The name “German Chocolate Cake” is actually a corruption of “German’s Chocolate Cake” … meaning the “German’s” chocolate bar that was named after their creator, Baker’s Chocolate Company employee Sam German. Somewhere along the way, this dessert became known as German Chocolate Cake, even though it is quite American. Whatever you call it, it’s tender and lighter in color than traditional chocolate cake; this recipe utilizes chocolate pieces rather than cocoa powder to give it that chocolaty flavor. You can also bake these as cupcakes, just reduce the baking time to 25 minutes, or until a knife inserted into the center comes out clean. Top with recommended icing.
Preheat oven to 350°F. Lightly grease and dust with cocoa powder two 9- inch round cake pans.
In a small saucepan over medium-low heat, heat the chocolate and ¾ cup water until the chocolate is melted, stirring often. Remove from heat and set aside.
In a small bowl, combine the flaxseed meal and 4 tablespoons water and let rest for 5 minutes, until gelled.
In a large bowl, sift together the brown rice flour, teff flour, xanthan gum, potato starch, tapioca flour, baking powder, baking soda, and salt.
Add the margarine, sugar, vanilla extract, and nondairy milk to the chocolate mixture and stir well to combine. Mix into the flour mixture along with the prepared flaxseed meal. Stir well, at least fifty strokes or 1 minute, and then stir in the vinegar.
Divide the cake batter evenly between the two cake pans and bake for 25 to 30 minutes, or until knife inserted into the center comes out clean.
Let cool completely, invert from pan, and then top each layer with German Chocolate Icing. Store covered for up to 3 days.