Vegan Devil Dog Recipe

Another copy cat recipe recreation from my childhood favorites list!

And this Vegan Devil Dog Recipe happens to be much lower in sugar!

Over the last year I have been diving into Sugar Free Baking

Monk Fruit sugar is my preference as a replacement in my baking recipes
But I’ve also tried lots of different sugars including allulose which is how this recipe was developed!

Allulose in baking sometimes results in a much tighter and sometimes dry cake texture
But when I tried it in my chocolate cake recipe it reminded me so much of the devil dog from my youth!

However I still do not replace the entire amount of sugar with the sugar substitute
Because I find that the texture changes a bit too much leaning on the dry and bitter side
Hence why I still have ½ cup of granulated sugar in the recipe

Of course if you are not into the sugar substitutes you can use all regular sugar!

No affiliation with any product or company linked below, solely for visual reference

Notes for Success:

You will need a special cake pan to make this Vegan Devil Dog Recipe since the classic shape (like a hot dog bun) is how it got it’s name!

Be sure to use Natural Unsweetened Cocoa Powder and NOT Dutch Process.

WHY DUTCH PROCESS IS NOT ALWAYS THE BEST CHOICE IN YOUR RECIPES!

I know many of you will be opposed to using coffee in this recipe
Since maybe you just don’t have it or you think the cake will end up tasting like coffee.
Coffee & chocolate are dual flavor enhancers – the coffee brings out the best in the chocolate a
Ad you will not taste a bit of coffee, but of course you can replace it with water.

Vegan Devil Dog Recipe

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 24

Ingredients

  

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For the Cake Recipe

• 3 cups All Purpose Flour 375g
• 5 Tbs Natural Cocoa Powder
• ½ cup Granulated Sugar 100g
• 1¼ Tbs Allulose
• 1 teaspoon Salt 6g
• 2 teaspoon Baking Soda
• 2 teaspoon Apple Cider Vinegar
• 2 teaspoon Vanilla Extract
• ¾ cup Vegetable Oi 177ml *see notes
• 2 cups Strong Brewed Coffee

For the Icing

• ½ Recipe Lower Sugar Buttercream

Instructions

 

• Preheat the oven to 350°F & Prepare your cake pans with a light spray of pan grease
• In a large mixing bowl combine the flour, baking soda, salt & sugar (substitute). Whisk to combine well
• In another mixing bowl combine the cocoa powder with the hot coffee & whisk smooth
• Add the vegetable oil, vanilla extract & vinegar, then add all of these liquids to the dry ingredients in the mixing bowl.
• Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
• Divide the batter into your "twinkie" pan filling 3/4 of the way to the top
• Bake immediately in a preheated 350°F oven for approximately 15-18 minutes or when they are springy to the touch when you gently press the centers
• Cool in the pan until you can easily touch them without burning yourself.
• Then flip the cakes out onto a cooling rack to cool to cold. Slice the cakes in half lengthwise
• Prepare the low sugar buttercream recipe according to the recipe post OR make your favorite buttercream recipe
• Fill the Devil Dog Cakes with a small amount of buttercream in each one

Notes

Be sure to read all the notes for success above the recipe!

Storage Devil Dogs can be kept at room temperature for up to 3 days, for longer storage refrigerate for up to a week. The cakes can be frozen for up to 1 month wrapped well

Tried this recipe?Let us know how it was!