Gluten Free Vegan Chocolate Fudge Cake

Total time2 hr

Prep time25 min

Cook time35 min

This deeply chocolatey layer cake gets its dark, fudgy flavor from a generous dose of cocoa powder in both the cake and the frosting, with hot coffee in the batter deepening that richness even further. The layers bake up moist and tender, thanks to a curdled plant-based milk mixture that mimics buttermilk's lift, and they stack into a towering, bakery-style cake that holds its shape beautifully. That thick, glossy frosting spreads like a dream, whipping up pale and fluffy before it's loaded with cocoa and swirled generously over every layer. It's an easy one to bring to a birthday or potluck when you need a crowd-pleasing dessert that happens to work well for a gluten free table. Every slice delivers that classic dense, rich chocolate-cake texture without feeling heavy, and the coffee-spiked batter means the chocolate flavor really sings.

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Ingredients

12 servings

For the cake

1 cup plant-based milk
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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1 tbsp apple cider vinegar
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp fine salt
1 ¾ cups organic cane sugar
½ cup vegan butter, melted and cooled
½ cup neutral oil (such as canola oil or sunflower oil)
1 cup hot strong brewed coffee
2 tsp pure vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
¾ cup unsweetened cocoa powder, sifted
¼ cup plant-based milk
1 tsp pure vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.

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