Best Gluten-Free German Chocolate Cake (Easy!)

The best gluten-free german chocolate cake recipe is now at your fingertips. You’ve come to the right place if you’ve been on the hunt for a moist, decadent, and perfectly fluffy German chocolate cake. This healthy german chocolate cake is refined sugar-free, gluten-free, and tastes AMAZING!

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Yield: 14 servings

Best Gluten-Free German Chocolate Cake

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The best gluten-free german chocolate cake recipe is now at your fingertips. You've come to the right place if you’ve been on the hunt for a moist, decadent, and perfectly fluffy German chocolate cake. This healthy german chocolate cake is refined sugar-free, gluten-free, and tastes AMAZING!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Wet

• 2 eggs (see note 1 for vegan option)
• 1 cup coconut sugar
• ½ cup melted refined coconut oil
• ½ cup plain non-fat Greek yogurt or non-dairy yogurt of choice
• 1½ cups plant-based milk (such as unsweetened almond milk)
• 1½ tsp. vanilla extract

Dry

• 1½ cups blanched almond flour (lightly packed)
• 1 cup gluten-free flour blend- must contain xanthan gum (I use King Arthur's Measure for Measure Gluten-Free Flour)
• ⅔ cup cacao powder
• 2 Tbs. + 2 tsp. tapioca flour
• 1½ tsp. espresso powder
• ¼ tsp. pink Himalayan salt
• 4 tsp. baking powder
• 1 tsp. baking soda

Coconut-Pecan Filling

• 1 (13.5 oz.) can full-fat coconut milk (divided)
• 2 Tbs. cornstarch
• 6 Tbs. grass-fed butter or vegan butter
• ½ cup coconut sugar
• 1 tsp. vanilla extract
• 2 cups shredded unsweetened coconut
• 1 cup roughly chopped pecans

Chocolate Frosting (Optional)

• Healthy store-bought chocolate frosting (I use the Simple Mills brand! It’s dairy-free)

Instructions

1. Chocolate Cake: Preheat oven to 350 F. Generously grease two 9x2 inch cake pans with coconut oil and line the bottoms with parchment paper.
2. In a medium bowl or stand mixer add the eggs, coconut sugar, and coconut oil. Beat on high until smooth and lighter in color (about 1-2 minutes). Add in yogurt, plant-based milk, and vanilla extract. Gently mix until combined. 
3. Add in all dry ingredients and beat until smooth.
4. Divide batter evenly between the two cake pans. Bake at 350 F. for 20 minutes or until a toothpick comes out clean. Cool completely in cake pans. 
5. Coconut-Pecan Filling: While the cake is baking or cooling, make the coconut-pecan filling. In a small bowl mix together ¼ cup coconut milk with the 2 Tbs. cornstarch and set aside. 
6. In a medium saucepan over medium heat add the remaining coconut milk, butter, and coconut sugar. Whisk occasionally as the mixture comes to a low boil. Once boiling, stir in the cornstarch mixture and constantly whisk 3-5 minutes until the mixture thickens.
7. Remove from heat. Stir in vanilla, shredded coconut, and chopped pecans. Cool completely before layering the cake. It will thicken even more as it cools (you may place it in the refrigerator to speed up this process).
8. Once the cakes and pecan-filling have cooled, start assembling your cake by gently removing one cake from the cake pan (you can run a thin rubber spatula around the cake pans for easier cake removal). Place one cake on cake stand, flat side down, then layer on about half of the coconut pecan filling. Remove the remaining cake from the cake pan and layer it on top. Spread the remaining coconut-pecan filling on the top cake, leaving about ½ an inch around the edges. Then, pipe the chocolate frosting around the top edges of the cake.
9. Cut, serve, and enjoy! Best served at room temperature. Store in an airtight container on the counter for up to 4 days, in the refrigerator for up to 8 days, or freeze for up to 3 months.

Notes

1. Egg replacer: You should be able to substitute the 2 eggs for 1 flax egg (1 Tbs. ground flax + 2 Tbs. water). I haven’t tested this yet, but it should work well! The cake might be a little less fluffy. Let me know if you try this!

2. Chocolate Frosting: If you want to make your own homemade chocolate frosting you can use a recipe like this one from detoxinista!

Recommended Products

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• 
  Healthy Chocolate Frosting
• 
  Pecans
• 
  Unsweetened Shredded Coconut 
• 
  Espresso Powder
• 
  Almond Flour
• 
  Measure For Measure Gluten-Free Flour
• 
  Coconut Sugar
• 
  Refined Coconut Oil
• 
  Parchment Paper
• 
  9 inch Non-stick Cake Pans
• 
  Pink Himalayan Salt
• 
  Cacao Powder

Nutrition Information:

Yield:

14

Serving Size:

1 slice of cake no chocolate frosting
Amount Per Serving: Calories: 508Total Fat: 33.9gCarbohydrates: 42gNet Carbohydrates: 36.7gFiber: 5.3gSugar: 28gSugar Alcohols: 0gProtein: 6.9g

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More Healthy Chocolate Recipes

Healthy Vegan Chocolate Sauce

Dairy-Free Chocolate Pudding

Chocolate Crinkle Cookies (gluten-free!)

Vegan Hot Chocolate

Fudgy Zucchini Brownies

Healthy German Chocolate Cake Frosting

This gluten-free German chocolate cake took me about 6 tries to perfect. Gluten-free chocolate cake is so hard to create let me tell you! Since this recipe is a little more time-intensive than most of my recipes, I opted to use a store-bought healthy dairy-free chocolate frosting. This saves lots of time and dishes in the long run. Plus, the frosting is optional. You can also use a vegan chocolate frosting recipe from someone like detoxinista! 

Egg-Free German Chocolate Cake Pecan Filling

When searching google, I struggled to find a German chocolate cake recipe that didn’t contain eggs in the filling. I know a lot of people who follow my blog have egg allergies, so I wanted to ensure that they could have this cake and eat it too!!! Making recipes egg-free is kind of a specialty of mine. If you’re looking for more egg-free recipes, definitely check out my healthy blueberry pie, vegan chocolate sauce, cinnamon roll crunch baked oatmeal (or any of my baked oatmeal recipes), or my gluten-free gingerbread cookies (I’m OBSESSED!). 

 That’s why I create the most delicious, egg-free german chocolate pecan filling recipe! It’s so simple to make too. Just some full-fat coconut milk, cornstarch, coconut sugar, vanilla, grass-fed or vegan butter, unsweetened shredded coconut, and pecans. You’re going to love it!

Gluten-Free Dairy-Free German Chocolate Cake From Scratch 

What’s better than a box cake mix? Making a homemade gluten-free cake from home, that’s what! Gluten-free chocolate cake mix is something that can be very difficult to find. Plus, so expensive!!! Let me tell you though, this homemade german chocolate cake is better than the boxed kind and will definitely save you money. And it makes you feel so proud knowing that you made the entire cake from scratch!!! Everyone at your party is going to be very impressed.

Can I Make This Healthy German Chocolate Cake Vegan?

Just like my gluten-free double chocolate muffins recipe, this gluten-free German chocolate cake can definitely be made vegan! Here’s what you need to do,

Egg replacer: You should be able to substitute the 2 eggs for 1 flax egg (1 Tbs. ground flax + 2 Tbs. water). I haven’t tested this yet, but it should work well! The cake might be a little less fluffy. Let me know if you try this!

Almond Flour German Chocolate Cake

This German chocolate cake recipe uses a combination of blanched almond flour and all-purpose gluten-free flour. When recipe testing I found this combination worked the best. I tested a few recipes with just gluten-free flour and they always turned out too dry. That is why the almond flour is perfect for this cake! It adds the perfect amount of moisture and gives this gluten-free cake the perfect texture. If you love almond flour recipes then definitely check out my vegan chocolate crinkle cookies, gluten-free pumpkin bread, healthy zucchini brownies, or my fudgy no-bake mint chocolate bars.

Happy German Chocolate Cake Bakin’!