This gluten-free devil’s food cake recipe is sponsored by Bob’s Red Mill and contains affiliate links. Please see my disclosures for details.
Last month I created a light, fluffy and slightly sweet gluten-free angel food cake using my favorite gluten-free flour blend by Bob’s Red Mill. Today, I am making the antithesis of angel food cake by trying my hand at a gluten-free devil’s food cake recipe. In fact, I’m not trying any old recipe, I’m trying this recipe by this famous baker – and I’m converting it to be gluten-free using Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. Will it work? Let’s find out together!
First of all, I want to start this blog post by telling you that just because something is gluten-free doesn’t mean it’s healthy. So, for all intents and purposes, this cake is a decadent dessert – a treat. Make it the next time you’re having a dinner party so many guests can help you polish off this rich and intensely chocolatey cake (this way you’re not tempted to eat the whole thing with a fork in hand!).
OK, now that I got that off my chest, I would like to tell you a bit more about devil’s food cake.
Devil’s food cake is known as a moist and chocolatey layer cake. For all intents and purposes, this “sinful” cake is simply a rich chocolate cake. It often contains real chocolate (not just cocoa powder like most chocolate cakes), making its flavor more intense.
While I very much enjoyed the light, fluffy gluten-free angel cake I made last month, I have to admit that I’ll take a chocolate dessert over any other dessert in the world. Chocolate, to me, is heaven.
One of the cool things about gluten-free baking these days is just how easy it is to do thanks to Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
You can use this gluten-free flour blend to bake just about anything you like. Seriously, anything!
In the past, to make a gluten-free cake, you’d have to mix together a handful of different flours and starches in order to mimic the consistency of wheat flour. As it turns out, gluten is a nice-to-have protein when it comes to creating baked goods as it adds elasticity and the “glue” needed to hold a cake together.
The days of blending your own gluten-free flour mixes are gone like the wind now that Bob’s Red Mill has perfected the gluten-free flour blend for you. Seriously. It’s perfect and it works! What more can you ask for?
Call me crazy, but I sometimes think my Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend is talking to me. It’s constantly daring me to try a regular wheat flour recipe, swap the flour using cup for cup measurements with my Bob’s flour, just to see if it works. When it works, I can hear the flour whispering to me, “Told you so.”
I knew no recipe would too hard for my trusty Bob’s gluten-free flour blend. That’s why I decided to put Martha Stewart’s devil food cake recipe to the Bob’s Red Mill test. It’s Martha vs. Bob, baby!
The Making of a Gluten-Free Devil’s Food Cake
I’m not going to lie to you, this gluten-free devil’s food cake recipe requires a good amount of work from start to finish. As my Jewish mother would say, it takes a lot of “patshke.” (Patshke is a yiddish word for fussing or messing around.)
In order to make this gluten-free devil’s food cake recipe, you’ll need a few supplies in addition to all the ingredients.
First, you’ll need two 9″ round cake pans. I made the mistake and used 8″ round pans at first go (I didn’t realize it until it was too late). I was able to cut off the excess cake after it baked, but there was quite a bit of excess. Nine inch pans are the way to go. (Although I did enjoy eating the extra scraps!)
You’ll also want a sturdy standing Kitchenaid mixer. You’ll be mixing for awhile, so there’s nothing like having a tool to do the hard work for you.
I’d also venture to say you’d want a frosting spatula. It makes frosting a cake much easier!
So after I spent a few hours patshke-ing this cake in the kitchen, here is the final result. Get ready to oooh and aaah!
Doesn’t this cake look gorgeous? I can’t get enough of it. While I love how beautiful it looks, I honestly couldn’t wait to cut into it (and eat it!). Just look at those two beautiful layers of chocolate cake separated by a light chocolate swiss meringue buttercream…
Is this gluten-free devil’s food cake recipe calling your name too?
Before you set off to make this gluten-free devil’s food cake recipe, I’d like to share a few tips to ensure your cake making process is a success. (If you’re going to spend a few hours making it, you might as well do it right.)
First of all, make sure you have all the cake and frosting ingredients on-hand and ready to go, including your Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. Remember, purchase the Bob’s Red Mill GF flour in the blue bag, not the red bag. The red bag contains a totally different gluten-free blend that won’t work in this recipe!
Second of all, follow the instructions carefully. This cake takes patience and that means adding in ingredients slowly and purposefully. Don’t rush it.
Third, allow the cake ample time to cool before frosting it. If you frost it too soon, you’ll have crumbs in your frosting and it won’t look as pretty.
Fourth, enlist [lots of] help to eat this cake. It’s big and it will be calling your name day and night. You’re welcome (and I’m sorry).
One of my favorite things about this cake is the light, whipped frosting. My son told me he thought it tasted like whipped cream. The frosting truly is to die for – and combined with this rich, moist, chocolately cake, it’s a match made in heaven.
Thank you to Bob’s Red Mill for sponsoring this devilish post and allowing me to put your amazing gluten-free flour blend up to the Martha Stewart test! This wicked gluten-free devil’s food cake recipe is a keeper!
Gluten-Free Devil’s Food Cake Recipe:
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