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!
I made a cake inspired by this recipe and it turned out really well! I used almond flour instead of coconut, and coconut oil instead of grapeseed for the cake. When it was done, I topped it with a thin layer of raspberry preserves, and put the vegan chocolate frosting on top (coconut oil instead of grapeseed for that too). On top, I put fresh raspberries and some shredded coconut. It was great!
This cake looks yummy!
Hi Elana, I just made a post of this cake. Thank you so much for the recipe, it was AWESOME!!
Elana, Just made this cake and it turned out wonderful! Wow, I’m completely in awe at how lovely the flavors turned out. I did use raw honey instead of agave and had to sub some olive oil since I ran out of coconut! Darn it, I’m already off to buy some more to recreate it again!!
YUM! What I love most is that it’s not so sweet it makes you sick. Many gluten free cake mixes are all sugar. I sub’d 1/2 cup applesauce for the oil in the cakes and made them the night before. Didn’t have a flour sifter so there were lumps in the cake. 1 cup dark choc for the vegan frosting is 2 large bars (6oz total), I used one 59% Dagoba, and 1 73% Chocolove Organic and added 1 extra TB Agave. I used Blue Agave in the cake, choc frosting, and half the coconut frosting, so mine was actually a caramel color! I let the choc frosting cool 2 hrs in the fridge, it whipped up nicely! I let the coconut frosting cool mostly, but a bit warm so it just frosted the cake by itself when I poured it on top. There is plenty of coconut frosting for the whole cake IMO. If it won’t stay on the sides, put it in the freezer for a while then re-spread it. Oil & dust pans EVEN if they are brand new non-stick! Oh, I added much more water to my Arrowroot until it turned into a milky liquid, and used my hand blender to mix it into the coconut frosting while it was in the pan on the stove. There are points you think things are not working, but in the end you have a GREAT YUMMY CAKE! Thank you Elana =D
I made this cake for a diabetic friend’s birthday. I had the same problem as GK with the arrowroot, so I will try the boil and whisk method next time. Also, I wanted to note that the texture of the cake, while suitably pleasing on the day of its assembly, was improved on the second day–much more firm. I will make this cake a day ahead next time.
This is one of my trickier recipes. The key to it is bringing the mixture to a full boil and stirring vigorously until the arrowroot is completely incorporated. If this step is not done properly, you will have a lumpy frosting. If you try again, let me know how it goes.