I have always loved chocolate cake’s richer and darker cousin, devil’s food cake. Food allergies stopped that love for awhile. But I really missed it. The memory of the taste of devil’s food was in my head when I started working on this recipe. I really wanted to be able to enjoy that cake again.
As soon as I tasted the final version of this recipe, I knew that I had found that taste again. Then I had Jessica taste it. She smiled and then said that it tasted just like Ding Dongs!
And just like that, I knew exactly where my memory came from. Those little, delicious devil’s food cakes were a huge part of my childhood. My brothers and I always knew when Mom was going to visit the Hostess outlet and were always very eager to be her helper.
I don’t know what today’s Ding Dongs taste like, but for us, this cake evokes that memory beautifully. Now at work and at home, this delicious gluten and dairy free devil’s food cake is now known, very affectionately, as the Ding Dong cake.
Frost this cake with strawberry whipped dairy free topping for a beautiful and quick dessert. I made my frosting by mixing plain coconut whipped topping with two tablespoons of strawberry jam.
For a layer cake, use two 9″ round cake pans, for a sheet cake, use a 9×13″ pan. Your baking times will vary depending on your choice of pans.
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| Prep Time | 15 minutes |
| Cook Time | 28-35 minutes |
| Servings |
servings
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- 4 eggs large, room temperature
- 1 1/2 cups olive oil or neutral flavored oil
- 2 tsp vanilla extract
- 2 cups all purpose gluten free flour mix with xanthan gum
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp espresso powder or instant coffee
- 1 tsp salt
- 1/2 cup water hot
- 1/2 cup chocolate chips dairy free semi-sweet minis, or finely chopped chocolate, I use Enjoy Life,
Ingredients
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- Preheat oven to 350°. Spray pan(s) with cooking spray and line bottoms with parchment paper.
- Into a large bowl or stand mixer, measure eggs, oil and vanilla extract.
- In another bowl, measure out all the dry ingredients. Whisk until combined.
- With mixer on low, alternate adding the dry ingredients and the hot water, until all ingredients are combined.
- With mixer still on low, add chocolate chips, mixing until completely incorporated.
- Pour batter into prepared pan(s).
- Bake at 350° until the edges of the cake pull away from the pan and a tester inserted into the center of the cake, comes out clean.
- Cool on a cooling rack for 15 minutes and then invert cake onto cooling rack. Allow to cool completely before frosting.
This Devil's Food Cake recipe is gluten free, dairy free and vegetarian.
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