Vegan Chocolate Fudge Cake
Not to be dramatic, but this vegan chocolate fudge cake is the best cake I’ve ever made… Bold statement, I know!!! But this was all made in one bowl, no crazy ingredients, no prices kitchen gadgets. This was all whipped up with a spatula and a mixing bowl. That’s it!
And truthfully, this vegan chocolate fudge cake was just a happy accident. I was initially focused on making brownies but I instead got this fudgey and decadent chocolate cake! My fiance says it tastes like those cosmic brownies we all know and love from our childhood. I’m telling you, this choc cake is SOOO GOOOD!!!
This vegan chocolate fudge cake is moist, rich, fudgey and literally the easiest cake you will make this year. I made mine in an 8×8 pan and it only took about 25 minutes! So you can make this cake any day of the week without it taking up your entire bit of free time!
Healthy-ish chocolate cake!
One of the things I like about this chocolate cake is that it is on the healthier side of desserts! (I like lightening up sweet/ dessert recipes whenever I can! You can snag my healthy vegan desserts ebook here!!)
This cake is low on oil, uses plant milk, and does not use any kind of vegan shortening or butter. It only requires a few tablespoons of your preferred oil and you wouldn’t even notice! The richness of this cake is so luscious while also being sort of *secretly* healthy!
Ingredients you will need:
Flax meal (the brand I use)
Oil (whichever you prefer)
Plant based milk (my fav is on a CRAZY sale!!)
All purpose flour
Details you should know:
What is flax meal for?
The flax meal acts as an egg replacer and binds the batter like an egg would.
Can I use a different egg replacer?
I have only tested this recipe with flax meal (ground flax) so I am not 100% sure what your results would be. But I don’t see why a different egg replacer wouldn’t work! If you try a different one place let us know in the comments!
Can I substitute AP flour with another flour?
I wouldn’t recommend replacing the all-purpose flour in this recipe unless you want to try a gluten-free 1 to 1 ratio type of flour.
Flours like almond flour or oat flour run the risk of absorbing too much of the liquid in the recipe and may ruin the consistency. If you try it out please leave a comment below and let us know!
What kind of sugar is the best to use?
Use the sugar that you enjoy consuming the most 🙂 It’s a treat!
Want to try other vegan desserts??
Give these Peanut Butter Oat Flour cookies a try!
If you’re looking for more easy desserts, snag my FREE 6 Simple Sweets Ebook here!! ♥
Okay, Let’s get baking!
As always, if you make my recipes I’d love to see your recreations over on my IG @thecarbetarian !
One Bowl Vegan Chocolate Fudge Cake
- 2 tbsp flax meal
- 6 tbsp water
- 3 tbsp oil any neutral oil
- ⅓ cup plant milk I used almond milk
- ¾ cup sugar whichever you prefer
- 3/4 cup all purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½-1 cup dairy free mini chocolate chips I use EnjoyLife
- Mix together the flax meal and water. Set aside for a few minutes to thicken up
- In a bowl, combine the oil, plant milk, sugar, and flax mixture. Stir until fully combined,
- Then, in the same bowl, add in the flour, cocoa powder, baking powder and salt.
- Once the batter is mixed thoroughly, fold in the chocolate chips. ( I folded in 1/2 cup of the chocolate chips and then added a small handful of chips to the top once inside the baking dish)
- Pour batter into a greased (or lined) 8×8 baking dish. Sprinkle on additional chocolate chips to the top if you desire!
- Bake at 350F for 25-30 minutes, as ovens can vary, being sure to start checking after the 25 minute mark. Or bake until you can insert a toothpick into the center and it comes out clean (without any wet batter).