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!
Hannah White says
Would maple syrup work as fine as a honey substitute?
Elana says
Hannah, I haven’t tried that so not sure :-)
Laura says
Nutrition info?
Elana says
Laura, thanks so much for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have an amazing day!
Elana
MamaCassi says
I have a chocolate cake recipe that I love and always use. But it has quinoa and hubby’s belly doesn’t love it. So for a birthday treat he could indulge in, and because he and his father both love German chocolate cake, I made this today.
Everyone (6 kids and 2 grown men) loved it. Definitely will revisit it! I had a hard time whipping up the chilled gooey topping….. such a hard time my KitchenAid whisk broke. When I first started mixing it, it separated into a speckled goo. Finally settled and was fluffy and amazing, but at the cost of the wire whisk.
Thanks for being a dependable source for delicious recipes I can serve to anyone! Especially those with sweet tooths. My FIL had 3 slices.
-note, I used butter and organic sugar in place of oils and agave.
Elana says
MamaCassi, first, your husband is very lucky to have you looking out for him; please wish him happy birthday for me! Second, I’m so glad that everyone loved this cake :-)
Beth says
This recipe is a favourite of mine. I have made it many, many times for many occasions.
I substitute coconut oil for the grapeseed oil and use honey.
I rarely make it as a frosted cake, but it comes out wonderfully as a bundt cake (bake for 45 mins) or in mini-loaf pans (bake for 35 mins).
Elana says
Beth, so glad you enjoyed this cake!!!
Abby says
Hi Elana. I just recently discovered your website and have only tried a few recipes, but so far I love them! My Dad is gluten-intolerant and I have been baking him gluten free snacks for the last several years. I’m getting so excited looking at all your wonderful recipes. I can’t wait to try more and more! Thank you so much!
Anyway, concerning this recipe: First off, it looks really delicious. Second, my Dad doesn’t like things super sweet. So I was wondering if the cake and frosting consistency would still turn out good if I added less honey? Should I add more dry if I take out wet? I’m still fairly green when it comes to baking. :P
Elana says
Hi Abby, thanks for your comment. I haven’t tried that so not sure. If you experiment please let us know how it goes!
Abigail Brandt says
Turned out great! I put 1 cup of honey in the cake, and 1/2 cup in the frosting. The sweetness level was perfect for my dad and me too! At first I wasn’t sure if it would actually taste like real German Chocolate Cake, but it did! And he was really happy because he hasn’t had that in ages.
I also put coconut oil in the cake instead of grapeseed/shortening. The bottom was a little overdone, and the cake was maybe a little on the dryer side, but it was still delicious! Maybe next time I’ll add a little water or something to make it more moist.
Thanks again, Elana, for all these awesome recipes! I’ve been raving about you to my family so much that yesterday for my birthday my sister got me one of your cookbooks. ;)
Elana says
Abigail, Happy birthday! So glad you and yours enjoyed this cake :-)
Abigail Brandt says
Thanks! German chocolate cake is my favorite and I wanted to make one for my birthday that was healthy and that we all could enjoy. I will definitely make it again!
Benjamin Weingarten says
Hi Elana! I was looking for a new cake recipe. I have always made the Paula’s Deen , which is good enough. Today I found yours. Looks good and the reviews say so. Tomorrow I’ll be making yours. I’ll let you know how did it go.!
Traci says
I made this cake this a couple of weeks ago for my boyfriend’s 56th birthday. I have been gluten-free, dairy-free for 18 years after finding out the rheumatoid arthritis symptoms I was having were due to food allergies (immune response)… since I made the change, it all went away. I learned to do much of my own cooking, often through hit and miss, since there was very little in the stores 18 years ago, and even the recipes at the time were not great… so glad to have sites like yours. Anyway, my boyfriend is a professional chef (specialized in Lebanese and Indian cuisine), and has so far loved my cooking… so we regularly cook for each other, and, since he has a sweet tooth (without liking anything too sugary), I treat him to various goodies, all made so that I can eat them too… He often shares them with his mom and two kids (he is a single father). This cake went over so well with him and his kids… and he brought a piece home to his mother who apparently kept saying fantastic in Arabic after almost every mouthful. She has since decided she wants to cook something in return for me, and has specially requested that I make the cake again some other time. She had started to be accepting of me, but I have to credit the cake for pushing things further in my favour. Thanks!
Celeste says
10 eggs?! Wow! That is a first for me…