“We developed thisbrgluten free German chocolate cake recipe from an old recipe from my husband‚Äôsbrgrandmother Evelyn, who has passed on. My husband remembers always having thisbrcake for his birthday growing up and even received one in themail when he wasbraway at college. We love making this cake for special occasions in our home.brWith the holidays approaching, it pairs perfectly with a warm cup of coffee,‚Äùbrsays Tiffany Hinton, a mom, business owner, author, speaker, functionalbrmedicine-certified health coach and founder of GF Mom Certified.

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gluten free German Chocolate Cake

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Yields: one cake

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¬Ω cupbrsemisweet chocolate, chopped

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2¼ cupsbrgluten free all purpose flour

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¬æ cup unsweetened cocoa powder 

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1¬Ω tsp bakingbrpowder

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¬Ω tsp baking soda

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¬Ω tspbrsalt

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1 cup lukewarmbrcoffee  

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1 cup coconut milk

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1 tbs lemon juice

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1¬º cups unsalted butter, room temperature (orbrequivalent non-dairy substitute) 

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2¼ cups granulated white sugar

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5 large eggs, room temperature (orbrequivalent egg substitute)

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1¬Ω tsp pure vanilla extract

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Preheat oven to 350° F.brLightly butter and flour three 9-inch, round cake pans.

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In a heatproof bowl,brplaced over a saucepan of simmering water, melt the chocolate. Remove from heatbrand let cool to room temperature.

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In a separate bowl, siftbrthe flour, cocoa powder, baking powder, baking soda and salt.

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In a small bowl, combinebrthe coffee and coconut milk (with lemon juice).

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Beat the butter untilbrsmooth and creamy. Add sugar and continue beating until the mixture is fluffy.brScrape down the sides of the bowl as needed. Add the eggs, one at a time,brmixing well after each addition. Add the vanilla extract and beat to combine,brthen add the melted chocolate and beat until incorporated.

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Add the coffee/coconut milkbrmixture and flour mixtures in three additions, beginning and ending with thebrflour mixture. Beat until the ingredients are mixed together. brbr

Divide the batter evenlybramong the three prepared pans and smooth the tops.

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Bake for about 30 to 35brminutes or until a toothpick inserted in the center comes out clean. Cool thebrcakes completely before spreading the coconut pecan frosting.

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gluten free Coconut Pecan Frosting

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1 cup pecans, chopped

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1 cup of granulated sugar

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1 cup coconut milk

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3 large egg yolks, lightly beaten  (or egg substitute) 

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¬Ω cup unsalted butter, cut into pieces (or butter substitute)

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‚Öõ tsp salt

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1¬Ω cups sweetened or unsweetened shredded orbrflaked coconut

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¬Ω tsp pure vanilla extract

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Preheat the oven to 350°brF.

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Place pecans on a bakingbrsheet and bake for about 8-10 minutes or until lightly browned and fragrant.brRemove from oven, cool and then chop finely.

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In a medium saucepan,brcombine the sugar, coconut milk, egg yolks, butter, and salt. Cook over mediumbrheat, stirring constantly. When the mixture begins to boil and thicken, removebrfrom heat (about 5 minutes).

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Stir in the choppedbrpecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60brminutes). 

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To assemble: Place one layer of cakebron a serving plate and cover with one-third of the frosting.

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Placebrthe second layer of cake onto the first cake layer and frost with anotherbrone-third of the frosting. Then add the third cake layer and frost the top ofbrthe cake with the remaining frosting (sides of cake are left bare).

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Thebrfinished cake can be stored at room temperature for a 2-3 days or bebrrefrigerated.

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Recipe courtesy of Tiffany Hinton, GF MomCertified. Connect on social media @gfmomcertified.  

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