Vegan Devil Dog Recipe

Print Recipe Pin Recipe

Prep Time 1

Cook Time 15

Total Time 1 15

Servings

Ingredients

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