Gluten free German chocolate cake

8 servings Prep: 35 mins, Cooking: 1 hr
Rate this recipe
Don't let allergies stop you from indulging. This wheat free cake has it all...

By Food24 October 04 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

CAKE:
3/4 cup coconut flour — sifted
1/2 cup cocoa powder
1 tsp salt — seltic sea
1 tsp baking soda
10 eggs
1 cup oil — grapeseed
1 1/2 cup agave — or honey
1 Tbs vanilla — extract
Coconut pecan filling:
1 cup coconut milk
1 cup agave — or honey
— pinch
5 tsp arrowroot powder — or maizena
Tap for ingredients
Tap for ingredients

Method:

Cake:
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 pan.

Coconut pecan filling
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
In a small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Whisk the contents of saucepan vigorously and bring to a boil, briefly.
Remove pot from heat and very gradually blend in coconut oil.
Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.
Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans.
Spread frosting over cake and serve.

Vegan Chocolate Frosting
In a small saucepan over very low heat, melt chocolate and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.

Assembly
After the cakes have cooled completely, remove them from the pans and place one on a pretty. serving plate or platter
Spread the Coconut Pecan Filling on top of the first layer cake.
Place the second cake on top of the first.
Spread the top and sides of the cake with chocolate frosting.
Cover the top of the cake with pecan coconut filling.

For more of Halfway to Healthnut‘s recipes click here.
Serve.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.