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.
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
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.
Yield: 2 cups