Chocolate Matcha Fudge Cake (Vegan Gluten-Free)

This Chocolate Matcha Fudge Cake is rich, super chocolatey and fudgy with a matcha buttercream and chocolate sauce filling. This plant-based, egg-free and gluten-free cake is a showstopper bake.

If you love a good chocolate cake then this fudgy bake is perfect for you. It’s made with everyday ingredients and has the best, fudgiest texture which is dreamy with the matcha buttercream and chocolatey filling. Chocolate and matcha work so well together, the rich slightly earthy taste pairs brilliantly with the rich dark chocolate and sweetness of the cake sponges. This cake is ideal for a showstopper celebration cake, for example at birthday parties, gatherings and other reasons you have to celebrate.

Why will I love this cake?

This cake is amazing:

• Rich, fudgy and really chocolatey
• Has a moist and tender crumb
• Great for celebrations, parties and gatherings
• Made with everyday ingredients
• Filled with matcha sweet buttercream
• Swirled with matcha and chocolate sauce
• Not overpowering with matcha (even matcha haters will love this cake)
• Naturally plant-based, egg-free and dairy-free
• Easily gluten-free and nut-free
• Comes together in one bowl
• Bakes in less than 30 minutes
• Can be prepared ahead of time
• Everyone will love it
• Decorated with more chocolate

If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and also see my recommended and favourite products in the “shop the recipe” section.

For the cake:

• Plant-based milk and apple cider vinegar: use your favourite dairy-free milk like oat, almond, coconut (from the carton) or soya. When mixed with apple cider vinegar, it will curdle, forming a buttermilk which binds this egg-free batter.
• Oat evaporated milk: I love the Natures Charm oat evaporated milk which is thicker and creamier than milk and leads to a moist, fudgy cake. They also have a coconut variety which is also delicious. If not, use more plant-based milk.
• Light brown and caster sugar: the combination of white and brown sugar makes for the tastiest and fudgiest chocolate cake. You can swap the light brown sugar for coconut sugar, if you prefer.
• Thick coconut yoghurt: I love baking with fermented, thick and creamy yoghurt as it makes the sponge so moist and soft. I use the Cocos Organic natural or vanilla yoghurt which are similar to Greek yoghurt in texture.
• Light olive oil: to make the cake moist and tender. You can also use a sunflower oil or other liquid oils.
• Chocolate fudge sauce: I use the Natures Charm chocolate coconut fudge sauce, which is so sticky, sweet and chocolatey.
• Self-raising flour: for the rise and to keep the cake moist and tender. If using gluten-free SF flour, make sure it contains xanthan gum (or add ½ tsp of your own to the blend).
• Cocoa powder: to make the cake really chocolatey. Use 100% unsweetened cocoa powder rather than cacao powder as cocoa powder will produce a better textured cake as it’s more acidic.
• Baking powder, bicarbonate of soda and salt: for the rise and flavour.

As for the buttercream:

• Vegan butter: allow this to rest at room temperature for a bit so that it’s softer when you start beating it. I like the Flora Plant block butter.
• Icing sugar: aka powdered sugar.
• Plant-based milk: to thin out the buttercream slightly.
• Vanilla extract: for the flavour.
• Matcha sauce: I use the Natures Charm matcha sauce which is so delicious, sticky and has a lovely green colour.

To decorate and fill the cake, I use extra chocolate fudge and matcha sauces and use dark chocolate on top.

Is this gluten-free and nut-free?

This is easily gluten-free if you use gluten-free flour (that contains xanthan gum, or add ½ tsp of your own to the flour). To keep this nut-free, check that none of your ingredients contain nuts (like dairy-free milk, yoghurt and butter).

How do I make this?

This cake comes together in a few steps:

• Combine the plant-based milk and vinegar: and leave to curdle for 5 minutes.
• Whisk together the wet ingredients: until smooth.
• Sift in the dry ingredients: and whisk until thick and creamy.
• Divide between two cake tins: and smooth over the tops.
• Bake for 28 minutes: or until well-risen, an inserted skewer comes out clean and they are springy to touch.
• Cool for 10 minutes in the tin: and then cool fully on a wire rack.
• Trim the tops off the cake: if they have domed, so you have a flat surface.
• Make the buttercream: by beating together the ingredients.
• Swirl in the matcha sauce: but don’t quite mix it in.
• Place one cake on a plate: and top with half of the buttercream.
• Swirl on more matcha and chocolate sauce: and top with the second cake.
• Spread with the rest of the buttercream: and add more of both sauces.
• Decorate with chocolate: and slice to enjoy.

How long will it last?

Once made and decorated, keep the cake in a sealed container in the fridge for 2-3 days (best eaten at room temperature) and you can freeze the sponges (without the buttercream) for 1 month, wrapped well. Allow to defrost before decorating.

What other cakes I can make?

For more cake ideas, how about:

• Plum and Hazelnut Crumble Cake
• Chocolate Raspberry Fudge Cake
• Sticky Toffee Walnut Banana Cake
• Chocolate Streusel Loaf Cake
• Strawberry Champagne Cake

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Chocolate Matcha Fudge Cake so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc matcha love x

p.s. this recipe was first made with Natures Charm but this blog post is not sponsored and all opinions are my own. I love Natures Charm products and hope you will too.