I have always loved chocolate cake’s richer and darker cousin, devil’s food cake. It was one of the things that I really missed when I was diagnosed with food allergies. I had a taste memory in my head when I started working on this recipe and I really wanted to be able to enjoy that cake again.
As soon as I tasted the final version of this recipe, I knew that I had found that taste again. Then I had Jessica taste it. She smiled and then said that it tasted just like Ding Dongs!
And just like that, I knew exactly where my memory came from. Those little, delicious devil’s food cakes were a huge part of my childhood. My brothers and I always knew when Mom was going to visit the Hostess outlet and were always very eager to be her helper.
I don’t know what today’s Ding Dongs taste like, but for us, this cake evokes that memory beautifully. Now at work and at home, this delicious gluten and dairy free devil’s food cake is now known, very affectionately, as the Ding Dong cake.
Frost this cake with strawberry whipped dairy free topping for a beautiful and quick dessert. I made my frosting by mixing plain coconut whipped topping with two tablespoons of strawberry jam.
For a layer cake, use two 9″ round cake pans, for a sheet cake, use a 9×13″ pan. Your baking times will vary depending on your choice of pans.
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