German Chocolate Cake

Recently the Dallas area experienced an egg shortage (a direct result of COVID19 panic buying). I am already dairy free (severe lactose intolerance) so with a lack of eggs available, I turned to vegan sources for a chocolate cake with coconut frosting — also known as “German chocolate cake” alias “my husband’s favorite”.

I was not disappointed.

The opposite in fact, because I found my new go-to cake! Way better than a box mix, no indication of being vegan and courtesy of The Mindful Avocado, this chocolate cake is fluffy, sweet but not too sweet and doesn’t call for any “weird” ingredients. (I have ground flax seed on hand but this is the extent of atypical pantry items.)

My only change was to substitute Better Batter Gluten Free Flour instead of wheat flour for obvious reasons. I highly recommend BB for your 1 to 1 gluten free baking needs.

With the above substitution, this cake is incredibly allergy friendly. It is egg-free, dairy-free, corn-free, wheat-free, can be made nut-free, soy-free… but besides that, it actually tastes delicious and you should try it whether you have food allergies or not.

Which is your favorite cake flavor? Tell me in the comments!

Love and taste,

K