Gluten Free Devil’s Food Cake
Thank you Ina Garten! In her book, Cooking for Jeffrey (© 2016,) Ina published a recipe for Devil’s Food Cake that we adapted to make a delightful gluten free version. Wow – this recipe is delicious, and so quick to make. It’s actually the easiest chocolate cake recipe we tested, and has become our beloved go-to cake that we bake to share with company. Dave and I hope you love our gluten free Devil’s Food Cake as much as we do!
Please let us know how your gluten free Devil’s Food Cake turned out! What frosting did you use to top it? Our personal favorite is Cream Cheese Frosting, (you can find our lightly sweetened recipe by clicking on the link.) Leave a rating and comment in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Ina Garten; Photos by DuPree Productions; Recipe updated 1.21 for clarityPrint
Simple to make, sinful to eat, gluten free Devil’s Food Cake will WOW your friends and family with just one tantalizing bite. Make this your go-to chocolate cake recipe.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 360g (12.7 oz) Flour Farm Organic Gluten Free Flour Blend (3 1/3 C spoon & level)
- 1 tsp Baking Soda (6g)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4g)
- 1 tsp Xanthan Gum (3g)
- 3/4 tsp Extra Fine Pink Himalayan Salt (4.5g)
- 76g (2.7 oz) Unsweetened Cocoa Powder (3/4 C spoon & level)
- 1 tsp Espresso Powder (2g)
- 177 ml (6 fl oz) Boiling Hot Water (3/4 C)
- 340g (12 oz) Salted Butter, room temperature (3 sticks or 1 1/2 C)
- 450g (15.9 oz) Cane Sugar (2 1/4 C)
- 4 Extra Large, or 4.5 Large Pasture Raised Eggs (255g)
- 4 tsp Pure Vanilla Extract (20 ml) or use a combination of vanilla and chocolate extracts
- 227g (8 oz) Sour Cream (1 C)
Equipment: Digital Scale (preferred), 2- 9″ Round Cake Pans, Mixing Bowls, Whisk, Stand Mixer with Paddle Attachment or Electric Mixer, Measuring Spoons & Cups, Rubber Spatula, Unbleached Parchment, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring eggs, butter and sour cream to room temperature
- Boil the water
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Line the bottom of pan(s) with parchment and apply non-stick spray (click the link for our non-stick baking Goop recipe)
Step 1: Whisk together the dry ingredients in a medium bowl. Set aside.
Step 2: Whisk together the chocolate ingredients in a separate small bowl or measuring cup. Set aside.
Step 3: Add the butter and sugar to a stand up mixer fitted with a paddle attachment or large mixing bowl. Cream together for three minutes on medium speed. Scrape down the bowl with a rubber spatula.
Step 4: Add eggs one at a time, beating after each egg. Scrape down the bowl. Add the vanilla, beat until combined and then scrape again.
Step 5: Turn the mixer to low and add the chocolate mix. Slowly add half of the flour mix, beat until combined. Then add all of the sour cream and beat until combined. Add the rest of the flour and beat until combined.
Step 6: Turn the mixer off and use a rubber spatula to scrape down the sides of the bowl and fold the batter until it is well mixed. Make sure you pull up any unmixed batter from the bottom of the bowl and fold it in.
Step 7: Pour the batter evenly into two prepared 9″ round cake pans. Bake in the center of the oven for 30-35 minutes. A toothpick inserted in the center should come out clean.
Step 8: Remove from the oven and cool cakes in their pans for 30 minutes. Invert onto cooling racks and continue to cool completely. Cake stores well, unfrosted, for up two days if tightly covered at room temperature.
Frosting: Ina Garten published a Coffee Meringue Buttercream frosting to accompany her original recipe. Visit her website if you are interested. Our favorite topping is our lightly sweetened Cream Cheese Frosting.
The nutrition information provided below is for the recipe as written without frosting. Each piece of cake weighs about 100g or 3.5 oz.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: cake
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Gluten Free Devil’s Chocolate Cake
For more sweet gluten free recipes by Flour Farm, click on this link!