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