Gluten Free German Chocolate Cake with Coconut Pecan Frosting

This gluten-free German chocolate cake features layers of moist chocolate cake and a rich coconut-pecan frosting that tastes indulgent and satisfying.

This recipe was first published on June 16, 2021 and updated on February 23, 2024 with improved notes and tips.

Why You’ll Love This Gluten-Free German Chocolate Cake Recipe

• Decadent but balanced. The chocolate layers carry a deep cocoa flavor that isn’t overly sweet, which pairs perfectly with the sweet, nutty frosting.
• Great texture. The cake bakes up moist and tender — you won’t miss the gluten. The frosting adds a silky, slightly crunchy contrast from the coconut and pecans.
• Allergen-friendly. This version is gluten-free and made without dairy or soy when you use non-dairy substitutions.
• Impressive but approachable. The assembled cake looks stunning without complicated decorating techniques, so it’s great for special occasions.

Ingredients

The ingredient list is thorough but straightforward. Use quality ingredients for the best flavor and texture.

• Gluten-free all-purpose flour: Use a 1-to-1 blend that contains xanthan gum.
• Dutch-processed cocoa powder: Unsweetened.
• Fine salt: A small amount enhances the chocolate flavor.
• Baking soda and baking powder: Both help the cake rise and stay tender.
• Eggs: Use large eggs for the batter and additional yolks for the frosting.
• Granulated and brown sugar: Both add sweetness and depth.
• Neutral oil: Avocado or light olive oil works well to keep the cake moist.
• Non-dairy milk: Almond, oat, or soy milk. A tablespoon is reserved to make a buttermilk substitute with vinegar.
• Apple cider vinegar: Creates a non-dairy buttermilk when combined with the milk.
• Hot brewed coffee: Intensifies the chocolate notes without adding a coffee taste.
• Vanilla extract: Use pure extract or vanilla paste.
• Vegan butter: Adds richness to the frosting; can be swapped for dairy butter if you prefer.
• Non-dairy evaporated milk (or canned coconut milk): Adds body to the frosting.
• Unsweetened coconut: Shredded or desiccated for texture.
• Pecans: Toast them lightly and chop for the best flavor.

Substitutions

• If you’re not dairy-free: Use regular buttermilk in place of the non-dairy milk and vinegar method, or mix plain yogurt with whole milk (1:1) to make a buttermilk substitute.
• Swap vegan butter: Use regular unsalted butter if you prefer dairy.
• Evaporated milk alternatives: Make your own by gently reducing 1 1/3 cups of non-dairy milk to 1 cup, or use canned coconut milk from a can (not carton).
• Omit coffee: Replace brewed coffee with hot water; the cake will still be delicious.
• Egg-free option: For the cake, try a commercial egg replacer designed for baking. For the frosting, add about 1 tablespoon of cornstarch to help thicken if you omit the yolks.

How To Make Gluten-Free German Chocolate Cake

Step 1: In a small bowl, combine the non-dairy milk and apple cider vinegar and allow it to curdle to form a buttermilk substitute.

Step 2: In a medium bowl, sift or whisk together the gluten-free flour, Dutch-processed cocoa, salt, baking soda, and baking powder. Set aside.

Step 3: In a large bowl, whisk the eggs with granulated sugar, brown sugar, oil, the non-dairy milk mixture, and vanilla until well combined.

Step 4: Fold the dry ingredients into the wet ingredients until just combined. Stir in the hot brewed coffee until the batter is smooth. Cover and let the batter rest for 30 minutes.

Step 5: Preheat the oven to 340°F (170°C). Grease and line three 6-inch round pans (or two 8-inch pans) with parchment.

Step 6: Divide the batter evenly and bake 32–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a rack to cool completely.

Step 7: Once cooled, wrap each layer in plastic and chill in the refrigerator or freezer for about an hour to make leveling easier.

Make the German Chocolate Frosting

Step 1: In a saucepan, whisk together the egg yolks and evaporated milk. Add the vegan butter, granulated sugar, brown sugar, vanilla, and a pinch of salt.

Step 2: Cook over medium heat, whisking constantly. When the mixture comes to a boil, continue to whisk and simmer for 5 minutes to thicken.

Step 3: Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool completely, then refrigerate for about 30 minutes so it firms up for spreading.

Assemble the German Chocolate Cake

Step 1: Trim the domes off the chilled cake layers so each layer is flat and even; aim for roughly 1-inch tall layers.

Step 2: Place the first layer on a cake stand or plate and spread one third of the frosting evenly to the edges.

Step 3: Add the second layer, spread another third of the frosting, then top with the final layer and finish with the remaining frosting. The frosting is rustic by design — no need to smooth the sides perfectly.

Recipe Pro-Tips

• Chill before leveling: Cold cake layers slice more cleanly. Chill in the fridge or freezer for easier trimming.
• Level precisely: Use a cake leveler or ruler for even layers; this improves the finished presentation.
• Add frosting ingredients carefully: When making the frosting, add the egg yolks and sugar into the pan gently to prevent the yolks from forming dry clumps.
• Fix curdled yolks: If you get browned bits from overcooked yolks, blend the mixture briefly with an immersion blender to smooth it before adding coconut and pecans.
• Timing: Make the frosting while the cakes cool so both can be chilled and firm before assembly.
• Even frosting portions: Use an ice cream scoop or measuring cup to portion equal amounts of frosting for between each layer.

Storage Directions

• Refrigerator: Store the assembled cake in the refrigerator for 3–4 days. Cover the cake with plastic wrap or place individual slices in an airtight container.
• Freezer: Wrap individual slices tightly in plastic wrap or foil and place them in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before serving.

FAQs

More Chocolate Cakes to Try

• Try other moist chocolate layer cakes or chocolate-based cupcakes when you want variety.
• If you prefer brownies or cookies, fudgy gluten-free brownies and double chocolate cookies are excellent alternatives.

I hope you enjoy this Gluten-Free German Chocolate Cake recipe. If you make it, take a photo and share it on social media with your preferred tag.