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German Chocolate Cake (Gluten-Free)


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)

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
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    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!

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13 Responses:

 
Stacy
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
19 Jul 2010 8:10:20 AM PDT
What about the frosting???

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
19 Jul 2010 10:19:12 AM PDT
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

 
Susan
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Jul 2010 8:34:35 PM PDT
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

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
20 Jul 2010 11:20:49 AM PDT
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

 
Natasha
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Jul 2010 5:36:02 PM PDT
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.

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
23 Jul 2010 11:43:50 AM PDT
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

 
Wilma
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said this on
23 Nov 2010 1:24:26 AM PDT
Thank you so much for the recipe.

 
Lura H.
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Jan 2011 1:53:37 PM PDT
When you say "Add ½ cup sugar and (HEAT) until stiff but not dry" what do you mean when you say HEAT?

 
Paula Adams
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Jul 2015 12:40:47 PM PDT
She meant BEAT

 
Linda J
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Jan 2011 4:11:44 PM PDT
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 GF) 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 GF, in order to reduce the coursing pain throughout my body! I'm taking 1 day at a time and feeling better!

 
kaylascott
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
08 Mar 2011 12:58:58 AM PDT
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.

 
Rachel
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
19 Feb 2011 7:04:17 PM PDT
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.

 
Julie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Aug 2012 7:08:24 AM PDT
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!




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I was diagnosed in 2002 and I think I have had maybe 2 actual colds since then. I figured the same as you that with my immune system not having to try and 'save' me from gluten that it now is able to fight off the occasional virus. The only thing it hasn't been able to fight off is shingles. Thankfully those are clearing and I blame myself for that with lack of sleep and a very poor diet for a bit. Lesson learned, one does not live off crackers and cheese alone.

Welcome to the board. I agree with the previous posters that you are very likely looking at celiac. Please do keep her on gluten until all celiac related testing is finsihed. After that do give the diet a good strict try even if the biopsies are negative. Also keep in mind that celiac is genetic so it would be a good idea to screen others in the family even if they don't seem to have symptoms.

@jddh So...did the restricted diet you were going to implement work (FODMAP or Whole Foods)? I recall that you were mis-diagnosed at one point with refractory celiac disease, but it was later determined that you were getting trace amounts of gluten in your diet. If you are not catching colds, I assume that you have healed from the damages of celiac disease? I hope so!!! ?

Peter is correct. You do have a positive so that warrants further investigation. Here is a link supporting our comments: http://www.cureceliacdisease.org/faq/are-raised-dgp-igg-levels-an-early-sign-of-celiac-disease/ http://www.mayomedicallaboratories.com/it-mmfiles/Celiac_Disease_Diagnostic_Testing_Algorithm.pdf Does she have celiac disease? You will never know for sure without an endoscopy. Even then, there is a chance the biopsies are negative, but keep in mind that she might just be starting to develop celiac disease or that the damage was not captured (the small intestine is the size of a tennis court if spread out). Personally, I tested negative on all but the DGP IgA, yet I had moderate to severe intestinal damage. The celiac blood tests are good, but they do not catch all celiacs, some celiacs can even test negative to ALL the blood tests. Consider yourself fortunate that your doctor ordered several of the tests and not just the screening TTG IgA (very good, keeps cost down, but does not catch all). The DGP is the preferred test in small children. I do not know why it caught me because I am old, but it did! Confusing, isn't it? I wish there was an easier way to diagnose, but we have to work with what we have available to us.

Thank you for your reply, though it's not necessarily what I wanted to hear, it is what I was thinking.