Best 7 Mix In The Pan Devils Food Vegan Too Cake Recipes

VEGAN DEVIL'S FOOD CAKE

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

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.

VEGAN DEVIL'S FOOD CAKE

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.

DEVIL'S FOOD CAKE I

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!

VEGAN MADE-IN-THE-PAN CHOCOLATE CAKE

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.

DEVILS FOOD CAKE MIX IN A JAR

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.

DEVIL'S-FOOD CAKE

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.