Gluten-free German Chocolate Cake

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

This recipe was originally published on June 16, 2021. It was updated with new photos and information on May 24, 2022.

Ingredients

Ingredients for the cake

• 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.
• Baking soda - This reacts with the 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.
• Granulated sugar - Granulated sugar adds a clean sweetness.
• Brown sugar - Brown sugar adds a deeper note 
• Olive oil - Be sure to use light olive oil which is fairly neutral in flavor. Don’t use extra virgin 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.

Ingredients for the frosting

• Vegan butter - Dairy-free butter adds richness to the frosting!
• Granulated sugar - Granulated sugar adds sweetness and a syrupy texture.
• Brown sugar - Brown sugar adds a toffee-like note to the frosting. So delicious!
• Egg yolks - Use large egg yolks. These give the frosting flavor and structure!
• Non-dairy evaporated milk - This adds flavor and richness!
• Vanilla extract - Use pure vanilla extract or paste.
• Unsweetened coconut - You can use either shredded or desiccated coconut.
• Pecans - Use freshly roasted pecans for the best flavor!
• Salt - Use fine salt.

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.

Light olive oil - You can use different neutral flavor oil if you like. Grapeseed oil, canola oil, and vegetable oils would work well.

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 small pot. 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, 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.

Gluten-free flour baking notes

Fo this gluten-free German chocolate cake recipe, you need to use a gluten-free all-purpose flour that includes xanthan gum in the blend. It may be called measure for measure flour, or 1-to-1 flour.

Xanthan gum adds structure that gluten-free flour lacks, so make sure your flour blend contains some!

Best flours to use for this recipe

My favorite flour blends to use for this recipe are Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure for Measure Flour. I like the combination of white rice and brown rice in both blends.

How to keep flour fresh

There are different ways to keep your gluten-free flours fresh. Firstly, make sure you get as much air out of the bags as possible and close the bags completely. You can store your bags of flour in a dark cool place like your pantry.

Another way to store your gluten-free flours is to keep them in your freezer. Keep the flour in an airtight container or airtight freezer bag. Make sure to let the flour come to room temperature before using it in your baking!

How to measure gluten-free flour

The best way to measure gluten-free flour, or any flour, is to weigh it using a kitchen scale! It’s the most accurate way to measure ingredients.

If you don’t have a kitchen scale, you can use measuring cups. First, use a spoon to fluff the flour inside the bag or container.

Then, use a spoon to scoop the flour into a measuring cup. Make sure you don’t press or pack it in!

Use the flat side of a knife to level off the flour.

How to make gluten-free German chocolate cake

1. In a small bowl, stir together the non-dairy milk and apple cider vinegar. Let the mixture sit and curdle.
2. In a medium bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Set it aside.
3. In a large bowl, combine the eggs, granulated sugar, brown sugar, olive oil, non-dairy milk mixture, and vanilla extract.

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

How to make German chocolate frosting

1. In a pot, mix together egg yolks and evaporated milk. Add butter, granulated sugar, brown sugar, vanilla, and salt.
2. Heat it on medium heat while whisking constantly. Once it reaches a boil, continue to whisk for 5 minutes.
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.

How to assemble German chocolate cake

1. Slice the domes off of the chilled cake layers to make them flat and even. Each layer should be about an inch tall.
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.
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 pot 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 pot, use an immersion blender to smooth out the mixture before adding the coconut and pecans.

How to make this dairy free German chocolate cake with dairy: Simply swap out the non-dairy milk for whole milk.

How to make dairy-free German chocolate frosting with dairy: Use dairy butter for vegan butter, and use regular evaporated milk instead of non-dairy evaporated milk.

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

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.

Freezing directions

To freeze this cake, cut it 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.

Tools needed to make the recipe

To make this cake, you will need three 6-inch cake pans or two 8-inch cake pans. You will also need parchment paper, a whisk, and a spatula.

Frequently Asked Questions

More chocolate cakes to try!

• Moist chocolate cake with salty peanuts and pretzels
• Vegan salted caramel chocolate cake
• Chocolate peanut butter cupcakes
• Vegan chocolate banana cupcakes
• Double chocolate banana bread (ok, it's a banana bread but let's be real, it's cake)

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