Vegan Chocolate Fudge Cake

Its my birthday 🙂 and I’m celebrating with Vegan Chocolate Fudge Cake 🙂




1 1/2 Bars of Vegan dark chocolate (I used Nomo 85g bars)

1 Tin Coconut milk 

Fudge Cake:

1 1/2 Cups Almond Milk

2 Cups Buckwheat Four

2/3 Cup Cocoa Powder 

1 1/2 tsp Apple Cider Vinegar

1 Cup Coconut Sugar

3/4 Plant Bases Natural Yoghurt

1/2 Cup Avocado Oil

2 Tsp Vanilla Extract

2 Cups Buckwheat Four

1 Tsp Baking Powder

1 Tsp Baking Soda

Pinch of Salt

Vegan Butter (to grease the tins)


How To:

Start by making the ganache. Place the chocolate in a glass bowl. Heat the coconut milk until it is just boiling then pour it over the chocolate.


Set aside for 2 minutes then stir until smooth and the chocolate is completely melted. Cover and place in the fridge overnight.


Preheat the oven to 180 Degrees.

Prepare a round cake tin by greasing the side with vegan butter (I had to do this one by one as I didn’t have 3 tins).


Combine the almond milk and apple cider vinegar together then whisk in the sugar, avocado oil and vanilla extract.


In a large bowl mix the buckwheat flour, cocoa powder, baking powder, baking soda soda and salt.


Gradually whisk the wet ingredients into the dry until smooth; be careful not to over-mix.

Divide the mixture evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean.


Leave the cakes to stand in the tin then carefully turn them out onto cooling rack completely.


To assemble the cake, place one of the layers on a cake stand. The ganache should be thick but easily spreadable.


Spread a third of the ganche over the first cake layer and place another cake on top, and repeat.

Decorate with your favourite toppings – I used Raspberries, Pomegranates  seeds and Flaked Coconut.



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