German Chocolate Cake
Years ago, when I first started baking grain/starch-free, I always used my food processor, nuts and shredded coconut, along with other whole foods. I still often prefer this method, but for those of you who prefer to use the blender I’ve got you covered! Simply trade out the whole nuts for almonds or other nut flour and stir it in last. Or, you can always use the tamper with your blender. You won’t taste the dates in this cake and don’t forget to make sure they’re completely pitted before using. This is a favorite of mine and for my own nostalgic reasons I always make it with my food processor. Makes 2 (6-inch round) 1 (7-inch springform), 1 (8-inch round), or 12 cupcakes
INGREDIENTS
1 rounded cup of your favorite nuts or 1¼ cups nut flour (about 4 ounces) 1 rounded cup shredded coconut (about 2½ ounces) ⅔ cup pitted dates (about 3 ounces) 2 cups chopped apple or zucchini, or a blend of both (about 10 ounces), no need to peel 4 large eggs ¼ cup cocoa powder 1 teaspoon Pure Monk Fruit or stevia 1½ tablespoons vanilla extract or paste 1 teaspoon espresso powder or almond extract (optional) ½ teaspoon sea salt 1 rounded tablespoon coconut flour 2 teaspoons baking powder or 1 teaspoon baking soda
DIRECTIONS
1. Position your oven rack to the middle portion of oven and preheat it to 350°F.
2. Spray your pan(s) with cooking spray. Measure and cut a 7-inch round piece of parchment paper and fit it into the bottom of the pan.
3. In your food processor, fitted with the S blade, add the nuts and coconut and blend until very fine and pasty; stop and scrape as necessary.
4. Add the dates and apples and blend a couple of minutes.
5. While blending, add the eggs, one at a time, and the rest of the ingredients while still blending.
6. Pour the batter into the prepared pan.
7. Place on the middle oven rack and bake about 35 minutes, until a toothpick comes out clean and the top springs back when touched.
8. Cool in the pan for 15 minutes, and then remove to a cooling rack to finish cooling.
COCONUT PECAN FROSTING
½ cup butter ½ cup water 1 cup soft dates (about 5 ounces) ½ cup of your favorite syrup sweetener ¼ teaspoon pure monk fruit or stevia, or to taste Pinch of sea salt 1 cup shredded coconut 1 cup chopped pecans 1 teaspoon vanilla extract (optional) ¼ teaspoon almond extract (optional)
1. Melt the butter and the water together in a small pot.
2. Add the dates, syrup, stevia, and salt to your blender.
3. Once the butter is melted, pour over the contents of the blender and blend until smooth.
4. Return to the pot and simmer for 3 or 4 minutes, remove from heat and stir in the coconuts and pecans and extracts.
5. Taste for sweetness and adjust as needed.
To Frost: Spread the frosting on the tops of the cakes, layering them together.
