German Chocolate Cake (Gluten Free)

I have been craving chocolate for the last few days. ( Or always lol) and came across a post for Chocolate cake from Low Carb Yum. The comments on the post were incredible so I had to try it for myself.

Don't let the ingredients deter you. You cannot tell that there is Zucchini in this at all and it is incredibly moist! Its just like box cake but BETTER! 😁

I also found a recipe for the Coconut frosting that goes perfecting with German Chocolate Cake. And it is great! I can't say enough good things about these recipes.

I unfortunately did not take as many pictures as I normally do so hopefully I will remember to take pictures next time I makes this. I can guarantee that this will be made again!

Ingredients

• 1 cup coconut flour
• 1 cup unsweetened cocoa powder
• 3/4 cup artificial sweetener
• 1/4 Truvia
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil melted
• 8 large eggs beaten
• 2 teaspoons vanilla extract
• 4 cups zucchini shredded

Directions:

1. In large mixing bowl, combine coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder, and sea salt.
2. Mix in eggs, coconut oil, and vanilla until well combined.
3. Stir in zucchini 
4. Spread out into greased 9x13-inch pan (or two round 9-inch pans).
5. Bake at 350°F for about 40 minutes or until toothpick inserted in center comes out clean.
6. Cool on wire rack. Once cool, frost with desired frosting.

There are many different  frosting options available however I only made the coconut frosting as it is one of my favorites on this kind of cake. 

Pecan Coconut Frosting - From Low Carb Yum

(I have doubled from the original recipe provided by Low Carb Yum to cover the 9x13 cake) 

Ingredients  

• 1 cup unsweetened almond milk
• 1 cup sweetener I used Swerve Confectioners Powder
• 2 egg yolk
• 1/2 cup butter
• 1/2 teaspoon xanthan gum optional
• 1 teaspoon vanilla extract
• 1.5 cup unsweetened shredded coconut
• 1 cup chopped pecans

Directions: 

1. Combine almond milk, sweetener, egg yolk and butter in a saucepan.
2. Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
3. Continue heating until thickened.
4. Remove from heat and stir in vanilla, coconut and pecans.
5. Spread mixture over cooled cake.

The Cake recipe yields 24 servings and the frosting is plenty enough for the entire cake.

Frosting Nutritional Facts

Cake Nutritional Facts