When I recently posted my Accidental Mocha Mousse recipe, Samantha requested this German Chocolate Cake so that she and her mother would not miss out on it during the holidays. I am more than pleased to add it to this blog, as German Chocolate Cake is a classic.
Although my boys are in a finicky stage lately, boycotting most of the things I make (even dessert!) they eagerly wolfed down this sweet, rich chocolaty cake.
German Chocolate Cake
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 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
- Frost and serve
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Coconut Pecan Frosting
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 cups 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
- Mix contents of saucepan with a hand blender 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
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Enjoy!
Update: Please see my new Gluten Free German Chocolate Cake!
elana says
Kathleen -Thanks!
april -You’re welcome and so glad to hear your carob substitution worked. Thanks for the report :-)
Deb -Please see my faq’s regarding this and other frequently asked questions.
Deb Schiff says
This is so wonderful! Lots of eggs, though. Any suggestions for veganizing it?
april says
ok, so i made the cake today with carob, it turned out amazing! my mom just left with 3 slices! she even thought it was chocolate! i didn’t alter anything else just the carob, not even the amounts!
so if you are allergic to chocolate like me, just sub carob and enjoy!
thank you soo much elana!!!!
Kathleen Johnson says
OK, this was divine….no other word to describe it. One of the best cakes I have ever had, gluten free or no. Now we are fighting over who gets the extra pieces. This is a keeper, for sure.
elana says
Sarah -Thanks!
Marissa -I hope your family enjoys this traditional dessert gone gluten free! Feel free to let us know how it all turned out.
Hayley -Great photos of your German Chocolate Cake! Thanks!
Debbie -It’s as delicious and moist as it looks. Thanks for your comment :-)
Lauren B -Yes, coconut flour is the perfect flour for making cakes like this. Your Red Velvet Cake looks amazing.
VeggieGirl -Thanks!
Samantha -You’re most welcome. Glad I could oblige :-)
Franky -Thanks for the information.
cdecocina -Coconut flour is very cheap especially considering you don’t need to use much –it’s also packed with fiber. If you decide to make it, please feel free to share your results here!
Trish -Thank you!
jazzygus -I think coconut flour would make a great addition to your pantry. Thanks for stopping by.
april -I’m not sure what would happen if you used carob powder. If you decide to experiment, please let us know your results. Sorry, I don’t have any crepe recipes. You might want to see if anyone has any info or suggestions about the carob powder or a gluten free crepe recipe on my forums.
Kris K. -The flour amount is correct, coconut flour sops up liquids and produces a very moist and light baked good.
Kathleen -Hope you like it as much as we did.
Theresa -Happy birthday and New Year! I hope you enjoy the cake.
Theresa Watson says
Hi Elena,
My birthday is January 1st and I am going to make this cake for myself. I am not sure if I am going to share it or just eat it all myself (just kidding — my husband wouldn’t let me get away with not sharing).
Thanks so much — can’t wait to make it!!
Happy New Year!
Theresa Watson
Merritt Island, Florida (75 degrees and sunny today)
Kathleen Johnson says
Yum, my daughter is making this right now. I am really getting to like coconut flour. I made pancakes with it last night and they were so tasty and fluffy.
Kris K. says
Hi,
Are the flour amounts correct? Ten eggs plus 1 cup oil plus 1 cup agave would seem to require a lot more than a little over a cup of flour/cocoa, but the recipe – especially the frosting – looks well worth trying. Thanks!
Sabrina says
Kris, coconut flour has dramatically different properties than regular flour or almond flour. It absorbs a LOT of moisture, hence the need for more moisture/liquid ingredients.
april says
ooo this will be my next goody to bake! you don’t see any reason why i can’t use carob powder do you? (please say it’s ok! lol)
also do you have any recipes for making crepes? i have been eager to try them but don’t have any gluten free recipes.
thank you again, you make being gluten free easy and tasty!
jazzygus says
This looks amazing, I have never used coconut flour before so I am excited to add a new staple to my own pantry!
Thanks Elana!