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Baked vegan chocolate Devil's Food Cake in a small baking cake pan with a chocolate glaze

Vegan Chocolate Devil's Food Cake

Buckle up - we are making a vegan, rich chocolate Devil's Food Cake. It is light, fluffy, perfectly sweet, and great to pair with a scoop of vegan ice-cream or hot chocolate.
5 from 1 vote
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 6


  • 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.
  • In a large mixing bowl add sifted flour, salt, baking powder, baking soda, cocoa powder, and brown sugar. Combine together with a fork, whisk, or spatula.
  • 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.
Keyword Chocolate Cake, Dessert, Plant-Based, Sweets, Vegan