Eggless Devil's Food Cake Recipe
A vegetarian Continental recipe with all purpose flour (maida), cocoa powder, -/2 teaspoons baking powder. Ready in 1h 50m, serves 6.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Rich Dark Devil's Food Cake Recipe, we will first preheat the oven to 180 C
red food color - (only optional)(1/2 teaspoon) - 2
Grease and flour 2 - 8 inch cake round cake pans
all purpose flour (maida)(2 cups) - 3
Keep aside
- 4
To make the Flax Meal Egg Replacer If your recipe asks for 3 eggs, measure 3 tablespoons of flax meal along with 9 tablespoons of water
whole eggs - or flaxmeal egg replacer(3)tablespoons flax seed powder (flax meal)(3)tablespoons chilled water(9) - 5
Stir well and let the mixture rest for about 15 minutes
- 6
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs
whole eggs - or flaxmeal egg replacer(3)tablespoons flax seed powder (flax meal)(3) - 7
To make the Batter Sift the flour, baking powder, salt and cocoa powder and keep aside
all purpose flour (maida)(2 cups)cocoa powder(2/3 cup)-/2 teaspoons baking powder(1)salt(1/4 teaspoon)tablespoons flax seed powder (flax meal)(3) - 8
In a large bowl or the bowl of the stand mixer, beat in the softened butter, vanilla and sugar until light and fluffy
butter - softened(3/4 cup)-/2 caster sugar(1 cups)-/2 vanilla extract(1 teaspoon) - 9
Add an egg at a time, whisking it into the butter mixture until light and fluffy(if making eggless, add the flaxmeal egg replacer)Gradually add in the butter milk and food coloring
butter - softened(3/4 cup)whole eggs - or flaxmeal egg replacer(3)red food color - (only optional)(1/2 teaspoon)tablespoons flax seed powder (flax meal)(3) - 10
And finally, gradually fold in the flour mixture and continue to fold until the mixture is well blended and smooth
all purpose flour (maida)(2 cups) - 11
Divide the chocolate cake batter into 2 greased baking pans and place in the preheated oven to bake for about 35 to 45 minutes, until a tester when inserted in the center comes out clean
-/2 teaspoons baking powder(1)chocolate ganache - as needed - 12
Once the cakes are baked, remove them from the oven and cool them completely
- 13
While the cake is cooling, prepare the Chocolate Ganache recipe
chocolate ganache - as needed - 14
Place one cake on the serving tray in which you plan to set the cake
- 15
Spread a generous portion of the chocolate ganache on the top of the cake
chocolate ganache - as needed - 16
Place the other cake over the bottom one and lightly press down
- 17
Finally cover the whole cake with the Chocolate Ganache including the sides and the top
whole eggs - or flaxmeal egg replacer(3)chocolate ganache - as needed - 18
Refrigerate the cake for at least 4 to 5 hours
- 19
Serve the Rich Dark Chocolate Devils Food Cake along with a cup of coffee or as a dessert for parties
red food color - (only optional)(1/2 teaspoon)chocolate ganache - as needed
Nutrition Facts
Per serving
Rate this recipe
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Eggless Devil's Food Cake Recipe
A vegetarian Continental recipe with all purpose flour (maida), cocoa powder, -/2 teaspoons baking powder. Ready in 1h 50m, serves 6.
Curated byLucas Dubois🇫🇷
Directions
19 steps- 1
To begin making the Rich Dark Devil's Food Cake Recipe, we will first preheat the oven to 180 C
red food color - (only optional)(1/2 teaspoon) - 2
Grease and flour 2 - 8 inch cake round cake pans
all purpose flour (maida)(2 cups) - 3
Keep aside
- 4
To make the Flax Meal Egg Replacer If your recipe asks for 3 eggs, measure 3 tablespoons of flax meal along with 9 tablespoons of water
whole eggs - or flaxmeal egg replacer(3)tablespoons flax seed powder (flax meal)(3)tablespoons chilled water(9) - 5
Stir well and let the mixture rest for about 15 minutes
- 6
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs
whole eggs - or flaxmeal egg replacer(3)tablespoons flax seed powder (flax meal)(3) - 7
To make the Batter Sift the flour, baking powder, salt and cocoa powder and keep aside
all purpose flour (maida)(2 cups)cocoa powder(2/3 cup)-/2 teaspoons baking powder(1)salt(1/4 teaspoon)tablespoons flax seed powder (flax meal)(3) - 8
In a large bowl or the bowl of the stand mixer, beat in the softened butter, vanilla and sugar until light and fluffy
butter - softened(3/4 cup)-/2 caster sugar(1 cups)-/2 vanilla extract(1 teaspoon) - 9
Add an egg at a time, whisking it into the butter mixture until light and fluffy(if making eggless, add the flaxmeal egg replacer)Gradually add in the butter milk and food coloring
butter - softened(3/4 cup)whole eggs - or flaxmeal egg replacer(3)red food color - (only optional)(1/2 teaspoon)tablespoons flax seed powder (flax meal)(3) - 10
And finally, gradually fold in the flour mixture and continue to fold until the mixture is well blended and smooth
all purpose flour (maida)(2 cups) - 11
Divide the chocolate cake batter into 2 greased baking pans and place in the preheated oven to bake for about 35 to 45 minutes, until a tester when inserted in the center comes out clean
-/2 teaspoons baking powder(1)chocolate ganache - as needed - 12
Once the cakes are baked, remove them from the oven and cool them completely
- 13
While the cake is cooling, prepare the Chocolate Ganache recipe
chocolate ganache - as needed - 14
Place one cake on the serving tray in which you plan to set the cake
- 15
Spread a generous portion of the chocolate ganache on the top of the cake
chocolate ganache - as needed - 16
Place the other cake over the bottom one and lightly press down
- 17
Finally cover the whole cake with the Chocolate Ganache including the sides and the top
whole eggs - or flaxmeal egg replacer(3)chocolate ganache - as needed - 18
Refrigerate the cake for at least 4 to 5 hours
- 19
Serve the Rich Dark Chocolate Devils Food Cake along with a cup of coffee or as a dessert for parties
red food color - (only optional)(1/2 teaspoon)chocolate ganache - as needed
About this recipe
A vegetarian Continental recipe with all purpose flour (maida), cocoa powder, -/2 teaspoons baking powder. Ready in 1h 50m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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