Eggless Devil'S Food Cake
A rich, moist eggless devil's food cake with deep cocoa flavor, perfect for chocolate lovers and suitable for those avoiding eggs. Ideal for birthdays and celebrations.
Ingredients
Instructions
- Sift all dry ingredients together in a bowl.
- Rub in the shortening as for pie crusts until mixture resembles coarse crumbs.
- Add vanilla extract and mix well.
- Pour in the sour milk or buttermilk and mix thoroughly to form a batter.
- Pour the batter into a prepared baking pan and bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of instant coffee granules to the dry ingredients. If you don't have sour milk or buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. This cake can also be made with gluten-free flour for a gluten-free option.
Serving Suggestions
Serve this moist Eggless Devil's Food Cake with a dusting of powdered sugar or a dollop of whipped cream for a delightful treat. It pairs beautifully with Luscious Pumpkin Bread for a seasonal dessert spread. Consider adding fresh berries or a scoop of vanilla ice cream for an extra special touch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless Devil'S Food Cake contains roughly 106 calories, with 2g protein, 13g carbohydrates, and 2g fat. It is a good source of dietary fiber (12% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 881mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can use any non-dairy milk, such as almond or soy milk, in place of regular milk. Just remember to add the vinegar or lemon juice to create a sour milk effect, which is essential for the cake's texture and flavor.
How can I make this cake chocolate-flavored?
This recipe already features cocoa powder for a rich chocolate flavor. If you prefer a more intense chocolate taste, you can increase the cocoa powder by an additional 1/4 cup or add chocolate chips to the batter for a delicious surprise.
What frosting goes well with this cake?
A classic chocolate ganache or cream cheese frosting complements this cake perfectly. For a lighter option, you can also use whipped cream or a simple glaze made with powdered sugar and milk. Each option enhances the cake's rich flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).