Here is a recipe for a German chocolate cake without gluten:
Ingredients:
2 cups mixed gluten-free flour
1 teaspoon xanthan gum
Baking powder, 1 teaspoon
1 teaspoon baking soda
12 teaspoon salt
Unsweetened cocoa powder in a half-cup
1 cup sugar, granulated
50 g of brown sugar
50 ml of vegetable oil
2 eggs
Buttermilk, one cup
Vanilla extract, 1 teaspoon
Pecans, chopped, 1 cup
1 cup shredded coconut, unsweetened
Milk evaporation, half a cup
Instructions:
Prepare a 9-inch cake pan with oil and preheat the oven to 350°F (175°C).
Mix the gluten-free flour with the xanthan gum, salt, baking soda, baking powder, and cocoa powder in a mixing dish.
Granulated sugar, brown sugar, and vegetable oil should be combined in a different basin and beaten until smooth. One at a time beat well after each addition of the eggs.
After everything is incorporated, add the flour mixture gradually while alternating with the buttermilk and vanilla essence.
Add the grated coconut and chopped pecans after stirring.
After smoothing the top, pour the batter into the prepared cake pan.
A toothpick placed in the center of the cake should come out clean after 35 to 40 minutes of baking.
Prepare the frosting and bake the cake simultaneously. The evaporated milk, brown sugar, egg yolks, and butter should all be combined in a pot. Cook the mixture, continually stirring over medium heat, until it thickens and coats the back of a spoon.
After removing them from the heat, stir in the chopped pecans and shredded coconut.
The cake should cool in the pan for 10 minutes before being taken out and finished cooling on a wire rack.
Spread the frosting on top of the cake once it has cooled, then savor your gluten-free German chocolate cake.
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