Gluten-Free German Chocolate Cake With Dairy-Free Topping - cooking recipe

Ingredients

4 squares german's sweet chocolate
2 cups sugar
1/2 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil
4 eggs
1/3 cup water
1 teaspoon gluten-free vanilla extract
1 cup pecans, chopped
German Cake Topping
3 egg yolks
1 cup coconut sugar (or brown sugar)
1/2 cup coconut oil (or butter)
1 teaspoon gluten-free vanilla extract
1 cup almond milk (or coconut milk or milk)
3 cups shredded coconut
2 cups pecans, finely chopped

Preparation

Preheat oven to 350\u00b0F. Grease a 9x13-inch pan.
Combine the dry ingredients in a large bowl.
Melt the chocolate in a microwave safe bowl. Melt for 30 seconds at a time, stirring after each interval, until melted.
Add the oil, water, eggs, and vanilla to the chocolate. Stir until thoroughly combined.
Add the chocolate mixture to the flour mixture. Stir until all the ingredients are completely incorporated.
Stir in pecans.
Pour into a greased 9x13-inch pan. Bake at 350\u00b0F for 40 minutes or until an inserted toothpick comes out clean.
German Cake Topping Directions:
Combine the egg yolks, sugar, coconut oil (or butter), vanilla and milk in a medium sauce pan.
Cook over medium heat for about 15 minutes, until the mixture is thick and bubbly.
Remove for the heat and add the coconut and pecans.
Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cake.