Pregnancy Friendly Vegan Devil's Food Cake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
- ¾ cup dutch-process cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 ¾ cups organic cane sugar
- ½ cup vegan butter, melted and cooled
- ½ cup neutral oil (such as canola or sunflower)
- 1 cup hot brewed coffee
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 2 tsp vanilla extract
For the frosting
- 1 ½ cups vegan butter, softened
- ¾ cup dutch-process cocoa powder, siftedIngredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 3 ½ cups powdered sugar, sifted
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!