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
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
Enjoy!
Update: Please see my new Gluten Free German Chocolate Cake!
Caroline says
This cake was fabulous! I made it this weekend for my Mom’s birthday and everyone devoured it. Thank you for such an awesome recipe! I don’t have celiac but have been experimenting with a more paleolithic style of eating which led me to more gluten free options. I absolutely love your recipes.
Annemarie says
Just curious if anyone has made cupcakes using this recipe? I’m making several varieties of cupcakes for my wedding in May, and need at least one of them to be gluten-free for my future mother-in-law. Plus German Chocolate is my fiance and dad’s favorite cake, so this would be perfect.
elana says
Beth,
Thanks for your comment and glad you liked the cake.
The frosting is tricky. Maybe put it in the fridge for 1.5-2 hours instead of the freezer and try it that way.
Elana
Beth says
I finally got around to making this last night.
The cake part turned out and is amazing!
The icing, however, did not turn out. I must have gone wrong somewhere.
I ended up making a backup icing with ingredients I had: cream cheese, orange marmalade, and icing sugar. It is ok, but I’m sure the Coconut Pecan Frosting would be better – if only mine had turned out.
Thanks for another great recipe!
elana says
Manisha,
Thanks so much for your feedback and I’m glad you enjoyed this recipe!
Elana
Manisha says
Dear Elana,
Thank you, thank you, thank you! I had dessert first tonight. I halved the recipe, yielding one round cake. Also used melted butter instead of GS oil. I love the fact that your GF blog basically uses healthy foods in flour form. I don’t feel good about eating desserts made with tapioca, rice, potato and other starchy, low/no nutrition flours. Yes, you need eggs, lots of them, but if they’re fresh, preferably organic, the final product is not “eggy.” I can’t wait to try more soon. I will leave feedback on recipezaar, too!
Best,
Manisha
elana says
Christianne -Happy New Year! So good to hear from you again and I hope that the renovation is a total success. xo
Beth -Thanks and Happy New Year!
Ameet -Thanks for stopping by and glad you found us here!
Ameet says
I had never thought of using coconut flour before. What a great idea. I will have to make this one.
I am so glad I ran across your blog today. Thanks for featuring recipes that are both GF and use agave nectar.
From one blogger to another – nice work!
Ameet
Beth says
I haven’t been on in a while due to traveling for the holidays. What a great recipe to come back to.
I’m looking forward to trying it this week.
Happy New Year!
Christianne says
A very lovely, healthy and happy 2009 Elana! (and everybody else reading this of course)
Wow, this cake looks absolutely delish!! This is what your truly call an eyecandy :-)
Elana, how spectacular of you!
Right this moment (as a good start of 2009) my kitchen is being renovated. That is, the old one is taken out and new cupboards/equipment/and everything will be brought in and installed this coming week. I’d allready decided what my first meal to be cooked in the new kitchen would be, I sure have found a dessert now too!
Thank you very much Elana, it is so kind that you share your recipes, thoughts and photo’s with us.
Have a lovely weekend!
Christianne