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.
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.
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.
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!