Chocolate Fudge Cake

A rich chocolate fudge cake, fluffy and dark, made healthy with pumpkin puree instead of eggs and oil. Super moist, egg-free and delicious. And it goes perfectly with my lush chocolate buttercream recipe.

This easy chocolate fudge cake makes a delicious two layer cake that is rich in flavor and dark in color. The texture is a cross between dense and cake-like with a tender crumb, and the deep chocolate flavor is amazing. I frosted it with a chocolate buttercream but my fudge frosting is also the perfect finish. Prefer vanilla? Try my fluffy vegan vanilla cake.

Why You'll Love this Cake

It tastes incredible. This cake doesn't taste healthy, it tastes like a decadent fudge cake. This is because some tricks that replace eggs and oil actually deepen the flavor and moisten the texture of the cake.

It's for all eaters. This cake is perfect for those who need a cake to be vegan, gluten-free, dairy-free or oil-free.

It's nourishing. The addition of veggie puree, and lack of processed oils made this cake a source of fiber and micro-nutrients. Not a ton, but present in a way they are not in a traditional cake.

Ingredients Needed

• flour - all-purpose flour or gluten-free flour mix or oat flour
• cocoa powder - dutch processed is best here
• organic cane sugar
• baking powder
• baking soda
• salt
• dairy free milk + lemon juice - texture support
• pumpkin puree - the oil replacer
• unsweetened apple sauce - the primary egg replacer
• vanilla
• coffee (optional)

Steps to Make

It's easy to make this chocolate fudge cake in one bowl.

1. Begin by prepping pans and activating milk by adding lemon juice and preheating oven.

2. Mix wet ingredients together, and then add dry ingredients.

3. Pour the batter into cake pans and bake 30 minutes.

4. Let cool for a ten minutes in pans, then put cakes onto a cooling rack to cool completely before frosting.

Substitutions

Flour. I used all purpose flour here, but oat flour can be used, just use a bit more such as 2 cups. Gluten-free baking flour can also be used instead here.

Apple sauce. Apple sauce is the egg-replacer. Other egg-replacers are aquafaba, the liquid from a can of unsalted chickpeas, or flax seed eggs.

Healthy Swaps Explained

1. Eggs help the cake rise, so to add texture support I add lemon juice to the milk and let it curdle for a few minutes. This is basically a homemade buttermilk which creates a reaction with baking soda and helps the cake rise.

2. For the main egg replacer, I use unsweetened apple sauce in this cake, but could have also used aquafaba, the liquid from a can of unsalted chickpeas, or flax eggs as an egg replacer. All these options replace eggs beautifully in terms of texture and flavor.

3. Oil isn't the worst ingredient to consume but it is highly processed so I made this cake without oil, using unsweetened apple sauce or pumpkin puree instead. If you can't find pumpkin puree, sweet potato puree also works. I use organic canned for best texture. Be sure to use the brands that don't have any other ingredients besides the vegetable.

4. The recipe works perfectly using all purpose flour or a GF baking flour. I love Bob's Red Mills 1-to-1 baking flour, but their GF all purpose (red bag) works too. I have also used oat flour, just increasing the amount.

5. Coffee is the simple ingredient that replaces the dark chocolate that is often added to chocolate fudge cakes but which can turn the texture gluey. Coffee, from the chocolate family, enhances the flavor of chocolate.

Recipe Tips & Tricks

Can this Recipe Make Chocolate Fudge Cupcakes?

Yes, this recipe makes 12 cupcakes, baked at 350 F for 14 minutes.

What Size Cake Layer Does This Recipe Make?

This recipe fills two 6-inch cake pans, which is our favorite size. But if you want to use two 8-inch pans, just double the recipe. Alternatively, this recipe makes a deep cake using 1 (8-inch) square pan.

How Do You Know When Chocolate Fudge Cake is Cooked?

This chocolate fudge cake is done when the top is shiny and slightly cracked. The color will be nearly black depending on the dutch processed cocoa you use.

How to Store

Store this cake at room temperature, loosely covered and frosted. It will be okay for about 2 days before it will begin to dry out. You can also freeze the cake before frosting it for months.

FAQS

Compare to a Mud Cake

Chocolate fudge cakes are typically darker and denser than the classic chocolate cake thanks to the addition of two types of chocolate - cocoa and chocolate chips.

Some people use the term mud cake to describe a chocolate fudge cake but that is inaccurate as a chocolate fudge cake definitely has a more cake-like texture than does a mud cake which is made with pudding.

What is the Difference Between Devils Food Cake and Chocolate Fudge Cake?

Chocolate fudge cakes are typically made with dutch processed cocoa, while devil's food cakes use unsweetened cocoa.

Is This A Healthy Chocolate Fudge Cake?

The healthy ingredients include pumpkin puree, milk, aquafaba and lemon juice. The neutral or unhealthy ingredients include flour and sugar. Overall this cake has more protein, fiber and essential minerals than the classic chocolate cake recipe does. And it does not have any processed oils.

What is the Best Oven Temperature ?

I use 350 F for most of my baking, and I use a counter oven. I also test my temperature regularly using an inexpensive oven thermometer I bought online. My oven's 350 F setting is typically around 355 F so I keep an eye on my recipes and test them with a toothpick about 30 seconds before baking time is up. Even so, for this cake, my 6-inch rounds are always done exactly at 30 minutes. So this is a very forgiving cake recipe.

Other Cake Recipes

• Swiss Cake Roll
• Dairy Free Chocolate Cake
• Fluffy Vegan Vanilla Cake
• Chocolate Hazelnut Cake

Are you on Pinterest? Perhaps share this image:

If you try my recipes, please leave a comment and rating below and tag me on your Instagram post with @greensmoothiegourmet so I can see and share your remakes!!

I invite you to keep up with me on:
Instagram | TikTok | Facebook | Pinterest | Twitter

Subscribe HERE to get recipes delivered to your inbox!

📖 Recipe

Chocolate Fudge Cake

Created by Dee Dine

A rich chocolate fudge cake, fluffy and dark, made healthy with pumpkin puree instead of eggs and oil. Super moist, egg-free and delicious. And it goes perfectly with my lush chocolate buttercream recipe.

5 from 1 vote

Print Recipe Pin Recipe SaveSaved! Rate Recipe

Prep Time 10 mins

Cook Time 33 mins

Total Time 43 mins

Course Dessert

Cuisine American

Servings 10

Calories 441 kcal

Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour or gluten-free baking flour or 2 cups of oat flour
• ½ cup unsweetened cocoa powder use dutch processed for darker color
• 1 cup organic cane sugar
• 1 tablespoon coffee instant granules or brewed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup dairy free milk
• 1 tablespoon lemon juice
• ⅓ cup canned pumpkin puree or sweet potato puree
• 3 tablespoon unsweetened apple sauce or aquafaba or a flaxseed egg
• 2 teaspoon vanilla extract

Chocolate Frosting:

• 4 cups organic powdered sugar
• 1 cup unsweetened cocoa powder dutch processed cocoa for darker color
• 1 stick vegan butter or ½ cup of butter
• 2 teaspoon vanilla extract
• 5-7 tablespoon dairy free milk

Useful Equipment

• 6-inch round cake pan This recipe fills 2 (6-inch) round layer pans.
• 8-inch square pan Double this recipe to use 2 (8-inch) rounds pans

Cook ModePrevent your screen from going dark

Instructions

 

Prep

• Preheat your oven to 350 F.
• Coat the inside of two (6-inch round) cake pans or 1 (8-inch square) pan with butter and dust with cocoa powder. Or double the recipe to use 2 (8-inch round) pans.

  Or line cupcake pan with 12 paper liners.
• Activate your milk by adding lemon juice to it and let it sit for 5 minutes.

Make cake

• To the large mixing bowl, add in the curdled milk, veggie puree, apple sauce and vanilla.
  1 cup dairy free milk, 1 tablespoon lemon juice, ⅓ cup canned pumpkin puree, 3 tablespoon unsweetened apple sauce, 2 teaspoon vanilla extract
• To another bowl, add the flour/cocoa mixture, sugar, baking powder, baking soda, and salt. Or add to a strainer to use one bowl.
  1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 cup organic cane sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
• Combine the dry and wet mixtures, and mix until combined, but don't overmix.
• Add coffee if using. Pour the batter evenly into prepared cake pans.
  1 tablespoon coffee
• Bake 2 (6 inch round) cakes for 30 minutes.

  Bake 1 (8-inch square) pan for 35 minutes.

  Bake cupcakes for 18 minutes. Or until tester comes out clean for all of them.
• Flatten warm cakes with a spatula or use flattening bands if you want flat layers.
• Let cool for a ten minutes in pans, then put cakes onto a cooling rack to cool completely before frosting.

Make frosting

• Add powdered sugar, cocoa powder, vegan butter, vanilla extract and 5 tablespoon of the milk to a large mixing bowl. If butter is cold, microwave it for 10 seconds to soften.
  4 cups organic powdered sugar, 1 cup unsweetened cocoa powder, 1 stick vegan butter, 2 teaspoon vanilla extract, 5-7 tablespoon dairy free milk
• Use a hand-mixer or an electric mixer to combine. Add an additional 2 tablespoon of milk if you need to to create a creamy consistency. You can add more or less milk, but be careful, it can turn too liquidy very fast.
• Add frosting to a frosting bag with your chosen tip.

Assemble the cake

• Frost cakes or cupcakes

Store

• To store cakes or cupcakes in the freezer for a month, pack them unfrosted in a sealed container.

  Once frosted, the cake or cupcakes are fine at room temperature for about 3 days and then they begin to dry out.

Video

Notes

1. I used all purpose flour here, but oat flour can be used, just use a bit more such as 2 cups. Gluten-free baking flour can also be used instead here.

2. Apple sauce is the egg-replacer. Other egg-replacers are aquafaba, the liquid from a can of unsalted chickpeas, or flax seed eggs.

3. This recipe fills two 6-inch cake pans, which is our favorite size because then we don't have to  deal with leftovers that tend to dry up. But if you want to use two 8-inch pans, just double the recipe. Alternatively, this recipe makes a deep cake using 1 (8-inch) square pan.

4. This chocolate fudge cake is cooked when the top is shiny and slightly cracked. The color will be nearly black depending on the dutch processed cocoa you use.

5. Store this cake at room temperature, loosely covered and frosted. It will be okay for about 2 days before it will begin to dry out. You can also freeze the cake before frosting it for months.

6. This recipe can also make cupcakes. Make 12 and bake at 350 F for 12 minutes.

Nutrition

Calories: 441kcalCarbohydrates: 92gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.05gSodium: 319mgPotassium: 336mgFiber: 6gSugar: 69gVitamin A: 1826IUVitamin C: 3mgCalcium: 83mgIron: 3mg

Keyword chocolate fudge cake, gluten free chocolate cake, vegan chocolate cake

Tried this recipe?Let us know how it was!