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Vegan Devil’s Food Cake Recipe

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Vegan Devil's Food Cupcakes Recipe - NYT Cooking

“Punk taught me to question everything,” the vegan chef Isa Chandra Moskowitz told Julia Moskin in 2007. “Of course, in my case that means questioning how to make a Hostess cupcake without eggs, butter or cream.” Ms. Moskowitz’s vegan cupcake calls for cider vinegar instead of buttermilk. Nonhydrogenated margarine and shortening and soy milk are used in place of eggs and butter.

Provided by: EasyRecipesCooking.com

Total time: 1 hours 45 minutes

Yield: 12 cupcakes

Ingredients:

Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
2 1/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk

Steps:

  • For the cupcakes:
  • For the filling:
  • For the chocolate icing:
  • For the royal icing:
  • To assemble:

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