Description
Indulge in this rich and decadent Vegan Devil’s Food Cake, a moist and intensely chocolatey dessert perfect for any celebration. Made entirely plant-based with cacao powder, muscovado sugar, and a luscious vegan chocolate Swiss meringue buttercream, this cake is a crowd-pleaser that doesn’t compromise on flavor or texture.
Ingredients
Scale
Cake
- ¾ cup Dutch processed cacao powder
- ½ cup muscovado sugar
- 2 tablespoons instant coffee granules
- 2 teaspoons vanilla extract
- ½ cup boiled water
- 1 cup soya milk
- 1 tablespoon apple cider vinegar
- 1 ½ cups caster sugar (superfine)
- ¾ cup olive oil (or neutral tasting oil)
- 4 tablespoons aquafaba
- 4 tablespoons vegan yoghurt (Greek style recommended)
- 2 ½ cups all purpose flour (sifted)
- 2 teaspoons baking powder (sifted)
- 2 teaspoons baking soda (sifted)
- ½ teaspoon sea salt
Frosting
- 1.5x batches vegan chocolate Swiss meringue buttercream (see recipe notes)
- 7 oz vegan dark chocolate (optional for garnish)
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 with oil spray. Alternatively, use four 6″ cake pans.
- Make Cocoa Mixture: In a medium bowl, combine cacao powder, muscovado sugar, instant coffee granules, and vanilla extract. Add ½ cup boiled water and whisk until smooth. Set aside to cool for 10-15 minutes.
- Prepare Vegan Buttermilk: Mix soya milk and apple cider vinegar in a small bowl and let sit for 10 minutes to curdle slightly.
- Mix Wet Ingredients: In a large bowl, whisk olive oil and caster sugar for about one minute. Add aquafaba and whisk again, then whisk in vegan yoghurt. Add the vegan buttermilk and mix until combined. Finally, add the cooled cocoa mixture and whisk well.
- Combine Dry Ingredients: In another bowl, whisk together all purpose flour, baking powder, baking soda, and sea salt.
- Make Batter: Fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and fully incorporated.
- Bake: Divide the batter evenly into the prepared tins and bake for 35-40 minutes. Check doneness by inserting a skewer; it should come out clean. Cool in the tins for 15-20 minutes, then turn onto a cooling rack. Refrigerate in an airtight container until ready to frost.
- Make Frosting: Prepare the vegan chocolate Swiss meringue buttercream and transfer to a large piping bag.
- Slice Cakes: For a 6-tier cake, use a serrated knife to cut each cake horizontally into two layers. Otherwise, keep as 3 layers.
- Assemble Cake: Secure the cake base on a turntable with a dollop of buttercream. Pipe buttercream between each layer, stacking all layers accordingly. Use remaining buttercream to cover the top and sides.
- Smooth Frosting: Use a cake scraper to smooth the surface for a clean finish.
- Prepare Garnish: Melt the dark chocolate and place it in a cling film-lined container. Freeze until solid (about 15 minutes). Grate the chocolate while wearing gloves and press the shavings onto the cake’s sides and top. Return to freezer briefly if chocolate softens during grating.
- Storage and Serving: Serve the cake at room temperature for best flavor. It can be kept at room temperature up to one day, then refrigerated in an airtight container. Allow it to come back to room temperature at least 2 hours before serving.
Notes
- Aquafaba acts as an egg replacer and helps provide structure and moisture in the cake.
- The vegan chocolate Swiss meringue buttercream recipe ensures a smooth, fluffy frosting that’s not too sweet.
- Using muscovado sugar adds a subtle molasses flavor that deepens the chocolate taste.
- Allowing the cake to chill before decorating makes it easier to slice and frost neatly.
- The grated dark chocolate garnish adds texture and extra chocolate indulgence but is optional.
- Ensure all ingredients, especially the soya milk and yoghurts, are room temperature for best mixing results.
