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
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**
- Preheat the oven to 350°F. Oil the bottom only of a 9-inch round cake pan; set aside.
- Add the cake mix ingredients to a large bowl, and whisk to combine; sift; set aside.
- 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.
- Add oil, applesauce, and vanilla. Beat on medium speed until smooth.
- 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.
- 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.
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