Gluten Free German Chocolate Cake
Every family needs at least one chocolate cake recipe, and this could be it! Made with pureed, cooked quinoa there are no gluten free flours to buy so anyone can make it.
Servings 12 people
Calories 651kcal
Ingredients
Quinoa Chocolate Cake (makes 2 layers so you will be making the recipe twice)
- 2 cups cooked quinoa
- ⅓ cup milk
- 4 eggs
- 1 teaspoon vanilla
- ¾ cup butter, melted
- 1½ cups white sugar
- 1 cup cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Coconut-Pecan Filling
- 4 egg yolks
- 1-12 oz can evaporated milk (354ml)
- 1½ teaspoon vanilla
- 1½ cups white sugar
- ¾ cup butter
- 7 oz Angel flake coconut (200g)
- 1½ cups chopped pecans
Instructions
Makes two 8-inch cake layers
- Preheat the oven to 350F. Lightly grease 2-8” round baking pans. Line the bottom of the pan with parchment and lightly grease the paper. Set aside.
- In a food processor or blender combine milk, eggs and vanilla.
- Add cooked quinoa and melted butter. Process for several minutes until smooth.
- Whisk together sugar, cocoa, baking powder, baking soda and salt in medium bowl. Add the quinoa mixture and stir until combined.
- Divide batter evenly between the 2 prepared cake pans.
- Bake in the center of the oven for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan. Can be made a day before assembling the cake.
- For a 3 layer cake make the entire recipe again. Freeze the extra layer or use that batter to make cupcakes.
Coconut-Pecan Filling
- Whisk egg yolks, milk and vanilla in large saucepan until mixed.
- Add sugar and butter. Cook on medium heat for 12 minutes or until thick and golden brown stirring constantly. Remove from heat.
- Stir in coconut and pecans. Mix well.
- Cool to desired spreading consistency. Can be made a day in advance and refrigerated.
Assembly
- Place once cake layer on a pedestal tray.
- Carefully spread a generous amount of filling on top of the cake.
- Add the second cake layer.
- Spread a generous amount of filling on top of the cake.
- Add the third cake layer and cover with more filling.
- Refrigerate until ready to serve.
Notes
The nutrition label is difficult to measure because there is an extra layer of cake and leftover filling. Whether you're counting calories or not, this is definitely a sweet treat!
Plan ahead! The cake freezers well and the filling keeps in the fridge for up to 2 weeks.
Nutrition
Serving: 160g | Calories: 651kcal | Carbohydrates: 72g | Protein: 7g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 455mg | Potassium: 325mg | Fiber: 6g | Sugar: 58g | Vitamin A: 819IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2mg
