Gluten-Free German Chocolate Cake Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 04/8/19
Gluten free German chocolate cake recipe

The Spruce / Emily Hawkes

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 12 servings
Nutrition Facts (per serving)
419 Calories
16g Fat
62g Carbs
7g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 419
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 26%
Cholesterol 107mg 36%
Sodium 328mg 14%
Total Carbohydrate 62g 22%
Dietary Fiber 2g 6%
Protein 7g
Calcium 73mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for gluten free German cake
    The Spruce / Emily Hawkes

  2. In a small saucepan, heat the 1/2 cup water until boiling.

    Saucepan
    The Spruce / Emily Hawkes

  3. Add the 4 ounces of chocolate and allow to melt, stirring frequently, in the water, then allow the mixture to cool.

    Add chocolate
    The Spruce / Emily Hawkes

  4. In a small mixing bowl, beat together just the egg whites until they are very frothy.

    Beat together egg whites
    The Spruce / Emily Hawkes

  5. Add 1/2 cup of the sugar and beat the mixture together just until the egg mixture is stiff but not dry. Set aside.

    Add sugar
    The Spruce / Emily Hawkes

  6. 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.

    Cream together butter
    The Spruce / Emily Hawkes

  7. Beat this mixture together until fluffy. Add in the egg yolks and beat together well, then blend in chocolate, mixing to combine well. 

    Beat mixture
    The Spruce / Emily Hawkes

  8. In another separate small bowl, sift together the rice flour with the cornstarch, baking powder, soda and salt.

    Sift together rice flour and corn starch
    The Spruce / Emily Hawkes

  9. 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.

    Add flour to mixture
    The Spruce / Emily Hawkes

  10. Once the buttermilk and flour is well incorporated, fold in the beaten egg white and sugar mixture. 

    Fold in egg white
    The Spruce / Emily Hawkes

  11. Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.

    Pour batter into pan
    The Spruce / Emily Hawkes

  12. Bake at 350 F for about 30 minutes or until done.

  13. Cool and frost the tops only.

    Let cool and frost cake
    The Spruce / Emily Hawkes

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