swa on Nov 22, 2012

Will the icing set like a glaze on refrigeration

By anjana on Sep 28, 2012

Hi, I made this cake. It was moist & very tasty. The only problem I see is the cake is a little sticky when you eat it. This is a problem I see with most eggless cakes that use only flour, oil & sugar. Any thing you suggest I can add to give the cake a little more texture?

By guduru on Jul 30, 2012

The recipe calls for 1 cup - powdered sugar. Is that confectioners sugar or just plain granulated sugar ground to a powder which measures to a cup?

Powdered sugar --DK

By Swati K on Jul 11, 2012

Hello! LOVE your website. You do an amazing job. Kudos for that. Tried a few of your recipes and they turned out amazing. Plan on making this cake tomorrow. Will a 9" pan make the cake too thin?

By vandhana on Apr 20, 2012

hii...i cooked the cake n i've added la farine du ble... i hope it will taste good...

By Suru on Apr 10, 2012

This was a very good cake! I followed it exactly (I cooked it for 25 minutes though) and it was fantastic. My mother and sister even enjoyed it. That say's something! The vegan chocolate frosting makes this great as well. I'd recommend this to anyone-- vegan or not.

By Meyyammai on Feb 10, 2012

8) Hi I tried this recipe and it worked really great. Anyone who is unfamiliar with baking can do this easily. Thanks to the step by step instruction.And this cake tastes yummy with some vanilla ice cream when served hot. I'm gonna try ur other receipe's toooooo...

By Ashwini on Feb 3, 2012

Hey, For baking the cake in microwave (Convection mode) plz tell me the cooking time and temperature....And what type of vessels can we used in Convection mode?

By Rosanna on Feb 1, 2012

Hi, I want to try this cake for my husband but one of the ingredients says to put vinegar. Do you mind telling me what kind of vinegar?

Regular white vinegar

By Harini on Jan 31, 2012

Hello DK, I am a beginner when it comes to baking, I have tried out few cakes and cup cakes from your site which turned out pretty well. Thanks for such wonderful step by step instructions and the pictures (which are the best part) alongside each recipe. I have a small doubt in this recipe, can I use the same amount of canola or olive oil instead of the veg oil mentioned in this recipe??? Plz let me know as I am planning to bake this cake for my hubby for V'Day......thanks.....

Oh yes you can. Try with Canola first. Olive oil "might" give it additional taste. I haven't tried it with it for a vegan cake but canola works perfectly well. Have a special Valentine you two :) --DK

By Deepika on Nov 28, 2011

I tried baking many cakes before, but this cake really tasted Heaven!!! Sinfully Delicious!! I will keep making this regularly ...Thanks a lot for this wonderful keeper recipe... Your step by step procedural site rocks, very useful for beginners like me...Thanks again for all your efforts!!!

By Shobha Raman on Sep 30, 2011

Tks, I have done it. Being a good cook every body says for south indian north indian food, making cake was not my cup of tea being vegetarian even using egg it never baked good cake. But my angel daughter she is scientist she use to tell me baking cake is not a rocket science for u, u can bake cake one day the day has come she only suggested this website for me even though she does no any cooking but she is good taster. I even taken a picture of a cake and send to my daughter it was looking same us it was shown in the picture and taste was delicious. I made it. tks shobha

By sweettooth on Jul 6, 2011

I made this cake last night for a friend's birthday and it was delightfully fudgey. It's a great recipe, thanks! It's good to take it out before it's completely cooked through, like brownie. Yum! :lol:

By Jamie on Mar 13, 2011

We had a vegan and vegetarian over for dinner and I decided to give this recipe a try. It was a huge hit. My boyfriend was afraid to eat it because he's had some REALLY bad vegan desserts, but he absolutely loved it! I'll be making it again even if we don't have vegan company visiting.

By Aparna on Dec 25, 2010

"Definitively", I will try this recipe as well! ...Americans these days... :roll:

By clairet on Oct 3, 2010

definitively i will try this recipe!! thanks so much!

By Bharathan on Sep 22, 2010

Hi there D & K, I stumbled across this site while looking for a recipe for an egg-less and butter-less sponge cake. This one is the closest, but I intend to use grated apple, sunflower oil and nice, thick yoghurt. I've used a standard sponge cake recipe (base ratio is 2oz each of self raising flour, butter and sugar to 1 large egg) and made mainly inverted fruit/sponge cakes (ala tarte tatin style, but with sponge cake batter). So far it's worked well every time. I figure adding the same about of grated apple to the base recipe won't alter the texture too much, but it's finding the right ratio of yoghurt and oil to flour and sugar that doesn't destroy the spongy lightness that is driving me round the bend. If successful, I believe the same recipe can be used as a base for any number of recipes. Do either of you have any suggestions please? I've got to get baking fairly quickly - there's a charity cake sale I'm trying to contribute towards at the local hospital! :)

By shipra on Sep 7, 2010

hey i made it ..it came out to be awesome..nice, fluffy, beautiful aroma..thanks a lot for sharing this recipe. :)

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By joy narayan on Aug 7, 2010

Hi, Very tempting I want to try it at once. I do not have an oven so want to try in microwave. Can you help me in the correct temp . my mictrowave is 900high. Also whether preheating is needed and alluminium tray can be used. :-P

I do not own a M/W oven and hence have never used for bake anything in it either. But hopefully this post should throw some light to your doubts : http://chefinyou.com/2010/05/microwave-convection-oven-questions/

By Prageeta on Jun 30, 2010

HI DK..yours is really a wonderful site and I regularly follow your recipes. This is also a gr8 one and i will definately try it out. But I have a question.. What is Vegan Choclate Glaze?? Is it available in the market. Can you pls help me on this. Thanks

I have given a recipe for the glaze in this site. Just click the link and it will take you there

By Anitha on Jun 28, 2010

Hi., I tried this cake it was soft and fine for about 2 days. But after that the cake became so hard. Can you please tell me y does the cake becomes hard ?

Usually fat and eggs help to make a cake soft and retain the texture for quite a few days. In this case the lack of those could have caused this. I have never had any of my cakes last more than a day hence I am not really sure of the exact reason why this might happen other than the reason I have stated above!

By Hetal on May 14, 2010

Super easy to make... my kids loved it! However, since I did not pour the glaze on it, we thought it could use more sugar. OTW, very quick and easy recipe! Thanks a lot!!!

By Aarti Sawale on Apr 7, 2010

Hi Meg, I also have microwave and prepared this cake for about 8 min on high. it also depends how much watts your microwave is. mine is 700 high. another options is on dual 450 for 12 min. My cake had come out prefect and i hae to bake it again. Hi DK, HOpe its ok if i replied on this bcos you also don't have microwave. Thanks

By meg on Apr 6, 2010

How do I do the same recipe in a microwave? how long do I bake it for if I were to do the same in a microwave? I don't have an oven

By Aarti Sawale on Apr 5, 2010

Hi DK, Would like to thank you for sharing this receipe with us. i had made this for my toghether and it was a hit.i used more of glaze which made it more tasty. friends also asked me to pack for them to take home. it was that awesome.NOw i'm going to try this glaze with vanilla cake and let u know. i wanted to know how much should be the qty of all ingredients if we want to make it abt 250 gms of cake. BCos i prefer taking cake when i go to someones place for visit. ITs actually better than to buy sweets from outside. I'll be waiting for your reply. Thank you again DK. You can't imagine how happy i was on sat night and that satisfied me a lot after experimenting something new.

By Aarti Sawale on Apr 2, 2010

Hi DK, WHen we cut the cake to pour the glaze for which we level the cake so wat can we do to this portion of top or we can place the cake upsaide down and than pour glaze on it. will that work. i'm making this cake for another get together so i'm asking this.

By Sherylanne on Mar 26, 2010

Just wondering if I could replace All purpose flour w/whole wheat or may-be a combination? This cake looks soo yummy! I want to make it right now!

Oh you sure can- might be little denser than using just allpurpose flour - but it should affect the taste that much :) --DK

By Aish on Feb 26, 2010

Can I use maida insted of all purpose flour? I have a big bag of maida sitting in my shelf for long time. Btw, I have heinz distelled white vinegar, will that work and if yes, can I use the same amount mentioned above. We are vegetarian and my son is allergic to peanut, peas, nuts, milk, soy, eggs, citrus(includes tomatoes, pineapples etc.,) cheese, yogurt. But, I am feeding cheese, milk, yogurt & lemon in a moderate level. So finding recipes without all these is a great challenge. Your site is helping me a lot to be creative. Thanks a lot! Is there a way can you come up with more kid friendly recipes? That would be really helpful. Thanks for sharing.

Hey Aish, All purpose flour is nothing but maida only and yes you can use the same vinegar for that. I used the same. I will surely keep your requirements in mind :) Thanks for the feedback --DK

By Jully on Dec 10, 2009

I am soo loving this website! omg..it came to my rescue! haha..i have never baked before and im going to do it for the first time this christmas. What utensils/equipments do i need for home cake baking?

Thank you so much Jully :) I am currently working on an article regarding this - will surely update this comment space as soon as I am done -- DK

By Rashim on Dec 8, 2009

Looks Great! Wonderful and simple recipe that too without butter (for health conscious people) :) Can carob powder be an alternative to cocoa powder?

Thanks Rashim :) I guess you can! Since carob powder is milder than cocoa, I think you can use a little more than an equal measure of cocoa -- DK

By Sko on Nov 19, 2009

I dont own a microwave oven. Can this cake be made in a pressure cooker???

I havent personally tried a pressure cooker cake, so no idea - but u can refer this link - http://indiarecipe.blogspot.com/2006/10/pressure-cooker-cake.html. see if it helps -- DK

By Heather on Nov 12, 2009

I just made this recipe for my daughter who is allergic to eggs... I made the recipe for cupcakes and they came out GREAT!

By Heather Sweetart on Nov 6, 2009

Wow beautiful cake and great pictures, thanks for sharing this. Tried it out myself and worked out great thanks to your careful instructions, I have never baked such a cake before!

Dear Heather, thanks a bunch for your feedback. Happy to note that it came out well :) I loved this cake too - v simple yet good enough for entertaining or for special occasions

By Ruchi on Nov 5, 2009

Hi ,d.k It was a pl . reading ur recipe , I cant wait to try it, I hope it turns out to be just the same as it looks like ,other wise my choosy children r not going to touch it.Anyways does vinegar adds to the taste.

Unless you are really really sensitive to vinegar taste or smell, you wont even know that it is in this cake.:)

By Ambika on Oct 29, 2009

Hey DK, what is the purpose of vinegar in this cake, can I make this without it?

The combination of vinegar with baking soda helps to create a fluffiness and lightness in a cake similar to what Eggs do. Since its vegan we use vinegar and soda to help create almost the same effect :)

By Dawn on Oct 27, 2009

Great recipe!!

By sakshi on Oct 13, 2009

its nice but could u plz tell me how to bake in microwave if i want the same cake.

Hi Sakshi, I havent tried this cake in a M/W hence I dont have any idea currently. Will def. let you once I find out. Thank you for your interest :) --- DK

By esaiselvi on Oct 12, 2009

Looks delicious,nice step by step clicks.Do visit my blog when u find time

By Vidya on Oct 12, 2009

Wow, that looks gorgeous!

By Ira Mann on Oct 12, 2009

I can't wait to try this recipe. Thanks for sharing.

By Deesha on Oct 12, 2009

wow, this recipe sounds sooper easy .. I somehow always have problems when it comes to cakes .. I need to try this .. BTW was the cake moist?

Yes it is :) Even I was surprised to realize that! --- DK

By CinnamonQuill on Oct 12, 2009

I love how simple this recipe is!

By Priya on Oct 12, 2009

Such a gorgeous cake DC...Cant believe that is a vegan cake..looks moist and soft...

By CurryLeaf on Oct 11, 2009

Great cake DK.I am always on the lookout of eggless choc cake recipes.Only 1/3 cup of oil that too is great and you can use fruit puree to replace it and make it entirely fat free.Wow

By singh b on Oct 11, 2009

its great to make a vegan chocolate fudge without butter ...............

By Trish on Oct 11, 2009

This looks lovely and I think it is great you are trying other recipes...me too! I've been vegan, vegetarian...a carnivore and can convert quite easily. Fortunately I have not health reasons to limit my food intake or decide what I can or cannot eat. But I have a GF friend and I am always on the lookout for her for foods so I try many things as well.

By All type of RECIPES!.. » Vegan Chocolate Fudge Cake Recipe | Eggless Chocolate Cake Recipes … on Oct 11, 2009

[...] Recipe - No butter, no diary, no eggs chocolate cake recipe . Go here to see the original: Vegan Chocolate Fudge Cake Recipe | Eggless Chocolate Cake Recipes … Sunday, October 11th, 2009 at 02:00 RSS feed for comments on this post Leave a comment | [...]