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:
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.
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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