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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.9
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 119.3 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Chocolate fudge cake calories by ingredient
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Chocolate fudge cake

Submitted by: ASHLEECRAW88
Chocolate fudge cake

Introduction

Vegan, no eggs, no milk. From the Book "500 cakes"
The image has stripes of chocolate on top that are not included in the recipe or nutrition info.(I plan on taking it off of my piece)
Vegan, no eggs, no milk. From the Book "500 cakes"
The image has stripes of chocolate on top that are not included in the recipe or nutrition info.(I plan on taking it off of my piece)

Number of Servings: 8

Ingredients

    Ingredients for cake:
    1 Cup All-pupose flour
    3/4 tsp. baking soda
    4 tbsp. unsweetened cocoa powder
    2/3 Cup granulated sugar
    2/3 Cup water
    4 tbsp. vegetable oil
    1 tbs. white wine vinegar(as a batter you can taste it, but baked you can't)

    For frosting:
    2 tbsp. vegetable oil
    2 tbsp. unsweetened cocoa powder
    2 tbsp. boiling water
    1 Cup confectioner's sugar, sifted

Directions

Directions:
Preheat oven to 350F. Grease 8" round cake pan and line the bottom with waxed paper, I used a spring-form pan it worked great.

Sift the flour, baking soda, and cocoa into a bowl, then site in the sugar and make a well in the middle. Pour the oil, vinegar, and water into the well and stir together quickly. Immediately pour the batter into the prepared pan and bake for about 25 minutes until risen and a skewer/toothpick inserted in the center coems out clean. Turn out onto a wire rack and let cool completely.

To make the frosting:
I stared it while the cake was in the oven, because I thought it would take a long time to make the frosting, it didn't. So I may have to re-make the frosting when the cake cools.
Put the oil, cocoa and boiling water in a heatproof bowl(I used a pot over another pot) set over a pan of simmering water. Sitr to combine, then gradually stir in the confectioners' sugar and mix for about 2 minutes until thick and glossy. Add a drop of more wather if too thick. Pour frosting over the cake and let it set for a few minutes before serving.

(Serves 8)

Number of Servings: 8

Recipe submitted by SparkPeople user ASHLEECRAW88.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This cake was AMAZING! It was moist and SUPER chocolatey.
    My co workers LOVED it and could NOT believe it was vegan.
    I would HIGHLY recommend this cake if you're looking for a super rich chocolate snack and you have the calories to spare. - 9/16/10

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