Gluten-Free German Chocolate Cake is chocolatey, moist, and tender. Needless to say, it is so chocolatey and decadent. 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?
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. he next recipe I will share with you my coconut pecan frosting. I use full fat coconut milk. I get my Cassava Flour from Amazon.
This recipe is for 3 (6-inch) cake pans. 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 in it. Let sit 10 minutes. After 10 minutes you will have coconut milk buttermilk.
At any rate, 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 it 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
Notes:
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 the 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 cocoa powder
- 5 Tablespoons boiling strong 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 oven to 350. Second, oil and dust with cocoa (to flour) 3 six-inch cake pans. Next, blend the monkfruit sugar and coconut sugar with butter or coconut oil and vanilla.
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 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 approximately 25-30 minutes or until a toothpick comes out clean. Remove cake after cooling 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
- Three 6-inch cake pans
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 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.
- Blend together boiling coffee and cocoas.
- Next, 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 flours, salt, baking powder, and cream of tartar.
- Next, 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 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. | |
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