Devilishly Decadent Vegan Chocolate Cake Recipe!

I grew up eating INCREDIBLE food. My mom is an unbelievable cook, and some of my fondest memories from childhood are of us cooking or baking together. We almost always made everything from scratch - but there was one exception that stood the test of time. Somewhere along the line, she found the most amazing recipe for a rich, gooey, chocolate cake. The recipe is super simple (made with a box of Duncan Hines Devil's Food mix and chocolate pudding mix), and my mouth would start watering every time it was baking in the oven.

When I became a vegan, I decided to "veganize" as many recipes as I could. I am a big eater, and I wasn't going to give up on some of my favorites in light of my new dietary choices - I simply had to improvise and explore new ways of mimicking the classics. It turns out that Duncan Hines Devil's Food cake mix is NATURALLY vegan, along with some instant chocolate pudding mixes (I use the brand Royal)! All of the other ingredients can be replaced with vegan substitutes! So, without further ado, you are in for the sweetest treat!! VEGAN CHOCOLATE CAKE.

Devilishly Decadent Vegan Chocolate Cake

Preheat oven to 375 F.
Mix ground flaxseed and water in a small bowl and refrigerate for about 15 minutes, until thickened. This is what we call a flax egg (a great egg substitute). Make sure to stir the mixture again before adding to the other ingredients!
In a large bowl, mix together the Duncan Hines Devil's Food mix, the chocolate pudding mix, oil, and flax egg mixture. After incorporating, add in the sour cream and chocolate chips. Stir until just mixed. It should be a thick, wet batter.
Grease your pan (I recommend using a bundt pan). Add in the batter, and stick in the oven for 35-45 minutes, until cooked throughout. After the cake has completely cooled, carve knife around edges of bundt pan, place a large plate over the top, and in one swift motion, flip the cake upside down onto the plate.
I recommend adding Jessica in the Kitchen's Vegan Chocolate Frosting recipe (link attached below) to the cake for an extra rich cake!
Enjoy! Serve with some yummy vegan ice cream of your choosing, or eat as is. YUMMMM.

It's amazing how many of our favorite foods/recipes can easily become veganized. We are so fortunate to have so many great options in the grocery stores these days. Explore some of your favorite brands - they will quickly become staples in your kitchen!

Ingredients

1 package Duncan Hines Devil's Food Cake mix
1 package Instant Chocolate Pudding mix (check to make sure it is vegan, I use the brand Royal!)
1 C vegan sour cream (I've used Tofutti and Wayfare brands- they are slightly different in consistency, but this doesn't seem to matter too much)
4 flax eggs
2/3 C vegetable/canola oil
A good amount of vegan chocolate chips (use your discretion)
A vegan spray or some vegan butter to grease your pan before adding the batter

Ground flaxseed can be an egg-celent substitute instead of an actual egg. There are many other substitutes out there in different forms and consistencies. It's all about exploring what you prefer! I will say that I always stick with flaxseed - it's really reliable.

The yummy batter is thick and probably isn't what you would normally think of as cake batter consistency - don't fear, this is how it's supposed to be!

The finished product!! Doesn't it look like a huge chocolate glazed donut?! As a reminder, I made Jessica in the Kitchen's fabulous Vegan Chocolate Frosting recipe (linked below) to add on top. Thank you, Jessica!

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Recipe for the frosting credited to Jessica Hylton, @jessicainthekitchen : https://jessicainthekitchen.com/vegan-chocolate-frosting-recipe/