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Gluten-Free German Chocolate Cake

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Gluten-Free German Chocolate Cake combines a rich, moist chocolate cake with the signature coconut-pecan frosting, offering a decadent and gluten-free twist on the classic dessert. Perfect for any celebration or special occasion.

Ingredients

  1. 1 1/2 cups gluten-free all-purpose flour (make sure it includes xanthan gum)
  2. 1/2 cup unsweetened cocoa powder
  3. 1 tsp baking powder (gluten-free)
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/2 cup unsalted butter, softened
  7. 1 cup granulated sugar
  8. 2 large eggs
  9. 1 tsp vanilla extract
  10. 1 cup buttermilk (or use dairy-free buttermilk)
  11. 1/2 cup hot water
  12. 4 oz semi-sweet chocolate, chopped (or use chocolate chips)
  13. 1 1/2 cups evaporated milk
  14. 3/4 cup granulated sugar
  15. 1/2 cup unsalted butter
  16. 3 large egg yolks
  17. 1 1/2 tsp vanilla extract
  18. 1 1/2 cups sweetened shredded coconut
  19. 1 cup chopped pecans (toasted for extra flavor)

Instructions

For the Cake:

    1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
    2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    3. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
    4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
    5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
    6. Melt the chopped semi-sweet chocolate in the microwave or over a double boiler until smooth. Add the melted chocolate to the batter and mix until incorporated.
    7. Finally, stir in the hot water. The batter will be thin, which is normal.
    8. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    9. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
  2. For the Frosting:
    1. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 10 minutes).
    2. Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature while the cake cools.
  3. Assembling the Cake:
    1. Once the cakes are completely cooled, place the first layer of cake on a serving platter.
    2. Spread a generous amount of frosting on top of the first layer.
    3. Place the second layer of cake on top and spread the remaining frosting over the top and sides of the cake.
    4. Garnish with additional chopped pecans and coconut if desired.

Notes

  1. If the frosting is too runny, cook it longer or add more coconut to thicken it.
  2. Make sure to use a gluten-free flour blend that contains xanthan gum for the best texture.
  3. If the cake layers are too thin, you can bake them in an 8-inch pan or adjust the recipe for a 9×13-inch pan.

Nutrition

Find it online: https://thefamilycooking.com/gluten-free-german-chocolate-cake/