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Devil’s Food Cake
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| Servings | Prep Time |
| 12-15servings | 15minutes |
| Cook Time |
| 28-35minutes |
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Ingredients
- 4 eggslarge, room temperature
- 1 1/2cups olive oilor neutral flavored oil
- 2tsp vanilla extract
- 2cups all purpose gluten free flour mix with xanthan gum
- 2cups granulated sugar
- 3/4cup cocoa powder
- 1 1/2tsp baking soda
- 1tsp espresso powderor instant coffee
- 1tsp salt
- 1/2cup waterhot
- 1/2cup chocolate chipssemi-sweet minis, I used Enjoy Life
Strawberry Whipped Frosting and Filling
- 64oz whipped toppingprepared or home made
- 2-4Tbsp strawberry jam
- 2-4drops red food coloringif desired, optional
Instructions
- 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.
Strawberry Whipped Frosting and Filling
- 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.
Recipe Notes
This Devil’s Food Cake recipe is gluten free, dairy free and vegetarian.
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