Today is National Devil’s Foods Cake Day – to start it off, here is a little history on why it’s called Devil’s Food:

Devil’s food cake is a moist, airy, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake.

Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil’s food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker.

The cake is usually paired with a rich chocolate frosting.



To celebrate, we want to share this very delicious Gluten Free Devil’s Food Cupcake Recipe with you – enjoy!

  • Have all Ingredients at room temperature
For the One Bowl Buckwheat Devil’s Food Cake
  • ½ cup coconut oil, melted
  • 1.5 cups water
  • 1 large egg
  • 1 teaspoon apple cider vinegar or distilled white vinegar
  • 1 teaspoon peppermint extract (See: Notes)
  • 1 teaspoon vanilla extract
  • 1 cup dark buckwheat flour
  • ½ cup unsweetened cocoa powder
  • ⅓ cup arrowroot flour
  • ⅓ cup cane sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
For the Chocolate Frosting
  • 2 very ripe avocados, pitted and flesh scooped out
  • ⅓ cup maple syrup
  • 2 teaspoons peppermint extract (See: Notes)
  • ½ teaspoon vanilla extract
  • Pinch, sea salt
  • ¼ cup unsweetened cocoa powder
  • ½ cup coconut oil, melted
  • ⅓ cup cacao nibs, for rolling (optional)
  1. Make the One Bowl Buckwheat Devil’s Food Cake: Preheat oven to 350ºF. Set out your My Baker’s Dozen Silicone Baking Cups. In a large bowl, whisk oil, water, egg, vinegar, and extracts until combined. Stir in remaining cake ingredients until thoroughly mixed. Scoop 2.5 to 3 tablespoon portions (I use a spring-loaded ice cream scoop) into silicone baking cups. Place baking cups on a cookie sheet and bake for 7 minutes. Rotate cookie sheet and bake for 7 minutes; rotate cookie sheet and bake for 5 to 7 minutes longer, until a toothpick comes out clean. Transfer to a wire rack to cool completely.
  2. Make the Chocolate Frosting: In a food processor, blend avocados until creamy. Scrape down sides and add maple syrup, extracts and salt. Blend until blended. Add cocoa, blend again and scrape down sides. With the machine running, slowly pour melted coconut oil through the chute. Continue to blend for 20 to 30 seconds. Transfer to a shallow bowl to chill in the refrigerator for at least 3 hours, or until solid. Stir or whip well before icing cupcakes.
  3. To Frost the Cupcakes: Add a scoop of frosting to the top of each cupcake and smooth with an offset spatula. Pour cacao nibs on a plate and roll the sides of the frosting in the nibs. Eat immediately or store, covered in the refrigerator for up to 1 week.
– I added peppermint extract to these for a bit of festive zip. If peppermint isn’t to your liking, try orange zest, almond extract, or instant espresso. Be judicious with their application so they don’t overpower.

Like this recipe? With a purchase of our silicone baking cups, you will receive a FREE e-Book with 13 additional recipes for you to enjoy! Order Now!

Recipe from and altered slightly to incorporate My Baker’s Dozen Silicone Baking Cups.