Copy-cat Duncan Hines Devil’s Food chocolate cake that is vegan, gluten free, and oil free! This is the best chocolate cake that I have ever eaten.
Subtly sweet… and extremely delicious! You will want to make this Devil’s Food chocolate cake again and again.
In general, I do not have a very big sweet tooth, but when it comes to this Devil’s Food chocolate cake, I could eat it all!
When I was a little girl, my mom would make the most amazing chocolate pound cake in this world. If I could eat the flour used in the Duncan Hines Devil’s Food chocolate cake mix, I would probably still think so. However, now that I eat vegan and gluten free, the Duncan Hines Devil’s Food chocolate cake mix, chocolate pudding, and eggs needed to make the Devils’ Food chocolate cake were not an option. Yet, I was determined to make a copy-cat recipe!
The icing is my “healthy” replication of a chocolate drizzle recipe that has been passed down through my Mom’s family. The original chocolate drizzle recipe used to be written on the sides of the cake boxes before the desert companies began selling the little frosting tubs next to the instant cake boxes in the supermarkets. Trust me, once you have this chocolate icing you will never want a store bought chocolate frosting tub again. I think I could eat this chocolate icing straight from the bowl….
Also, when you make the icing, be careful that the icing is thick enough to actually stick to the sides of the cake as it runs down the bundt form. Although you do want it thin enough to actually make a drizzle, you do not want all the icing to run off the cake and pool on your cake stand.
Additionally, a common question in gluten free cooking is about buckwheat– is it actually gluten free? Yes, it is! Buckwheat groats are technically not even grain, they are seeds, so there is not gluten or wheat in buckwheat flour.
However, even though I was told buckwheat was gluten free, I did not eat it for a long time because word “wheat” was in its name. If you would like to read more about buckwheat groats in order to ease your nerves enough to eat something that has “wheat” in its name, please click here for more information regarding buckwheat.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup oat flour (gluten free if needed)
- ½ cup buckwheat flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ½ cup cacao powder
- ½ tsp salt
- 1 Tbsp baking powder
- ¾ cup coconut sugar
- 3 flax eggs (3 Tbsp flaxmeal + ½ cup water)
- 1 cup cashew yogurt
- 1 tsp vanilla extract
- ½ cup unsweetened almond milk
- ¼ cup unsweetened applesauce
- 1 Tbsp almond butter
- 2 Tbsp almond milk
- 2 Tbsp cacao powder
- 2 cups powdered sugar
- Preheat the oven to 350˚F and prepare the cupcake tin or bundt pan.
- Mix the flax eggs together and set to the side.
- In a medium bowl, whisk together the oat flour, buckwheat flour, tapioca starch, potato starch, salt, baking powder, and cacao powder.
- In a large bowl, whisk together the coconut sugar, yogurt, almond milk, vanilla, applesauce, and flax eggs.
- Add the dry ingredients to the wet ingredient bowl and whisk until completely combined and no clumps remain.
- Pour into the prepared baking pans and bake a bundt cake for 30-35 minutes and cupcakes for 20-25 minutes or until a toothpick inserted into the center comes out cleanly.
- Remove the pan from the oven and allow to cool completely in the baking pan on a cooling rack.
- Prepare the frosting: in a small to medium bowl, whisk together the almond butter, almond milk, and cacao powder until the mixture is completely smooth.
- Next, add the powdered sugar ¼ cup at a time until you reach the desired consistency.
- You do want the icing the be able to run down the sides of the bundt cake, but it should be thick enough to form small peaks while mixing. If the frosting is too thin, it will all run off the cake. I definitely think too thick is better than too thin!
- Slice and serve!