Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter
  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Destiny Stone

    German Chocolate Cake (Gluten-Free)

    Destiny Stone
    0
    Reviewed and edited by a celiac disease expert.

    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)

    Ingredients:

    • 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!
    0

    User Feedback

    Recommended Comments



    Hi Stacy,

     

    Thank you for your interest in the recipe I posted. Typically, home-made frosting is gluten-free. You can find a good frosting recipe for German chocolate cake in any cookbook or online.

     

    Take care,

    Destiny

    Share this comment


    Link to comment
    Share on other sites

    Thanks Destiny! Can't wait to try this one!- my conversion recipe I had made with cocoa powder and it was a bit dry. Glad you figured out your symptoms and that you are gluten free! I have never been healthier since making the change! Good Luck- your celiac friend Susan

    Share this comment


    Link to comment
    Share on other sites

    Hi Susan!

     

    Thank you so much for the kind words-they really go a long way... I am also glad you like this recipe. Please feel free to let me know how it comes out for you, or share any modifications you make. :-)

     

    Best wishes,

    Destiny

    Share this comment


    Link to comment
    Share on other sites

    Thank you! for sharing a german chocolate cake recipe I have been craving one forever. As for the rice flour do you use white rice flour or brown rice flour? Or would it make a difference?

     

    Thanks again.

    Share this comment


    Link to comment
    Share on other sites

    Hi Natasha,

     

    I think that it would work just fine with brown rice flour but was intended to be made with white rice flour. If you decide to use brown rice, let me know how it turns out!

     

    Best,

     

    Destiny

    Share this comment


    Link to comment
    Share on other sites

    I can't say enough about how amazingly great this recipe tastes! I took the chance and made it to bring to a friend's for dinner (only our family needed gluten-free) and everyone loved it! I baked it in a 9x13" pan and a few muffins instead of 3 round pans. It was so delicious! and such a boost to my new desire to eat totally gluten-free, in order to reduce the coursing pain throughout my body! I'm taking 1 day at a time and feeling better!

    Share this comment


    Link to comment
    Share on other sites

    I have a question. Are you MELTING the chocolate IN the water? Or are you making a steam bath for the chocolate in a separate bowl? That seems like a lot of liquid.

    Share this comment


    Link to comment
    Share on other sites
    I can't say enough about how amazingly great this recipe tastes! I took the chance and made it to bring to a friend's for dinner (only our family needed gluten-free) and everyone loved it! I baked it in a 9x13" pan and a few muffins instead of 3 round pans. It was so delicious! and such a boost to my new desire to eat totally gluten-free, in order to reduce the coursing pain throughout my body! I'm taking 1 day at a time and feeling better!

    Hi, I made this for my boyfriend's birthday and he loved it! Didn't even care that it was gluten-free. I didn't have sorghum flour so I substituted coconut flour. I used 2 circle pans and my recipe of vanilla icing (1/2c shortening, 1/2c soft butter, 1tsp vanilla, 3-4tbs milk, 4 cups powdered sugar) and it was wonderful.

    Share this comment


    Link to comment
    Share on other sites

    This was the BEST german chocolate cake! My husband is celiac, and he was head over heels about this cake! I baked it for my birthday -- no one could tell it was gluten-free!

    Share this comment


    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Sharon Marcus.
    Flour mix:
    1 cup brown rice 2/3 cup tapioca starch
    2 teaspoons xanthan gum
    ¾ cup sweet rice flour
    1 ¼ cups white rice flour
    1/3 cup corn Starch
    ¼ cup potato starch flour

    Now for the cheese cakes: Both are suitable for 9x9 pans or round pans with same volume.
    Part A: slightly less than ¾ cup vegetable margarine.
    2 ½ cups flour mix
    2 teaspoons gluten-free baking powder
    ½ teaspoons salt
    2 eggs
    ½ cup sugar Mix this well and press ¾ of it into base of un-greased pan. Bake at about 350 degrees for 15 min or until firm to the touch. Let c...

    Scott Adams
    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
    Roben Ryberg: We were encouraging my sisters family to taste-test this cake when they were visiting. Anyone walking through my front door is forced to try my latest creations. My teenage nephew said he wouldnt try it unless his sister tried it first. Being a wonderful girl, she did. With a look of astonishment, she said Mmm, this is really good. It tastes just like regular carrot cake. My sister, her husband, and her now brave son echoed the same appreciation of the cake. It is very moist...

    Scott Adams
    This recipe comes to us from Linda Sowry.
    Ingredients:
    Mazola no stick cooking spray
    2 packages (8 oz each) reduced calorie cream cheese, softened
    1 cup sugar
    ½ cup milk
    3 eggs
    ¼ cup Argo or Kingsfords corn starch
    2 teaspoons vanilla extract
    1 can (8 oz) crushed pineapple in juice, drained, juice reserved
    Cinnamon
    Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks i...

    Scott Adams
    This recipe comes to us from Chris Silker.
    4 ounces gluten-free bittersweet chocolate
    ½ cup gluten-free butter or margarine
    ¾ cup sugar
    3 eggs, lightly beaten
    ½ cup unsweetened cocoa
    Grease a 7- or 8-inch spring form pan or round pan. Line bottom with a circle of wax or parchment paper and grease paper.
    Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them! In my microwave, it takes no more than a minute and a ha...