Gluten Free German Chocolate Cake

Cake

3/4 cup coconut flour, sifted
1/2 cup Dagoba cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1-1/2 cups agave nectar
1 tablespoon vanilla extract

1. In a small bowl, combine flour, cacao, salt and baking soda.
2. In a large bowl, using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
3. Add dry ingredients into large bowl and continue to blend.
4. Oil two 9-inch round cake pans and dust with coconut flour.
5. Pour batter into pans and bake at 350° for 35-45 minutes.
6. Remove from oven. Let cool completely, and then remove from pans.

Coconut Pecan Filling

1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1-1/4 cup coconut oil
1-1/2 cups shredded coconut
1-1/2 cups pecans, toasted and chopped

1. In a medium saucepan, heat coconut milk, agave and salt. Simmer for 10 minutes.
2. In a small bowl, combine arrowroot and water to form a smooth paste.
3. Pour arrowroot mixture into saucepan.
4. Whisk the contents of saucepan vigorously and bring to a boil, briefly.
5. Remove pot from heat and very gradually blend in coconut oil.
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.
7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans.

Vegan Chocolate Frosting

1 cup dark chocolate 73%
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

1. In a small saucepan, over very low heat, melt chocolate and grapeseed oil.
2. Stir in agave, vanilla and salt.
3. Place frosting in freezer for 15 minutes to cool.
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.

Putting the German Chocolate Cake Together

1. Place one cooled cake on a serving plate or platter.
2. Spread the Coconut Pecan Filling on top of the first layer cake.
3. Place the second cake on top of the first.
4. Spread the top and sides of the cake with Chocolate Frosting.
5. Cover the top of the cake with Pecan Coconut Filling.

Source: Elana's Pantry

Gluten-Free Flourless Chocolate Banana Cake

Chocolate Banana Cake Recipe - No Flour, No Gluten

3 large eggs, separated
1/4 teaspoon celtic sea salt
1/2 cup agave nectar
1/4 cup grapeseed oil
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup cocoa powder

1. In a blender, whip egg yolks, agave, and salt on medium for 1-2 minutes.

2. Add grapeseed oil and mashed banana and blend for another minute or two.

3. Blend in cocoa powder.

4. In a bowl, whip egg whites to stiff peaks.

5. Gently fold blender contents into bowl with egg whites.

6. Grease a 9-inch springform pan and pour batter into pan.

7. Bake at 350° for 25-30 minutes.

Source: Elana's Pantry