Gluten-free German chocolate cake – adapted from recipe developed by Baker’s Chocolate
posted November 2015
Do you miss the distinctive flavor of the classic German chocolate cake? We love it, so I adapted the recipe to be gluten free. It has the same flavors and the cake holds together pretty well.
In a small bowl, melt, stir together, and let cool:
1 bar Baker’s German’s Sweet Baking Chocolate
½ cup water
Cream together:
1 cup (two sticks) unsalted butter
2 cups sugar
Beat in:
Chocolate mixture from above
4 egg yolks (keep whites for later)
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 teaspoon baking soda
¾ teaspoon xanthan gum powder
½ cup brown rice flour
½ cup quinoa flour
½ cup teff flour
¼ cup sorghum flour
⅓cup potato starch
1 tablespoon cocoa powder
1 cup buttermilk
2 ½ teaspoons apple cider vinegar
Beat 4 egg whites until stiff but not dry.
Let batter sit for 5 minutes while beating the egg whites. Then gently fold the beaten egg whites into the batter. Divide evenly into 3 greased round cake pans. Bake at 350 for about 35 minutes until cake starts to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean. Let cool about 10 minutes and then remove cake from pans to finish cooling. It holds together pretty well but will be a little fragile so handle carefully.
When it’s cool, frost between layers with the classic coconut-pecan frosting (recipe on the box of Baker’s chocolate). I recommend putting the frosted cake in the fridge for an hour or two before you try to slice it. It will be a little crumbly the first couple hours after it’s baked but will settle in after it’s been frosted and refrigerated.
posted November 2015
Do you miss the distinctive flavor of the classic German chocolate cake? We love it, so I adapted the recipe to be gluten free. It has the same flavors and the cake holds together pretty well.
In a small bowl, melt, stir together, and let cool:
1 bar Baker’s German’s Sweet Baking Chocolate
½ cup water
Cream together:
1 cup (two sticks) unsalted butter
2 cups sugar
Beat in:
Chocolate mixture from above
4 egg yolks (keep whites for later)
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 teaspoon baking soda
¾ teaspoon xanthan gum powder
½ cup brown rice flour
½ cup quinoa flour
½ cup teff flour
¼ cup sorghum flour
⅓cup potato starch
1 tablespoon cocoa powder
1 cup buttermilk
2 ½ teaspoons apple cider vinegar
Beat 4 egg whites until stiff but not dry.
Let batter sit for 5 minutes while beating the egg whites. Then gently fold the beaten egg whites into the batter. Divide evenly into 3 greased round cake pans. Bake at 350 for about 35 minutes until cake starts to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean. Let cool about 10 minutes and then remove cake from pans to finish cooling. It holds together pretty well but will be a little fragile so handle carefully.
When it’s cool, frost between layers with the classic coconut-pecan frosting (recipe on the box of Baker’s chocolate). I recommend putting the frosted cake in the fridge for an hour or two before you try to slice it. It will be a little crumbly the first couple hours after it’s baked but will settle in after it’s been frosted and refrigerated.