Everyone in my family, vegan and non-vegan, loves this cake! Frost with vegan buttercream or icing if desired.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr 10 mins
total:
2 hrs 10 mins
Servings:
12
Yield:
2 9-inch cake layers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt unsweetened chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Set aside to cool slightly, about 5 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with waxed paper.

  • Sift cake flour, baking soda, and salt together in a large bowl.

  • Whisk sugar, water, vegetable oil, vanilla extract, and balsamic vinegar in a large bowl until well-combined. Stir in half of the sifted flour mixture. Fold in melted chocolate. Stir in remaining sifted flour mixture. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Divide batter between cake pans.

  • Bake in the preheated oven until toothpicks inserted in the centers come out clean, about 45 minutes. Cool in the pans, 5 minutes. Invert cakes onto wire rack and let cool completely before frosting, about 1 hour.

Nutrition Facts

438 calories; protein 4.7g 10% DV; carbohydrates 65.6g 21% DV; fat 19.7g 30% DV; cholesterolmg; sodium 311.9mg 13% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
07/06/2016
I would give it 5 stars but there are a couple issues with the recipe. It's not entirely vegan as chocolate is adulterated with milk and some types white sugar is processed with animal bone char, the refined kind of sugar. I used Billington's sugar and Lindt chocolate as vegan substitutes. Overall though, the cake turned out AMAZING!! I would recommend this again. Thank you for the wonderful recipe!! Read More
(4)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/06/2016
I would give it 5 stars but there are a couple issues with the recipe. It's not entirely vegan as chocolate is adulterated with milk and some types white sugar is processed with animal bone char, the refined kind of sugar. I used Billington's sugar and Lindt chocolate as vegan substitutes. Overall though, the cake turned out AMAZING!! I would recommend this again. Thank you for the wonderful recipe!! Read More
(4)
Rating: 5 stars
04/19/2016
I made this devils cake over the weekend. Not only is it quick and easy, it tastes amazing. I took it into work coz there are a few vegan eaters there and every person had a piece of cake and couldn't believe how yummy it was. I will be making this as my chocolate cakes from now on. The flavor is unreal. Thank you for putting it on Allrecipes.com. Read More
(4)
Rating: 5 stars
03/23/2018
Had to substitute unsweetened chocolate for vegan butter/cocoa mix because I had no chocolate in hand. Still it was the best vegan Read More
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Rating: 4 stars
05/24/2017
I would make this cake again. It was tasty although I lined the pans with the wax paper and it still stuck to the tops of the pans when done. Frosting fixed that problem. Read More
Rating: 5 stars
09/29/2018
Absolutely amazing. No one could believe it was vegan! Excellent taste and texture. But use parchment paper - really not a good idea to use wax paper in the oven!! Read More