We will be making this gluten free German Chocolate Cake (and many other dishes) in my next cooking class at the Culinary School of the Rockies, March 17th. If you want to sign up there is still some space left.
As we all know, there are many ways to make German Chocolate Cake. An entire chocolate cake can be frosted with a coconut pecan icing as I did a while back in this post. Alternatively, the sides of the cake can be covered in chocolate frosting while the center and top are smothered with a coconut frosting. This is what I did in the photo above.
Although this is a complicated and time consuming recipe, it makes a great birthday cake and is perfect for special occasions.
German Chocolate Cake Revised
Ingredients
- ¾ cup coconut flour, sifted
- ½ cup cacao powder
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 10 large eggs
- 1 cup grapeseed oil or palm shortening
- 1½ cups agave nectar or honey
- 1 tablespoon vanilla extract
Instructions
- In a small bowl, combine flour, cacao, salt and baking soda
- In a large bowl, using an electric hand blender, blend eggs, oil, agave nectar and vanilla
- Add dry ingredients into large bowl and continue to blend
- Oil (2) 9 inch springform pans and dust with coconut flour
- Pour batter into pans and bake at 350°F for 35-45 minutes
- Remove from oven, allow to cool completely then remove from pans
Coconut Pecan Filling
Ingredients
- 1 cup full fat coconut milk
- 1 cup agave nectar or honey
- pinch celtic sea salt
- 5 teaspoons arrowroot powder
- 1 tablespoon water
- 1¼ cup coconut oil
- 1½ cups unsweetened shredded coconut
- 1½ cups pecans, toasted and chopped
Instructions
- In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
- In a small bowl, combine arrowroot and water to form a smooth paste
- Pour arrowroot mixture into saucepan
- Whisk the contents of saucepan vigorously and bring to a boil, briefly
- Remove pot from heat and very gradually blend in coconut oil
- Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
- Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
- Spread frosting over cake and serve
Assembly
- After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter
- Spread the Coconut Pecan Filling on top of the first layer cake
- Place the second cake on top of the first
- Spread the top and sides of the cake with Vegan Chocolate Frosting
- Cover the top of the cake with Pecan Coconut Filling
- Serve
If this process looks too daunting, I would recommend making the cake the night before (leave in the pans and cover them with a plate, to keep fresh) and then making the frosting’s and doing the assembly the next day. This will break up the work a bit.
I hope you enjoy this super rich cake as much as we have!
Alisa - Go Dairy Free says
This was my mom’s favorite kind of cake! I have always wanted to recreate it dairy-free.
Debbie says
I see you like a little cake w your frosting as I do! I wish I could eat my screen. Yummo. I have to make a b-day cake next w/e. Think I may just make this. TY
Katchmo says
It actually used to be “German’s Chocolate Cake,” and German’s was the name of a chocolate company that developed this type of recipe. Oh I cannot wait to try this recipe…the first one was fabulous, the best ever!
Shannon says
I LOVE chocolate cake – my favorite dessert ever, for sure. I am going to try this, though maybe with a slightly different frosting. Yum. Thank you.
VeggieGirl says
Ooooh what a divine treat to make in the class!! Fabulous!!
Beth says
Look how thick and rich that icing looks.
Oh, I will just have to make this recipe on Saturday.
gfe--gluten free easily says
Lucky students! … breathtaking cake.
Shirley
Cathrin says
Excuse my naivety, but for me – as a German – what makes a German cake a GERMAN cake. From experience, everything that was baked at home was German, everything I make is German ;) Is it the layers by any chance?
Hayley says
This cake is incredible!
Kate says
Funny–I just made your first German Chocolate Cake for my mom’s birthday (which she and my husband particularly enjoyed, by the way). The coconut-pecan filling just didn’t want to stay on the sides, though. Wish I’d though to make the chocolate frosting for the sides!
This looks great! We’ll have to save the recipe for next February’s birthday celebration.