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Devil’s Food Cake

Commercial Red Devil cakes are tinted with artificial food coloring, a health hazard unto itself. But it’s just as easy to create a naturally tinted dessert by reverting back to the recipe’s roots and adding grated beets and non-alkaline cocoa powder. Ice the cake with white frosting to further accentuate the burgundy hue. Decorate with shredded coconut, chopped nuts, or chocolate shavings.

Serves: 2
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Makes 2 8-inch round cakes

What You Need For The Cake:

  • 2 cups whole-wheat pastry flour
  • 1/2 cup cocoa powder (not Dutch or alkali processed), plus additional for pans 
  • 1 tablespoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup dark brown sugar
  • 1 cup filtered water
  • 1/4 cup olive oil, plus additional for pans
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1 teaspoon vanilla
  • 1-1/2 cups fresh beets, peeled and finely grated
  • Fluffy Frosting (see recipe below)

What You Do For The Cake:

  1. Preheat oven to 350 degrees. Lightly oil two 8-inch round cake pans with olive oil. Dust pans with cocoa powder, tap out any excess, and set aside.
  2. In a large bowl, sift together pastry flour, cocoa powder, baking soda, and salt. Whisk sugar into dry ingredients. In a small bowl, whisk together water, olive oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and whisk well to combine. Stir in grated beets.
  3. Divide batter evenly between prepared pans. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool for 10 minutes. Invert cakes onto a rack (removing pans) and allow to cool completely before frosting.

What You Need For The Fluffy Frosting:

  • 3 cups powdered sugar
  • 1/3 cup non-hydrogenated margarine
  • 1/4 cup soymilk or rice milk
  • 1 teaspoon vanilla

What You Do For The Fluffy Frosting:

  1. Using an electric or hand-held mixer, beat together frosting ingredients for 2 to 3 minutes, or until light and fluffy. Use immediately or cover and chill in the refrigerator for 1 hour.
  2. Stir briefly before spreading 1/3 of the frosting on top of one of the cakes. Top with second cake, then frost top and sides with remaining frosting.