Moist devil’s food cake is one of those desserts that you say you’re just going to have one bite, but you end up finishing the entire piece. This cake is no different, even when made dairy-free. It was rated highly by my recipe testers for my upcoming cookbook, “Carla’s Best 125 Gluten Free Recipes“. See the Tips section for a chocolate version.
Betty Crocker makes a Gluten Free Devil’s Food Cake Mix that does not contain any artificial colors or preservatives and is made in a dedicated gluten-free processing facility. However, if your budget does not allow for such luxuries, try this copycat devil’s food cake mix. Most people enjoy it more than Betty Crocker’s mix. It makes a high, one-layer cake, similar to a coffee cake. However, you can turn it into a low 2-layer cake, as well.
This recipe uses regular ground rice flour. There are two kinds of rice flour, regular and superfine. The package will not be labeled “regular,” but superfine ground rice flour will be labeled “superfine”. Superfine rice flour yields the best result, but it cannot be used alone as with most gluten free recipes. It must be combined with other ingredients. You can check out my Gluten-Free All-Purpose Flour Blend Recipe to learn the blend that I use in most other recipes.
If you don’t mind spending more money and purchasing ingredients online, then head on over to my recipe for Hershey’s Perfect Chocolate Cake that I converted. It’s received rave reviews.
I used regular ground flour in this recipe to duplicate Betty Crocker’s recipe. In addition, regular ground rice flour is less expensive and easily found in stores. Not only do you save money by using regular rice flour in this recipe, but compared to Betty Crocker’s box mixes, you save a ton! You can see the comparison I figured out in my Copycat Betty Crocker Yellow Cake Mix.
Using the below copycat recipe, you should be able to make any of Betty Crocker’s Gluten Free Devil’s Food Cake Mix recipes on their website. However, baking times may vary.
Stay tuned in tomorrow for an egg-free/vegan version!
Note: This recipe is from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
A slightly dense, but rich and moist and gluten free devil's food chocolate cake that is a copycat of Betty' Crocker's Gluten Free Devil's Food Cake Mix, without the high cost.
Ingredients:
- 7/8 cup granulated sugar
- 3/4 cup brown or white rice flour
- 3/4 cup potato starch
- 1/2 cup gluten-free Dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1-1/8 teaspoons guar gum (or xanthan gum)
- 1/4 teaspoon salt
- Oil, for the pan
- 8 Tablespoons (1 stick) very soft unsalted butter (or Earth Balance Buttery Spread - tested successfully)
- 3 large eggs, at room temperature
- 1-1/2 teaspoons pure vanilla extract
- 1 cup water + 1 tablespoon instant coffee (or 1 cup cooled, brewed coffee)*
- 1 gluten-free devil's food cake mix (above)
Instructions:
- Add all of the cake mix ingredients to a large bowl and whisk to combine, sift, and set aside.
- Preheat the oven to 350°F. Oil only the bottom of a 9-inch round cake pan; set aside.
- In the large bowl of your electric mixer, beat butter until smooth, only a few seconds.
- Add eggs one at a time, beating well after each addition. Add vanilla and mix on low speed to combine.
- Add instant coffee to the water and stir. If using brewed coffee, prepare that instead.
- Add the cake mix and coffee mixture alternately, beginning and ending with the cake mix (a third of the flour - half of the coffee - a third of the flour - half the coffee - a third of the flour). Using your electric mixer on medium-low speed, beat after each addition until just combined, scraping bowl occasionally.
- Pour the batter into the prepared pan. Bake 25 - 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan. Remove cake from the pan, and transfer to a wire rack to cool completely, top side up, about 1 hour.
- After the cake cools, wrap in plastic wrap and chill at least 2 hours. Slice in half and frost as a 2-layer Cream cheese frosting, garnished with chopped gluten-free cherry pie filling is beautiful and delicious.
- See "Tips" section for serving and storing instructions.
Tips
Serving Suggestions: Serve topped with your favorite gluten-free frosting. Just a few of the suggestions for frosting are as follows: cream cheese frosting, marshmallow frosting/filling, or top with lightly sweetened whipping cream. Garnish as desired: chopped gluten free chocolate, gluten free cherry pie filling (Comstock or Wilderness brands). A garnish can make or break the appearance of a cake for a special occasion.
Storing Instructions: Slice leftovers, place on a lined baking sheet and freeze. Individually wrap and freeze up to 3 weeks. Defrost at room temperature.
*If you prefer a chocolate cake, omit the coffee.
As with Betty Crocker Gluten Free Cake Mixes, this cake, too, only makes two small layers which usually bake best in one layer. If you wish to slice it to make a two-layer cake, wrap the cooled cake in plastic wrap and refrigerate until thoroughly chilled, about 2 hours. Then slice it. It will crumble less this way and make it easier to frost.
Copyrighted 2009 – 2016 Wilkins Publishers LLC and Carla Spacher. All rights reserved.
Comment from a member via email:
From: AW
Subject: Devil’s Food Cake
Message Body:
Eating what stuck to the pan, it’s delicious even before I frost it! I am so glad you are giving membership a try and I really hope it works. I would hate to lose this site! Hang in there!
Thank you for continuing your site and your wonderful recipes! I have a good chocolate cake recipe, but I am anxious to try this and compare!
Alice,
It was amazing how the color of each cake varied when made by recipe testers. I tried Trader Joe’s brand and didn’t care for it. It made things lighter in color to me. I love Rodelle brand.
Enjoy!
Carla