Baking with Brown Rice Syrup and Gluten-Free German Chocolate Cake

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 agina. 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.

You can find the recipe for Gluten-Free German Chocolate Cake at Glute Free Flavor Full.

You may also enjoy the following recipes which are much less healthy:

Gluten-Free Cola Cake

Gluten-Free Caramel Apple Cake

Easy Gluten-Free Pumpkin Spice Cake

Yum

Comments

  1. gfe--gluten free easily says

    Oh my goodness, Alea, that cake looks to die for! I haven't had German Chocolate Cake since going gf. Wow. Thanks for the info on brown rice syrup, too. I like the fact that it's not as sweet. :-)

    Shirley

  2. Aubree Cherie says

    I'm salivating! (Okay, lets me honest – I'm full-on drooling over here!) I can't wait to try this! Seriously, I'm now desperately reviewing my schedule to figure out when I have time to try this. Yum yum YUM!!!

    ~Aubree Cherie

  3. Michelle (Health Food Lover) says

    Yum!
    Something else on my to-make list and I'm not even a GF-er!

    That cake topping also looks so good! I want to challenge myself and make a GF cake now I reckon!
    I've never used xanthan gum. Any tips with using it or substitutes?
    What's it used for exactly?

  4. Alea says

    Xanthan gum is pretty expensive ($8 – $12 for 8 oz.), so if you don't have to make it gf, you could replace the rice flour, potato starch, tapioca flour, and xanthan gum with 1 3/4 cups of unbleached all-purpose flour.

    Xanthan gum (some people prefer to use guar gum) is used as a binder in gluten free baking. It is also used by many dairy free cooks because it helps create a thicker sauce when using soy or rice milk.

    Although xanthan gum is expensive, a little goes a long way. I usually only use 1 teaspoon for a batch of cookies or cake. When you use it with nondairy beverages, you usually only use 1/8 teaspoon per cup of liquid. An 8 oz. package usually lasts me a year.

  5. Amanda Stubblefield says

    YEAHHHHH!!!!!! I am so excited to see both the German Chocolate cake and the Coca Cola cake recipes for GF!!! These are two of my all time favorites that I thought were gone from my life since I found out that I need to live GF. Thank you so much for sharing all of these recipes AND the great ingredient advice. It's truly helpful for a novice cook trying to learn to live GF.

  6. Anonymous says

    Good fill someone in on and this enter helped me alot in my college assignement. Say thank you you on your information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>