Gluten free German Chocolate Cake
This gluten free cake is moist, delicious, rich, and flavorful, I mean holy smokes talk about a treat this one is it by far. I remember when I was growing up that this was my father's very favorite cake, my mother used to make this for him on his birthday. I remember how much I used to love it. This cake does take a little while to prepare but it is worth the extra time in the end. You will fall in love with this cake as I did when I was a little girl. I haven't had this cake since being diagnosed with Celiac.
I thought it was time that I wrote a recipe to make this family favorite gluten free. I hope you enjoy this cake as much as my family and I. Rachelle
Cook time: PT20M
Total time: PT35M
- FOR THE CAKE:
- 1 Cup Butter (I Used Earth Balance, Dairy Free)
- 2 Cups Sugar (I Used Organic Cane Sugar)
- 4 Whole Organic Brown Eggs (Room Temperature and Separated)
- 1 Teaspoon Pure Vanilla Extract
- 1 Package Bakers Germans Sweet Chocolate (4 oz)
- 1/2 Cup Water
- 1/4 Teaspoon Sea Salt
- 1 Teaspoon Baking Soda
- 1 Cup Buttermilk
- 2 Cups All Purpose Gluten free Flour
- FOR THE FROSTING:
- 1-1/2 Cups Sugar (I Used Organic)
- 4 Organic Brown Egg Yolks
- 1 Can Evaporated Milk
- 3/4 Cup Butter
- 1-1/2 Teaspoons Pure Vanilla Extract
- 1 Package Flake Coconut (7oz)
- 1-1/2 Cups Chopped Pecans
- Preheat oven to 350 degrees F.
- In a stand mixer place room temperature egg whites in a clean bowl, using the wire whisk attachment beat egg whites until soft peaks form. Set aside.
- In a small microwaveable bowl put water and chocolate and microwave until melted, set aside.
- In a clean stand mixer bowl place butter and sugar in the bowl and cream together.
- Add egg yolks one at a time.
- Cream mixture until light, fluffy, and pale in color.
- Add vanilla, and the chocolate mixture.
- Scrape the sides of the bowl.
- Now add sea salt, baking soda, buttermilk and gf flour (rotating flour and buttermilk.
- Scrape the sides of the bowl and remove the bowl from the stand, very gently fold egg whites into mixture.
- Line three round 9 inch cake pans with parchment paper and spray with non-stick spray.
- Fill each pan evenly and bake for 20 minutes or until a toothpick comes out clean.
- Cool 15 minutes and remove cakes from pan and finish cooling on a wire rack.
- FOR THE FROSTING:
- In a small saucepan place sugar, eggs, evaporated milk, butter, and vanilla, whisk to combine all ingredients. On medium high heat whisk mixture until thickened and golden brown stirring constantly.
- When mixture is thickened and golden brown remove from the heat and add coconut and chopped pecans.
- Cool mixture enough to be able to top the cake.