Vegan Devil Dogs
Prep time
Cook time
Total time
Flax Eggs make this recipe vegan in an instant!
Preheat oven to 350°F (177°C)
Serves: 12
  • All Purpose Flour 1¼ cup (157g)
  • Unsweetened Natural Cocoa Powder ¼ cup (24g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Dark Brown Sugar ⅓ cup (70g) (*it's Ok to use light if that's all you have)
  • Ground Flax Seed 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Vegetable or Coconut Oil melted 4 teaspoons (20ml)
  • Vanilla extract 1 teaspoon (5ml)
  • Almond Milk ½ cup (120ml)
  • ¼ Recipe Aquafaba Buttercream
  1. Prepare the flax egg by adding the hot water to the ground flax seed. let stand for about 5 minutes to get thickened.
  2. Sift the flour, cocoa powder, baking soda and salt together
  3. Combine the brown sugar, flax egg, oil, vanilla and almond milk in a large mixing bowl and whisk vigorously to a smooth batter.
  4. Add the dry ingredients and whisk smooth
  5. With a pastry bag, pipe the batter into lightly greased cavities of the Delectovals Cake Mold filling only ¼ way full since devil dogs will be sandwiched together with cream, the cakes are not meant to be very thick.
  6. This batter will bake up to double size
  7. Bake in preheated 350°F oven for approximately 10 minutes or until springy to the touch, be careful not to overbake.
  8. Cool the cakes completely then sandwich with cream filling
Store devil dog cakes (filled or unfilled) in an airtight container at room temperature for up to 5 days

Cakes can be frozen wrapped well for up to 1 month ( I do not like to freeze aquafaba buttercream, it is preferably if you are going to freeze these cakes to do so unfilled)
Recipe by Gretchen's Bakery at