Gluten-Free German Chocolate Cake is chocolatey, moist, and tender. Without a doubt, it is so chocolatey and decadent. Topped with Dairy-Free Coconut Pecan Frosting makes this cake gives a praline flavor. Such a chocolatey decadent dessert. You won’t believe that it is gluten-free. In fact, it has the same texture as a cake made with all-purpose flour. Who doesn’t love chocolate? Perfect for birthdays, holidays, and special occasions.
Gluten-Free German Chocolate Cake:
On my birthday I wanted a German Chocolate Cake. Incidentally, I have tried many gluten-free cakes that are good but their texture is off. Let me just say this cake is super moist. Hence, this is my version of a German Chocolate Cake in the USA. . I use full-fat coconut milk. I get my Cassava Flour from Amazon.
This recipe is for 3 (6-inch) cake pans. Last but not least, this cake can be three layers. Or it can be two thick layers of cake with frosting in between. Sometimes I make two layers sometimes three. In short, you will need to make coconut buttermilk. Open a can of coconut milk and spoon out the thick coconut milk and add 2 teaspoons of lemon juice to it. Let sit for 10 minutes. After 10 minutes you will have coconut milk buttermilk.
What is Blooming and why Bloom?
Blooming cocoa is when you add a hot liquid to the cocoa to draw out the rich chocolate flavor. Once, dissolved it releases any bitter flavors. It thickens and improves the flavor of the end product. Nonetheless, allow the bloomed chocolate to cool slightly, about 10 minutes, before adding it to a recipe.
Why Add Dairy-Free Buttermilk:
Why add dairy-free buttermilk to cake recipes? In conclusion, the acid in the buttermilk reacts with the leavening agents to add lift and rise. Not to mention, it gives anything it is added to a slight tang. It also adds moisture to the cake, as well as, tenderizes it too. Dairy-Free buttermilk is created by adding lemon juice to canned coconut milk. In addition, it creates buttermilk adding flavor to any cake.
How Coffee Adds Flavor
Believe it or not, the hot liquid added to the cocoa to bloom can be coffee. Why coffee? Coffee enhances the chocolate flavor and makes it more intense. Equally important, is that Coffee and cocoa are bitter on their own and they complement each other. In summary, it will not taste like coffee. Indeed, it is a secret ingredient known by chefs the world over.
Use Cookie Scoop and Scale
To create three same-thickness cakes use a cookie scoop to add batter to greased and floured cake pans. Consequently, for best results use a scale to measure each cake pan. Most importantly, make sure to grease and flour with cocoa powder making it less likely for the cake to stick. Without a doubt, this is a chocolate cake be sure to use dark chocolate cocoa to flour the pan making it easier to release. If cassava flour or almond flour is used it will leave white flour on the outside of the cake.
Gluten-Free German Chocolate Cake Notes:
Additionally, this recipe was one of my first to write. I have revamped this recipe just a little. By the way, I removed the tigernut flour and tapioca flour and replaced them with almond flour. Thereby, creating a more moist cake. Consequently, there are only 4 people in my family. While I like the cake we don’t need to eat it for days. Therefore, I made this a three-tier 6-inch cake. Since this is my favorite cake I don’t need the temptation of having a larger cake. LOL
Cassava Flour and monk fruit sweetener were two of the ingredients I had never heard of before I went gluten-free. Find Cassava Flour Information and Monk Fruit Sweetener Information in my blog posts.
In conclusion, this cake with coconut pecan frosting is so decadent and tasty.
Gluten-Free German Chocolate Cake
Ingredients:
- 2/3 cup butter
- 1 cup monk fruit sweetener
- 1/4 cup coconut sugar
- 1 tablespoon & one 1 teaspoon dark cocoa
- 1 tablespoon & 1 teaspoon of cocoa powder
- 5 Tablespoons boiling strong brewed coffee
- 1 1/2 teaspoon baking powder
- 1 cup cassava flour
- 1/2 cup almond flour
- 1/2 teaspoon vanilla
- 2/3 cup coconut buttermilk
- 1/2 teaspoon cream of tartar
- 2 eggs
- a pinch of salt
Directions:
First, preheat the oven to 350. Second, oil and dust with cocoa (to flour) 3 six-inch cake pans. Second, blend the monkfruit sugar and coconut sugar with butter or coconut oil and vanilla.
Third, blend together boiling coffee and cocoas. Finally, make coconut buttermilk by adding 2 teaspoons of lemon juice to 2/3 coconut milk. Let coconut milk and lemon juice sit for ten minutes it will then be coconut buttermilk. Combine the two flours, salt, baking powder, and cream of tartar. Add eggs one at a time to the butter and sugar mixture. Finally, combine the cocoa water with the coconut buttermilk. Add some of the flour mixtures then some of the buttermilk.
Lastly, continue alternating between the two until well blended. Pour into cake pans. Bake for approximately 25-30 minutes or until a toothpick comes out clean. Remove cake after cooling for 10-20 minutes. Cakes tend to stick in the pans when they are completely cooled. Use in a tier cake recipe.
Gluten-Free German Chocolate Cake
Equipment
Ingredients
- 2/3 cup butter or coconut oil
- 1 cup monk fruit sweetener
- 1/4 cup coconut sugar
- 1/2 tsp pure vanilla
- 1 + 1 tbsp, tsp dark cocoa
- 1 + 1 tbsp, tsp regular cocoa powder
- 5 tbsp boiling strong coffee
- 1 1/2 tsp baking powder
- 1 cup cassava flour
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank"> almond flour
- 2/3 cup coconut buttermilk
- 1/2 tsp cream of tartar
- 2 whole eggs
- 1 pinch of salt
Instructions
- First, preheat oven to 350.
- Secondly, oil and flour 3 six-inch cake pans.
- Thirdly, blend the monkfruit sugar and coconut sugar with the butter and vanilla.2/3 cup butter or coconut oil, 1 cup monk fruit sweetener, 1/4 cup coconut sugar, 1/2 tsp pure vanilla
- Blend together boiling coffee and cocoas.1 + 1 tbsp, tsp dark cocoa, 1 + 1 tbsp, tsp regular cocoa powder, 5 tbsp boiling strong coffee
- Next, make coconut buttermilk by adding 2 teaspoons of lemon juice to 2/3 coconut milk.2/3 cup coconut buttermilk
- Let coconut milk and lemon juice sit for ten minutes it will then be coconut buttermilk.
- Combine the flours, salt, baking powder, and cream of tartar.1 1/2 tsp baking powder, 1 cup cassava flour, 1/2 cup almond flour, 1/2 tsp cream of tartar, 1 pinch of salt
- Next, add eggs one at a time to the butter and sugar mixture.2 whole eggs
- Finally, combine the cocoa water with the coconut buttermilk.
- Add some of the flour mixtures then some of the buttermilk.
- Lastly, continue alternating between the two until well blended.
- Pour into cake pans.
- Bake approximately 25-30 minutes or until a toothpick comes out clean.
- Remove cake after cooling 10-20 minutes
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 436 | |
| % Daily Value * | |
| Total Fat 37 g | 57 % |
| Saturated Fat 28 g | 139 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 72 mg | 24 % |
| Sodium 49 mg | 2 % |
| Potassium 117 mg | 3 % |
| Total Carbohydrate 38 g | 13 % |
| Dietary Fiber 2 g | 9 % |
| Sugars 5 g | |
| Protein 3 g | 7 % |
| Vitamin A | 4 % |
| Vitamin C | 3 % |
| Calcium | 1 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
For other Gluten-Free Refined Sugar-Free Cake Recipes
