A Naturally Sweet German Chocolate Cake (not tested)

By Shirl

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! I was also excited as my hubby and I made our own coconut flakes awhile back that I was able to use in this cake. 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. This is definitely a keeper and one that I’ll make again for my hubby’s next birthday!

I’ve definitely been inspired by Mare of Just Making Noise for this recipe. If you haven’t stopped by her blog, check it out! She makes amazing wholesome desserts!

Ingredients

• 3/4 cup coconut flour, sifted
• 1/2 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 1/2 cups agave nectar (I used raw honey)
• 1 tablespoon vanilla extract

Details

Adapted from myhumblekitchen.com

Preparation

Step 1

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


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

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 Coconut Oil)
2 tablespoons agave nectar (I used raw honey)
1 tablespoon vanilla extract
pinch celtic sea salt

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