If you have a serious love for rich, indulgent chocolatey treats but want to keep things completely plant-based, this Vegan Devil’s Food Cake Recipe is going to be your new best friend. This cake is a stunningly fudgy, moist, and deeply chocolatey masterpiece that defies the notion that vegan desserts lack decadence. With layers that practically melt in your mouth and a silky vegan chocolate Swiss meringue buttercream to top it all off, this cake promises pure joy in every bite. It’s perfect for celebrations, but honestly, I won’t judge if you make it “just because” – that’s how good it is!
Ingredients You’ll Need
Creating this Vegan Devil’s Food Cake Recipe is simpler than you might think. Each ingredient plays a vital role, working harmoniously to bring that perfect balance of flavor, moisture, and richness that makes this cake absolutely unforgettable.
- ¾ cup cacao powder (Dutch processed): Provides the intense chocolate flavor that’s the heart of this cake.
- ½ cup muscovado sugar: Adds deep, caramel-like sweetness and moisture.
- 2 tablespoons instant coffee granules: Amplifies the chocolate notes without giving a coffee taste.
- 2 teaspoons vanilla extract: Adds warmth and rounds out flavor.
- 1 cup soya milk: The base liquid that’s creamy and neutral.
- 1 tablespoon apple cider vinegar: Reacts with baking soda to help the cake rise and adds tender crumb.
- 1 ½ cups caster sugar (superfine): Sweetens without gritty texture.
- ¾ cup olive oil (or neutral tasting oil): Keeps the cake moist and luxuriously tender.
- 4 tablespoons aquafaba: This chickpea water substitute whips up like egg whites for structure and lightness.
- 4 tablespoons vegan yoghurt (Greek style recommended): Adds tang and richness, contributing to a soft crumb.
- 2 ½ cups all-purpose flour (sifted): The cake’s foundation, giving it body.
- 2 teaspoons baking powder (sifted): Provides lift and lightness.
- 2 teaspoons baking soda (sifted): Works with vinegar for rise and tender texture.
- ½ teaspoon sea salt: Enhances all the flavors and balances sweetness.
- 1.5x batches vegan chocolate Swiss meringue buttercream: A decadent frosting that’s velvety and rich but dairy-free.
- 7 oz vegan dark chocolate (optional): For an extra touch of indulgence or decoration.
How to Make Vegan Devil’s Food Cake Recipe
Step 1: Prepare Your Oven and Pans
Preheat your oven to 180°C (356°F). Line three 7-inch cake tins with parchment paper at the base and gently spray the sides with oil for easy cake release. If you prefer, four 6-inch cake tins will also do the trick. Properly preparing your pans ensures your layers bake evenly and come out beautifully shaped.
Step 2: Make the Cocoa Mixture
In a medium bowl, combine the cacao powder, muscovado sugar, coffee granules, and vanilla extract. Pour in ½ cup of boiling water and whisk vigorously until you have a smooth, glossy chocolate mixture. Let it sit for about 10-15 minutes to cool down—this step helps the intense chocolate flavors really develop.
Step 3: Create the Vegan Buttermilk
Whisk the soya milk and apple cider vinegar together in a small bowl and let it rest for 10 minutes. This so-called “vegan buttermilk” adds a subtle tang and reacts with baking soda to give the cake a tender crumb and wonderful rise.
Step 4: Combine the Wet Ingredients
In a large bowl, use a whisk to mix together the olive oil and caster sugar for about a minute until well combined. Then, add the aquafaba and whisk again to incorporate air for lightness. Follow by folding in the vegan yoghurt, then the vegan buttermilk, and finally the cooled cocoa mixture. Whisk everything until it’s fully combined and looks gorgeous and silky.
Step 5: Mix the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Sifting helps avoid lumps and ensures your cake layers bake up super fluffy.
Step 6: Bring the Batter Together
Add the dry ingredients into the bowl with the wet mixture. Fold gently using a spatula until the batter is smooth and just combined—you don’t want to overmix, or the cake could turn out dense.
Step 7: Bake Your Cake Layers
Carefully divide the smooth batter among your prepared cake tins, spreading it evenly. Bake for 35-40 minutes. You’ll know the cakes are ready when a skewer poked into the center comes out clean. Let the cakes cool in their tins for 15-20 minutes before turning them out onto a wire rack to cool completely. For ease of decorating, refrigerate the cakes in an airtight container—chilling helps the layers firm up beautifully.
How to Serve Vegan Devil’s Food Cake Recipe
Garnishes
The vegan chocolate Swiss meringue buttercream is the star here—spread it generously between layers and over the outside of the cake for a luscious finish. You can finish with a scattering of shaved vegan dark chocolate or a few fresh berries for bursts of freshness and color.
Side Dishes
This cake pairs wonderfully with a scoop of dairy-free vanilla ice cream, a dollop of coconut whipped cream, or even a vibrant fruit compote to cut through the richness. For gatherings, a fresh green salad with citrus dressing offers a refreshing contrast.
Creative Ways to Present
Try stacking the layers unevenly for a rustic look or piping the buttercream in elegant swirls. Dust the top lightly with extra cacao powder or edible gold dust for special occasions. Serve slices on bold, colorful plates to make the deep chocolate pop visually, making every slice look as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vegan Devil’s Food Cake Recipe well covered in an airtight container in the refrigerator. The cake will stay moist and fresh for up to 4 days, perfect for enjoying several indulgent moments.
Freezing
If you want to save cake for longer, slice it into layers or wedges and freeze them individually wrapped in cling film and foil. Frozen, the cake keeps beautifully for up to 2 months. Just thaw overnight in the fridge before serving.
Reheating
Bring slices to room temperature before enjoying, or warm gently in a microwave for 20-30 seconds if you prefer a cozy, just-baked feel. Avoid overheating so you don’t dry out this wonderfully moist cake.
FAQs
Can I use almond milk instead of soya milk?
Absolutely! Almond milk or any other plant-based milk will work in this Vegan Devil’s Food Cake Recipe—just make sure it’s unsweetened to balance flavors better.
What is aquafaba and why is it used?
Aquafaba is the liquid from cooked chickpeas (or canned chickpeas) that whips up like egg whites. It provides structure and lightness to the cake without any animal products, crucial for vegan baking success.
Is Dutch-processed cacao necessary?
Yes, Dutch-processed cacao is preferred because it gives a smoother, less acidic chocolate flavor that works better with the baking powder and soda to produce a tender crumb in this recipe.
Can I make this cake gluten-free?
Switching to gluten-free flour blends can work, but you might need to experiment with added binders like xanthan gum to achieve the right texture. The original recipe was developed with regular all-purpose flour for best results.
How do I make vegan chocolate Swiss meringue buttercream?
This luscious frosting is made by whipping aquafaba with sugar and then blending in vegan butter and melted chocolate. It’s silky, stable, and intensely chocolatey—a perfect finishing touch for the cake layers.
Final Thoughts
This Vegan Devil’s Food Cake Recipe truly elevates plant-based baking into the realm of pure indulgence. Every single bite is a celebration of deep chocolate flavor, amazing texture, and thoughtful ingredients that come together to create something unforgettable. Whether you’re vegan, have allergies, or just love a great chocolate cake, do yourself a favor and give this recipe a try. I promise it will become a cherished favorite in your baking repertoire, guaranteed to impress anyone lucky enough to share a slice!
Print
Vegan Devil’s Food Cake Recipe
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Total Time: 160 minutes
- Yield: 15 servings
- Category: Baking
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Devil’s Food Cake is a rich, moist, and decadent chocolate cake made without any animal products. Featuring Dutch-processed cacao, muscovado sugar, and aquafaba as an egg substitute, it offers a deliciously deep chocolate flavor with a smooth texture. Perfect for vegan celebrations or any chocolate lover looking for a plant-based indulgence, this cake pairs beautifully with vegan chocolate Swiss meringue buttercream for a luscious finish.
Ingredients
Dry Ingredients
- ¾ cup cacao powder (Dutch processed)
- ½ cup muscovado sugar
- 2 tablespoons instant coffee granules
- 2 ½ cups all purpose flour (sifted)
- 2 teaspoons baking powder (sifted)
- 2 teaspoons baking soda (sifted)
- ½ teaspoon sea salt
- 1 ½ cups caster sugar (superfine)
Wet Ingredients
- 1 cup soya milk
- 1 tablespoon apple cider vinegar
- ¾ cup olive oil (or neutral tasting oil)
- 4 tablespoons aquafaba
- 4 tablespoons vegan yoghurt (Greek style recommended)
- 2 teaspoons vanilla extract
- ½ cup boiled water
Frosting & Garnish
- 1.5x batches vegan chocolate Swiss meringue buttercream
- 7 oz vegan dark chocolate (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (356°F). Line the base of three 7″ cake tins with parchment paper and spray the sides lightly with oil spray. If using 6″ cake tins, prepare four pans instead.
- Make Cocoa Mixture: In a medium bowl, combine the cacao powder, muscovado sugar, instant coffee granules, and vanilla extract. Pour in ½ cup of boiled water and whisk until smooth. Set this mixture aside to cool for 10-15 minutes.
- Create Vegan Buttermilk: In a small bowl, stir the soy milk with the apple cider vinegar and let it sit for 10 minutes until it curdles slightly, mimicking buttermilk.
- Mix Wet Ingredients: In a large bowl, whisk the olive oil and caster sugar for about a minute. Add the aquafaba and continue whisking, then add the vegan yogurt and whisk again. Pour in the vegan buttermilk and mix well. Finally, add the cooled cocoa mixture and combine thoroughly.
- Prepare Dry Ingredients: In another bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt to ensure even distribution.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and gently fold with a spatula until you achieve a smooth batter, being careful not to overmix.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 35-40 minutes, checking doneness by inserting a skewer, which should come out clean when the cakes are done.
- Cool the Cakes: Let the cakes cool in their tins for 15-20 minutes before transferring them to a cooling rack. Once completely cool, refrigerate in an airtight container for a few hours to firm up for frosting.
- Prepare Frosting: Make 1.5 times the quantity of vegan chocolate Swiss meringue buttercream as per your preferred recipe or package instructions.
- Assemble and Decorate: Layer the cooled cakes with the vegan buttercream between layers and on top. Optionally, melt vegan dark chocolate and drizzle over the frosted cake for an extra indulgent touch.
Notes
- Aquafaba is the liquid from canned chickpeas and works as an egg substitute providing structure and moisture.
- Using apple cider vinegar in soy milk creates a vegan ‘buttermilk’ that helps tenderize the crumb.
- Chilling the cakes before frosting prevents crumbs from mixing into the buttercream and makes decorating easier.
- If vegan meringue buttercream is unavailable, use any vegan-friendly frosting or whipped coconut cream as an alternative.
- Instant coffee enhances the chocolate flavor but can be omitted if desired.
