Nitty Gritty Vegan

Red Velvet Fudge Pudding Cake

Cakes . . .

Some are beautiful and delicious while others are delicious, but not so beautiful. This cake fits into that second category. You may not win people over with the aesthetics of this cake (unless you doll it up in some cute dishes) but you will surely win them over with the overwhelming deliciousness. It’s best served with vegan ice cream or coconut whip cream, but the fudge pudding cake tastes great on its own if you want to skip any toppings. Scroll down to find the recipe and give it try!

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Vegan Red Velvet Fudge Pudding Cake

Servings: 6-9


Cake Dry Ingredients

  • 1/2 cup granulated sugar $0.15
  • 1 cup all-purpose flour $0.10
  • 2 tbsp cocoa powder, divided $0.26
  • 2 tsp baking powder $0.10
  • 1/4 tsp salt $0.05

Cake Wet Ingredients

  • 1/2 cup almond milk (or non-dairy milk or choice) $0.20
  • 1/3 cup vegan butter, melted 0.85
  • 1 1/2 tsp vanilla extract $0.90
  • 1/2 tsp red food coloring *Read note below in instructions $0.20

Cake Topping (Necessary)

  • 1/2 cup light brown sugar $0.30
  • 1/2 granulated sugar $0.15
  • 4 tbsp cocoa powder $0.52
  • 1 1/4 cup hot water (don’t mix in)


Total Cost with Ice Cream: $5.78

Cost Per Serving: $0.96 – $0.64



*If you don’t want the cake to be red velvet, then omit the red food coloring and add an additional 1 tbsp of cocoa powder to the dry cake ingredients. There are some vegan food coloring brands on the market such as Watkins Assorted Food Coloring. Aldi has a vegan sugar that is reasonably priced. But, I know many aren’t picky about sugar and food coloring being vegan. So, make the decisions that are best for you.

  1. Preheat oven to 350°F.
  2. In a large bowl, stir together the dry cake ingredients. In a separate bowl, combine the wet cake ingredients. Combine the wet and dry ingredients to form a batter. Beat until smooth. Pour batter into a 9 inch square baking dish with sides tall enough to contain the cake once it cooks.
  3. In another bowl, combine the necessary cake topping ingredients, excluding the hot water. Use a fork to break up clumps of brown sugar if necessary. Sprinkle the topping over the cake batter in the pan. It will cover the batter completely. To evenly spread it out, you can give the baking pan a few gentle shakes. Then pour the hot water over the batter with the topping already on it. Do NOT stir the cake.
  4. Carefully place the cake into the oven and bake at 350°F for 35 to 40 minutes or until the center is cooked. There will be a fudgey pudding sauce, hence the name. Don’t worry, the cake isn’t under-cooked. And yes, it looks weird, but it should taste great! Allow the cake to cool for a few minutes before serving.
  5. To serve the cake, spoon the cake and some of the fudge sauce into small dishes. I suggest serving the cake warm with some vegan ice cream or coconut whipped topping. My favorite vegan vanilla ice cream is Simple Truth Almond Desert, which is a Kroger store brand. So Delicious, as well as other brands, may be available to use. If you want to make coconut whip cream, click here and scroll down to the end of the recipe.

If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan

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