Gluten Free Devils Food Cake Recipes

GLUTEN FREE DEVIL'S FOOD CAKE

Steps:

• Makes 18 pieces (6 x 3) in 13 x 9 pan
• Use two, or three mixing bowls
• Preheat oven to 350, 325 for dark metal pans. Adjust for high altitude as necessary.
• Grease and lightly powder pan with cocoa powder. Stire together flour, cocoa powder, baking soda and salt in a small mixing bowl.
• In a large mixing bowl, beat the butter about 30 seconds.
• Add 1 C sugar and vanilla and beat until fluffy.
• Add egg yolks one at a time, beating each into mixture for 1 minute.
• Alternating, add dry mixture and water to mixture in large bowl, beating after each addition until just combined. Do not overbeat.
• Thoroughly wash the beaters and in a small mixer bowl beat the egg whites until soft peaks form. Soft peaks are when you lift the beaters out of the mixture and it pulls up and kind of stays up.
• Gradually add the 3/4 C of sugar, beating until stiff peaks form. Stiff peaks are when you pull the beater out of the mixture and a straight triangle 'peak' that does not flatten out forms.
• Fold egg white mixture into batter; combine well
• Pour batter into the prepared pan, spread batter evenly.
• Bake in 350 degree oven for 35-40 minutes (30-35 if two 9-inch rounds) or until cake tests done with a toothpick.
• Cool 10 minutes on wire racks, then remove and cool thoroughly. Frost with the Pillsbury frosting. (Check the label first for ingredients with gluten). 9x9 rounds should make 12 servings - which would equate to 1.5 of the ones here.

VEGAN DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 - 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you're using the recommended brand (Melt) and it's room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it's too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out - however you want, it's your cake!)
• Cut into slices, serve, and enjoy!

GLUTEN-FREE CHERRIES AND CREAM DEVIL'S FOOD CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 9-inch round cake pan. In large bowl, beat cake mix, instant coffee, water, 1/2 cup butter and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, top side up, about 1 hour.
• In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.
• Using serrated knife, cut cake in half horizontally to make 2 layers. Place bottom layer, cut side up, on serving platter. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top frosted layer with half of the cherry preserves; spread to cover. Place remaining layer, cut side down, over filling. Top with remaining frosting; carefully spread to cover top. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.