I mentioned last week that I was going to attempt to adapt my favorite birthday cake to fit in with our family’s food sensitivities. A gluten free German chocolate cake would be challenge enough, but to make it vegan, too? I realized that by typing that out and putting it on the internet I was probably jinxing myself! I did have one batch of frosting that just did not work out, as I mentioned on Facebook. Making an egg-free version of a cake that has so many eggs was not an easy task. Once I started to think about the frosting as more of a coconut and pecan sauce, though, it all worked out and this gluten free German chocolate cake was delicious.
Gluten Free German Chocolate Cake.
For the cake:
- 1 1/2 cups gluten free flour blend regular flour works in this recipe, if you are not GF
- 1 cup organic cane sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup organic canola oil
- 1 teaspoon white vinegar
- 3/4 cup water
- 1/4 cup non-dairy milk
For the sauce:
- 1/2 cup vegan buttery spread
- 1 cups granulated sugar
- 3 tablespoons non-dairy milk
- 1 Tablespoon arrowroot powder
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans optional
Preheat the oven to 350 degrees. Grease and flour a 9 inch cake pan.
Sift flour, baking soda, baking, powder, salt, and cocoa powder together in a large bowl.
Add the sugar, oil, water, non-dairy milk, and vinegar, and beat on medium speed until smooth.
Pour batter into cake pan and bake at 350 degrees for about 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Cool in pan for 45 minutes, then loosen the edges with a knife and invert onto a cake plate. Don’t remove from the pan too soon, because it might fall apart – gluten free flour is a little bit more delicate.
To make the frosting: Melt the buttery spread in a heavy bottomed saucepan over medium heat.
Add the sugar, and stir frequently. It will melt and start to thicken a bit.
Combine the arrowroot powder and non-dairy milk in a small container with a lid. Shake well and drizzle the mixture into the pan a little bit at a time, stirring constantly. The sauce should start to thicken.
Stir in the coconut and pecans, and heat through. If the sauce seems too sugary and thick, you may have to add a little bit more non-dairy milk. As it cools, it will thicken up.
Slice the cake and spoon sauce on top. Store leftover sauce in the refrigerator. It will solidify, so to serve the next day, you will have to reheat it, either in a pan or in the microwave.
This gluten free German chocolate cake is:
- extra rich
- perfect for a special birthday
- topped with a decadent coconut sauce
- an elegant dessert for a party
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