I have been working on this devil’s food cake recipe on and off for awhile. I had a memory of a taste in my head and I wanted to find it again in a gluten free cake. My family loves chocolate cake, but I have always preferred devil’s food because it is a richer, darker version of chocolate cake.
I wasn’t sure where that memory came from, but as soon as I tasted the final version of this recipe, I knew that I had found it. When Jessica tasted this cake, she looked at me, smiled and said that it tasted just like the Ding Dongs from our childhoods.
As soon as she said that, I knew exactly where my memory came from. Those beloved devil’s food snack cakes were a huge part of my childhood. My brothers and I never complained about running errands with Mom when we knew that one of the stops was going to be The Hostess Outlet.
I don’t know what the Ding Dongs of today taste like, but to us, this cake evokes that memory beautifully. So for us, this delicious devil’s food cake is now known, very affectionately, as the Ding Dong cake.
Frost and fill this cake with strawberry whipped topping for a beautiful and quick dessert. I made my strawberry whipped topping by mixing plain whipped topping with two tablespoons of strawberry jam.
And since this wonderful cake evoked those Ding Dong memories for all of us, I just had to make this cake into gluten free ding dongs.
If you are looking for any other recipe ideas, you can always find more delicious gluten free recipes on our recipe page.
Ingredients
Strawberry Whipped Frosting and Filling
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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.
- Combine prepared whipped topping with 2 tablespoons of strawberry jam. Gently fold until well combined.
- If more strawberry flavor is desired, add up to 2 more tablespoons of strawberry jam. Gently fold to combine.
- If a stronger pink color is desired, you can add 2-4 drops of red food coloring. Fold into whipped topping until the color is even throughout.
- Cut and fill cake layers horizontally as desired. Frost cake with remaining whipped topping and decorate as desired. Refrigerate until serving.
This Devil's Food Cake recipe is gluten free, dairy free and vegetarian.
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