Photo: CC/Kimberlykv

I've never been big on cake, but when it comes to German chocolate cake, now that's a different story. This is a great recipe for celiacs because it is as close to the real thing as it gets. The only difference with this recipe and a “regular” German chocolate cake recipe, is that this one uses rice flour instead of wheat.

German Chocolate Cake (Gluten-Free)


  • 4 ounces gluten-free sweet German chocolate
  • ½ cup boiling water
  • 6 eggs, separated
  • 2 cups sugar, divided
  • 1 cup butter or butter substitute
  • 1 teaspoon pure vanilla
  • 2 cups rice flour
  • 2 tablespoons arrowroot (or cornstarch)
  • 1 teaspoon
    baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
To Make:
  1. Melt chocolate in boiling water. Cool.
  2. In small mixing bowl beat egg whites until frothy. Add ½ cup sugar and heat until stiff but not dry. Set aside.
  3. Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy. Add egg yolks and beat well. Blend in chocolate.
  4. Sift rice flour with arrowroot, baking powder, soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.
  5. Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.
  6. Bake at 350 degrees F., about 30 minutes or until done.
  7. Cool. Frost tops of cakes, and enjoy! welcomes your comments below (registration is NOT required).