Devil’s Food Cake


Hey there! I wanted to share another one of my favorite recipes from Sweet Eats for All. This one is for Devil’s Food Cake; it’s just like the traditional version except this one is gluten-free, soy-free, nut-free, bean-free, corn free–and, of course, vegan. I particularly like this recipe made as a cupcake and topped with a gooey chocolate ganache… it’s pretty irresistible.

I made this recipe at a recent demo (made into miniature cupcakes) and the little cakes received rave reviews from the audience. The tahini in the cake both surprised and delighted most everyone–which is always a fun thing to witness. You can also use peanut butter, almond butter, or even sunflower seed butter in place of the tahini.

Devil’s Food Cake

Courtesy of DaCapo Life Long Books

Devil’s food cake used to describe a type of cake that was red rather than the deep dark chocolate version we are used to. It is speculated to have been interchangeable with what is known as “Red Velvet Cake” today. It wasn’t until the 1970s that we started seeing the chocolate version take over.

YIELD: one 9 x 13 inch cake or 12 cupcakes

  •    1 1/4 cups sorghum flour
  •    3/4 cup extra-dark cocoa powder
  •    1/2 cup potato starch
  •    1/4 cup buckwheat flour
  •    1/4 cup sweet white rice flour
  •    2 teaspoons xanthan gum
  •    2 teaspoons baking soda
  •    1 teaspoon baking powder
  •    1/4 teaspoon salt
  •    1/2 cup olive oil
  •    1 1/2 cups sugar
  •    2 tablespoons tahini
  •    1 cup extra-strong coffee, cold
  •    1 cup coconut milk
  •    2 tablespoons apple cider vinegar

Preheat oven to 350°F and grease and lightly flour a 9 x 13- inch cake pan or line twelve cupcake tins with paper liners. In medium bowl, combine sorghum flour, cocoa powder, potato starch, buckwheat flour, sweet white rice flour, xanthan gum, baking soda, baking powder, and salt. Whisk well to make sure everything is completely combined.

In large mixing bowl, combine the olive oil, sugar, and tahini. Add one-third of the flour mix and stir until well combined. Mix in the coffee and coconut milk and the remaining flour mixture a little at a time until all has been incorporated. Stir in the vinegar until the batter is smooth and fluffy.

Spread the cake batter into a prepared cake pan, or drop about 1/2 cup of batter into each cupcake liner. Bake for 27 to 30 minutes for sheet cake or cupcakes, or until knife inserted into the middle of the cake comes out clean. Let cool completely before frosting. Store covered up to 3 days.

Dark Chocolate Ganache

Yield: 2 cups

  • This delicious cake topper couldn’t be easier to make, and it only contains two ingredients. Use the best-quality chocolate you can get your hands on for exceptional flavor.
  • 3/4 cups full fat coconut milk
  • 11/2 cups nondairy chocolate chips
  • Heat the coconut milk in a small saucepan over medium heat just until it begins to bubble. Remove from heat. Place chocolate chips in small bowl and then stir in hot coconut milk to melt the chips. Let cool until slightly thickened.


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10 Responses to Devil’s Food Cake

  1. Heidi says:

    Can i use a gluten free all purpose flour blend in place of all the gluten free flours? How much should I use?

    • allyson says:

      Hi Heidi,

      I haven’t tested this recipe using an all-purpose blend, but you could definitely give it a shot. Most likely it will be a much lighter cake in both flavor and color–possibly a bit drier. If you do, I recommend subbing the amounts for all the flours (except for cocoa powder) with equal amounts all-purpose gluten-free blend. :) Best of luck!

      • Heidi says:

        Ok, great! Thank you for such a quick response. I am a little overwhelmed being recently diagnosed with gluten, dairy, and egg allergies. I dont know how I am going to bake anymore because that is the one thing i really loved to do. I am so happy I found your website. :)

        • allyson says:

          No problem!
          Aw, I feel you on the overwhelmedness… it was tough for me for the first few months. I bet you’ll pull through quickly! Thankfully, there is a ton of great info out there, which makes it a but easier. :) I’m happy you found me, too! Please feel free to ask questions anytime. Happy to help!

  2. Beth says:

    I hate to be “that” person… but is there a way to leave out the coffee? I have a migraine disorder and can’t have caffeine. Normally I’d just say.. skip the recipe and move on, but being it meets so many allergy-free requirements for our house (nuts, soy, dairy, gluten).. I’m hard pressed to pass this one by.

    Thanks for the help!

    • allyson says:

      absolutely! just sub out the amount of coffee for water or nondairy milk–it won’t be quite as intense, but still very chocolatey.

  3. Monica says:

    What about the frosting recipe? Looks yummy!

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