Recipes from The Gluten-Free Kitchen

Gluten-Free German Chocolate Cake

Yields: one cake

½ cup semisweet chocolate, chopped

2¼ cups gluten-free all purpose flour

¾ cup unsweetened cocoa powder 

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup lukewarm coffee  

1 cup coconut milk

1 tbs lemon juice

1¼ cups unsalted butter, room temperature (or equivalent non-dairy substitute) 

2¼ cups granulated white sugar

5 large eggs, room temperature (or equivalent egg substitute)

1½ tsp pure vanilla extract

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

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

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

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

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

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

Divide the batter evenly among the three prepared pans and smooth the tops.

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

Gluten-Free Coconut Pecan Frosting

1 cup pecans, chopped

1 cup of granulated sugar

1 cup coconut milk

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

½ cup unsalted butter, cut into pieces (or butter substitute)

⅛ tsp salt

1½ cups sweetened or unsweetened shredded or flaked coconut

½ tsp pure vanilla extract

Preheat the oven to 350° F.

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

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

Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes). 

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

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

The finished cake can be stored at room temperature for a 2-3 days or be refrigerated.

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