This weekend marked the annual end of Daylight Savings Time here in Cambridge.
Halloween is over, the sun sets before 5pm, and WINTER IS COMING. *dies*
Despite growing up in New England, I’m not that fond of winter. I have poor tolerance to the cold, hate being stuck inside, and struggle with some pretty gnarly seasonal depression.
However, instead of sitting here and moping about the dwindling daylight, I’ve embraced the darkness and turned it into a cake. (An allergy friendly, lowish-carb cake that used up the rest of the pumpkin puree I had laying around, none the less!)
I know you’re probably looking at this recipe and rolling your eyes into the back of your head thinking about another crumbly, dense, eggy Pinterest disaster. However, I can assure you this cake doesn’t suck! I actually surprised myself with this one. The texture is spongy, moist, and ON POINT.
Taste-wise, this isn’t sweetest cake – as I personally really dig the dark, dark chocolate taste. However, if that’s not your jam, simply add an additional tablespoon or so of sweetener and some chocolate chips when you bake yours. 🙂
Gluten-free Dairy-free Devil’s Food Cake (that doesn’t suck!)
Makes 4 🙂
- 1/4c. coconut flour
- 3tbsp. granulated sweetener (I used Splenda Baking Blend)
- 3tbsp. 100% Dutch processed cocoa powder
- 1tsp. baking soda
- 1/2c. pumpkin puree
- 1/4c. coconut oil melted (+ 1tsp. for greasing ramekins)
- 4 eggs, separated
- 1tsp. pure vanilla extract
- 1/2tsp. of apple cider vinegar
- 1/8tsp of lemon juice
- Optional: 1/2 cup of dark chocolate chips or chopped dark chocolate (I like a good 85% cocoa chocolate, but for those with a bit more of a sweet tooth I’d suggest 65% cocoa, like Hershey’s Dark.)
- Preheat the oven to 350°F.
- Grease 4 standard-sized ramekins with coconut oil.
- Combine coconut flour, sweetener, cocoa powder, and baking soda in a small bowl. Mix together and set aside.
- In a separate bowl, combine pumpkin puree, melted coconut oil, vanilla extract and apple cider vinegar. Mix until ingredients form a homogenous mixture.
(Note: before adding coconut oil to the mixture, make sure it’s close to room temperature, yet still liquid. If the coconut oil is too hot, it will cause the egg to cook in the next step. If it’s too cold, it will solidify and make your batter chunky.)
- Next, separate the eggs. Put egg whites in a yet another bowl (sorry, this one is dish intensive!) and add yolks to the bowl containing the pumpkin mixture.
- Beat the egg yolks into the pumpkin mixture until fully incorporated. Set aside.
- Now, the “hard part” – whipping the egg whites. Your goal is to get the eggs to a “soft peaks” consistency. You can accomplish this using either an electric hand mixer on or a standing mixer, like a KitchenAid, on medium speed. As your eggs begin to foam, add in the lemon juice. The acid in the lemon juice will change the structure of the protein in the egg white, making it more structurally stable.
- Once your egg whites are the correct consistency, fold in the pumpkin mixture.
- Slowly fold in the dry ingredient mixture until all ingredients have been combined into a smooth batter.
- If you’re adding the optional chocolate, gently fold it in now. 😀
- Divide batter into the four ramekins and place on a baking sheet for easy transport into and out of the oven.
- Bake the cakes at 350°F for 30 mins.
- Remove from the oven and cool for at least 5-10 minutes before digging in!
Once your cakes are done, you can top them with a whole mess of things:
- Whipped coconut cream for a whoopie pie feel
- Chocolate ganache if you’re really just craving an absolute f$ckton of chocolate
- A scoop of non-dairy Halo Top and sprinkles if you want to celebrate the impending darkness
- Your tears
Or, you can just eat them as is – whatever your body’s craving!