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.
- 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.
- 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.
- 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.
- 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.
- 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.
Vegan Chocolate Devil’s Food Cake
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 cup flour (120 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup Dutch cocoa powder
- 1 cup brown sugar (155 grams)
- 1/2 cup vegetable/canola oil
- 1/2 cup non-dairy milk
- 1/2 cup brewed black coffee room temperature
- 1/2 teaspoon vanilla
- Preheat the oven to 375 degrees F.
- In a small bowl, combine chia seeds and 3 tablespoons of water. Set aside for a few minutes, until it’s time to use it. It will gel up and become thick as it sits – similar in texture to eggs. This will be our egg replacer.
- Make ½ cup of coffee ahead of time. Set aside to cool to room temperature.
- Next, pour the oil, milk, black coffee, oil, and chia + water mixture. Fold batter with a silicone spatula. The batter will be a bit lumpy – that’s okay
- Pour the cake batter into an 8-inch cake pan. Bake for 30 minutes, or until done. Remove from oven and cool cake completely for about an 45 minutes to an hour before serving or adding frosting/glaze.
Did you try out this Vegan Chocolate Devil’s Food Cake recipe?