Gluten Free German Chocolate Cake
This gluten free German chocolate cake is rich, indulgent, and topped with a classic coconut pecan frosting. It's a showstopper dessert everyone will love.
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Equipment
- 9-inch round cake pans
- electric mixer
- wire cooling racks
Ingredients
For the Cake
- 2 cups Gluten Free 1-to-1 Baking Flour
- 1 3/4 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1/2 cup Vegetable Oil
- 1 cup Hot Water
- 1 tsp Vanilla Extract
For the Coconut Pecan Frosting
- 1 cup Evaporated Milk
- 1 cup Granulated Sugar
- 3 large Egg Yolks
- 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract
- 1 1/2 cups Sweetened Shredded Coconut
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350F and grease two 9-inch round cake pans, lining bottoms with parchment paper. Whisk together gluten free flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, vegetable oil, and vanilla extract and beat on medium speed for 2 minutes. Stir in hot water until the batter is smooth and well combined. Divide evenly between the prepared pans.
- Bake for 30 to 35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan over medium heat. Cook, stirring constantly, for 10 to 12 minutes until the mixture thickens and turns golden.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool until thick enough to spread, about 30 minutes.
- Place one cake layer on a plate, spread half the coconut pecan frosting over the top, place the second layer on top, and spread the remaining frosting over it. Serve at room temperature.
Servings: 12 slices
Nutrition
Serving: 1serving | Calories: 611kcal | Carbohydrates: 76g | Protein: 7g | Fat: 31g
Calories: 611kcal
Cost: $19