Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

  • Start Here
  • The Blog
  • Thyroid Disease
  • Recipes
  • Cookbooks
    • The Grain-Free Family Table
    • Deliciously Organic
  • Supplements
  • The Shop
    • Cart
    • Checkout
    • My Account
  • Members Only:
  • Weekly Meal Plan Subscription
  • Thyroid Support and Health Course
  • Adrenal Balance Program

May 27, 2015

Homemade Devil Snack Cake (Grain-Free)

131 shares
  • Share
  • Tweet
Jump to Recipe
A homemade devil snack cake is such a fun recipe to make with the kids. You also can use this cake recipe to make ding dongs or a splendid two layer frosted cake.

Homemade Devil Snack Cake | DeliciouslyOrganic.net #grainfree #recipe

In fact, the flavors are so deep and rich you can serve the mini versions at your next dinner party and no one will know they’re “snack cakes”.

Print

Homemade Devil Snack Cake (Grain-Free)

Print Recipe
Pin Recipe
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour 40 minutes
  • Yield: Makes 10 3-inch cakes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units

For the cake:

  • Use this cake recipe

For the Filling:

  • 1 cup palm shortening
  • 1/2 cup raw honey
  • 2 teaspoons vanilla extract
  • 2 tablespoons arrowroot flour
  • 2 tablespoons coconut butter
  • 1/2 teaspoon unflavored, grass-fed gelatin

For the Ganache:

  • 1 cup heavy cream
  • 1 pound organic dark chocolate, finely chopped
  • 1 tablespoon coconut oil

Instructions

  1. Preheat the oven to 375 degrees and adjust rack to middle position. Line a 12 x 17-inch baking sheet with parchment paper. Using a pastry brush, brush butter or coconut oil all over the parchment and up the sides of the baking pan.
  2. Pour batter into prepared pan and bake for 16-20 minutes, or until a cake springs back when lightly pressed. Cool completely. (If you have time, placing the cake in the refrigerator will make the cakes easier to handle when forming into snack cakes.)
  3. Whisk together all of the filling ingredients for about 2 minutes until soft peaks form. Place the frosting in the refrigerator for 30 minutes (this helps the gelatin set a bit more and give the frosting more structure).
  4. Place the heavy cream, chocolate and coconut oil in a heat-proof bowl and set over a pot of simmering water or double boiler. Heat over low and cook, stirring every-so-often until chocolate is melted. Whisk until smooth.
  5. To assemble: Cut cake into 20 3×3-inch squares. (Make sure the cake is completely cooled. If not, it will be difficult to assemble the squares.) Spoon a few tablespoons of frosting on 10 of the squares and then top with second square of cake. Spoon 3-4 tablespoons of ganache on each cake and frost top and sides using an off-set spatula. These are best stored in the refrigerator until ready to serve.
  6. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Keywords: homemade devil snack cake

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Baking, Desserts, Gluten Free Recipes, Grain Free Recipes, Nut-free, Uncategorized |

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Chicken and Black Bean QuesadillasLemon Meringue Ice Cream PieFava Bean Soup

11 Comments

  1. Maria

    May 27, 2010 at 3:48 pm

    My brother loves these. I will have to make him your homemade version. Nice work!
  2. Sanura

    May 27, 2010 at 4:07 pm

    Of course, homemade is always better! These look devilishly delicious.
  3. marla {family fresh cooking}

    May 27, 2010 at 4:10 pm

    These look wonderful and thank goodness they won't last in a vending machine!! xxoo
  4. Paula - bell'alimento

    May 27, 2010 at 7:27 pm

    Oh me oh MY! I am so making these!
  5. af

    May 27, 2010 at 6:35 pm

    beautiful! we should start a whole cane sugar appreciation club!
  6. Amanda @ easypeasyorganic

    May 31, 2010 at 9:36 am

    Wow, looks great - and awesome using unrefined ingredients!! Hmmm... any chance of making wholesome Twinkies?:)
  7. Deliciously Organic

    June 1, 2010 at 3:27 am

    Amanda: A twinkie recipe is in the works! :)
  8. Amanda @ easypeasyorganic

    June 3, 2010 at 3:47 am

    Yay! Bring on the Twinkies!
  9. Leigh Anne Hale

    November 5, 2010 at 8:37 pm

    I just discovered your site thru Karin B. and love it. In the Ganache recipe above, you say 1 "pount" of organic dark chocolate. Do you mean pint or pound? Thanks.
  10. Caroline

    February 19, 2012 at 2:29 pm

    Is there a difference between organic cane sugar and organic whole cane sugar? Earth Fare only had organic cane sugar. Thanks!
    • Deliciously Organic

      February 21, 2012 at 4:29 pm

      Here's a guest post I wrote over at Simple Organic that will hopefully answer your question. http://simpleorganic.net/whole-cane-sugar-a-better-way-to-sweeten/

Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • About
  • Contact
  • Privacy
  • Terms

Subscribe Now & Receive My

Top 50 Tips and Resources to
Support Your Thyroid

Download the List

How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

Favorites

Hashimoto’s Disease – The Cause, Symptoms, Labs and First Steps to Take

Bacon, Potato and Broccoli Frittata (Grain-Free)

15 Flavored Water Recipes

8 Ways to Detox Your Liver Naturally and Gently

20 Steps to Heal From Adrenal Fatigue Naturally

  • Home
  • Blog
  • About
  • Shop
  • Contact
  • Privacy Policy
  • Terms of Use

All content copyright © 2023 Deliciously Organic  •  All Rights Reserved  •  Site Design by Emily White Designs