I updated this recipe for my mom’s birthday this year. Thought I’d share it with her friend Susan and anyone else interested. Enjoy and Happy Birthday, Grammy.

Gluten-Free Casein-Free (GFCF) German Chocolate Cake

4 ounces GFCF sweet dark chocolate
1⁄3 cup water

1-1⁄3 cups GF all-purpose flour
1⁄3 cup millet flour
2 tablespoons golden flax meal
1-1⁄3 cup sugar
1 teaspoon GF baking powder

2⁄3 cup GFCF vanilla yogurt (Silk)
1⁄2 cup GFCF milk
1 teaspoon GF vanilla (Frontier)
3 eggs

Preheat oven to 350°. Prepare 8-inch round pans by lightly greasing with GFCF butter and dusting with rice flour. Line bottom of pans with parchment.

Measure the water and the chocolate pieces into a small saucepan and over medium-low heat, gently melt the chocolate pieces.

Sift together the all purpose and millet flours, flax meal, sugar, baing powder and soda into a large mixing bowl.

In a small separate bowl, combine the yogurt, milk, and vanilla. Lightly beat in the eggs. Pour these wet ingredients into the dry ingredients and beat on high for three minutes. Beat in the cooled chocolate mixture until combined.

Pour batter into prepared pans. Bake in a 350° oven for 30 to 35 minutes. Cool in pans slightly before turning out ontil cooling racks. Spread layers, top, and sides with Casein-Free (CF) Coconut-Pecan Frosting (below). Makes approximately 12 delicious servings.

Casein-Free Coconut-Pecan Topping

1⁄4 cup GFCF butter
5 ounces coconut milk
2⁄3 cups granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla
1-1⁄3 cups coconut flakes
1⁄2 cup chopped pecans

Mix together butter, milk, sugar, and egg in a medium saucepan. Stir while cooking over medium-low heat until mixture becomes thick (about 10 minutes). Sir in the vanilla, coconut, and pecans. Cool completely before frosting. Makes enough topping for two 8-inch cake rounds. Yum!

Recipe © 2010 Inga Smith. All Rights Reserved.