Best Gluten-Free German Chocolate Cake + A Gluten-Free Frosting

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I remember the first time I tasted German Chocolate Cake. It was at a family gathering, and it was love at first bite. The rich, moist chocolate cake, topped with a creamy coconut pecan frosting, was simply divine. It was the perfect combination of sweet and savory, and I knew I had to learn how to make it myself. I have created a gluten-free version for my gluten-free friends with a “Secret Gluten-Free Frosting Recipe” at the end.

I was doomscrolling on the internet and I came across this scrumptious gluten free german chocolate cake recipe on Instagram via 

Fast forward a few years, and I’m sharing my own recipe for a gluten-free version of this classic dessert. I saw “so and so” create this delish dish from scratch and now I want to make it my own.

Credit: Rustika Cafe

It’s a bit of a labor of love, but the end result is worth it. The secret to a truly delicious German Chocolate Cake lies in the frosting. It’s a creamy, dreamy concoction of coconut, pecans, and chocolate. I’ve tweaked the recipe to make it gluten-free, but it’s still just as indulgent and delicious as the original.

So, if you’re ready to indulge in a taste of nostalgia, give this recipe a try. You won’t be disappointed.

What You’ll Love About This German Chocolate Cake

• Nostalgic Flavor: This recipe is a classic comfort food, bringing back memories of birthdays and special occasions.
• Gluten-Free Goodness: Enjoy this decadent cake without worrying about gluten.
• Unique Frosting: The coconut pecan frosting is a standout, adding a rich and nutty flavor to every bite.
• Easy to Make: Despite its impressive appearance, this cake is surprisingly easy to prepare.
• Customizable: Feel free to experiment with different flavors and ingredients to make it your own.
• A Delicious Gluten-Free Frosting Recipe: I have added my personal favorite Gluten-free frosting recipe that has been tried and tested in my family for generations.

Let’s get into the recipe, now!

Ingredients

Brewed Coffee

I’ve got a little secret ingredient for this German Chocolate Cake that really elevates the flavor: brewed coffee! Now, don’t worry, you won’t taste the coffee itself. It just gives the chocolate a deeper, richer flavor. It’s like a little magic trick that makes this cake extra special.

Cocoa Powder

I always use natural cocoa powder in this recipe. It gives the cake a rich, deep chocolate flavor. But if you only have Dutch-processed cocoa powder on hand, don’t worry! The buttermilk and leavening agents in this recipe will help balance out the acidity of the Dutch-processed cocoa, resulting in a delicious cake.

Butter Milk

I like to make this recipe dairy-free by using a homemade buttermilk substitute. Just mix lemon juice with plant-based or dairy milk. If you have regular buttermilk on hand, feel free to use that instead. But trust me, the homemade version works just as well!

Coconut Evaporated Milk For Frosting

People have reached out to me often that the canned coconut condensed milk is not as thick as dairy milk. I’ve also found that using coconut evaporated milk can sometimes be a bit tricky, especially when making frostings. To ensure the best results, I add a tablespoon of gfJules flour to the frosting while it’s cooking. This simple trick helps the frosting thicken properly and set up like it should.

gfJules Flour

I know a lot of people ask about using other gluten-free flours in my recipes, but I really recommend sticking with a good quality gluten-free flour blend like gfJules Flour. It’s specifically formulated to mimic the properties of wheat flour, ensuring that your baked goods turn out light, fluffy, and delicious. Other single-ingredient flours, like almond or coconut flour, behave differently and may not yield the same results.

Best Gluten-Free German Chocolate Cake Recipe

Prepare the Cake:

1. Preheat Oven: Preheat your oven to 350°F (177°C).
2. Prepare Pans: Butter and flour three 9-inch round cake pans.
3. Combine Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then stir in the cooled melted chocolate mixture and vanilla extract.  
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and cocoa powder.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients.
7. Gently Fold in Egg Whites: Gently fold in the beaten egg whites until just combined.
8. Bake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  
9. Cool: Let the cakes cool completely in the pans before frosting.
10. Layer and Frost: Place one cake layer on a serving plate, frost with the German chocolate frosting, and top with another layer. Repeat with the final layer. Frost the top and sides of the cake.
11. Decorate: Decorate the cake with additional pecans and coconut, if desired.

Now let’s move onto the super special, super secret, super yummy Gluten-Free Frosting made with pecans.

Ingredients For The Gluten-Free Frosting

Wet Ingredients:

• Evaporated milk 
• Sugar 
• Butter or margarine 
• Egg yolks 
• Vanilla extract 

Dry Ingredients: 

• Angel flake coconut 
• Chopped pecans

Make the Frosting:

1. Combine Ingredients: In a large saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract.
2. Cook and Stir: Cook over medium heat, stirring constantly, until the mixture thickens.
3. Add Nuts and Coconut: Stir in the pecans and coconut.
4. Cool and Frost: Let the frosting cool completely before spreading it over the cooled cake layers.

(Side Note: Remember, the beauty of baking is the flexibility to experiment and adjust to your preferences. Don’t be afraid to try different combinations of flavors and ingredients to create your perfect German chocolate cake)

Do’s 

1. Use a High-Quality Gluten-Free Flour Blend: A good quality gluten-free flour blend is essential for a moist and tender cake.  
2. Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix just until combined.
3. Let the Cake Cool Completely: This will ensure that the frosting adheres properly and doesn’t melt.
4. Use High-Quality Ingredients: Good quality ingredients will result in a better-tasting cake.

Don’ts 

1. Don’t Overbake: Overbaking can lead to a dry cake. Check for doneness with a toothpick.  
2. Don’t Skimp on the Frosting: A generous layer of frosting is essential for a truly indulgent cake.
3. Don’t Use a Low-Quality Coconut: Use good quality coconut flakes for the best flavor and texture.
4. Don’t Overbeat the Egg Whites: Overbeating the egg whites can make them tough and dry.

Emma’s Tips for the Best Gluten-Free German Chocolate Cake 

Tip 1: Use a darker chocolate. For a richer flavor, use dark chocolate instead of semi-sweet chocolate.

Tip 2: Refrigerate Frosting For A Thick Yield.

To make the frosting even creamier, you can chill it for a few hours before spreading it on the cake.

Optional Tip 3: Spread a layer of Ganache.

For a variation, add a layer of chocolate ganache between the cake layers.

FAQs

1. Why is gfJules the best Gluten-free flour blend for German Chocolate Cake?

Ans. gfJules Flour blend is designed to deliver consistently delicious results. It’s the secret ingredient to this amazing gluten-free German Chocolate Cake. It creates a light, fluffy texture that rivals traditional gluten-based cakes. It’s reliable and produces great results every time. It can be used in a variety of recipes, from cakes and breads to cookies and pastries. gfJules has been voted #1 Gluten Free All-Purpose Flour multiple times, a testament to its quality.

2. What is the difference between German chocolate and Baker’s chocolate?

Ans. German’s sweet baking chocolate is just that, sweeter baking chocolate— at least, sweeter than both semi-sweet and bittersweet chocolate. To substitute semi-sweet chocolate for German’s sweet baking chocolate you would need to add an additional 1/2 tablespoon of sugar per ounce of chocolate.