Vegan Chocolate Cake (Devil's Food Cake)

Ingredients

• 1.5 cup vegan butter (For the cake; use additional vegan butter or cooking spray to grease the pans.)
• 1.5 cup coffee (For the cake batter.)
• 1 cup Dutch processed cocoa powder (For the cake batter.)
• 1 cup dark chocolate (For the cake batter; chop if necessary so it melts evenly.)
• 2.25 cup light brown sugar (For the cake batter.)
• 1 tbsp vanilla extract (For the cake batter.)
• 2.6667 cup all-purpose flour (For the cake batter.)
• 1 tbsp baking powder (For the cake batter.)
• 1 tsp baking soda (For the cake batter.)
• 0.25 tsp sea salt (For the cake batter; omit if using salted vegan butter.)
• 1.25 cup high-protein vegan yogurt (For the cake batter.)
• 1.75 cup vegan butter (For the chocolate buttercream frosting; bring to room temperature and soften.)
• 0.5 cup Dutch processed cocoa powder (For the chocolate buttercream frosting.)
• 0.3333 cup melted dark chocolate (For the chocolate buttercream frosting.)
• 1.5 cup light brown sugar (For the chocolate buttercream frosting; sift through a sieve to avoid clumps if desired.)
• 1 tsp espresso powder (For the chocolate buttercream frosting.)
• 2 tbsp vegan heavy cream (For the chocolate buttercream frosting.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Bring all buttercream ingredients to room temperature. Generously grease the bottoms and sides of three 8-inch cake pans with vegan butter or cooking spray, then line each bottom with parchment paper. Set the pans aside.

2. 2

   In a small saucepan over medium-low heat, melt the cake butter. Add the coffee and cake cocoa powder, then whisk until the cocoa has fully dissolved.

3. 3

   Add the cake dark chocolate to the saucepan and stir until completely melted. Add the cake brown sugar and stir until fully dissolved, ensuring the mixture is free of chunks. Stir in the vanilla extract, remove the pan from the heat, and let the mixture cool for about 10 minutes.

4. 4

   In a large bowl, whisk together the flour, baking soda, baking powder, and sea salt. Omit the salt if using salted vegan butter, and whisk thoroughly to eliminate any clumps.

5. 5

   Add the vegan yogurt and the cooled chocolate mixture to the dry ingredients. Whisk until the batter is smooth, dark, and glossy, with no white clumps.

6. 6

   Divide the batter evenly among the three prepared pans. The source indicates approximately 1,890 grams of batter total, or about 630 grams per pan.

7. 7

   Bake the cakes on the center rack for 28 to 30 minutes, until a toothpick inserted in the center comes out clean.

8. 8

   Let the cakes cool completely in their pans, about 20 to 30 minutes, before removing them. Run a sharp knife or offset spatula gently around the edge of each cake, wiping the tool clean after each cake.

9. 9

   Place a large plate over each pan and carefully flip the cakes upside down onto the plates. Wrap each cake gently in plastic wrap and refrigerate them without stacking them on top of one another.

10. 10

    To make the buttercream, place the softened frosting butter in the bowl of a stand mixer, or in a large bowl if using a hand mixer. Mix on low speed, then increase to medium.

11. 11

    Add the frosting brown sugar, sifting it through a sieve first if you want to avoid clumps. Add the frosting cocoa powder, melted dark chocolate, vanilla extract, espresso powder, and vegan heavy cream.

12. 12

    Increase the mixer speed to high and continue mixing until the frosting is smooth, light, and soft.

13. 13

    Remove the chilled cakes from the refrigerator and gently unwrap them. Carefully place one cake layer on a cake stand or serving plate.

14. 14

    Frost each cake layer, then cover the top and sides. The recipe makes enough frosting for two coats. If applying a second coat, refrigerate the semi-naked cake with its first coat for at least 1 hour before applying the final coat.

Notes

The cakes are extremely fragile, so cool them completely before removing them from the pans and handle them gently. The source recommends fine light brown sugar for a smooth frosting. Vegan coffee creamer may be used in place of vegan heavy cream, according to a reader comment, but this substitution is not part of the structured recipe data.

Nutrition per serving

• dessert
• cake
• vegan
• dairy-free
• egg-free
• baked
• chocolate
• birthday