Gluten Free German Chocolate Cake is a cake my mom made when I was a kid. Her version used wheat flour but when memories of this cake came up during a family discussion I decided I’d make a gluten free version.
If you have ever baked you are likely familiar with Baker’s chocolate sold in boxes in the baking aisle at every grocery store. Available in unsweetened, bittersweet, semisweet, dark and white. In the 1950’s one of the choices was German’s sweet chocolate. It was named after Samuel German, an English-American chocolate maker.
Baker’s does not sell German’s chocolate anymore but I didn’t feel obligated to use any particular chocolate for this cake. I just wanted a good gluten free chocolate cake. The traditional filling of coconut, pecans and evaporated milk would transform any cake into the memorable dessert we all had in mind.
Have you heard of ‘that chocolate cake made with cooked quinoa’? It is from the popular cookbook Qunioa 365 The Everyday Superfood written by sisters Patricia Green and Carolyn Hemming. They are local authors and their cookbook is an award winner.
This quinoa chocolate cake recipe is the one you should share with family and friends. Share it with everyone you know because it has quinoa, a trendy superfood, and it is naturally gluten free. Don’t even mention that it’s gluten free. Just get everyone trying it.
There is no flour in this cake. Just cooked quinoa. The kind you may have in the cupboard to cook in place of rice, or in a salad. It is available at grocery stores everywhere.
When my mom made her German Chocolate Cake it had three layers. This quinoa chocolate cake recipe only makes two layers. You could make the cake with just two layers, I’m sure no one would complain. But since I’m the food blogger I did feel obligated to make the tall, three-layer traditional looking German Chocolate Cake my mom used to make.
I simply made the recipe twice to get four layers. Then I used three layers and put the extra layer in the freezer…for emergency use.
The filling is also a generous portion, too much really for the three-layer cake. But that is okay too because it will keep in the fridge…for a month if nobody finds it. And one night, when you suddenly wonder what might be in the freezer to eat, you’ll think of it. Take that single layer, cut it into 4 wedges, use the leftover filling and making yourself a quarter of a cake. With four layers.
Let me know in the comments below what you did with your leftover cake layer and the extra filling.
|QUINOA CHOCOLATE CAKE|
|⅔ cup white quinoa|
|1⅓ cups water|
|⅓ cup milk|
|1 tsp vanilla|
|¾ cup butter, melted|
|1½ cups white sugar|
|1 cup cocoa powder|
|1½ tsp baking powder|
|½ tsp baking soda|
|½ tsp salt|
|4 egg yolks|
|1-12 oz can (354ml) evaporated milk|
|1½ tsp vanilla|
|1½ cups white sugar|
|¾ cup butter|
|7 oz (200g) Angel flake coconut|
|1½ cups chopped pecans|
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