Vegan Chocolate Devil's Food Cake

During my nightly Reddit routine, I stumbled upon a Devil’s Food Cake recipe and I was like - I have to try this. I decided to go eggless and dairy-free for my version of a vegan chocolate devil’s food cake. 

This particular recipe on Reddit’s Old Recipes subreddit is called Nana’s Devil's Food Cake and folks are hopping on the trend. I was 100% up for the challenge. 

I am not much of a baker, but this recipe looked too easy. Besides, I am working on my soft and warm winter bod, and I figured, hey let’s start now. 

Of course, I wanted to make this homemade cake recipe plant-based, so there were some tweaks I had to make.

I didn’t have to make many, though. Instead of using eggs, I used a chia seed and water mixture which acts as an egg replacement and binder in this recipe. Additionally, I used soy milk rather than dairy milk.

More Chocolate Recipes : 

• Gluten-Free Oven Sheet Chocolate Pancakes 
• Chocolate Chia Seed Pudding  
• Creamy Coconut Hot Chocolate With Coffee 

What Is A Devil’s Food Cake? 

Nana's Devil’s Food Cake is a light, fluffy, moist, and rich chocolate cake. The airy texture of the cake comes from the extra dose of baking soda. 

Additionally, we’re using a neutral oil (canola or vegetable) instead of the traditional addition of butter to create a richer chocolate flavor. 

If you're in the mood for something different, try out our buttery snowball cookies.

What Makes The Texture & Taste Different?

Personally, I am a very picky dessert and cake eater. I find most traditional cakes to be too dense, sweet, and heavy. This can be especially true for store-bought, ready-made cakes. However, I think this cake was made specifically for me. 

This eggless, vegan cake is hands down the most pillowy, rich, and soft chocolate cake my mouth has ever tasted. I am seriously blown away by how it came out. 

It had the perfect amount of sweetness with a bold chocolate flavor. I can probably eat the whole pan. But, I had to share it, unfortunately. Next time I’ll make this cake when nobody’s home. 

Recipe Notes 

1. Be sure to sift all of the dry ingredients into a mixing bowl. This will ensure the texture is light and fluffy throughout. This should be done with a sifter.   
2. I recommend using Dutch-processed cocoa powder. This brings a more rich chocolate flavor while toning down the bitterness. It’s great to use in baked goods including cake, muffins, and cookies. 
3. If you’re using a different cake pan size than what’s listed in the recipe, you may need to cook the cake longer or shorter. Check on it and slide a toothpick through to see if it’s done. If it comes out clean, it’s ready to go.  
4. Because we’re going vegan with this recipe, we’re replacing eggs with chia seeds and water. All you will need is one tablespoon of chia seeds and 3 tablespoons of water. Whisk together and it will become gel-like as it sits for a few minutes. This will be your binder. Instead of dairy milk, we’ll be using soy milk - which works just fine in this recipe. 
5. Allow cake to cool and set for at least 45 minutes before cutting into it or adding glaze/frosting.

How To Make A Frosting Or Glaze 

I’m a bit lazy and didn’t want to go out of my way to use anything that wasn’t already in my pantry. I decided to go for a homemade chocolate glaze or syrup. 

For this, I just used three ingredients: Dutch-processed cocoa powder, brown sugar, and water. 

I mixed the ingredients together and poured it into a saucepan over medium heat. I stirred and cooked the chocolate glaze or syrup until thick to my liking. This is the same recipe from my gluten-free pancakes with chocolate syrup. 

Then I just evenly poured and spread the glaze over the cake - that’s it. 

You can opt to use any kind of frosting, glaze, or you prefer. You can even sprinkle a bit of powdered sugar on top. Sometimes I add coconut whipped cream to add some coolness to the cake.

Did you try out this Vegan Chocolate Devil's Food Cake recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.