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Velma’s Vegan Devil’s Food Cake

July 18, 2020 by Connie Edwards McGaughy 7 Comments

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Velma’s Vegan Devil’s Food Cake ❤️ A devilishly delish, chocolate lover’s dream dessert. This decadently rich, moist, luscious cake is everything you want in a classic devil’s food cake, but without dairy or eggs!

vegan devil's food cake

It seems like every family has that one very special cake recipe that is handed down from generation to generation. A recipe so legendary over time, it becomes part of our heritage . . . our DNA. In my family, it is this one. Great Aunt Velma’s vegan devil’s food cake.

vegan devil's food cake

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When my brother and I were kids, we loved it when our great Aunt Velma would come to visit us. She and our mom would spend hours together in the kitchen sharing stories and cooking together. The house would be filled with their laughter and the amazing aromas of the recipes they prepared.

Nothing was more magical than the incredible scent of Aunt Velma’s devil’s food cake wafting from the oven. We couldn’t wait to be called into the kitchen when it was time to ice the cake, because we knew there would be chocolate buttercream frosting covered beaters waiting for us. It was pure bliss.

For decades, every year, on my brother’s birthday, our mom made this scrumptious cake. And every year, my brother always requested that she made the frosting at least one inch thick!

vegan devil's food cake
Everyone loves this whimsically wonderful cake & pie server. You can find it here.

What is Devil’s Food Cake?

Devil’s food cake is known for its dark, intense, and rich chocolate flavor. Traditionally made with cocoa powder, the result is a deep, robust taste. This recipe for Velma’s Vegan Devil’s Food Cake includes soured vegan milk, which provides a very subtle tart undertone and enhances the wonderfully moist and fluffy texture.

vegan devi''s food cake

The crowning glory of this cake is the creamy, fudge-like chocolate buttercream frosting. We decorated our cake with fresh ripe strawberries and raspberries. If you’re a chocolate purist, you can keep your cake basic without adding sweet accessories, like decorative icing or berries. Just spread on that frosting as thick as you want and indulge in pure chocolate fudge heaven.

Being vegan doesn’t mean you have to give up all of your traditional family recipes. We discovered that by replacing animal products with plant-based ingredients, not only could we vegan-ize our favorite recipes, we made them so much better! A perfect example is our world’s best vegan lemon meringue pie recipe. It’s fabulous!

How to make Vegan Devil’s Food Cake?

  • vegan devil's food cake slice
Check out our recipe below to see how easy it is to make this fabulous vegan cake!

We’ve had so much fun and tremendous success elevating many of our family’s treasured recipes with all vegan ingredients. That’s exactly what we did with this cake recipe, which we now lovingly call

Velma’s Vegan Devil’s Food Cake❤️

If you love this delish dessert, you might like to try these sweet vegan treats!

  • Best Vegan Chocolate Chip Cookies
  • Mom’s Vegan Carrot Cake
  • Best Vegan Strawberry Shortcake
  • Vegan Chocolate Dream Pie
  • Vegan Old Fashioned Applesauce Cake
  • World’s Best Vegan Lemon Meringue Pie

very vegan 🌱 very good

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕

vegan devil's food cake

Velma’s Vegan Devil’s Food Cake

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 16
Calories: 258kcal
Author: Connie 🥕
Velma's Vegan Devil's Food Cake ❤️A chocolate lover's dream dessert. This decadently rich, temptingly luscious cake is everything you want in a classic Devil's Food Cake, but without the dairy! 100% vegan and 110% OMG good!
Print Recipe
US Customary – Metric

Equipment

  • Electric hand or stand mixer, or a whisk to hand-mix
  • Large mixing bowl
  • Two medium mixing bowls
  • Measuring cup
  • Measuring spoons
  • One rubber or silicone spatula
  • Sifter or mesh strainer
  • Two 9" round cake pans, one 9"x 13' baking pan, or a cupcake pan
  • One flat spreader for frosting

Ingredients

  • 3/4 C non-dairy milk I use rice milk
  • 1 tbsp white vinegar
  • 1-3/4 C all purpose flour sifted
  • 1/2 tsp salt
  • 1/2 C vegan butter softened – not melted
  • 1-1/2 C white sugar
  • 2 eggs equivalent using vegan egg replacer (see notes below)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2/3 C cocoa powder unsweetened
  • 1/2 C warm water

Vegan Chocolate Buttercream Frosting

  • 3-1/2 C powdered sugar
  • 1/2 tsp salt
  • 1 C vegan butter softened – not melted
  • 1 tsp vanilla
  • 4 oz baking chocolate unsweetened – melted per package instructions
  • 1/4 C non-dairy milk your choice

Instructions

  • Preheat oven to 350°
  • Prepare cake pans by coating lightly with butter or oil and dust with flour, or line cupcake pan with paper cupcake liners.
  • In a measuring cup or bowl, stir together milk & vinegar. Let sit for a few minutes to sour.
  • In a medium bowl sift together flour and salt.
  • In a large bowl, using electric mixer, cream together butter and sugar.
  • Blend in egg replacer with creamed butter and sugar.
  • Add vanilla to sour milk.
  • Begin adding flour and salt to creamed mixture, alternating with sour milk (a little at a time) ending with the dry ingredients.
  • In a small bowl, stir together baking soda, cocoa and warm water. Add to batter and mix well.
  • Pour batter into pan(s)
  • Bake at 350° for 30 – 35 minutes or until an inserted toothpick comes out dry. For cupcakes, reduce baking time to 18-20 minutes.
  • Remove from oven and allow to cool completely on wire rack
  • Once cool, ice cake or cupcakes with vegan chocolate buttercream frosting.

Vegan Chocolate Buttercream Frosting

  • In a large mixing bowl, combine powdered sugar and salt
  • Add vanilla and butter, mix at medium-high speed
  • Add melted chocolate, continue mixing
  • Gradually add milk, a small amount at a time, until desired consistency

Notes

🥕There are different types of egg replacers you can use. My first choice is this one by Ener-G. I have also had very good success simply using carbonated water. Just use slightly less than 1/2 C carbonated water instead of 2 eggs in this recipe.
🥕For those who want to reduce the amount of fat or oil in cooking, I have used applesauce as a one to one replacement to butter in the cake batter, without dramatically altering the taste or texture of the cake.  I will say butter does bump up the moistness and richness of the cake, so if you want the ultimate experience with this recipe, stick with vegan butter.
 

Nutrition

Calories: 258kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 369mg | Potassium: 146mg | Fiber: 2g | Sugar: 18g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Dessert, Fathers Day, Holiday, Homepage Slideshow, Outdoor Entertaining, Plant Based, Summer, Vegan Baking Recipes, Vegan Cakes, Vegan Desserts, Vegan Recipes Tagged With: best vegan chocolate cake, best vegan chocolate frosting, best vegan devils food cake, best vegan fudge frosting, eggless devils food cake, healthy devils food cake, plant based desserts, the best vegan chocolate cake, the best vegan devils food cake, the worlds best vegan devils food cake, vegan, vegan baking, vegan cake, vegan chocolate cake recipe, vegan chocolate cake recipes, vegan chocolate cake tasty, vegan chocolate cake whole foods, vegan desserts, vegan devils food cake, vegan devils food cake with fudge frosting, vegan fudge frosting, vegan recipes, velmas vegan devils food cake, worlds best vegan devils food cake

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Reader Interactions

Comments

  1. Janet Sowell

    April 18, 2020 at 9:09 pm

    5 stars
    This looks scrumptious!

    Reply
    • Connie Edwards McGaughy

      April 18, 2020 at 9:19 pm

      Thank you Janet! It’s pure chocolate bliss!❤️

      Reply
  2. Susie Edwards

    April 28, 2020 at 6:39 am

    5 stars
    Love chocolate….

    Reply
    • Connie Edwards McGaughy

      April 28, 2020 at 5:29 pm

      Susie, you would LOVE this cake. It’s a chocolate lover’s dream! ❤️

      Reply
  3. CHRISTINE Redgrave

    June 20, 2020 at 2:52 pm

    Please could I have the recipe in grams? I am in the UK.
    I have done the obvious and googled it but it’s confusing as different ingredients convert to different weights.
    Thanks

    Reply
    • Connie Edwards McGaughy

      June 20, 2020 at 7:53 pm

      Hi Christine. Thanks so much for asking! I ran the conversion to metric and have emailed it to you. I’d love to hear if you make the cake! It’s incredibly scrumptious!

      Reply
    • Connie Edwards McGaughy

      June 20, 2020 at 7:57 pm

      Christine, you can now find the metric conversion on the online recipe. Just click the green METRIC link, located below the PRINT RECIPE button.

      Reply

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Hi, I'm Connie,

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