This is my husband’s favorite cake of all time! This is the recipe that he repeatedly requests. And when I say repeatedly, I mean over and over and over again. The cake is very moist, has a distinct chocolate flavor, but is not overly sweet. I used a combination of honey and brown rice syrup to sweeten it. There is little oil in this recipe because I included apple sauce.
I first discovered brown rice syrup when I was looking for a substitute for corn syrup to make my daughter chewy granola bars. I have grown fond of using it in baking, since it has a milder taste than honey, and have had too much fun experimenting with it! Brown rice syrup makes a nice crisp cookie, a delicious toffee, a moist cake and a tasty topping.
Brown rice syrup is less sweet than sugar, so if you substitute it for sugar you need to use a 1 1/4 cups brown rice syrup for each cup of sugar and reduce the other liquids in the recipe by 1/4 cup.
For more kitchen tips, visit Kitchen Tip Tuesday.
Gluten Free German Chocolate Cake
1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
3/4 cup cocoa
1 1/2 teaspoon baking powder
2 1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup brown rice syrup
1/2 cup honey
3/4 cup almond milk ( you can use rice milk or regular milk)
1/2 cup applesauce
2 teaspoons vanilla
2 Tablespoons coconut oil, softened (you can use an mild oil)
1 c boiling water
In a small bowl, combine dry ingredients.
In a mixing bowl, combine eggs, brown rice syrup, honey, milk, applesauce, vanilla, and oil. Mix well.
Add dry ingredients and mix on medium speed for 2 minutes.
While mixing boil water. Slowly pour the cup of boiled water into mixing bowl. The batter will be runny once water is added, but that is normal.
Pour the batter into a greased 9×13 pan. Bake at 350 for 25 – 30 minutes or until an inserted toothpick comes out clean.
Lett the cake cool in the pan and then top it with German Chocolate Cake Topping recipe below.
German Chocolate Cake Topping with Brown Rice Syrup
1/2 cup coconut milk (you can also use whipping cream)
1 egg yolk
1/2 cup brown rice sugar
1/4 cup butter (or dairy free substitute)
1 teaspoon vanilla
3/4 cup flaked coconut
1/2 cup chopped pecans
In a medium sauce pan, whisk the egg yolk into the coconut milk. Stir in the brown rice syrup and vanilla. Add the butter.
Cook over a medium flame. After the butter melts continue cooking and stirring regularly until the mixture thickens, approximately 10 minutes.
Remove from heat. Stir in the coconut flakes and pecans. Mix until thoroughly combined.
Spoon over the chocolate cake.
For more gluten free recipes, visit Slightly Indulgent Tuesdays.