Oral Allergy Syndrome Friendly Dairy Free German Chocolate Cake

Total time2 hr 40 min

Prep time45 min

Cook time55 min

Oral Allergy Syndrome Friendly Dairy Free German Chocolate Cake

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups granulated sugar
3 large eggs
1 cup dairy free milk
1 tbsp white vinegar
½ cup coconut oil, melted and cooled
2 tsp vanilla extract
1 cup hot water

For the coconut-pecan frosting

1 can (13.5 oz) full-fat coconut milk
1 cup granulated sugar
3 large egg yolks
¼ cup coconut oil
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup pecans, roughly chopped

For the chocolate ganache (sides)

4 oz dairy free chocolate, finely chopped
½ cup full-fat coconut milk

Instructions

1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and 2 cups granulated sugar until evenly combined.

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