Friday, May 14, 2021

German Chocolate Cake - Grain, Sugar and Gluten Free

I tweaked a recipe for German Chocolate Cake until I was happy with it.  It turned out thoroughly decadent and it is grain-free, sugar free, wheat-free and gluten-free, prepared with almond and coconut flours.
My desire was to make something nutrient-dense, low-carb, grain-free, and sugar-free (with no artificial sweeteners), that was GAPS diet, Wheat-Belly diet, Low-Carb, Paleo, and Primal friendly.  I like to make special treats for my family with the goal to make it delicious and nutrient-dense, but within my personal low-glycemic (or low-carb) parameters of my anti-inflammatory “Optimal Nutrition Diet”.
Frost it with the luscious Pecan Coconut Frosting which is also sugar free with no artificial sweeteners.
Ingredients (double the ingredients for a larger cake such as a Bundt cake or Double Layer Cake):
  • 1 cup almond  meal or flour (I have used both Trader Joe's Almond Meal or Bob’s Red Mill)
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2  teaspoon baking powder (aluminium free)
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut milk -or- coconut cream
  • 1/2 cup no sugar added, minimally processed, cocoa powder
  • 1 cup or equivalent (110 grams) of Unsweetened; Baker’s Chocolate -or- 2 blocks of 99% Cacao Dark Chocolate Bar (I used Scharffen Berger)
  • 10 drops vanilla stevia
  • 3 packets of Truvia
  • 3 Tablespoons of Xylitol
  • 3 Tablespoons of Just Like Sugar (Brown) - optional
  • 1 teaspoon real vanilla (not imitation)
  • 1/4  cup of butter (preferably raw) or pasture-raised, grass-fed, butter (like Kerrygold)
  • 4 eggs, lightly beaten (preferably Pastured-Eggs) I use Vital Farms, Mary’s or Organic Pastures
  • 1/4  cup cream (preferably raw but, at least, not ultra-pasteurized) -or- full-fat sour cream
Preheat oven to 350 degrees. Grease an 8 inch round or small cake pan and set aside.  If doubling the recipe, grease a larger Bundt cake pan or 2 each - 8 inch round cake pans.
Measure out dry ingredients, almond flour, coconut flour, salt, baking soda, and baking powder, (everything except the dry cocoa powder which will be added to the chocolate mixture) stir and set aside.
In a small saucepan or double boiler, over very low heat, add the coconut milk or coconut cream, unsweetened cocoa powder, and unsweetened baker’s chocolate bars or unsweetened 99% cacao dark chocolate bar. Gently melt the chocolate mixture, stirring frequently. Add 10 drops vanilla liquid stevia, 3 packets of Truvia, 3 T of Xylitol, 3 T of Just Like Sugar (Brown) and vanilla (optional). Taste and adjust to your sweetness level.
Keep stirring until thoroughly melted.
Add butter and melt gently.  Take off heat, stir in beaten eggs, cream (or sour cream), incorporating fully. You do not want to scramble the eggs at this point, so make sure it is not too hot.
Stir in the dry almond/coconut flour mix, completely mixing. At this point, it is good to taste again, and adjust the sweetness a final time. Add drops 3 at a time until you get to desired sweetness.  It has a luscious, deep, rich chocolaty flavour. Learning how to bake without sugar is an art that is developed over time!
Pour German Chocolate mixture into prepared pan, and bake at 350 degrees for 20-25 minutes.
If Doubling the recipe and cooking in a single Bundt Cake pan bake for 25 minutes or until toothpick comes out clean maybe a couple minutes past, but do not over-cook.
Let cool briefly, and enjoy!
German Chocolate Cake - Grain, Gluten and Sugar Free – is delicious and nutrient-dense.  You DO NOT miss the sugar or wheat flour (or insulin surge).  Thick, rich, fudgy and fabulous!  A nutrient-dense treat!
A delightful, nutrient-dense, rich, treat, which would be perfect with a cold glass of raw milk, coconut milk, almond milk or a steaming hot cup of strong coffee.
To your “Optimal Health”!

Pecan Coconut Frosting ~ Sugar and Artificial Sweetener Free
Pecan Coconut Stevia Frosting ~ Sugar Free starts with toasted pecans, which end up in a buttery, cooked frosting, all without sugar!  Once cooled, frost the gluten free, grain free, sugar free German Chocolate Cake and enjoy a stevia based dessert that is truly decadent!
  • 1 cup pecans (can use walnuts or almonds too) Trader Joe’s has a bag of pecans already toasted!
  • 1 cup coconut milk, coconut cream, almond milk or raw whole milk
  • 1 cup coconut (unsweetened)
  • 1/2 cup butter (preferably raw) or a grass-fed/pastured butter like Kerrygold or Organic Valley
  • 1/2 to 1 dropperful liquid stevia
  • 1 tablespoon of Just Like Sugar (Brown Sugar variety) optional
  • 1 teaspoon vanilla
  • 2 egg yolks (preferably Pastured-Eggs) I use Vital Farms, Mary’s or Organic Pastures
Either use the Trader Joe’s already store-bought and toasted pecans and you can save this step.
Or, preheat oven to 350 degrees. Chop pecans and spread on a cookie sheet or baking stone. Lightly toast until golden brown. On a Pampered Chef baking stone, this took about 10 minutes, so be sure to watch carefully! Burned pecans are gross.
While pecans are baking, begin the cooked portion of the program which takes about 10-12 minutes. In a medium saucepan, over medium heat, melt butter. Add stevia, optional Just Like (Brown) Sugar, vanilla, egg yolks, coconut flakes and coconut milk. Cook gently, stirring until mixture becomes thick.  Taste frosting; see if flavour is within range.  Add more Just Like Brown Sugar or stevia if needed, another splash of vanilla, or potentially a slight pinch of sea salt. Stir well and taste flavours.
When pecans are done, remove from oven. Sprinkle into frosting mix in saucepan, mix thoroughly and remove from heat to cool. Once cooled, frost our German Chocolate Grain Free Cake and enjoy!