Monday, June 22, 2015

German Chocolate Caaaaaake For Reals

Jennie and I were dying for cake on Saturday.

This is the best cake for making German Chocolate Cake.  It is already moist, it is super easy, and lasts a few days even without this frosting.  This frosting makes it like a super moist brownie!

This couldn't have been easier if it was a box mix.  No joke.

3/4 cup GF baking mix
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
Dash of salt
5 tablespoons vegetable oil
1/2 cup vanilla Soymilk
1/3 cup mini chocolate chips

Preheat oven to 350 and grease and dust with GF baking mix an 8" square pan.

Combine the dry ingredients, making sure you get any lumps out of the cocoa powder.  Add the oil and Soymilk.  Stir until smooth.  Pour batter into prepared pan

Bake 15 minutes or until done in center. Remove cake from oven.

 Turn off the oven and set it to broil.

Coconut Frosting

1/4 cup Earth Balance stick margarine
1 cup unsweetened coconut shreds (Let's Do Organic is the brand I use)
2/3 cup sugar mixed with 2 teaspoons maple syrup or 2/3 cup brown sugar
3 tablespoons vanilla soymilk

While your cake is baking, in a small saucepan melt the margarine.  Remove from heat and stir in remaining ingredients.

Spread frosting on finished cake.  Broil frosted cake for 4-6 minutes or until golden brown.  Please watch the cake the entire time it is in the broiler.  It can go from just needing a second more... to ruined.

This cake tasted great warm from oven and even TWO DAYS later.  I mean, gluten free doesn't always remain great after a day...

Enjoy!









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