German Chocolate Cake

This recipe comes from Elana's Pantry. She focuses on gluten free recipes and let me tell you, taste is not sacrificed at all! This woman knows what she's doing! I purchased coconut flour awhile back and have been waiting for the perfect recipe to use it in. This was it. It was my first time using the coconut flour and I LOVED it! This cake was moist thanks to the Coconut Oil. I ended up substituting Olive Oil in the Pecan Filling since I ran out of Coconut Oil and it still turned out FANTASTIC! This cake is rich, moist, and perfectly sweet using wholesome ingredients.

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A Naturally Sweet German Chocolate Cake by Elana's Pantry

Gluten Free German Chocolate Cake

¾ cup coconut flour, sifted

½ cup dagoba cacao powder (I used regular cocoa powder)

1 teaspoon celtic sea salt

1 teaspoon baking soda

10 eggs

1 cup grapeseed oil (I used coconut oil)

1 ½ cups agave nectar (I used raw honey)

1 tablespoon vanilla extract

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In a small bowl, combine flour, cacao, salt and baking soda In a large bowl, using an electric hand mixer, blend eggs, oil, agave nectar and vanilla Add dry ingredients into large bowl and continue to blend Oil (2) 9 inch round cake pans and dust with coconut flour Pour batter into pans and bake at 350° for 35-45 minutes Remove from oven, allow to cool completely then remove from pans

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Coconut Pecan Filling

1 cup coconut milk

1 cup agave nectar (I used raw honey)

pinch celtic sea salt

5 teaspoons arrowroot powder

1 tablespoon water

1 ¼ cup coconut oil (I used 1/2 cup coconut oil and 3/4 cup olive oil)

1 ½ cups shredded coconut (I used homemade coconut flakes)

1 ½ cups pecans, toasted and chopped

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In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes In a small bowl, combine arrowroot and water to form a smooth paste Pour arrowroot mixture into saucepan Whisk the contents of saucepan vigorously and bring to a boil, briefly Remove pot from heat and very gradually blend in coconut oil Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans Spread frosting over cake and serve.

Vegan Chocolate Frosting

1 cup dark chocolate

73%½ cup grapeseed oil (I used Olive Oil)

2 tablespoons agave nectar (I used raw honey)

1 tablespoon vanilla

extractpinch celtic sea salt

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In a small saucepan over very low heat, melt chocolate and grapeseed oil Stir in agave, vanilla and salt Place frosting in freezer for 15 minutes to cool Remove from freezer and whip frosting with a hand blender until it is thick and fluffy Assembly After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter Spread the Coconut Pecan Filling on top of the first layer cake Place the second cake on top of the first Spread the top and sides of the cake with Chocolate Frosting Cover the top of the cake with Pecan Coconut Filling Serve Serves 12