Homemade Devils Food Cake (traditional method)
How to make devil's food cake the old-fashioned way by soaking the flour overnight for a melt-in-your-mouth treat for birthdays or other special occasions.
Ingredients
- 4 cups flour freshly ground is best
- 3 cups whole milk yogurt or lightly soured raw milk
- 4 eggs
- 1 cup expeller pressed coconut oil
- 3 cups sucanat unrefined cane sugar
- 1 cup cocoa powder
- 3 tsp baking soda
- 2 tsp vanilla extract
Instructions
-
Sift the fresh whole grain flour and feed the discarded bran to chickens, ducks or other birds. Removing the bran increases the lightness of the cake considerably without using toxic commercial white flour.
-
Mix the sifted fresh flour with the yogurt or soured raw milk, cover, and leave on the counter overnight or for about 8 hours. I usually mix the flour and the milk in the morning and make the cake in the afternoon.
-
Blend in the remaining ingredients. Pour the batter into 2 - 9x13 glass baking pans greased with expeller coconut oil, dividing the batter equally between the 2 pans.
-
Bake at 350 °F/177 °C for about 30 minutes or until a knife or toothpick inserted in the center comes out clean. Take care not to overbake.
-
Cool the cake completely and then remove one cake layer onto a serving platter and ice the top with raw butter frosting.
-
Remove the second devil's food cake layer and carefully place on top of the frosted cake layer. Cover the remaining cake with more butter frosting.
-
Store devil's food cake for up to 2 days in the microwave which makes the ideal, airtight pastry cabinet! After that, refrigerate any leftovers in a sealed container (there probably won't be any).
Recipe Notes
Substitute 1 cup carob powder and 1 tbsp chocolate extract for the cocoa powder if desired.
Substitute coconut sugar or date syrup for the cane sugar if desired.
**Do not use honey, as baking with honey is not healthy.
Budget-wise tip: Using homemade vanilla extract is much less expensive than buying it.