Gluten-Free German Chocolate Cake
Servings: 10 slices
Calories: 656kcal
This gluten-free German chocolate cake has layers of moist chocolate cake and rich coconut pecan frosting that's decadent and delicious!
Print
Pin
Ingredients
Chocolate cake
- 2 cups gluten-free 1-to-1 flour
- ¾ cup Dutch processed cocoa powder
- 1 teaspoon fine salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup oil
- 1 cup non-dairy milk (take out 1 tablespoon)
- 1 tablespoon apple cider vinegar
- 1 cup brewed coffee
- 2 teaspoons vanilla extract
Frosting
- 1 stick vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 egg yolks
- 1 cup non-dairy evaporated milk (see Notes)
- 2 teaspoons vanilla extract
- 1½ cups unsweetened coconut (shredded or desiccated)
- 1 cup chopped pecans
- ⅛ teaspoon fine salt
Instructions
Chocolate cake
- In a small bowl, stir together non-dairy milk and apple cider vinegar. Let the mixture sit and curdle.
- In a medium bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Set it aside.
- In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, non-dairy milk mixture, and vanilla extract.
- Add the flour mixture into the wet ingredients and mix until just combined. Pour in the hot coffee and stir again until a smooth mixture forms. Cover the bowl and let the batter rest for 30 minutes.
- While the batter rests, preheat the oven to 340°F (170°C) and grease and line three 6-inch round pans (or two 8-inch round pans) with parchment paper.
- Evenly pour the batter into the cake pans and bake for 32-35 minutes. Let the cakes cool in the pan for 10 minutes before taking them out onto a cooling rack to let them cool completely.
- Once cooled, wrap each layer with plastic and put it in the fridge or freezer for an hour.
Frosting
- In a saucepan, mix together egg yolks and evaporated milk. Add butter, granulated sugar, brown sugar, vanilla, and salt.
- Heat it on medium heat while whisking constantly. Once it reaches a boil, continue to whisk for 5 minutes.
- Take it off the heat and add the coconut and pecans. Let it cool completely before putting it in the refrigerator for 30 minutes.
Assembly
- Slice the domes off of the chilled cake layers to make them flat and even. Each layer should be about an inch tall.
- Place one cake layer on a cake stand or plate. Put a third of the frosting on the cake and spread it to the edge using an offset spatula, knife, or spoon.
- Place another cake layer on top and spread another third of the frosting on top. Repeat once more, finishing with frosting on top.
Notes
How to make homemade evaporated milk: Put 1⅓ cup (400ml) non-dairy milk in a small pot. Heat it on medium heat, and once it reaches a boil, turn the heat to low and simmer to reduce until you end up with a cup of evaporated milk.
Evaporated milk substitute: Canned coconut milk! Make sure it's the kind that comes in a can, as it's thicker.
Love this recipe?Snap a photo and share tagging @aimadeitforyou or tag #aimadeitforyou!
Nutrition
Serving: 1slice | Calories: 656kcal | Carbohydrates: 91g | Protein: 8g | Fat: 33g | Sodium: 583mg