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
- 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
- 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
- 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
- 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
- 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
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!
What a wonderful afternoon I’ve had browsing all of your tantalizing recipes. Thank you!
Regarding the agave- do you have a preference for using light or dark? And the eggs- do you think egg whites would work instead of whole eggs, and if so how many? I would love to make this cake for my DH’s upcoming birthday but he has to watch his cholesterol.
One more question…is there a difference between coconut butter and coconut oil?
Karen Baldwin says
Beautiful cake Elana, I am going to try it this Sunday but I had a problem making the chocolate frosting once before. Can you tell me how much a cup of dagoba chocolate chips weighs? I can only get their chocolate in bar form.
Thanks so much for all the great recipes!
I love reading the posts just as much as the recipes! I am really trying to simplify my foods and I have found so much inspiration from this website. Thank you! As to everyone who always leaves the most charming comments, thank you, I love reading them!
This should not be called German Chocolate Cake…this needs to be called Better than Sex cake! OH Lawdy, Lawdy, Lawdy my mouth is watering!
Kate -That’s great! I’m glad your mom and husband enjoyed the cake. I’ve updated the coconut pecan filling recipe with a couple of little tricks that will be of help; if you try it again, let me know how it turns out for you.
Cathrin -Wikipedia has a lengthy explanation regarding the “Germaness” of this cake; also, see Katchmo’s comment below for a brief explanation.
Shirley -Thanks :-)
Beth -The icing makes this cake all the more decadent. I hope you decide to make it Saturday. If you do, please stop back by to let us know how it goes!
VeggieGirl -Thanks! Wish you could be there.
Shannon -I second that :-) What do you think you’ll do for frosting?
Katchmo -Thanks for that background check ;-) I hope you enjoy it as much as the first (if not more!)
Debbie -You’re too funny! This would be a great birthday cake indeed. Thanks for your comment.
Alisa – Thanks. I love hearing from you and getting your comments; hope you are doing well!
Terry -So sorry the frosting didn’t work out. I’ve updated the recipe adding in a couple of tricks that will help. If you decide to try it again please let me know how it turns out.
Erin -It was great to have you in class! Maybe we’ll see you in the next class, when you’re back :-)
Courtney -You are too cute! Thanks for the sweet request. I will be posting a brownie recipe here shortly :-) Thanks!
Chrissy -I wish I could mail you a slice.
Emily -Thank you! No world tour for cooking classes in the works yet ;-) Unfortunately, diagnosing celiac remains a frustrating and troubling issue. Thanks for your lovely comment!
Very creative! I am sure this is beyond tasty! Elana, I would definitely be signing up for your class if I were in the area!! Is there a world tour in the works?! ;-)
Read the article “For Celiacs, It’s A Long Road” and it frustrates me that doctors have yet to take this (or most autoimmune illness) seriously. What will it take?!
Have a great day and thanks for the pretty cake recipe.
Oh yum! This makes me want to fly back home to CO and come visit someone just so I can take this cooking class!! Mail me a slice! ;) I have made this chocolate cake recipe before, but the combo looks divine!!
Can we have another VOTE?? Every post I am hopeful that I might open it up to find your recipe for scrumptious dark chocolate brownies… I am NEVER disappointed by your posts, but I am still hopeful that I may experience this recipe in the future. I enjoyed how we previously interacted and voted for your upcoming recipe. Take Care :) Courtney
Oh. I am so sad. I am going to miss your class because I am out of town. Let us know when the next one is. I loved the Gluten Free Baking last month. Thanks.
I just made your carrot cake this past weekend and tried to make the coconut cream frosting which is similar to the coconut pecan filling for this cake. Is there a secret to making it? Mine wouldn’t blend together after taking it out of the freezer. I blended it for at least 30 minutes. Any hints are greatly appreciated.