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
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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!
Taylor says
Hi Elana! Just made this cake for a Labor Day get-together on Monday and it was absolutely DELICIOUS! I had no idea ahead of time that german chocolate cake was a favorite among many of the guests at the party and they let me know that this cake was by far the best german chocolate they have ever had! This is the first cake I have made since discovering my dairy allergy three months ago and deciding to go gluten free and refined sugar free as well, and I couldn’t of been happier with the results! I can’t wait to try out more of your recipes!
Vicki Lynn says
Hi, can you substitute coconut crystals or honey for the agavenectar and if so, how much for both the cake and icing? THANK YOU! Looking forward to making this, I just don’t consume agave nectar. :-)
Celeste says
You can just replace it in exactly the same weight with either maple syrup or honey. :)
Doris says
Please pardon my mis-spellings and typos. I enthusiastically came across your site and recipe and did not slow down while typing. :)
Doris says
Is it possible to omit the agave, or very much reduce it and chiefly sweeten the cake with stevia? I’d imagine it would coule out less moist since syrups and honey retain moisture. Has anyone tried baking much with stevia? Elaina, have you done this or any of your other cakes or cookies with stevia? Or is that impracticle? Thank you
Celeste says
You can replace it with the same amount of maple syrup or honey. :) Don’t bother with stevia if you can get one of the other 2.
Diana says
Hello,
I just made this recipe for my friends birthday today. I made a small one so that I could sample from the same batter. It is delicious! I know my friend is going to love this cake. Thank you Elena for this recipe!
Dana says
When I made this, the coconut frosting turned out VERY gummy. Do you have any suggestions for what I might have done wrong? Or is it supposed to be that way? Thanks!
Amanda says
I found the same…it was quite fascinating actually! But after you blend it up and spread over the cake you will find that it just melts in your mouth and is delicious! It reminded me of that fake slime we used to have as kids :0D
Dana says
You’re right – it does taste delicious! My family had a hard time getting over the texture though. As much fun as slime is to play with, it’s less fun to eat, I guess. :)
Crystal says
Elana, you have become my favorite! Before having to go grain/sugar/dairy free four years ago, I had german chocolate cake every year on my birthday. This year, I celebrated my 30th in style…with your german chocolate cake! THANK YOU!!!! I discovered you when searchin Amazon for cookbooks that fit my dietary needs, and I now have your Gluten-free Almond Flour Cookbook and you blog are now my go-to resources EVERY TIME I am planning meals or special events.
romaine says
I made this last week for my book club meeting. 3 of us are GF and about 10 or more are not. Everyone loved it! This is the first recipe I have tried here and it won’t be the last. I have tried other gf cake mixes and recipes and none were worth eating, both because of texture and taste. I did not make the frosting though since I didn’t have all the ingredients on hand and used a more traditional one instead since GF also.
via says
hi, I am just wondering if it is possible to make this cake with yakon syrup instead of agave? that includes the frosting. thanks
julia says
Hi Elena,
Im planning on baking this cake..but i want to make it sweeter..any suggestions? shall i just some sugar?
Please let me know,
Thanks ~ ^^