Name: Dairy-Free Chocolate Devil’s Food Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1 cup (210 g) sugar; ¾ cup (160 g) brown sugar; 2 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 ½ cups (375 ml) non-dairy beverage; 2 tsp apple cider vinegar; 1 tsp vanilla extract; ½ cup (125 ml) vegetable oil; ½ cup (50 g) cocoa powder, sifted, plus more for sprinkling; 4 oz (115 g) vegan dark chocolate, finely chopped; ½ cup (125 ml) non-dairy beverage; 1 tbsp (15 ml) clear corn syrup

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously oil a 10-cup (2.5 litre) Bundt pan. Sprinkle with cocoa powder.
- In a bowl, combine the flour, sugar, brown sugar, baking powder, baking soda and salt. Set aside.
- In a small pot, bring the non-dairy beverage to a boil. Remove from the heat. Add the vinegar and vanilla.
- In another bowl, combine the oil and cocoa powder with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the hot beverage mixture until smooth. Spread the batter out in the prepared Bundt pan.
- Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool on a wire rack for 15 minutes. Turn the cake over onto the rack to unmould. Let cool completely, about 2 hours.
Ganache
- Place the chocolate in a bowl.
- In the same small pot, bring the non-dairy beverage to a boil. Pour over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Add the corn syrup and whisk to combine. Let cool for 30 minutes or until the ganache has slightly thickened.
- Drizzle the ganache over the cooled cake. Let the ganache set before serving.

Dairy-Free Chocolate Devil’s Food Cake

Categories

Ingredients

Cake

Ganache

Preparation

Cake

Ganache

Personal Note

To help you with this recipe

Electric Hand Mixer RICARDO