Cooked - Betty Crocker Copycat Devil's Food Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Betty Crocker Copycat Devil's Food Cake

12.0

2 cups spelt flour

1 cups coconut sugar + 2 x tbsp extra

¾ cup cacao powder

1 tsp salt

1 tsp baking soda

1 tsp baking powder

½ cup very ripe banana (smashed into a sauce)

½ cup smooth nut butter (I use almond, but others will work equally as well)

1.5 tbsp pure vanilla extract

1.5 cups water

100 g of 85% dark chocolate

400 ml can full fat coconut cream (half fat will not set)

2 tbsp maple syrup (to taste)

2 tbsp coconut oil (to set)

Pre-heat oven to 350F or about 190 degrees.
Prepare a 6 inch baking tin by lining with grease-proof paper or tin foil.
In a large mixing bowl, put all your dry ingredients of spelt flour, coconut sugar, salt, baking soda, cacao powder together and mix really well.
Very gently melt your smooth nut butter in a saucepan over a low heat. Do not let it burn!
Mash roughly 1 x large, ripe banana until it's really smooth.
In a separate bowl, mix your wet ingredients of banana, softened nut butter, vanilla extract and water.
Add your wet ingredients to your dry and fold very gently together with a wooden spoon. DO NOT beat!
Pour your cake mix into your pre-lined baking tin and pop in the oven for 35 minutes.
Take your cake out after 30-40 mins to check whether it's done.
Remove cake from tin and leave to cool on a wire rack for 15 minutes.
Halve the cake gently once cooled.
Prep your ganache while the cake is baking.
Mix your melted chocolate mix to your coconut cream.
Leave your ganache to cool in the fridge whilst you wait for your cake to cool completely.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 14 weeks ago

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