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devils food cake frosted with ganache, sprinkles, and a cut strawberry

Vegan Devil's Food Cake - Rich and Chocolatey

Course: Dessert
Cuisine: American
Keyword: devil's food cake, Vegan Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
cooling time: 1 hour
Total Time: 2 hours
Servings: 12
Calories: 390kcal
Author: Cindy Rainey
Rich and full of chocolate flavor, this devil's food cake is made with a few vegan baking tricks that might surprise you. Top with optional chocolate ganache and strawberries for a decadent vegan chocolate cake that won't disappoint!
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Wet Ingredients with the Add-Ins

  • 1 cup coffee warm or hot
  • 2 Tablespoons ground flax
  • 1 cup plant milk
  • 2 teaspoons white vinegar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • Place the oven rack in the middle position and preheat the oven to 375°
  • Prepare your bundt or tube pan with fat of some sort. This can be vegetable shortening or vegan butter or something similar. Shake flour around the pan to check for spots that aren't well covered. Add in some extra shortening to those spots.

Wet Ingredients

  • In a small bowl, mix together the warm/hot coffee with the ground flax. Set aside for 5 minutes.
  • In a small bowl, mix together the plant milk and white vinegar. Set aside for 5 minutes.
  • Pour the vegetable oil and vanilla into a medium-sized bowl and set aside until we combine all ingredients.

Dry Ingredients

  • While the coffee/flax and plant milk/vinegar are sitting, you can mix up the dry ingredients. In a large mixing bowl, combine the flour, sugar, cocoa powder, cornstarch, baking soda, baking powder, and salt. Whisk together so that everything is well combined and the cocoa powder especially is well mixed in with no little lumps of cocoa.

Combine, Bake, and Cool

  • After five minutes, add the coffee/flax and plant milk/vinegar mixtures to the oil and vanilla. Stir well to combine.
  • Then all at once, add the wet ingredients into the dry ingredients. With a mixer, mix on low until everything is moistened and then on high for one minute.
  • Pour the mixed cake into the prepared pan, scraping every little bit out.
  • Bake in a 375° oven for 35-45 minutes. My cake takes exactly 43 minutes in my oven. If this is the first time you've made this cake then start checking at 35 minutes and every few minutes thereafter.
    You will know the cake is done when it bounces back when gently pressed, the sides are coming away from the pan, and a toothpick inserted in the center comes out clean.
  • Set the baked cake on a cooling rack while still in the pan for about 15 minutes. Then turn upside-down on the rack, removing the cake and allow to cool for another 45 minutes. If you are frosting the cake, allow it to completely cool. I suggest my Vegan Chocolate Ganache.


If you don't normally have coffee brewed, consider buying instant coffee. Or you can sub in hot water with some coffee extract. For best results though, use coffee.
Top with optional Easy Vegan Chocolate Ganache made with coconut milk and Homemade Strawberry Topping with Pineapples. They are both so good and take this vegan chocolate cake to the next level! 


Calories: 390kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Sodium: 406mg | Potassium: 157mg | Fiber: 3g | Sugar: 33g | Calcium: 52mg | Iron: 2mg