Pregnancy Friendly Gluten Free Devil's Food Cake
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Learn more āIngredients
12 servings
For the cake
- 2 cups gluten free flour blend
- Ā¾ cup dutch-process cocoa powder, sifted
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 2 cups granulated sugar
- 3 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup buttermilk, room temperature
- 1 cup hot brewed coffee
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- Ā½ cup neutral oil (such as canola or vegetable oil)
- 2 tsp pure vanilla extract
For the frosting
- 1 cup unsalted butter, softened
- Ā¾ cup dutch-process cocoa powder, siftedIngredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 3 cups powdered sugar, sifted
- ā cup heavy cream
- 1 tsp pure vanilla extract
- Ā¼ tsp fine salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the gluten free flour blend, sifted cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.
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