Zucchini Devils Food Snack Cake Gluten Free

GLUTEN-FREE ZUCCHINI-DEVIL'S FOOD SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray.
• Reserve 1/4 cup cake mix for streusel; set aside. In large bowl, beat remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan.
• In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
• Bake 44 to 49 minutes for 8-inch pan or 38 to 43 minutes for 9-inch pan until toothpick inserted in center comes out clean. Serve warm or cool.

GLUTEN-FREE CHERRIES AND CREAM DEVIL'S FOOD CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 9-inch round cake pan. In large bowl, beat cake mix, instant coffee, water, 1/2 cup butter and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, top side up, about 1 hour.
• In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.
• Using serrated knife, cut cake in half horizontally to make 2 layers. Place bottom layer, cut side up, on serving platter. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top frosted layer with half of the cherry preserves; spread to cover. Place remaining layer, cut side down, over filling. Top with remaining frosting; carefully spread to cover top. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.

DEVIL'S FOOD SNACK CAKE

Steps:

• Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

VEGAN DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 - 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you're using the recommended brand (Melt) and it's room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it's too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out - however you want, it's your cake!)
• Cut into slices, serve, and enjoy!

ZUCCHINI-DEVIL'S FOOD SNACK CAKE (GLUTEN FREE)

Steps:

• 1.Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray. 2.Reserve 1/4 cup cake mix for streusel; set aside. In large bowl, beat remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. 3.In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter. 4.Bake 44 to 49 minutes for 8-inch pan or 38 to 43 minutes for 9-inch pan until toothpick inserted in center comes out clean. Serve warm or cool

GLUTEN-FREE SNACK CAKE

Steps:

• Mix together dates, water and soda. Set aside to cool.
• In separate bowl, cream together sugar and butter. Add eggs and vanilla. Mix well.
• Add pudding mix. Beat well.
• Sift together flour, cinnamon and salt.
• Add alternately with date mixture, mixing well after each addition.
• Pour into greased 9x13 pan.
• In small separate bowl, mix together brown sugar, nuts, and chocolate chips.
• Sprinkle mixture on top of the batter in the pan.
• Bake at 325 degrees for 30 minutes. Turn pan 180 degrees and turn temperature up to 350 degrees. Bake for another 10 - 15 minutes or until a knife comes out sticky, not gooey. Take out and cool.

DEVIL'S FOOD SNACK CAKES

Steps:

• Start by making the marshmallow cream topping. Separate three eggs, discard the yolks, and beat the whites until foamy. Then add the salt and corn syrup, and beat on high for ten minutes (until thick). Add powdered sugar at low speed. Add the vanilla and mix until blended. Refrigerate.
• Pre-heat oven to 350 degrees F. Empty the devil's food cake mix into a large mixing bowl and add the water, the yogurt or oil, and three eggs. (I usually substitute plain yogurt for the vegetable oil. Keeps the dessert much healthier, and in my opinion, improves the texture.) Spray muffin tins with non-stick cooking spray and fill each with the batter to no more than 1/4 full. Cakes will rise slightly, and you want them to finish at about the size of a cookie. Bake for about 10-15 minutes or until toothpick inserted into center comes out clean. Allow to cool on parchment or wax paper.
• To make the chocolate coating, put 18 oz of semi-sweet or milk chocolate chips into a microwave safe bowl. (I prefer semi-sweet) Add the vegetable shortening and microwave on high for about a minute and a half. Stir until smooth and well blended adding microwave time if necessary.
• Cover the top of each "mini-cake" with a spoonful of the marshmallow cream. Then coat with a spoonful of the chocolate topping, allowing it to cover the top and sides of each cake. Let sit out until chocolate hardens. Store at room temperature, in the fridge, or in the freezer to suit your preferences.
• *It works best when you add the cream and the chocolate alternately to each cake (1 at a time) so that it can form layers.
• * Also to add a bit of style, I usually drizzle a bit of the leftover marshmallow cream on top of each finished cake for decoration.