Gluten-free German Chocolate Cake

This gluten-free German chocolate cake has layers of moist chocolate cake and rich coconut pecan frosting that are decadent and delicious!

This recipe was originally published on June 16, 2021. It was updated with new information on February 23, 2024.

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

• Rich & Decadent. The layers of chocolate cake have a deep chocolate flavor that's not too sweet, which balances out the sweet and rich frosting.
• Great Texture. The cake is fluffy, moist, and you can't tell it's gluten-free! Between the layers of tender cake, you get layers of dreamy coconut frosting that's both silky and crunchy. Together they make a party in your mouth!
• Allergen-Friendly. This gf German chocolate cake is gluten-free, dairy-free, and soy free!
• Easy, Yet Impressive. If you need a showstopper dessert that doesn't require an hour to decorate, look no further!

Ingredients

This recipe requires many ingredients but I promise it'll be WELL worth it! Here are the ingredients you'll need:

• Gluten-free all-purpose flour - Make sure to use a blend that includes xanthan gum like Bob’s Red Mill 1-to-1 baking flour.
• Cocoa powder - This recipe calls for unsweetened Dutch-processed cocoa powder.
• Salt - Use fine salt. I love using fine Himalayan pink salt!
• Baking soda - This reacts with vinegar to create a fluffy cake.
• Baking powder - Baking powder adds fluffiness along with baking soda!
• Eggs - Make sure to use large eggs for this recipe. We have 2 eggs going into the cake and 3 egg yolks in the frosting.
• Granulated sugar - Granulated sugar adds a clean sweetness.
• Brown sugar - Brown sugar adds a deeper, toffee-like note to the cake and frosting.
• Oil - Use a neutral flavored oil like avocado oil or light olive oil.
• Non-dairy milk - You can use almond milk, oat milk, or soy milk.
• Apple cider vinegar - The vinegar is the acidic ingredient used to make non-dairy buttermilk.
• Coffee - Yes, use hot brewed coffee! You won’t taste the coffee but it enhances the chocolate flavor in the cake.
• Vanilla extract - You can use either pure vanilla extract or vanilla paste.
• Vegan butter - Dairy-free butter adds richness to the frosting!
• Non-dairy evaporated milk - This adds flavor and richness!
• Unsweetened coconut - You can use either shredded or desiccated coconut, but be sure it's unsweetened.
• Pecans - Use freshly roasted pecans for the best flavor!

Substitutions

• Non-dairy milk - If you are not dairy-free, feel free to use buttermilk instead of apple cider vinegar and non-dairy milk. You can also mix plain yogurt and whole milk at a 1:1 ratio to create a buttermilk substitute.
• Vegan butter - If you consume dairy, you can use dairy butter instead of vegan butter.
• Non-dairy evaporated milk - Can’t find non-dairy evaporated milk in stores or online? You can make German chocolate cake frosting without evaporated milk!
  • To make your own evaporated milk, heat 1⅓ cups of non-dairy milk in a saucepan. Heat it on medium heat, and once it reaches a boil, turn the heat down to low and simmer to reduce by a quarter, until you end up with a cup of evaporated milk.
  • You can also use coconut milk! Make sure you use coconut milk that comes in a can, and not in a carton.
• Coffee - If you want, you can skip the coffee and use hot water instead.
• Eggs - If omitting the eggs, although I haven't tried them, I would recommend using a product like the gluten-free egg replacer by Bob’s Red Mill for the cake batter. For the frosting, I would add a tablespoon of cornstarch to thicken the mixture.

How To Make Gluten-Free German Chocolate Cake

Step 1: In a small bowl, stir together the non-dairy milk and apple cider vinegar. Let the mixture sit and curdle.

Step 2: In a medium bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Set it aside.

Step 3: In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, non-dairy milk mixture, and vanilla extract.

Step 4: Add the flour mixture to the wet ingredients and mix until just combined. Pour in the hot coffee and stir again until a smooth mixture forms. Cover the bowl and let the batter rest for 30 minutes.

Step 5: While the batter rests, preheat the oven to 340°F (170°C) and grease, and line three 6-inch round pans (or two 8-inch round pans) with parchment paper.

Step 6: Evenly pour the batter into the cake pans and bake for 32-35 minutes. Let the cakes cool in the pan for 10 minutes before taking them out onto a cooling rack to let them cool completely.

Step 7: Once cooled, wrap each layer with plastic and put it in the fridge or freezer for an hour.

Make the German Chocolate Frosting

Step 1: In a saucepan, mix egg yolks and evaporated milk. Add butter, granulated sugar, brown sugar, vanilla, and salt.

Step 2: Heat it on medium heat while whisking constantly. Once it reaches a boil, continue to whisk for 5 minutes.

Step 3: Take it off the heat and add the coconut and pecans. Let it cool completely before putting it in the refrigerator for 30 minutes.

Assemble the German Chocolate Cake

Step 1: Slice the domes off of the chilled cake layers to make them flat and even. Each layer should be about an inch tall.

Step 2: Place one cake layer on a cake stand or plate. Put a third of the frosting on the cake and spread it to the edge using an offset spatula, knife, or spoon.

Step 3: Place another cake layer on top and spread another third of the frosting on top. Repeat once more, finishing with frosting on top.

Recipe Pro-Tips

• Chill the cake layers before slicing off the domes. The chocolate cake is very soft and moist, making it slightly difficult to slice. I highly recommend chilling the cakes first, either in the fridge or freezer, before slicing the domes off.
• Use a ruler or cake leveler to make sure your cake layers are even. Even cake layers will create a more beautiful cake, so take the time to level the cakes evenly! When baked in 6-inch cake pans, each layer should be about an inch tall.
• Don’t add all the frosting ingredients to the saucepan at once. If the egg yolks touch the sugar, they can “burn”. Yolks can dry out quickly when they come in contact with sugar, leaving you with hard clumps in your frosting.
• If the eggs “burn”, try using an immersion blender. If the sugar “burns” the egg yolks and you have orange bits at the bottom of your saucepan, use an immersion blender to smooth out the mixture before adding the coconut and pecans.
• Time the cake baking and frosting: While the cakes are cooling, make the frosting on the stovetop. Let them both cool completely and put both in the refrigerator to chill and thicken.
• How to frost the cake: To get equal amounts or frosting in between each cake layer, use an ice cream scoop or measuring cup. Scoop out equal amounts of frosting before spreading it to the edges of the cake layer.

Storage Directions

• Refrigerator: This German chocolate cake can be stored in the fridge for 3 to 4 days. Put the whole cake on a plate and cover it tightly with plastic wrap, or slice the cake into individual slices and place them in an airtight container.
• Freezer: Cut the cake into individual slices and wrap each slice with plastic or aluminum foil. Place them in a freezer bag and store them in the freezer for up to 3 months.

FAQs

More Chocolate Cakes to Try

• If you want to try another chocolate layer cake, try my gluten-free chocolate cake, chocolate cake with pretzels or my mocha cake! They're all super moist.
• If you're more of a cupcake lover, you'll have to make my chocolate peanut butter cupcakes or my moist chocolate cupcakes.
• Vegan chocolate lovers can make these vegan salted caramel cupcakes or these vegan chocolate banana cupcakes!
• Not a big fan of cake? Make some gluten-free brownies or double chocolate chip cookies instead!

I hope you loved this Gluten-Free German Chocolate Cake Recipe as much as I do. Make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!