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
With some really great results and some not so great results!
If you have been following my sugar free baking journey over the last year
You’ll know that I really only like using Monk Fruit sugar as a replacement in my baking recipes
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!
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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.
CLICK HERE FOR 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.
This is not true, coffee & chocolate are dual flavor enhancers – the coffee brings out the best in the chocolate and you will not taste a bit of coffee, but of course you can replace it with water.
Replacing half of the oil with applesauce is also something that I have done with good results
And of course using whatever sugar substitute you love the best is totally fine here!
Vegan Devil Dog Recipe
Ingredients
For the Cake Recipe
- All Purpose Flour 3 cups (375g)
- Natural Cocoa Powder 8 Tablespoons
- Granulated Sugar ½ cup (100g)
- Allulose 1¼ cups
- Salt 1 teaspoon (6g)
- Baking Soda 2 teaspoons
- Apple Cider Vinegar 2 teaspoons
- Vanilla Extract 2 teaspoons
- Vegetable Oil ¾ cup (177ml) *see notes
- Strong Brewed Coffee 2 cups *see notes
- ½ Recipe Lower Sugar Buttercream
Instructions
- Prepare your cake pans with a light spray of pan grease
- Preheat the oven to 350°F
- In a large mixing bowl combine the flour, baking soda, salt and sugar substitute.
- Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth
- Add the Vegetable oil, vanilla extract and vinegar, then add all of these liquids to the dry ingredients in the large 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 the cake 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. Then slice the cake in half lengthwise
- Prepare the low sugar buttercream recipe according to the recipe post OR make your favorite buttercream recipe of your choice
- Fill the Devil Dog Cakes with a small amount of buttercream in each one
Notes
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
Do you think there would be any changes if using regular cupcake pans and filling the center?
No changes, just bake time would be longer