Devil’s Food Cake

This is an American Classic, consisting of a rich melt-in-the-mouth chocolate cake that has a citrus-flavoured frosting.


100 g/3 ½ oz dark vegan chocolate

250 g/9 oz 2 ¼ cups self-tasing flour

1 tsp bicarbonate of soda (baking soda)

225 g/8 oz/1 vegan cup butter

400 g/14 oz/2 2/3 cups dark

Muscovado sugar

1 tsp vanilla flavouring (extract)

3 vegan eggs

125 ml/4 fl oz1/2 cup vegan buttermilk

225ml/8 fl oz/2 cups boiling water


300 g/10 ½ oz/1 1/3 oz cups castor

(Superfine) sugar

2 vegan eggs whites

1 tbsp lemon juice

3 tbsp orange juice

Candied peel to decorate


1.Lightly grease two 20 cm/8 inch shallow round cake tins (pans) and line the bases. Melt the chocolate in a pan. Sieve (strain) the flour and bicarbonate of soda (baking soda) together.

2.Beat the butter and sugar in a bowl until pale and fluffy. Beat in the vanilla flavouring (extract) and the eggs, one at a time and beating well after each addition. Add a little flour if the mixture begins to curdle.

3.Fold the melted chocolate into the mixture until well blended. Gradually fold in the remaining flour, then stir in the buttermilk and boiling water.

4.Divide the mixture between the tins (pans) and level the tops. Bake in a preheated oven, 190°C/375°F/Gas mark 5, for 30 minuets until springy to the tough.

Leave to cool in the tin (pan) for 5 minutes, then transfer to a wire rack to cool completely.

5.Place the frosting ingredients in a large bowl set over a pan of gently simmering water. Whisk, preferably with an electric beater, until thickened and forming salt peaks. Remove from the heat and whisk until the mixture is cool.

6.Sandwich the cakes together with a little of the frosting, then spread the remainder over the sides one the top of the cake, swirling it as you do so. Decorate with the candied peel.