Gluten Free German Chocolate Cake

Gluten-Free German Chocolate Cake

I made this cake for a birthday party at the coast. It was AMAZING.  You don't even miss the gluten in this cake.  It is a time-consuming cake to make but this is a recipe to save.  You could even skip the coconut frosting and just make it a chocolate cake. 

Ingredients
For the Cake
1 3/4 cups all-purpose gluten-free flour (Bob Mills 1:1)
2 cups granulated sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)
1/2 cup avocado oil (or canola oil)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup hot coffee

For the Frosting
1 cup butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup heavy whipping cream

Coconut-Pecan Topping
1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk beaten with 1 teaspoon water
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 tablespoon cornstarch


Instructions
To make the Cake:

Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.mPour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.) Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack. When the cakes are cool, prepare the buttercream.

To make the chocolate buttercream:
Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low to combine. Mix in the vanilla extract and heavy cream.
Turn the mixer to a medium-high speed and beat for 1-2 minutes or until the frosting is light and fluffy.


Coconut-Pecan Frosting:
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
Let cool 1 hour then spread on cooled cake.

Frost the bottom layer with buttercream, then add the second cake layer, and then frost the entire outside of the cake.  Add the coconut-pecan frosting topping and chill take cake for at least 30 minutes to make cutting the cake easier.





Cake adapted from whattheforkfoodblog.com
Coconut Frosting from dashofsanity.com