Gluten Free and Dairy Free German Chocolate Cake

We had a reader request for a good tasting Gluten Free German Chocolate Cake recipe. So I asked Rachel to see if she could create one. Not only is it gluten-free, it is also dairy-free and tastes really good! Enjoy!  This is perfect for special occasions or any occasion   Be sure to “PIN” this great recipe so you will have it when you are ready to make it. Please follow us on Pinterest and enjoy hundreds of recipes, crafts, party planning ideas, gardening, DIY and more.

Gluten Free German Chocolate Cake

 

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Prep time

35 mins

Cook time

1 hour 15 mins

Total time

1 hour 50 mins

 

So good you will not believe it’s both gluten and dairy free! A wonderful pound cake topped with a yummy, gooey frosting.

Source: Rachel

Recipe type: Dessert

Serves: 15

Ingredients

• The Cake -
• 1 cup vegetable shortening
• 6 eggs
• ½ tsp salt
• ½ cup semisweet gluten-free, vegan chocolate morsels
• ¼ cup water
• 1 Tbsp vanilla extract
• 3 cups sugar
• 3 cups gluten-free all-purpose flour
• ½ tsp baking powder
• ¾ cup rice milk
• ½ tsp xanthan gum
• For Frosting -
• 1 egg
• ⅔ cup canned light coconut milk
• ⅔ cup sugar
• ¼ cup vegetable shortening
• 1⅓ cups flaked coconut
• ½ cup chopped pecans

Instructions

1. For Cake -
2. Preheat oven to 325. Grease a round tube pan and set aside.
3. Stir chocolate morsels into ¼ cup water in small saucepan over low heat until melted; cool.
4. Cream shortening and sugar together. Add eggs, one at a time, creaming well after each.
5. Add melted chocolate. Add flour, baking powder, xanthan gum, and salt.
6. Add alternately with rice milk to creamed mixture until well blended. Add vanilla extract.
7. Pour into round tube pan and bake for 1 hour, 15 minutes. Cool well and then frost with coconut-pecan frosting (recipe above).
8. For Frosting -
9. In medium saucepan, slightly beat egg.
10. Stir in light coconut milk, sugar, and shortening. Cook and stir over medium heat for 6-8 minutes or until thickened and bubbly.
11. Remove from heat; stir in flaked coconut and pecans.
12. Cover and cool thoroughly before using to frost cake.

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This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.

Rachel is the mother of a son with Aspergers Syndrome. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog to learn more.