|Nutritional Guidelines (per serving)|
|Servings: 3 8-in sheet cakes (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a gluten-free dessert or a gluten-free and wheat-free cake recipe suitable for those with wheat sensitivities or celiacs, try this one for a German chocolate cake which uses rice flour.
This is a great recipe, no matter what allergy you happen to have. In fact, I recently received an email from a reader who is also allergic to corn as well as sensitive to wheat. She tried this recipe with potato starch in place of the corn starch and said it turned out perfectly!
This gluten-free and wheat-free German chocolate cake recipe is courtesy of Ener-G Foods.
- 4 ounces sweet German chocolate
- 1/2 cup boiling water
- 6 eggs (separated)
- 2 cups sugar (divided)
- 1 cup butter (or margarine)
- 1 teaspoon vanilla
- 2 cups rice flour
- 2 tablespoons corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Gather the ingredients.
In a small saucepan, heat the 1/2 cup water until boiling.
Add the 4 ounces of chocolate and allow to melt, stirring frequently, in the water, then allow the mixture to cool.
In a small mixing bowl, beat together just the egg whites until they are very frothy.
Add 1/2 cup of the sugar and beat the mixture together just until the egg mixture is stiff but not dry. Set aside.
Using a separate large mixing bowl, cream together the butter or margarine with the remaining 1 1/2 cups of sugar and add the vanilla.
Beat this mixture together until fluffy. Add in the egg yolks and beat together well, then blend in chocolate, mixing to combine well.
In another separate small bowl, sift together the rice flour with the cornstarch, baking powder, soda and salt.
Add this a little bit at a time to the chocolate mixture, alternating between adding a bit of the flour mixture with adding a bit of the buttermilk, beating it all together well after each addition until smooth.
Once the buttermilk and flour is well incorporated, fold in the beaten egg white and sugar mixture.
Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.
Bake at 350 F for about 30 minutes or until done.
Cool and frost the tops only.