Prepare to be amazed by a dessert that shatters every gluten-free stereotype! This German Chocolate Cake isn't just another alternative diet recipe - it's a rich, moist, and absolutely irresistible masterpiece that will have everyone begging for seconds. Whether you're avoiding gluten, managing dietary restrictions, or simply a cake enthusiast, this recipe promises to deliver a slice of pure chocolate heaven that tastes so good, you'll never believe it's gluten-free.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ cups sugar
- ½ cup unsweetened cocoa powder
- 1 cup coconut milk (or dairy-free alternative)
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, cocoa powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
- In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if needed.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes to prevent overbaking.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium saucepan over medium heat, combine the coconut milk, shredded coconut, and chopped pecans. Stir frequently until the mixture begins to bubble.
- Reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally until it thickens slightly. Remove from heat and let it cool for a few minutes.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top of the first layer.
- Carefully place the second layer on top and spread more frosting on the top and sides of the cake. Use the remaining frosting to decorate as desired.
- Let the cake sit for about 30 minutes to allow the frosting to set before slicing and serving. Enjoy your Gluten Free German Chocolate Cake!
Tips
- Always use a high-quality gluten-free all-purpose flour blend to ensure the best texture and taste.
- Don't overmix the batter - this can lead to a dense, tough cake. Mix just until ingredients are combined.
- Check your cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before frosting to prevent the layers from becoming soggy.
- For an extra moist cake, consider adding a tablespoon of apple cider vinegar to the wet ingredients.
- If you're dairy-free, ensure all your substitutions (like coconut milk) are at room temperature for better integration.
- Store the cake in an airtight container to maintain its moisture and freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 55mg
