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<\/p>\nI don’t advertise it enough, but pretty much all of my baked goods are made with olive oil instead of butter or vegetable oil. \u00a0This recipe for a Devil’s Food Cake is no exception and I’ll explain how to ice it as well.<\/p>\n
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Why? Well, because 1) vegetable oil is NOT healthy at all. In fact, it contains no “vegetables” whatsoever. haha! Vegetable oil is usually made with cottonseed oil or soya oil, is highly processed and stripped from any nutritional benefits, and, unless it’s certified organic, it’s almost a 99% chance of being made with genetically modified crops (GMOs). As for butter, I have nothing against it, it definitely fits into the ‘real food’ category, as long as it is made with cream that comes from cows that have been raised organically and grass-fed, but 2) my husband is allergic to dairy, so that is usually not an option for us (especially since he looooooooves chocolate cake).<\/p>\n
On occasion, we use some vegan organic buttery spread, which is kind of like a slightly healthier version of margarine, but because this product is still a highly processed food item, we keep it for rare occasions, like the icing part, because it does hold well, similar to butter, and tastes kinda yummy too.<\/p>\n
So, back to this delicious cake. This particular one (the small one in the picture below) was my last practice cake before I made a much bigger version for a family member’s wedding cake (the last 2 pictures showing the crumb icing — as good as it gets because I forgot to take a picture of the final look, and the lighting was horrible at the wedding venue, so you’ll have to use your imagination!)! It turned out delicious! I made this one ‘less healthy’ on purpose, because I didn’t know the kind of crowd that was going to be eating it in the end, so I did use some unbleached white pastry flour, combined with other whole-grain flours, to create this moist and yummy cake. If you want it to be healthier, feel free to simply replace the white flour with whole-grain flour of your choice (like spelt of whole-wheat pastry flour). Pastry flour is actually made with a different type of wheat than the regular hard wheat (durum), that specific soft wheat contains less gluten than the hard variety, and works wonderfully in baked goods like cake, cupcakes and muffins.<\/p>\n
This recipe will give you 2 layers of 9″ diameter, but if you’d like to have a smaller cake with more layers, just use smaller pans (like the ones I used in this picture).<\/p>\n
Enjoy!<\/p>\n
ECP xo<\/p>\n
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