devil’s food cake w/ hemp frosting

devil's-cakeThere is nothing like Devil’s Food Cake to cure that chocolate craving.  It’s the weekend, so consider that your excuse to whip up some cupcakes, or frosted-cake delight.  (Who said birthdays were the only days that required cake!)

This Devil’s Food Cake is so moist due to the preparation of the cocoa and the utilization of the homemade flax seed milk, and so sweet with the sugar or agave, sorghum flour, and vanilla.  While it can stand alone, the hemp seed frosting really is the icing on the cake.  One bite of this cake and you’ll have trouble putting down that fork.

devil’s food cake

Serves 1 cake or 18 cupcakes
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold

Ingredients

  • 1/2 cup unsweetened cocoa
  • 1 cup boiling water
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 1/4 teaspoon xantham gum or 1 teaspoons agar agar
  • 1 teaspoon baking soda
  • 1/2 cup homemade flax seed milk (see bubble child basics menu) (or dairy free milk of choice plus 2 tbs. neutral oil)
  • 1 cup sugar or xylitol or 3/4 cup agave nectar
  • 2 eggs (or egg substitute [use 2 tbs. ground flax seed soaked in 5 tbs. warm water for 15 minutes])
  • 1 teaspoon pure vanilla

Directions

Step 1 Pre-heat oven to 350 degrees Fahrenheit.  Line cupcake pan with cupcake papers, or grease 9” cake pan.
Step 2 In small bowl, combine cocoa and bowling water.  Stir until well blended.  Set aside until lukewarm.
Step 3 In small bowl, combine sorghum and rice flours, xanthan gum or agar agar, baking soda, and sea salt.
Step 4 In medium bowl, whisk milk and sugar with until well blended.  Whisk in eggs one at a time, then stir in vanilla. Add flour mixture, and combine until all white chunks disappear.  Do not overmix.
Step 5 Pour batter into prepared pan and bake for about 25-30 minutes, or until inserted toothpick comes out clean.  For cupcakes, add about 1/3 cup of batter into cupcake pans (should be about 3/4 full) and bake for 18-20 minutes, or until toothpick comes out clean.
Step 6 Remove, and let cool before adding frosting. (See recipe below or use your own gluten-free frosting or glaze of choice.)

hemp seed frosting

Serves a little over a cup frosting
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Condiment
Misc Child Friendly, Pre-preparable, Serve Cold

Ingredients

  • 1/2 cup distilled water
  • 1/2 cup hemp seeds
  • 1/2 tablespoon vanilla
  • 1 1/2 cup powdered sugar (to avoid refined sugar, use 1 tbs. arrowroot starch and 1 tbs. agave nectar. Blend all ingredients together cold then heat over medium heat until thick. That's your frosting to use right away before it sets!))

Directions

Step 1 Bring water to boiling.  Stir in hemp seeds, and reduce heat to low.  Simmer for 10 minutes, or until all of the water is absorbed, stirring about once every minute.
Step 2 Remove from heat, and immediately pour into blender.  Blend on high for about 3 minutes, or until creamy.  Add vanilla, pulse until creamy.
Step 3 Spoon into large mixing bowl, and gradually mix in powdered sugar by the 1/4 cup.

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