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Gluten Free German Chocolate Cake made with Montana Gluten Free all purpose flour
Yields1 Serving
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
 4 oz Baker’s German’s Sweet Chocolate (1 pkg)
 ¾ cup butter or margarine
 1 ½ cups sugar
 3 eggs
 1 tsp vanilla extract
 2 cups Montana Gluten Free All Purpose Baking Mix – divided
 1 tsp baking soda
 1 cup buttermilk (or almond milk)
 Coconut Walnut Frosting (recipe below)
Coconut-Walnut Frosting
 4 egg yolks
 12 oz evaporated milk (1 can) or 1 12oz can of thai kitchen coconut cream
 1 ½ tsp vanilla
 1 ½ cups sugar
 ¾ cup butter or margarine
 7 oz BAKER’S ANGEL FLAKE Coconut (2 2/3 cups) (1 pkg.)
 1 ½ cups chopped walnuts
1

Heat oven to 350⁰ F.

2

Microwave chocolate and butter in a large microwaveable bowl on HIGH 2 min. or until butter is melted. You can also melt chocolate and butter in a pan on low. Stir until chocolate is completely melted.

3

Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend
in vanilla extract.

4

Combine ½ cup All Purpose Baking Mix and baking soda. Add to chocolate mixture, mix well.

5

Add remaining All Purpose Baking Mix alternately with buttermilk, mixing well after each addition.

6

Spray 13x9 cake pan with cooking spray or line with parchment paper. Pour batter into pan. For a round two layer cake use two 9in round pans.

7

Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (only bake for 35 minutes for round 9in pan)

Coconut-Walnut Frosting
8

Beat egg yolks, milk and vanilla in large saucepan with whisk until blended. Add sugar and butter and
cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove
from heat.

9

Add coconut and walnuts; mix well. Cool to desired spreading consistency.

Category

Ingredients

 4 oz Baker’s German’s Sweet Chocolate (1 pkg)
 ¾ cup butter or margarine
 1 ½ cups sugar
 3 eggs
 1 tsp vanilla extract
 2 cups Montana Gluten Free All Purpose Baking Mix – divided
 1 tsp baking soda
 1 cup buttermilk (or almond milk)
 Coconut Walnut Frosting (recipe below)
Coconut-Walnut Frosting
 4 egg yolks
 12 oz evaporated milk (1 can) or 1 12oz can of thai kitchen coconut cream
 1 ½ tsp vanilla
 1 ½ cups sugar
 ¾ cup butter or margarine
 7 oz BAKER’S ANGEL FLAKE Coconut (2 2/3 cups) (1 pkg.)
 1 ½ cups chopped walnuts

Directions

1

Heat oven to 350⁰ F.

2

Microwave chocolate and butter in a large microwaveable bowl on HIGH 2 min. or until butter is melted. You can also melt chocolate and butter in a pan on low. Stir until chocolate is completely melted.

3

Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend
in vanilla extract.

4

Combine ½ cup All Purpose Baking Mix and baking soda. Add to chocolate mixture, mix well.

5

Add remaining All Purpose Baking Mix alternately with buttermilk, mixing well after each addition.

6

Spray 13x9 cake pan with cooking spray or line with parchment paper. Pour batter into pan. For a round two layer cake use two 9in round pans.

7

Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (only bake for 35 minutes for round 9in pan)

Coconut-Walnut Frosting
8

Beat egg yolks, milk and vanilla in large saucepan with whisk until blended. Add sugar and butter and
cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove
from heat.

9

Add coconut and walnuts; mix well. Cool to desired spreading consistency.

Notes

Gluten Free German Chocolate Cake Recipe
IngredientsDirections