Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

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

    Destiny Stone
    Destiny Stone

    By Destiny Stone •

    German Chocolate Cake (Gluten-Free)

    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!

     Share
    Go to articles

    User Feedback

    Recommended Comments



    Guest Stacy

    Guest Stacy

    Posted

    What about the frosting???

    Link to comment
    Share on other sites
    Guest Destiny

    Guest Destiny

    Posted

    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

    Link to comment
    Share on other sites
    Guest Susan

    Guest Susan

    Posted

    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

    Link to comment
    Share on other sites
    Guest Destiny

    Guest Destiny

    Posted

    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

    Link to comment
    Share on other sites
    Guest Natasha

    Guest Natasha

    Posted

    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.

    Link to comment
    Share on other sites
    Guest Destiny

    Guest Destiny

    Posted

    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

    Link to comment
    Share on other sites
    Guest Wilma

    Thank you so much for the recipe.

    Link to comment
    Share on other sites
    Guest Lura H.

    Guest Lura H.

    Posted

    When you say "Add ½ cup sugar and (HEAT) until stiff but not dry" what do you mean when you say HEAT?

    Link to comment
    Share on other sites
    Guest Linda J

    Guest Linda J

    Posted

    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!

    Link to comment
    Share on other sites
    Guest Rachel

    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.

    Link to comment
    Share on other sites
    Guest kaylascott

    Guest kaylascott

    Posted

    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.

    Link to comment
    Share on other sites
    Guest Julie

    Guest Julie

    Posted

    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!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Destiny Stone

    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 cool. Put the other ¼ of the base mix into a sauce pan and cook over low heat stirring constantly and breaking up clumps until you get ...
    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, but not wet, just like it should be.
    Ingredients:
    ½ cup oil
    ½ cup sugar
    ½ cup dark brown sugar
    2 eggs
    ¾ cup cor...
    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 into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.<...>
    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 half.
    Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa o...

  • Recent Activity

    1. trents
      - trents replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Gluten free vitamins

      Yes, I have concerns about the calcium supplementation as well. Sounds like a good idea on the surface if you are trying to address bone density issues but when overdone it can have the opposite effect. Calcium supplementation increases gut PH (i.e., lowers gut acidity) which can interfere with vitamin and mineral (including calcium itself) absorption. Often...
    2. Wheatwacked
      - Wheatwacked replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac Maybe a Possibility?

      In that case if you answer "no" does that mean the chef doesn't have to be as diligent? If you ask for "pork free" do they ask if it is an allergy too? How's this for an answer: "I get violently sick if I eat wheat, barley or rye"?
    3. Wheatwacked
      - Wheatwacked replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Gluten free vitamins

      I order my vitamins from Pipingrock.com. They also make Cream of Rice. Clearly marked gluten free. Right next to the Cream of Wheat. Stoneyfield Whole Milk Yogurt will help repoputate your gut bacteria. It has lactase so is ok for lactose intolerance. 6 ounces has 210 mg calcium. For magnesium I get the 10 ounce bottle of liquid Magnesium...
    4. trents
      - trents replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Gluten free vitamins

      The forms that vitamin and mineral supplements come in can be important. Bioavailability (i.e., how well they are absorbed) is often sacrificed for the sake of cost and shelf life. The vitamin or mineral you are targeting is always chemically combined with other elements to make them into a dispensable form (such as a powder, liquid or a pill) and to give...
    5. llisa
      - llisa replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Gluten free vitamins

      Thank you so much! I will look for that.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,232
    • Most Online (within 30 mins)
      7,748
    Jess French
    Newest Member
    Jess French
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • llisa
      11
      Gluten free vitamins

      By llisa
      Started

    • CeliacPsycho246
      4
      GLUTEN FREE OCD MEDICATION

      By CeliacPsycho246
      Started

    • CeliacChica
      45
      Muscle Twitching

      By CeliacChica
      Started

    • ellanataliw
      6
      Looking for a Pen Pal?

      By ellanataliw
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...