Gluten Free German Chocolate Cake:

Here it is!! I made this for my mom's birthday and everybody loved it!

This is a mix of different recipes that I put together to make it gluten free and even dairy free.

German Chocolate Cake:

Chocolate Cake:

1/2 c. butter or coconut oil

3/4 c. cocoa powder

1/4 c. of coconut milk or regular milk

9 eggs

1 1/2 c. rapadura

3/4 tsp. salt

1 tsp. vanilla

3/4 c. sifted coconut flour

3/4 tsp. baking powder

Melt butter or oil in a saucepan over med/low heat. Add cocoa powder and coconut milk and mix together. Remove from heat and set aside. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 8x8x2 or 9x9x2-inch pan. Bake at 350 degrees F for 35 minutes or until knife inserted into center comes out clean. Cool and cover with frosting of your choice.

Coconut Frosting:

1 c. rapadura

1 c. milk (or coconut milk if your dairy free)

1/2 c. coconut oil or butter

3 egg yolks, beaten

1 1/3 c. flaked coconut

1 c. chopped pecans

1 tsp. vanilla

In a small saucepan, heat sugar, milk, oil, and egg yolks over med/low heat until mixture is thickened and golden brown, (I added a little bit of organic corn starch)

stirring constantly. Remove from the heat. Stir in the coconut, pecans, and vanilla. Cool until thick enough to spread. Spread a third of the frosting over tops of each cake layer and stack the layers.

Melt coconut oil, honey and cocoa and drizzle over sides of the cake.

~Kristalyn

Gluten Free Recipe!

Many people have been begging us to start a blog with gluten free recipes so we decided to post recipes and other things we have been doing here hopefully on a regular basis.


This Quinoa Crust is one of our favorite! There's lots of things you can do with it such as... regular pizza, dip in pesto, use it in place of bread, and put hummus, olives,feta, cucumber etc...

Quinoa Pizza Crust:

1 1/2 c. quinoa, soaked overnight and drained
1/2 - 3/4 c. water
1 tsp. sea salt
1/4 c. olive oil or coconut oil (we use coconut oil because olive oil goes rancid when heated to high)
Preheat oven to 450 F. Place the sprouted quinoa, water, and salt in a blender and blend until creamy. The consistency will be thick (like pancake batter). Start with 1/2 c. water and see if
you need more. Divide the coconut oil and cover the bottom of 2-8 in. cake pans or one large rectangular pan. (We used our cast iron skillets. They work so much better). Place the pan(s) in the oven until they are shimmering hot (but not smoking). Remove from the oven. At this point, you can add some minced garlic and/or herbs. (I used Rosemary, Basil, Garlic, and Onion powder). Divide the quinoa mixture evenly. Bake for 10-15 minutes (until the crust is brown on the edges). Flip the crusts over and return to bake another 8-10 minutes (until the crust(s) are brown and and crispy). Enjoy!

Hopefully I will get pictures for the future recipes.

Check back tomorrow for gluten free German Chocolate Cake :)

~Kristalyn