Gluten-Free Allergen-Free Devil’s Food Cake

While developing recipes for my cookbook, I created a traditional Copycat Betty Crocker Devil’s Food Cake Mix recipe. At the time, I wasn’t sure on the theme of my cookbook. I thought I’d give an egg-free version a try. My husband who loves devil’s food cake enjoyed it as did I. The one recipe tester who tried it did not use a mixer, which would have made it lighter. She just mixed it all up in a bowl. As you can see in her photo, it still looks delicious, but a little dense. She really enjoyed it, even though she is not on an egg-free diet. She rated it 10/10 in texture, 9/10 in flavor, and 10/10 in appearance. Her husband thought it was too moist. Meanwhile, I hope you enjoy it as much as we did.

Photo Credit: The second below photo of the hand-beaten cake was taken by Recipe Tester, Janine. Thanks so much for the pic!

You will not find this recipe in my upcoming cookbook. I eventually decided to exclude it because I went with more traditional recipes versus allergen-free.

This post is dedicated to one of the new vegan soy-free members, who does not like using commercial products like Earth Balance, though they make one that soy free. I hope this helps you! By the way, for those of you allergic to soy, Earth Balance makes a soy-free buttery spread.

Gluten-Free Allergen-Free Devil’s Food Cake


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 8

Gluten-Free Allergen-Free Devil’s Food Cake

A moist gluten-free allergen-free (egg-free, soy-free, dairy-free, wheat-free) devils' food chocolate cake. Delicious!


    For the Cake Mix:
  • 7/8 cup granulated sugar (6.56 oz./186 g) (or vegan sugar)
  • 3/4 cup brown rice flour (3.6 oz./102 g) (or white)
  • 3/4 cup potato starch* (4.5 oz./128 g) (or cornstarch*)
  • 6 Tablespoons gluten free Dutch processed cocoa powder (1.59 oz./45 g) (Rodelle or Hershey's Special Dark)
  • 1 teaspoon baking soda
  • 1/2 teaspoon gluten free baking powder
  • 1-1/8 teaspoons guar gum (or xanthan gum, if not corn-free)
  • 1/4 teaspoon salt (or to your liking - Betty Crocker mix contains more)
  • For the Cake:
  • 1 gluten-free devil's food cake mix (above), sifted together
  • 6 Tablespoons boiling water
  • 2 Tablespoons ground flaxseed
  • 1/2 cup neutral-flavored oil
  • 1/4 cup unsweetened applesauce
  • 1-1/2 teaspoons pure vanilla extract
  • 3/4 cup boiling water**
  • 1 Tablespoon instant coffee**


  1. Preheat the oven to 350°F. Oil the bottom only of a 9-inch round cake pan; set aside.
  2. Add the cake mix ingredients to a large bowl, and whisk to combine; sift; set aside.
  3. In the large bowl of your electric mixer, combine boiling water and flaxseed meal. Allow to rest for 5 minutes or until the consistency of raw eggs. If mixing by hand, it may not be as smooth. See the below photo.
  4. Add oil, applesauce, and vanilla. Beat on medium speed until smooth.
  5. Add the cake mix and coffee mixture alternately, beginning and ending with the flour blend (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 speed, beat after each addition, just until combined, scraping bowl as needed.
  6. Pour into the prepared pan and bake 28 - 30 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool 10 minutes in the pan. Remove cake from the pan. Transfer to a wire rack to cool completely, top side up, about 90 minutes. Frost as desired, or serve as a snacking cake.


*Sub 2 tablespoons of potato starch with tapioca flour/starch, if desired. I can't as I am allergic.

**You may replace the water and instant coffee with cool, brewed coffee, if desired. Some prefer the flavor better.

Copyrighted 2015 – 2016 Wilkins Publishers LLC and Carla Spacher. All rights reserved.

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