Monday, October 11, 2010

A Deviously Huge Devil's Food Cake

Yesterday, I made six loaves of bread, two batches of corn muffins, and a very big cake. I started before church, and when I came back, I didn't take off my apron until 7pm. I was tired, but I felt very productive and happy. I hadn't planned on making a cake, but I really wanted something sweet, so I started looking around my cupboards for ideas. I adapted recipes for the cake and frosting and ended up with a moist, delectable devil's food cake that SR says was good enough for angels. I decided to use my biggest springform pan, three inches high and nearly eleven inches across, for a super-sized cake. The end result filled the pan and rose even higher! I'll post about the muffins next, but for now, here's a look at our Deviously Huge Devil's Food Cake!

A Deviously Huge Devil's Food Cake on a platter, not a plate!

A moist, delicious slice of said cake - mmm!

A Deviously Huge Devil's Food Cake



2 cups vegan sugar
1 cup vegan margarine, softened
1 tsp. vanilla extract
1 Tbs. EnerG Egg Replacer
4 Tbs. water
2 and 1/2 cups cake flour
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt
2 and 1/4 cups soy milk
2 Tbs. lemon juice


6 Tbs. vegan margarine, softened
2 and 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup soy milk
1/2 tsp. vanilla


For the cake: Preheat oven to 350 degrees. Lightly grease a large springform pan (about 11 inches) or a large cake pan. You can use either a spray or a napkin with margarine on the end. Cream together the sugar, margarine and vanilla together in a large bowl on medium speed. Add the Egg Replacer and the water, and beat until mixed in. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. In a small bowl, whisk together the soy milk and lemon juice, and let sit for a minute to ferment. Alternate beating in the dry ingredients and the soy milk mixture into the sugared mixture on medium speed. Beat until thoroughly mixed and pour into prepared pan. Bake for one hour. Check with toothpick or skewer to make sure cake is cooked all the way through. Set pan on cooling rack for fifteen minutes, then carefully remove sides of springform pan from cake. Peel bottom of pan off of the bottom of the cake. Let cake finish cooling on rack.

For the frosting: Set cake on serving platter. In large bowl, beat margarine. In a separate bowl, whisk sugar and cocoa together. Alternate beating in sugared mixture and soy milk with the margarine. Start off on slow speed and work way up to medium. When completely mixed, add the vanilla, and beat for one minute longer. Spread on cake. Feeds five hungry vegan for a few days. Delicious and moist!


  1. whoah! you made a lot! your cake looks so yummy and moist. i know days like that, when you just can't stop baking..tiring but definitely fun!

  2. What happened in church that made you want to go home and bake a cake for the devil?!

    Eleven inches is pretty big I guess. Doesn't look that big in the picture. (Sorry).

  3. You should open a bakery! That was a lot of baking for one day. The cake looks so moist, light, and chocolatey good...baking is much more challenging to improvise than regular cooking. I think your cake recipe is definitely a keeper, and very impressive indeed.

  4. Hello, hello!

    Jacklyn, I'm trying to do big days of baking and get it over with, instead of taking a couple of hours each day with baking. I hope it will help with my schedule. :-)

    S.V., I know! I couldn't figure out how to show it to scale. Maybe I needed to set something up next to it to show off the size.

    Rose, I'm trying to clump big days of baking together instead of spreading them out. This was a super-moist cake, not heavy at all.

  5. The cake looks like it would satisfy the biggest sweet tooth in town! The texture looks so soft and velvety.

  6. It was soooo good, Andrea. Moist and not dense.

  7. You were busy!

    Your cake looks scrumptious. Awesome texture too!

    Thanks for sharing,

    Take care,

    Evelyn P

  8. lol shens comment:) im so glad you showed us the inside of this cake!! i was scrolling down so hopefully and was NOT disapointed!great recipe.

  9. Boy!!!!that's looks too yummy...I bet it would be great with ice cream or cold milk...yum!

  10. I lol'd at Shen's comment too...leave it to Shen to spice things up! :D

  11. Sounds and looks yummy ! There is something about the fall that just makes us want to bake I think. I love using my spring form pans for baking as well !

  12. Thank you, Evelyn!

    Hi, Michelle - I HAD to put an inside shot in! What would a cake post be without one? :-)

    Millie, it was gooood. Thanks!

    Di, this was the first time I had used a springorm to make a cake, not a tart or cheesecake, and it turned out great. It was the biggest pan I had, so I thought I'd give it a try.

  13. were very busy Sunday. All I made after church was some bread in the bread machine. :o) That cake looks DELISH!!!

  14. Thanks, Michelle! I'm going to check out YOUR bread now. :-)

  15. Gorgeous! I had no idea you could make a vegan devils food cake!

  16. Hi, Jenna! I just make a few substitutions, and wha-la - a vegan cake! Delicious.

  17. I'm trying to cook more at once, too. I know what you mean about feeling productive. And I love springform pans.

  18. Hi, Jenny, Yes - that's what I was doing: trying to get as much cooking/baking done as possible at one time. How is it working for you?

  19. I am planning to spotlight and feature throughout the month of November cookies that vegans can enjoy for the Holidays.

    I would like for all the vegan bloggers on my blogroll to participate.

    I would like to include you as one of my blog guests for that month.

    Every 4 days I will highlight one of my vegan bloggers from my blogroll with their photo and their best holiday cookie recipe, which will highlight their blog and the written information they send me about themselves and their recipe for those 4 days.

    After the 4 days I will highlight another blogger friend. Once I have highlighted you, you then need to post it on your blog sending your blogger friends towards my blog to see your guest post.

    Make sure your recipe is not complicated.

    If you are interested to join me fir the month of November with your best vegan or raw cookie recipe, please email me all the information I have requested by October 20th.

    Your entry must be in writing and sent to me via email. I need you to send me a photo of yourself and a photo of your family. In your summary tell me a little bit about yourself, where you live, your marital status, your career and of course your recipe complete with the recipe & a photograph of your cookies. Please let me know whether you are participating or not...I truly appreciate your response.

    Thank you.

  20. Hi, Millie, I think you forgot that I already agreed to do this. :-)

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  22. Oh goodness, I'm glad I stumbled upon this from Jackie's blog -- definitely going to try this!