When you’re gluten free, it’s not hard to find good meals to eat, but really good desserts, well that’s a different story. A friend of mine recently made “the best I ever had” gluten free chocolate cake with a delicious caramel, coconut, pecan topping. It’s from an old recipe file of hers, but I’ve also seen it on the internet (click here, to see that version). This cake is fabulous whether you’re gluten free or not.
Just a note about pies (especially since it’s holiday time). A lot of fillings are naturally gluten free, it’s the crust that’s a problem. For a great crust, that’s easy, try putting 1 cup of pecans and 1 cup of pitted dates in the food processor, and processing together until everything is chopped finely. Grease the bottom of the pie plate and press the mixture completely around the bottom and sides. Then put your filling in. It’s not a problem to bake it with a filling in it.
Chocolate Cake with Caramel Topping (Gluten Free)
- 1 1/2 cups chopped pecans
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 1/3 cup chopped semi-sweet chocolate chips
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon (optional)
- 1 1/2 tsp espresso powder (optional)
- 5 eggs
- 2 tsp vanilla
- 1/2 cup coconut
- 1/2 cup chopped pecans
- Pint jar of caramel ice cream topping
- Heat oven to 350°
- Place all ingredients EXCEPT eggs and vanilla in a blender and blend well.
- Add eggs and vanilla and blend until smooth.
- Grease a 9 inch round cake pan, and line the bottom with greased parchment paper.
- Pour batter into prepared pan and bake for about 30 minutes until a toothpick comes out clean.
- Cool for 10-15 minutes. Remove cake from pan and peel off paper.
- Toast coconut and pecans in 350° oven for 8-10 minutes.
- Add to a pint jar of caramel, stir well, and pour over warm cake. The mixture will be quite loose when the caramel warms up.
- Serve immediately.