Gluten-Free German Chocolate Cake With Dairy-Free Topping
photo by ElizabethKnicely
- Ready In:
- 55mins
- Ingredients:
- 20
- Yields:
-
1 sheet cake
- Serves:
- 12
ingredients
- 4 squares german's sweet chocolate
- 473.18 ml sugar
- 118.29 ml rice flour
- 118.29 ml tapioca flour
- 59.14 ml potato starch
- 2.46 ml xanthan gum
- 9.85 ml baking powder
- 1.23 ml salt
- 78.78 ml oil
- 4 eggs
- 78.78 ml water
- 4.92 ml gluten-free vanilla extract
- 236.59 ml pecans, chopped
-
German Cake Topping
- 3 egg yolks
- 236.59 ml coconut sugar (or brown sugar)
- 118.29 ml coconut oil (or butter)
- 4.92 ml gluten-free vanilla extract
- 236.59 ml almond milk (or coconut milk or milk)
- 709.77 ml shredded coconut
- 473.18 ml pecans, finely chopped
directions
- Preheat oven to 350°F. Grease a 9x13-inch pan.
- Combine the dry ingredients in a large bowl.
- Melt the chocolate in a microwave safe bowl. Melt for 30 seconds at a time, stirring after each interval, until melted.
- Add the oil, water, eggs, and vanilla to the chocolate. Stir until thoroughly combined.
- Add the chocolate mixture to the flour mixture. Stir until all the ingredients are completely incorporated.
- Stir in pecans.
- Pour into a greased 9x13-inch pan. Bake at 350°F for 40 minutes or until an inserted toothpick comes out clean.
-
German Cake Topping Directions:
- Combine the egg yolks, sugar, coconut oil (or butter), vanilla and milk in a medium sauce pan.
- Cook over medium heat for about 15 minutes, until the mixture is thick and bubbly.
- Remove for the heat and add the coconut and pecans.
- Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cake.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.