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Best Vegan Devil’s Food Cake Recipe

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3.9 from 153 reviews

  • Author: Ava
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Diet: Vegan

Description

This Best Vegan Devil’s Food Cake is a rich, moist, and decadent chocolate cake made entirely without animal products. Featuring a deep cocoa flavor and a smooth vegan chocolate buttercream frosting, it’s perfect for those following a vegan lifestyle or anyone craving a luscious dairy-free dessert. The cake uses simple plant-based ingredients and an easy method to deliver a delightfully tender crumb and creamy frosting.

Ingredients

Cake Ingredients

  • 3/4 cup non-dairy milk (rice milk recommended)
  • 1 tablespoon white vinegar
  • 1 3/4 cups all purpose flour (sifted)
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter (softened, not melted)
  • 1 1/2 cups white sugar
  • 2 vegan egg replacer equivalents (equivalent of 2 eggs using vegan egg replacer, see notes)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup warm water

Frosting Ingredients

  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 cup vegan butter (softened, not melted)
  • 1 teaspoon vanilla extract
  • 4 oz unsweetened baking chocolate (melted per package instructions)
  • 1/4 cup non-dairy milk (your choice)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
  2. Prepare Pans: Lightly coat your cake pans with vegan butter or oil and dust with flour, or line a cupcake pan with paper cupcake liners to prevent sticking.
  3. Sour the Milk: In a measuring cup or bowl, stir together the non-dairy milk and white vinegar. Let it sit for a few minutes to sour, which helps mimic buttermilk’s effects.
  4. Sift Dry Ingredients: In a medium bowl, sift together the all purpose flour and salt to ensure a smooth cake texture.
  5. Cream Butter and Sugar: Using an electric mixer in a large bowl, cream together the softened vegan butter and white sugar until light and fluffy.
  6. Add Egg Replacer: Blend in the vegan egg replacer with the creamed butter and sugar mixture, mixing well.
  7. Add Vanilla to Milk: Stir vanilla extract into the soured non-dairy milk.
  8. Combine Wet and Dry Ingredients: Begin adding the flour and salt mixture to the creamed butter and sugar, alternating with the soured milk, starting and ending with the dry ingredients. Add a little at a time to mix evenly.
  9. Mix Cocoa Mixture: In a small bowl, stir together the baking soda, cocoa powder, and warm water until smooth. Add this to the cake batter and mix thoroughly.
  10. Pour Batter: Pour the finished batter evenly into the prepared cake pans or cupcake liners.
  11. Bake: Bake in the preheated oven at 350°F for 30 to 35 minutes for cake or 18 to 20 minutes for cupcakes. Check doneness by inserting a toothpick; it should come out clean.
  12. Cool: Remove cakes or cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
  13. Prepare Frosting – Mix Sugar and Salt: In a large mixing bowl, combine the powdered sugar and salt.
  14. Add Butter and Vanilla: Add softened vegan butter and vanilla extract, mixing at medium-high speed until creamy.
  15. Add Melted Chocolate: Gradually add the melted unsweetened baking chocolate to the mixture, continuing to mix well.
  16. Add Milk to Consistency: Gradually add non-dairy milk, a small amount at a time, mixing until you reach the desired frosting consistency.
  17. Frost Cake: Once your cake or cupcakes are fully cooled, spread the vegan chocolate buttercream frosting over the top evenly.

Notes

  • Vegan egg replacer can be store-bought or homemade (such as flaxseed meal mixed with water). Use the equivalent of 2 eggs as specified.
  • Non-dairy milk options include rice milk, almond milk, soy milk, or oat milk according to preference.
  • Ensure vegan butter used is softened but not melted for best creaming results.
  • You can line pans with parchment paper for easier release and cleaner edges.
  • If you prefer a darker chocolaty flavor, choose a high-quality cocoa powder and unsweetened baking chocolate.
  • For cupcakes, reduce baking time to prevent drying out.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/best-vegan-devils-food-cake-recipe/