Chocolate Italian Cream Cake

August 17, 2014

  • 2 cups butter


  • 2 cups white sugar


  • 5 eggs


  • 2 cups of all-purpose, gluten-free flour (Better batter is a good brand)


  • ¼ tsp xanthan  gum


  • 1 tsp baking soda


  • ¼ cup unsweetened cocoa powder


  • 1 cup of buttermilk – or almond milk plus 1 tbs vinegar


  • 1 tsp gluten free vanilla


  • 1 cup shredded coconut


  • 1 cup pecans


  • 1 cup cream cheese


  • ½ cup butter


  • ¼ cup of cocoa powder


  • 4 cups powdered sugar


  • 1 cup peacans


  • 1 tsp gluten free vanilla



Preheat oven to 325 degrees F (165 degrees C). Grease and dust with cocoa powder three 8-inch round cake pans. Separate the eggs.

Cream 1 cup of the butter and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.

Sift soda, gluten free flour, xanthan gum and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.


Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well blended. Add 1 teaspoon vanilla and 1 cup pecans.


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