Gluten Free German Chocolate Cake With Dairy Free Topping Food

GLUTEN FREE GERMAN CHOCOLATE CAKE WITH VEGAN FROSTING

Steps:

• 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.

GLUTEN-FREE GERMAN CHOCOLATE CAKE WITH DAIRY-FREE TOPPING

Steps:

• 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.

GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
• Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
• 5 oz. semi-sweet chocolate.
• 1/2 cup sour cream.
• 1/2 teaspoon vanilla.
• 1-2 Tablespoons whipping cream.
• Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.