Here is the end result of my gluten free German chocolate pound cake for my stepdad’s birthday. The icing was amazing! The only change I would make based on the link to the recipe from yesterday’s post? Instead of only one baking German chocolate bar, I’d go 2.
This is the gluten free carrot cake. I have to say, this cake did not taste gluten free. If you look at the recipe for this one, be prepared…the icing recipe doesn’t actually make enough to cover the entire cake. Also, in order to ensure that the confectioner’s sugar doesn’t overwhelm the cream cheese flavor, double the cream cheese based on the recipe, then double the recipe. This means 12 oz of cream cheese, not 6.
If you decide to use gluten free all purpose flour instead of the recommended pizza dough flour (which is what I did), you will need to add 1/2 a teaspoon of xanthan gum.