Pssstt… You can save this tidbit for after everyone is done telling you how incredible they are. These are vegan!
I know, I know. It’s wrong to lie. In this case though, lying feels so right.
This chocolate cake recipe has been my family’s go-to recipe for years. It does happen to be vegan, but why else you may wonder?
Do you too love the soft, *adequately hydrated*, tender cake produced by boxed mixes? This cake you can whip up in 1 bowl, and tastes like the most incredible devil’s food cake mix you’ve ever had.
You more than likely have everything in the house already, and it’s delicious slathered in whipped cream, with fruit preserves, salted caramel…I can go on but you understand, yes?
Everyone at work has been making a valiant effort to become more plant based in their eating (an effort that I greatly applaud), but birthday celebrations can be challenging. Because well, cake.
Let me tell you, no one knew that these cupcakes weren’t filled with butter and cream until I laid upon them the smackdown of truth. 100% plant based.
Aside from the fluffy dark chocolate cake, the mocha buttercream with melted dark chocolate is heaven. It’s just sweet enough with the creamiest texture, it’s like your favorite coffee drink came to play at dessert time, and it means business.
Let me be very clear. I am not a vegan. I am not even vegetarian.
However, I live by my favorite author’s quote, “eat food, not too much, mostly plants”. Roughly 90% of my meals are plant based, if you really want to know. Not entirely sure that you do…
Here we go, and please bookmark this page so that you can always have a super quick and easy devil’s food cake mix on hand!
For 1 double layer 9 inch cake, or 24 cupcakes you will need:
2 1/2 cups all purpose flour
2 cups sugar
2/3 cups dark cocoa or black cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon instant espresso
2 cups warm water
2 teaspoons vanilla extract
2/3 cup neutral light oil, can be vegetable, avocado or melted coconut oil
2 teaspoons white distilled vinegar
Preheat the oven to 350 degrees and prepare your cake pans with butter and cocoa powder, or line your cupcake tins.
In one bowl, mix together all of the dry ingredients until thoroughly combined. In another mixing bowl, whisk together all of the wet ingredients. Slowly stream the wet into the dry, while whisking gently. Mix only until there are no longer pockets of dry ingredients.
Bake cupcakes for 10-12 minutes or until a toothpick inserted into the center of the cake comes out with a few soft crumbs attached.
Bake cake layers for 15-20 minutes, checking periodically for doneness.
While the cake is cooling, let’s prep the buttercream.
You will need:
1/2 pound vegan butter softened, I used Miyoko brand and adore it
4 cups sifted powdered sugar
pinch kosher salt
1/4 cup very strong espresso coffee, cooled
1 cup vegan dark chocolate, I use Valrhona which I know could contain traces of milk or egg. If I were making these for true vegans, I would use something truly vegan. Many good quality dark chocolates are vegan naturally
In the bowl of a stand mixer with the whisk attachment or a large mixing bowl with your hand mixer, beat the butter until very light and fluffy; roughly 5 minutes.
Turn the mixer to low and slowly add in the powdered sugar until well incorporated. Turn the mixer back up to high and whip until the texture resembles a good American buttercream. Add in the salt.
With the mixer back on low, add in the cooled espresso to avoid splashing. Whisk again at high speed until the coffee has incorporated into the buttercream. Taste for adjustments like more sugar, a pinch more salt, dare I say more coffee? It might look broken, but a bit more sugar or more whipping should fix that. It’s because of the moisture in the coffee and the fat in the butter. Once it’s made, we should frost and chill ASAP.
Frost your cake and set in the fridge to set. Melt the chocolate over a double boiler with barely simmering water until very glossy.
When ready to serve, drizzle the chocolate over the cake and try to stop yourself from salivating too much.
The chocolate can also sit in the fridge if you need to wait, just know it may not be as beautifully glossy. Still wildly delicious.
Excuse me, need to run and grab a cupcake.
Enjoy!