, pub-0550658842654316, DIRECT, f08c47fec0942fa0 Tony's Rockin' Low Carb German Chocolate Cake, gluten free - Skinny GF Chef healthy and great tasting gluten free recipes

Tony's Rockin' Low Carb German Chocolate Cake, gluten free

This is the best Low Carb cake I have ever made.  My hubby gave it a big thumbs up!!  I made it in the blender and it works great every time!  

 Old aluminum pans are the best for cakes.  Dark pans or glass pans heat the cake too quickly

I know many people don't use Splenda but in this cake it tastes and performs perfectly.  It's so good we didn't even need frosting.  It's light and high and moist, everything you could want in a cake and no bean taste!! The secret to the rise and moist holey texture is the new binder I used.  See recipe below!

 Tony's Rockin' Low Carb GF German Chocolate Cake

  • One (15 ounce) can unseasoned red kidney beans-drained and rinsed well in a colander
  • 2 tablespoons fresh brewed coffee
  • 1 teaspoon pure gluten free vanilla
  • 1 tablespoon molasses
  • 5-10 drops of vanilla liquid Stevia
  • 2 ounces Hershey German Sweet Chocolate, melted
  • 4 tablespoons gluten free margarine, room temp/soft
  • 2 tablespoons coconut oil, melted
  • 5 large eggs
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 cup Splenda (best results) or Stevia Baking Blend  (or a low glycemic sugar)
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon of psyllium/flax meal binder (see recipe below)

Frosting Ingredients:

  • 3/8 c. Non-Fat evaporated milk
  • 1/4 c. Splenda Brown Sugar Blend or coconut palm sugar
  • 3 tablespoons butter or gluten free margarine
  • 1 cup flaked unsweetened coconut
  • 1 cup chopped pecans or walnuts

Instructions:    This recipe makes one 9 inch single layer cake. 

Preheat Oven to 325 degrees

Grease a 9 inch round aluminum cake pan (mine has a removable bottom) with margarine (not butter)  and dust with tapioca flour or cornstarch
  1. In your blender (this is what I use) or a food processor, add the rinsed beans, coffee, vanilla, molasses, melted chocolate and liquid Stevia.   Blend on high until smooth, scraping down often.
  2. Add margarine, coconut oil,  and eggs.  Blend on high for a few minutes.  Scraping sides down again.
  3. Add the baking powder, baking soda, Splenda, cocoa and psyllium/flax.  Blend on high for several minutes more.  
  4. Pour into prepared pan, smooth the top and tap the pan on the counter to settle
  5. Bake at 325 degrees on a oven rack positioned in the top third of your oven for 30-35 minutes.  When you see the cake looks firm and is cracking a little, open the door, check for doneness by using a toothpick.  It should come out clean.
  6. Remove cake to a wire rack. Let it sit for apx. 10 minutes and then gently take it out of the pan (if you can) to cool. My pan has a removable bottom that makes this easy.  
Instructions for frosting

In a saucepan over medium heat, bring brown sugar replacement, evaporated milk & butter to a full boil. Remove from heat & stir in coconut & pecans. Cool to room temperature, then top cake with frosting.

  1. Psyllium husk/flax meal binder.  Grind 1/4 cup psyllium husk and 1/4 cup flax or chia seed in a coffee mill until light and powdery.  Use 1 teaspoon as directed above and store the rest in the fridge.


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    1. Thanks Maria! Hope you enjoy it and let me know how it turns out!


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