Gluten Free German Chocolate Cake (Dairy Free, Vegan)

I mentioned last week that I was going to attempt to adapt my favorite birthday cake to fit in with our family’s food sensitivities. A gluten free German chocolate cake would be challenge enough, but to make it vegan, too? I realized that by typing that out and putting it on the internet I was probably jinxing myself! I did have one batch of frosting that just did not work out, as I mentioned on Facebook. Making an egg-free version of a cake that has so many eggs was not an easy task. Once I started to think about the frosting as more of a coconut and pecan sauce, though, it all worked out and this gluten free German chocolate cake was delicious.

Ingredients
For the cake:

• 1 1/2 cups gluten free flour blend regular flour works in this recipe, if you are not GF
• 1 cup organic cane sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup organic canola oil
• 1 teaspoon white vinegar
• 3/4 cup water
• 1/4 cup non-dairy milk

For the sauce:

• 1/2 cup vegan buttery spread
• 1 cups granulated sugar
• 3 tablespoons non-dairy milk
• 1 Tablespoon arrowroot powder
• 1 cup sweetened coconut flakes
• 1 cup chopped pecans optional

Instructions

1. Preheat the oven to 350 degrees. Grease and flour a 9 inch cake pan.
2. Sift flour, baking soda, baking, powder, salt, and cocoa powder together in a large bowl.
3. Add the sugar, oil, water, non-dairy milk, and vinegar, and beat on medium speed until smooth.
4. Pour batter into cake pan and bake at 350 degrees for about 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

For full instructions please see : https://theprettybee.com

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