How to make vegan Devils Food Cake without weird ingredients

After discovering that I am (somewhat) lactose intollerant and that eggs give me indigestion as well, I decided that I would need to find a recipe for chocolate cake that contained no dairy products. Unfortunately, since eggs and butter give cake most of its structure, this proved a bit difficult. I found some vegan recipes, but most of them used weird ingredients like soy milk and "egg substitute". I decided that I was going to create a Devils food cake recipe that used normal ingredients. Here's what I made.

  • 3/4 cups+ unsweetened cocoa powder
  • 2 cups of flour (I was able to use 1 cup of white and 1 cup of whole wheat, and it tasted great.)
  • 1 1/4 cups brown sugar
  • 1 cup water
  • 1 cup apple sauce (this serves as the egg in this recipe.)
  • 3/4 cups coconut oil (NOT hydrogenated!)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoon pure vanilla extract

First, you'll need to buy the ingredients. Most people do not have coconut oil as part of their pantry. Many grocery stores do not carry coconut oil, but Wal-Mart (at least my local Wal-Mart) grocery stores have a tub of LouAna brand coconut oil. Everything else can be found at any grocery store. (Buy the vanilla in large bottles for huge savings.)
Preheat the over to 350 degrees.
Simply mix all the ingredients together. If you use warm water, it will melt the coconut oil (which melts around 80 degrees) and make it easier to mix. That is not need, however, if you have an electric blender. If you are a serious baker, you can sift the flour and do whatever else it is you like to do, but the cake tastes fine without it.
Pour the batter into a greased pan in around the 80-100 square inch range (8"x12", 10"x10", etc), or into cupcake forms.
Bake for 25-35 minutes. It's done with an inserted knife comes out clean. (And remember: no eggs means no salmonella risk for undercooked batter.)

Copyright 2009 by Michael Nehring