Why You’ll Love This Recipe
This gluten-free version of the German Chocolate Cake brings all the familiar flavors and textures you love, without compromising on taste. The cake is moist and soft, made with gluten-free flour that gives it just the right consistency. The coconut-pecan frosting adds a rich, caramel-like flavor with a delightful crunch, making each bite heavenly. Whether you’re gluten-free or not, this cake is a crowd-pleaser, perfect for any occasion. It’s indulgent, flavorful, and sure to become a go-to dessert for anyone who loves chocolate and coconut.
Ingredients
For the Cake:
- 1 1/2 cups gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder (gluten-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or use dairy-free buttermilk)
- 1/2 cup hot water
- 4 oz semi-sweet chocolate, chopped (or use chocolate chips)
For the Frosting:
- 1 1/2 cups evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans (toasted for extra flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
- Melt the chopped semi-sweet chocolate in the microwave or over a double boiler until smooth. Add the melted chocolate to the batter and mix until incorporated.
- Finally, stir in the hot water. The batter will be thin, which is normal.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
For the Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 10 minutes).
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature while the cake cools.
Assembling the Cake:
- Once the cakes are completely cooled, place the first layer of cake on a serving platter.
- Spread a generous amount of frosting on top of the first layer.
- Place the second layer of cake on top and spread the remaining frosting over the top and sides of the cake.
- Garnish with additional chopped pecans and coconut if desired.
Servings and timing
- Servings: 12-16 slices
- Prep time: 30 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour 30 minutes (including cooling time)
Variations
- Dairy-Free: Replace the buttermilk with dairy-free buttermilk (made by adding 1 tbsp of lemon juice or vinegar to a cup of non-dairy milk) and use a dairy-free butter substitute.
- Vegan: Use a flax egg or chia egg (1 tbsp ground flax or chia seeds mixed with 3 tbsp water) in place of the eggs, and substitute dairy-free milk and butter for the regular ingredients.
- Chocolate Ganache: For an extra layer of richness, pour a chocolate ganache over the top of the cake before adding the coconut-pecan frosting.
- Gluten-Free Flour Blend: Make sure to use a high-quality gluten-free all-purpose flour that includes xanthan gum for the best texture.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: This cake can be frozen. Wrap the cooled, unfrosted cake layers in plastic wrap and foil, and freeze for up to 3 months. Frost after thawing.
- Reheating: The cake is best served at room temperature. Simply remove it from the fridge 30 minutes before serving, or microwave a slice for about 10-15 seconds.
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, if you’re not following a gluten-free diet, you can use all-purpose flour instead of gluten-free flour in this recipe. Make sure to measure it correctly.
2. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Store the cooled cake in an airtight container and frost it just before serving.
3. Can I use a different type of nut in the frosting?
Yes, you can substitute the pecans with walnuts or almonds for a different nutty flavor.
4. How can I make the frosting thicker?
If your frosting is too runny, allow it to cool longer. You can also add more coconut to thicken it up, or cook the mixture a bit longer to reduce the liquid.
5. Can I use coconut milk instead of evaporated milk?
Yes, coconut milk can be used, but it will give the frosting a more pronounced coconut flavor. Choose full-fat coconut milk for the best consistency.
6. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The edges should also start pulling away from the sides of the pan.
7. Can I freeze the frosting separately?
Yes, you can freeze the frosting in an airtight container for up to 2 months. Allow it to come to room temperature before using it.
8. How do I make the frosting less sweet?
To reduce the sweetness of the frosting, you can reduce the sugar slightly, or increase the amount of toasted pecans and coconut for more texture and flavor.
9. Can I use a different type of chocolate for the cake?
Yes, you can use dark chocolate or milk chocolate in place of semi-sweet chocolate if you prefer a different flavor profile.
10. Can I make this cake in a 9×13-inch pan instead of round cake pans?
Yes, you can use a 9×13-inch pan, but be sure to adjust the baking time, as it may take a few minutes longer to cook through. Keep an eye on it after 35 minutes of baking.
Conclusion
This Gluten-Free German Chocolate Cake is a rich, indulgent treat that combines a moist chocolate cake with a delicious coconut-pecan frosting. Perfect for those with dietary restrictions or anyone craving the classic flavors of a German Chocolate Cake, this recipe brings all the joy of the traditional dessert without the gluten. With its deep chocolate flavor, creamy frosting, and crunchy pecans, it’s a dessert that’s sure to impress at any occasion. Whether you’re serving it for a special celebration or just as a sweet treat, this cake is bound to become a new favorite.
PrintGluten-Free German Chocolate Cake
Gluten-Free German Chocolate Cake combines a rich, moist chocolate cake with the signature coconut-pecan frosting, offering a decadent and gluten-free twist on the classic dessert. Perfect for any celebration or special occasion.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 30 minutes (including cooling time)
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder (gluten-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or use dairy-free buttermilk)
- 1/2 cup hot water
- 4 oz semi-sweet chocolate, chopped (or use chocolate chips)
- 1 1/2 cups evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans (toasted for extra flavor)
Instructions
For the Cake:
-
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
- Melt the chopped semi-sweet chocolate in the microwave or over a double boiler until smooth. Add the melted chocolate to the batter and mix until incorporated.
- Finally, stir in the hot water. The batter will be thin, which is normal.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
- For the Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 10 minutes).
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature while the cake cools.
- Assembling the Cake:
- Once the cakes are completely cooled, place the first layer of cake on a serving platter.
- Spread a generous amount of frosting on top of the first layer.
- Place the second layer of cake on top and spread the remaining frosting over the top and sides of the cake.
- Garnish with additional chopped pecans and coconut if desired.
Notes
- If the frosting is too runny, cook it longer or add more coconut to thicken it.
- Make sure to use a gluten-free flour blend that contains xanthan gum for the best texture.
- If the cake layers are too thin, you can bake them in an 8-inch pan or adjust the recipe for a 9×13-inch pan.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
