Mix In The Pan Devils Food Vegan Too Cake Recipes

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VEGAN DEVIL'S FOOD CAKE



Vegan Devil's Food Cake image

Deep, dark, rich, moist, and luxuriously everything Devil's Food cake should be - but vegan!

Provided by Kare for Kitchen Treaty

Number Of Ingredients 16

2 cups flour
3/4 cup dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
2 cups plain unsweetened soy milk
1/2 cup canola oil
1 cup granulated sugar
1/2 cup pure maple syrup
2 teaspoons apple cider vinegar
2 teaspoons pure vanilla extract
1 cup 2 sticks vegan butter at room temperature (I highly recommend Melt brand; Earth Balance will also work but in my opinion doesn't taste as good)
3-4 tablespoons unsweetened soy milk
2/3 cup dutch process cocoa powder
1 teaspoon pure vanilla extract
4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
  • Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  • Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
  • Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
  • Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 - 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
  • Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you're using the recommended brand (Melt) and it's room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it's too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
  • Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out - however you want, it's your cake!)
  • Cut into slices, serve, and enjoy!

VELMA'S VEGAN DEVIL'S FOOD CAKE



Velma's Vegan Devil's Food Cake image

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!

Provided by Connie

Categories     Dessert

Number Of Ingredients 17

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 vegan egg replacer* (equivalent of 2 eggs 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
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 )

Steps:

  • 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.

Nutrition Facts : Calories 251 kcal, Carbohydrate 24 g, Protein 2 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Sodium 361 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 11 g, ServingSize 1 serving

VEGAN DEVIL'S FOOD CAKE



Vegan Devil's Food Cake image

Everyone in my family, vegan and non-vegan, loves this cake! Frost with vegan buttercream or icing if desired.

Provided by knittens

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 9

6 ounces unsweetened chocolate, chopped
3 cups cake flour
2 teaspoons baking soda
½ teaspoon salt
2 cups white sugar
1 ¾ cups water
⅔ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon balsamic vinegar

Steps:

  • Melt unsweetened chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Set aside to cool slightly, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with waxed paper.
  • Sift cake flour, baking soda, and salt together in a large bowl.
  • Whisk sugar, water, vegetable oil, vanilla extract, and balsamic vinegar in a large bowl until well-combined. Stir in half of the sifted flour mixture. Fold in melted chocolate. Stir in remaining sifted flour mixture. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Divide batter between cake pans.
  • Bake in the preheated oven until toothpicks inserted in the centers come out clean, about 45 minutes. Cool in the pans, 5 minutes. Invert cakes onto wire rack and let cool completely before frosting, about 1 hour.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 65.6 g, Fat 19.7 g, Fiber 2.9 g, Protein 4.7 g, SaturatedFat 6.5 g, Sodium 311.9 mg, Sugar 33.7 g

DEVIL'S FOOD CAKE I



Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

VEGAN MADE-IN-THE-PAN CHOCOLATE CAKE



Vegan Made-In-The-Pan Chocolate Cake image

Make and share this Vegan Made-In-The-Pan Chocolate Cake recipe from Food.com.

Provided by hawenger

Categories     Bar Cookie

Time 45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 9

1 1/4 cups unbleached white flour
1/3 cup unsweetened cocoa
1 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup water
1/3 cup canola oil or 1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar or 1 teaspoon white vinegar

Steps:

  • USE AN 8 INCH SQUARE GLASS BAKING PAN.
  • Preheat oven to 325°F.
  • Put into a square glass baking pan the flour, cocoa, sugar, salt, and baking soda.
  • Mix slowly taking turns with a spoon and a fork. Mix until it is completely light brown. (Peek through the bottom of the GLASS pan).
  • Make 4 dents with a spoon, 2 large and 2 small.
  • Pour 1 cup of water into one large dent.
  • Pour 1/3 Cup of oil into the other large dent.
  • Pour 1 tsp of vinegar into a small dent.
  • Pour 1 tsp of vanilla extract into another small dent.
  • Start stirring (slowly) with A FORK.
  • When it turns into batter mash it down with a fork (then scrape the bottom, stir and repeat the process a few times).
  • Smooth out the cake.
  • Put into the oven for 30 minutes.

Nutrition Facts : Calories 171.9, Fat 6.5, SaturatedFat 0.6, Sodium 176.8, Carbohydrate 27.9, Fiber 1.1, Sugar 16.8, Protein 1.8

DEVILS FOOD CAKE MIX IN A JAR



Devils Food Cake Mix in a Jar image

Make and share this Devils Food Cake Mix in a Jar recipe from Food.com.

Provided by jas kaur

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 5

2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup cocoa powder
1 1/2 cups sugar

Steps:

  • In a large bowl, combine flour, salt, cocoa powder & baking powder.
  • Layer mixture and other ingredients in order given in a 1 quart canning jar.
  • It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly.
  • Use scissors to cut a 9 inch-diameter circle from fabric of your choice.
  • Center fabric circle over lid and secure with a rubber band.
  • Tie on a raffia or ribbon bow to cover the rubber band.
  • Attach a card with the following directions:
  • Devil's Food Cake: Cream 1/2 cup Vegetable Shortening with top layer of sugar in jar and beat until light and fluffy. Add 2 eggs and mix well. Slowly blend in 1 1/2 cups Milk and 1 teaspoons Vanilla, then add remaining dry ingredients from jar, and blend until smooth. Pour into a 9 x 13 inch baking pan which has been greased and floured. Bake for 30 minutes at 350°F.

Nutrition Facts : Calories 180.8, Fat 0.7, SaturatedFat 0.3, Sodium 251.4, Carbohydrate 42.8, Fiber 1.8, Sugar 25.1, Protein 2.9

DEVIL'S-FOOD CAKE



Devil's-Food Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 18

1/4 cup unsweetened cocoa
1 cup, plus 3 tablespoons, sugar
3 tablespoons water
1/2 cup milk
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs, separated
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1/2 cup milk
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
  • Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
  • Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
  • To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 255 milligrams, Sugar 34 grams, TransFat 1 gram

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