For our little girl’s birthday, she requested a very chocolatey cake, so I immediately thought of a Devil’s Food Cake. She wanted one with pink frosting, so I blended some strawberry preserves into a buttercream frosting, and added a few drops of India Tree natural color to make a pretty pink. (To keep it dairy-free, use an alternate frosting of your choice, such as a meringue.)
Whether you are celebrating a birthday, surprising your Valentine, or “just because,” this cake will disappear quickly! (It does tend to dry out, so try to eat it within the first day or two.)
Gluten-Free Devil’s Food Cake
(also dairy-free and low-glycemic)
3 Large Eggs
1 1/3 Cups Teff Flour
2/3 Cups Tapioca Flour
1/4 Cup Sorghum Flour
1/2 Cup unsweetened Cocoa Powder
1 1/2 tsp Baking Soda
1/4 tsp real Salt
1/2 Cup Non-hydrogenated Shortening (such as Spectrum)
1 1/2 Cups Coconut Sugar (or other sweetener of your choice)
1 tsp real Vanilla
1 1/3 cups Cold Water
Prepare cake pans with parchment paper and/or baking cups (for cupcakes). Preheat oven to 350 degrees.
In a medium bowl, combine flours, cocoa, baking soda, and salt.
Blend shortening on high for about half a minute, then add sugar and vanilla and beat well until fully combined and light and fluffy. (If the sugar is too coarse, you can grind it up in a food processor/blender first.)
Add each egg one at a time, blending well after each one. Then add flour and water alternately to the shortening mixture, mixing on low speed after each addition.
Pour batter into two 9-inch prepared pans. Bake 25-30 minutes, until a toothpick tester comes out clean. Cool in pan 10 minutes, and then cool completely on wire racks.