My Dad’s favorite cake is German chocolate cake and this year I decided to make a gluten free version so that my hubby and I could, well, nom nom nom.
Using the all purpose flour blend here I decided to try to convert the original recipe using my gf flour and the results were OUTSTANDING! My husband says it’s the best cake he has ever tasted and I have to admit, it was a very proud moment for me. Since my first attempt, I have made this into cupcakes as well and every time it has turned out just oh so perfect that I ain’t even mad that making the icing sucks.
This is the original recipe edited to replace wheat flour with my gf all purpose flour – no other substitutions were made. Beating the egg whites correctly is what gives this gf cake the perfect consistency of fluffiness and moistness. I ruv it and I hope you enjoy it!