Gluten Free German Chocolate Cake With Vegan Frosting
photo by Elanas Pantry
- Ready In:
- 1hr 5mins
- 3⁄4 cup coconut flour, sifted
- 1⁄2 cup cacao, powder
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 10 eggs
- 1 cup grapeseed oil
- 1 1⁄2 cups agave nectar
- 1 tablespoon vanilla extract
- In a small bowl combine flour, cacao, salt and baking soda.
- In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
- Add dry ingredients into large bowl and continue to blend.
- Oil (2) 9 inch round cake pans and dust with coconut flour.
- Pour batter into pans and bake at 350° for 35-45 minutes.
- Remove from oven, allow to cool completely then remove from pans.
- Frost and serve.
Questions & Replies
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We loved this cake. Very moist. I added a bit of cinnamon since I did not have The orange peel. I did have to bake it 10 minutes longer which did not create any problem. . Guests enjoyed it and asked that I make this cake again which I certainly will. Thanks for sharing this wonderful gluten free cake
I was really excited about this recipe when I saw it, but I wasn't very impressed with the turn out. I found the cake to be quite bland. It was also hard to bake â€“Â slowly burning on the outside while remaining uncooked on the inside. I could also taste the sea salt in the cake. The vegan frosting was very nice and I had never cooked with coconut flour before, which I use in future baking.
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.