German Chocolate Kefir Cake
This tastes every bit as good as a German chocolate cake from the store. I like to make this for birthdays and serve it when the topping is warm. It doesn’t last very long if I do, but it is a wonderful birthday cake served with Coconut Kefir Ice Cream.
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Servings: 8 servings
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Ingredients
Cake
- 3/4 cup butter – softened or substitute Coconut Oil
- 1/2 cup coconut sugar – or sucanat
- 1/2 cup Maple Syrup
- 3 Egg
- 3/4 cup Kefir
- 2 tsps Vanilla
- 2 cups Sprouted Spelt Flour
- 1/2 cup Dutch processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Frosting
- 2 Egg
- 1 cup Coconut Milk
- 1/4 cup butter
- 1/2 cup coconut sugar – or sucanat
- 1 1/4 cup unsweetened coconut flakes
- 3/4 cups pecans – chopped
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Instructions
Cake
- Cream the butter and sweeteners in a medium bowl, and then add the eggs, kefir and vanilla. and beat until well combined
- Whisk the flour, cocoa, baking soda and baking powder together in a large bowl.
- Gently beat in the dry ingredients into the wet, beating on low until well combined. Don’t over mix.
- Grease and flour one 8“ cake pan, pour in mixture evenly and bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Frost with topping when cake is cool.
Frosting
- Whisk together the eggs, coconut milk, butter (or coconut oil), and coconut sugar in a saucepan over medium heat until thick and bubbly.
- Remove from heat and stir in coconut flakes and chopped pecans. Cool for a minute or two and spread over cake.
