Gluten-Free Chocolate Cake is chocolatey, moist and tender. 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?
On my birthday I wanted a German Chocolate Cake. Well being grain free meant I had to create my own recipe. I have tried many gluten free cakes that are good but their texture is off. Let me just say this cake is super moist. I do use coconut milk and you can definitely taste the coconut. If you like the flavor of coconut you will love this cake. This is my version of a German Chocolate Cake in the USA. The next recipe I will share with you my coconut pecan frosting. I use full fat coconut milk. I get my tigernut flour from Amazon.
This recipe is for 3 (6-inch) cake pans. I didn’t want to have a lot of leftovers. Preheat oven to 350 degrees F. 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.
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.
Gluten-Free Chocolate Cake
2/3 cup butter
1 tablespoon & one 1 teaspoon dark cocoa
1 tablespoon & 1 teaspoon cocoa powder
1/2 teaspoon baking powder
1 cup cassava flour
1/3 cup tapioca
1/2 teaspoon vanilla
7 Tablespoons boiling coffee
2/3 cup coconut buttermilk
1 cup monk fruit sweetener
1/4 cup coconut sugar
1/2 teaspoon cream of tartar
1/8 cup tigernut flour
a pinch of salt
Preheat oven to 350. Oil and flour 3 six inch cake pans. Blend sugar with butter and vanilla. Blend together boiling coffee and cocoas. 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. Add some of the flour mixtures then some of the buttermilk. 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 Chocolate Cake
- 2/3 cup of butter
- 1 & 1 tbsp & tsp dark cocoa powder
- 1 & 1 tbsp & tsp cocoa powder
- 1/2 tsp baking powder
- 1 cup cassava flour
- 1/3 cup tapioca flour
- 1/2 tsp pure vanilla
- 7 tbsp boiling coffee
- 2/3 cup canned full fat coconut milk
- 1 cup monk fruit sugar
- 1/4 cup coconut sugar
- 1/2 tsp cream of tartar
- 1/8 cup tigernut flour
- 2 large eggs
- 1 pinch of pink salt
- First, preheat oven to 350.
- Next, oil and flour 3 six inch cake pans.
- Blend sugar with butter and vanilla.
- Combine and blend together boiling coffee and cocoas.
- Make coconut buttermilk by adding 2 teaspoons of lemon juice to 2/3 coconut milk.
- Allow 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.
- Add some of the flour mixtures then some of the buttermilk.
- Continue alternating between the two until well blended.
- Pour evenly 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
|Amount Per Serving|
|% 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 %|
|* 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.|