Gluten-Free German Chocolate Cake with Dairy-Free Topping
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 4 squares German's Sweet Chocolate
  • 2 cups sugar
  • ½ cup rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • ½ teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup oil
  • 4 eggs
  • ⅓ cup water
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
German Cake Topping:
  • 3 egg yolks
  • 1 cup coconut sugar (or brown sugar)
  • ½ cup coconut oil (or butter)
  • 1 teaspoon gf vanilla
  • 1 cup almond milk (coconut milk or milk)
  • 3 cups shredded coconut
  • 2 cups finely chopped pecans
Directions
  1. Preheat oven to 350 F. Grease a 13×9 pan.
  2. Combine the dry ingredients in a large bowl.
  3. Melt the chocolate in a microwave safe bowl. Melt for 30 seconds at a time, stirring after each interval, until melted.
  4. Add the oil, water, eggs, and vanilla to the chocolate. Stir until thoroughly combined.
  5. Add the chocolate mixture to the flour mixture. Stir until all the ingredients are completely incorporated.
  6. Stir in pecans.
  7. Pour into a greased 13x9 pan. Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean.
German Cake Topping Directions:
  1. Combine the egg yolks, sugar, coconut oil (or butter), vanilla and milk in a medium sauce pan.
  2. Cook over a medium flame for about 15 minutes, until the mixture is thick and bubbly.
  3. Remove from the heat and add the coconut and pecans.
  4. Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cake.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15432