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5
from 1 vote
Gluten Free German Chocolate Cake
So good you will not believe it's both gluten and dairy free! A wonderful pound cake topped with a yummy, gooey frosting.
Prep Time
35
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
Course:
Dessert
Cuisine:
Dairy Free, Gluten Free
Servings:
15
people
Author:
Rachel
Cost:
$15
Ingredients
The Cake:
1
cup
vegetable shortening or coconut oil
6
large
eggs
1/2
tsp
salt
1/2
cup
semisweet gluten-free vegan chocolate morsels
1/4
cup
water
1
Tbsp
vanilla extract
3
cups
sugar
3
cups
gluten-free all-purpose flour
1/2
tsp
baking powder
3/4
cup
rice milk
1/2
tsp
xanthan gum
For Frosting:
1
large
egg
2/3
cup
canned light coconut milk
2/3
cup
sugar
1/4
cup
vegetable shortening or coconut oil
1 1/3
cups
flaked coconut
1/2
cup
chopped pecans
Instructions
For Cake:
Preheat oven to 325. Grease a round tube pan and set aside.
Stir chocolate morsels into 1/4 cup water in small saucepan over low heat until melted; cool.
Cream shortening (or coconut oil) and sugar together. Add eggs, one at a time, creaming well after each.
Add melted chocolate. Add flour, baking powder, xanthan gum, and salt.
Add alternately with rice milk to creamed mixture until well blended. Add vanilla extract.
Pour into round tube pan and bake for 1 hour, 15 minutes. Cool well and then frost with coconut-pecan frosting (recipe above).
For Frosting:
In medium saucepan, slightly beat egg.
Stir in light coconut milk, sugar, and shortening (or coconut oil). Cook and stir over medium heat for 6-8 minutes or until thickened and bubbly.
Remove from heat; stir in flaked coconut and pecans.
Cover and cool thoroughly before using to frost cake.