Vegan Devil's Food Cake

Recipe View 5 mins Melt the Chocolate (5 minutes): In a double boiler, gently melt the chopped unsweetened chocolate over simmering water, stirring frequently. Ensure the bottom of the bowl doesn't touch the water. Once melted, remove from heat and let cool slightly.

Recipe View 5 mins Prepare the Oven and Pans (5 minutes): Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper rounds. This ensures easy release.

Recipe View 3 mins Sift Dry Ingredients (3 minutes): In a large mixing bowl, sift together the cake flour, baking soda, and salt. This creates a light and airy texture.

Recipe View 5 mins Combine Wet Ingredients (5 minutes): In a separate large bowl, whisk together the sugar, water, vegetable oil, vanilla extract, and balsamic vinegar until well combined.

Recipe View 5 mins Combine Wet and Dry (5 minutes): Gradually add half of the sifted flour mixture to the wet ingredients, stirring until just combined. Fold in the melted chocolate. Add the remaining flour mixture and beat with an electric mixer on medium speed until the batter is smooth and glossy.

Recipe View 45 mins Bake (45 minutes): Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Recipe View 1 hrs 5 mins Cool and Frost (65 minutes): Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. This will take about 1 hour. Once fully cooled, frost with your favorite vegan buttercream or chocolate ganache.