German Chocolate Cake

Name: German Chocolate Cake
Yield: serves 10
Ingredients: 2 cups white or brown rice flour; 1/2 cup potato starch; 3/4 cup unsweetened cocoa powder; 1/4 cup arrowroot; 1 1/2 tablespoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon xanthan gum; 1 teaspoon salt; 1 1/2 cups agave nectar; 1 cup melted refined coconut oil or canola oil, plus more for brushing; 1 cup unsweetened applesauce; 1/3 cup vanilla extract; 1/2 cup hot water; 3 cups Vanilla Icing (page 127), chilled in the refrigerator for 4 hours; 1 cup unsweetened shredded coconut, plus more for sprinkling; 3/4 cup chopped pecans, plus more for sprinkling (optional)

December 9, 2011

I’m hoping this cake doesn’t need much introduction. It’s one of those recipes for which a photograph speaks clearly and perfectly to its mega-rich glory. I will add, however, that even though a German chocolate cake is not as recognizable without its beloved pecans, you can easily omit them if you are allergic and still achieve the same delicious experience. If you want to add a little crunch and you have extra time on your hands, you can fold in graham cracker crumbs from the S’mores recipe (page 79) along with or instead of the pecans.

Recipe notes

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