• Alta

    posted on May 30, 2012 at 2:10 pm

    These look sinful, Amy. I love German Chocolate Cake. Do you order your FruitSweet from the site you’ve linked to? I’ve never seen that before. And that frosting? Swoon.

    [Reply]

    Amy Reply:

    @Alta, Yep, that’s where I ordered the Fruit Sweet from. Seems that’s the only place to get it. The frosting is good. Not to sweet with a great texture. I was quite pleased with myself. :)

    [Reply]

  • Cara

    posted on May 30, 2012 at 3:05 pm

    That frosting sounds divine. I’ve never made German chocolate cake so I don’t know if the eggs are traditional, but I bet they help make it super rich and creamy – just what I like!

    [Reply]

    Amy Reply:

    @Cara, Yes, eggs are commonly used for that creamy, custard-like texture. It’s so good. :)

    [Reply]

  • Maggie

    posted on May 30, 2012 at 4:03 pm

    Wow, these look fabulous! I’ve never had a German Chocolate anything so I’d love to try one! I’m not familiar with fruit sweet so I’m off to check it out!

    [Reply]

  • Sharon Ulam

    posted on May 30, 2012 at 7:15 pm

    I can’t wait to try these. I will take them to my church. They love this kind of thing (If I don’t eat them all first!) and they are shocked there is no unhealthy food in it. Wah-Hoo . I am so glad you are putting Fruit Sweet in recipes. It and their fudge is the best !! I love wax orchard. They are awsome folks!!

    [Reply]

    Amy Reply:

    @Sharon Ulam, Yes, I remember we’ve emailed about Wax Orchards before. Have you tried any of their other products?

    [Reply]

    Sharon Ulam Reply:

    @Amy, Yep, started with their Chocolate sauce some years ago and thought it tasted just like See’s chocolate sauce and have since made awsome chocolate cake with it. (and cookies) and use their fruitsweet for everything (affraid of agavy mostly now) Not the pancake, etc. syrup yet though. Probably will. They have fun recipes and love to get them from us who use their products. Blessings to you 3 !!!

    [Reply]

    Amy Reply:

    @Sharon Ulam, That’s good info, Sharon. I really like their Fruit Sweet – it’s neutral flavored and easy to work with.

    xoxo!

  • Cecilia @ My Life San Gluten

    posted on May 30, 2012 at 10:50 pm

    I’m drooling over here! I’ll have to make these once my boyfriend gets home or I’ll eat them all!

    [Reply]

    Amy Reply:

    @Cecilia @ My Life San Gluten, So glad you like them! My hubby hates coconut so I couldn’t pawn them off on him. :)

    [Reply]

  • Janel

    posted on May 31, 2012 at 9:44 am

    Those look amazing. That was my Papa’s favorite cake. i think I’ll have to make this in the near future to hlp remember him.

    I don’t have celiac either but 100% believe my food addiction and some other issues are to do with wheat. This is a fairly recent discovery (the last few months) and I’m still struggling with becoming 100% gluten free, but its well worth it in the long run.

    [Reply]

    Amy Reply:

    @Janel, I am in the same boat as you – wheat is addictive for me. So is white sugar/cane sugar. Ugh. My only relief was to cut it out completely. It’s totally worth the change.

    [Reply]

  • shelley

    posted on May 31, 2012 at 11:17 am

    Your photography is gorgeous!! Everything I’ve made from your site is delicious, too!! My dad loves German Chocolate Cake, but not the sugar and dairy…this is on my Father’s Day To-do List!!

    [Reply]

    Amy Reply:

    @shelley, Thank you!! I’m glad you like my blog. It’s a labor of love. What recipes have you tried? Would love to know.

    xoxo

    [Reply]

  • Foods For Beauty

    posted on May 31, 2012 at 1:42 pm

    I am glad I stumbled across your blog. Those cupcakes look amazing and I think this may be the perfect weekend coming to try some backing. You also use some great ingredients! Thanks for sharing.
    Nicole <3

    [Reply]

  • Alisa

    posted on May 31, 2012 at 3:03 pm

    Simply amazing! I’m putting German Chocolate Cupcakes on my “to bake” list for sure now!

    [Reply]

  • Jeanene

    posted on May 31, 2012 at 3:41 pm

    Amy,

    Oh My! You are talking my language with German Chocolate Cupcakes! My All Time Fav!
    Back in my gluten days, my Grandma use to make me a 3 layer German Choc Cake for my BD. My BD is in 2 weeks. I guess I know what I;m having for my BD! I have to bake it myself now, but that’s ok!
    Thanks for sharing this!

    Jeanene (Jeanie)

    [Reply]

    Amy Reply:

    @Jeanene, Have fun and let me know how they turn out. Would love to see pics.

    This cake is pretty delicate because there is no xanthan gum. if you want to turn the batter into a cake I’d try adding 1/8 to 1/4 teaspoon xanthan gum.

    [Reply]

  • Heathy

    posted on May 31, 2012 at 5:30 pm

    OMG you blow me away – these look fabulous!!! I think i could eat a bowl of the frosting alone :)

    [Reply]

    Amy Reply:

    @Heathy, I almost did. :)

    [Reply]

  • Linda

    posted on May 31, 2012 at 9:06 pm

    Amy,

    You are awesome. I am so excited to try these cupcake treats for Father’s Day as Shelley mentioned. In our gluten consuming days, I used to make a German Chocolate Cake every year for my husband’s and my mutual birthdays. No longer allowing ourselves to have German Chocolate Cake wasn’t as hard as I thought it would be, not only because the former recipe contained gluten, but the frosting was a sickening sweet that I just couldn’t do that to our bodies any longer. You, my dear, have resurrected one of our favs and I am so anxious to once again indulge.

    Thank you, Amy.

    [Reply]

    Amy Reply:

    @Linda, Let me know what you think. I’d love your feedback. :)

    xoxo,
    Amy

    [Reply]

  • Jennifer

    posted on June 1, 2012 at 10:36 am

    Would could I use to substitute the fruit sweet?

    [Reply]

    Amy Reply:

    @Jennifer, You can use any liquid sweetener – honey, agave, yacon syrup, brown rice syrup. Fruit Sweet is very neutral in flavor so know that if you use yacon it will add a different flavor. My pick would be honey or agave.

    [Reply]

  • Shelley Alexander

    posted on June 1, 2012 at 4:40 pm

    Amy, These cupcakes look delicious! German chocolate cake was one of my favorites growing up so I will be making your version soon. Thanks for the tasty recipe!

    [Reply]

    Amy Reply:

    @Shelley Alexander, Let me know what you think of them. They are more moist the second day. :)

    [Reply]

  • Emma Galloway

    posted on June 2, 2012 at 8:17 am

    Love the look of these Amy! My kids and I have been gluten-free for 4 years now, although we do have the odd bit as we are intolerant not coeliac, especially when we eat at my mother-in-laws. Trying to educate her on vegetarianism is sometimes enough without throwing in the whole ‘we also eat gluten & lactose-free’! Thankfully she is Vietnamese so their diet is predominately gluten-free anyway :-)

    [Reply]

    Amy Reply:

    @Emma Galloway, I understand how hard it can be to get family on board. I have struggled with that over the years. My family is finally coming around – they made me a gluten-free cake for my baby shower!! I was over the moon with joy! Couldn’t believe it. And it was a good cake, too.

    xoxo!

    [Reply]

  • InTolerant Chef

    posted on June 2, 2012 at 8:32 pm

    That topping looks awesome, yummo!

    [Reply]

    Amy Reply:

    @InTolerant Chef, It is! It’s not too sweet and it has that great German chocolate texture I love.

    [Reply]

  • Laurie

    posted on June 3, 2012 at 6:45 pm

    They look fabulous. I made them this weekend and mine were not at all moist. The chocolate flavor was good, really good. The batter just barely made 12 and the texture was very dense, and the cupcakes crumbled at each bite. The frosting was the lifesaver.

    I see lots of comments and hope other readers post again if they actually make the recipe. Would be great to read more experiences.

    [Reply]

    Amy Reply:

    @Laurie, It sounds like you didn’t have enough liquid or you measured your dry ingredients incorrectly. Can you tell me how you measure your dry ingredients? What kind of a measuring cup do you use? Also – did you use the same flour blend I did? Did you omit any ingredients?

    [Reply]

  • Karen

    posted on June 7, 2012 at 5:15 pm

    This looks so good! I can’t believe the dairy-free/gluten-free combo. Life has become so complicated recently because of dietary restrictions from gluten, dairy, garlic, and so many other things it’s marvelous to find this site! Thank you.

    [Reply]

    Amy Reply:

    @Karen, I’m glad it helps. Make sure to check out my substitution page for recipes that contain dairy. It’s easy to make the substitution when you know what to use:
    http://simplysugarandglutenfree.com/substitutions/

    [Reply]

  • Erin

    posted on June 11, 2012 at 3:19 pm

    Wow, these look so delicious! My mother used to make an amazing german chocolate cake every year for my sister’s and my birthdays, but since much of my family has become gluten free we haven’t had it. I will definitely share this with her and try it out myself… can’t wait. -Erin (The Gluten Free Cocina: easleyerin.tumblr.com)

    [Reply]

    Amy Reply:

    @Erin, Thanks, Erin!

    [Reply]

  • Linda

    posted on June 19, 2012 at 8:49 pm

    I tried the German Chocolate cupcakes for Father’s Day and we did enjoy them, especially the frosting. Great job, Amy. As for the cupcakes themselves, next time I will probably use 1-2 tbsp. less of the cocoa powder. Unless I inadvertently used only half the sugar called for, as I was using my 1/2 c. measure since the 1 c. measure was dirty, I found the cupcakes themselves too chocolaty, almost to the point of being bitter. Although, I certainly will try making these again with this yummy frosting.

    [Reply]

    Amy Reply:

    @Linda, I think you might have not used enough sugar. My hubby tried these and said that they were actually sweeter than anything I usually make.

    Did they look like the cakes in the picture?

    Hugs,
    Amy

    [Reply]

  • Cathy

    posted on June 29, 2012 at 11:08 pm

    I just found your website today. Initially it looks fabulous. I really want to find a cake recipe that has no sugar. This looks yummy but has coconut palm sugar. (Not your regular white sugar or brown sugar, but still considered a sugar.) Darn! Is there another cake recipe on your website with no sugar?

    [Reply]

  • Karen

    posted on July 12, 2012 at 2:35 pm

    I made these cupcakes last night for my boyfriend’s birthday, as he is gluten and sugar intolerant. They were spectacular. I made a sugar-free icing as well. He loved them!

    [Reply]

    Karen Reply:

    @Karen, I’ll add that they were very moist and very chocolaty – my boyfriend said they taste like “real” (i.e. flour) cupcakes!

    [Reply]

    Amy Reply:

    @Karen, Yea!! What great news! It’s always a good thing when we can make the man in our life happy. Thanks for sharing.

    [Reply]

  • Claudia

    posted on July 21, 2012 at 4:02 pm

    Hello Amy,
    I love your website/cookbook. I have several healthy cookbooks and 99% of the time I only use your cookbook. Almost every meal I make from your recipes are a hit. Thank you for making it possible. And I always hated cooking, well not anymore thanks to you. ps—–the curried chicken salad is AWESOME!!!!
    I have a quick comment. Today I tried making the german chocolate cupcakes and frosting. I followed everything to the T, used the correct measuring cups for the dry ingredients, etc. Hmmm…the frosting did not come out. I held my cooking thermometer on my left hand so that it was inside the heating frosting mixture, and with my right I whisked the mixture. The temperature hadn’t reached 160, when all the mixture started to shrink and looked like shriveled up goo . What should I do next time. Not let the mixture reach 165, but instead LOOK FOR THE “RIGHT” consistency of thick mixture?
    Thanks! ps—you rock!
    Pura Vida,
    Claudia C.

    [Reply]

    Amy Reply:

    @Claudia, First – so sorry it didn’t turn out!! What a bummer! I am not sure what you did wrong, Claudia. I would try it again as indicated. Sometimes we make human errors and we don’t realize it at the time. It happens to me sometimes.

    THANK YOU for the sweet compliments! I’m glad you enjoy my cookbook. Such an honor!!

    Hugs,
    Amy

    [Reply]

  • Crystal

    posted on July 31, 2012 at 7:53 pm

    Do you have nutritional values?

    [Reply]

    Amy Reply:

    @Crystal, Nope. I don’t count calories or carbs. It makes me crazy. Plus, I’m not a nutritionist and am not qualified to post them. Many gluten-free flours vary between brands and I couldn’t be sure I was giving accurate info. You can use SparkPeople.com to figure it out yourself if you want.

    [Reply]

  • Claire

    posted on August 4, 2012 at 8:37 am

    Wow, I had to make a couple substitutions this time! They still turned out awesome!! So moist, chocolatey and spongey. :) I didn’t have flax seeds, so I used about 1 tsp ground chia seeds, and then I used Silvana’s flour blend (rice flour, tapioca, potato starch, guar), and added some chocolate chunks to the batter too. Oh, and I used regular cane sugar because I didn’t have coconut sugar! Somehow though, they still turned out delectable. :) Thank you.

    [Reply]

    Amy Reply:

    @Claire, Love it! Thanks for sharing your substitutions.

    [Reply]

  • Emma

    posted on August 22, 2012 at 6:53 am

    Hi Amy,
    Just wanted to say thank you for the recipe. I made these cupcakes for my daughters 4th birthday (she loves dark chocolate). They were moist and had a firm crumb.I made them twice once with coconut sugar and the other time with rapadura sugar both were great. The recipe also worked well as mini cupcakes. Due to ‘nut’ products not being allowed at my daughters preschool I used a cacao butter buttercream frosting.
    I am looking forward to using your teff flour chocolate cake for her ‘snow white’ party cake on the weekend. I was lucky enough to find some teff flour recently, it is very difficult to get in Australia. I am busy creating an allergy free party menu. Once again thank you for the recipe, there is so much to learn about with allergy free baking.

    [Reply]

    Amy Reply:

    @Emma, Yea!!! I am so happy that you have enjoyed them. Would love to hear about your cacao butter buttercream frosting. I just made a traditional buttercream frosting with agave for a cake for Nate’s 1/2 birthday but am always interested in other frosting recipes.

    I am glad you found teff. I love it in cakes. It works especially well for layer cakes.

    Good luck with your party!
    Hugs,
    Amy

    [Reply]

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