Gluten-free German’s chocolate cake

Here is my gluten-free version of the Original BAKER’S GERMAN’S Sweet Chocolate Cake. The only change from this recipe was to replace the 2 cups of flour with a gluten-free flour combination. I’ve found that a combination is much more effective than using any single replacement.

Gluten-free flour combination (2 cups):

  • 1-1/4 cup gluten-free oat flour
  • 1/4 cup brown rice flour
  • 1/8 cup quinoa flour
  • 1/8 cup coconut flour
  • 1/8 cup amaranth flour
  • 1/8 cup buckwheat flour

In the Portland area you can get all these gluten-free flours at Bob’s Red Mill Whole Grain Store. Conveniently these flours are all available in their bulk food bins allowing you to buy as much or as little as you’d like.

This flour combination produced nice flat layers of moist cakes ready for layering.

Three cake layers fresh from the oven still in the cake pans

Cake layer now out of the pan and looking moist and tasty

Of course between layers and the top must have a coconut-pecan frosting. Our pecans were fresh from a recent trip to Texas. No pecans, no problem. Choose a local nut to use in your frosting like hazelnuts or walnuts here in Oregon.

A not so great iPhone shot of the cake on a platter with coconut-pecan frosting showing between layers

The sides left plain is a pretty layered cake but my wife likes her cake wrapped in a cozy layer of chocolate frosting. The top also likes a bit of dressing — in this case with some coconut flakes and shredded dark chocolate.

Finished cake from the side with chocolate frosting now hugging the side

Another not-so-great iPhone shot from the top showing coconut-pecan frosting, coconut flakes and chocolate shavings, time to slice it up and enjoy.

This delicious birthday cake quickly disappeared (and deserved better photos). Those lucky enough to enjoy a slice — or two — would not have guessed this was a gluten-free cake without being told. Enjoy!

A bad picture of a delicious slice of cake.

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