We will be making this gluten free German Chocolate Cake (and many other dishes) in my next cooking class at the Culinary School of the Rockies, March 17th. If you want to sign up there is still some space left.
As we all know, there are many ways to make German Chocolate Cake. An entire chocolate cake can be frosted with a coconut pecan icing as I did a while back in this post. Alternatively, the sides of the cake can be covered in chocolate frosting while the center and top are smothered with a coconut frosting. This is what I did in the photo above.
Although this is a complicated and time consuming recipe, it makes a great birthday cake and is perfect for special occasions.
German Chocolate Cake Revised
In a small bowl
, combine flour, cacao, salt and baking soda
In a large bowl
, using an electric hand blender
, blend eggs, oil, agave nectar and vanilla
Add dry ingredients into large bowl and continue to blend
Oil (2) 9 inch cake pans
and dust with coconut flour
Pour batter into pans and bake at 350°F for 35-45 minutes
Remove from oven, allow to cool completely then remove from pans
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Whisk the contents of saucepan vigorously and bring to a boil, briefly
Remove pot from heat and very gradually blend in coconut oil
Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
Spread frosting over cake and serve
- After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter
- Spread the Coconut Pecan Filling on top of the first layer cake
- Place the second cake on top of the first
- Spread the top and sides of the cake with Vegan Chocolate Frosting
- Cover the top of the cake with Pecan Coconut Filling
If this process looks too daunting, I would recommend making the cake the night before (leave in the pans and cover them with a plate, to keep fresh) and then making the frosting’s and doing the assembly the next day. This will break up the work a bit.
I hope you enjoy this super rich cake as much as we have!