I’ll never forget the first time I made a German Chocolate Cake. It was for my dad’s birthday, and I was determined to make it unforgettable. But here’s the twist—it had to be gluten-free for my friend, who was newly diagnosed with celiac disease.
The results?
Let’s just say there were zero leftovers, and I had a new favorite dessert in my arsenal.
This cake hits all the right notes: rich, chocolaty, with that heavenly coconut-pecan frosting.
And guess what?
It’s easy enough for anyone to make.
Let’s bake this beauty together!
Tips & Variations
- Nut-Free Option: Skip the pecans and double the coconut.
- Sugar Swap: Use coconut sugar or a mix of stevia and sugar for a lower-glycemic option.
- Extra Decadence: Add a drizzle of melted dark chocolate on top.
- Make Ahead: The cake and frosting can be made a day in advance. Assemble just before serving.
Serving Suggestions
This cake shines on its own, but pair it with a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce for extra indulgence. Serve with a cup of coffee or a glass of cold almond milk.

Gluten-Free German Chocolate Cake
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
A rich, moist gluten-free chocolate cake topped with creamy coconut-pecan frosting. Nostalgic and delicious, it’s perfect for any celebration.
Ingredients
For the Cake:
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum included)
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs (room temperature)
- 1 cup buttermilk (or dairy-free buttermilk alternative)
- ½ cup coconut oil, melted
- 1 cup hot coffee (freshly brewed)
- 2 tsp pure vanilla extract
For the Frosting:
- 1 cup evaporated milk (or coconut milk for dairy-free)
- 1 cup brown sugar, packed
- 3 large egg yolks
- ½ cup unsalted butter (or vegan butter)
- 1 tsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Trust me, parchment paper saves lives—especially cake lives.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Don’t skip the sifting if your cocoa’s lumpy!
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs, buttermilk, melted coconut oil, and vanilla. Slowly stir in the hot coffee. The batter will be thin—that’s what makes it moist.
Step 4: Blend and Bake
Gradually mix the wet ingredients into the dry. Divide the batter evenly between your pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let them cool completely in the pans before turning them out.
Step 5: Make the Frosting
In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in coconut and pecans. Cool until it’s spreadable.
Step 6: Assemble the Cake
Place one cake layer on a plate. Spread frosting generously on top. Add the second layer and cover the entire cake with the remaining frosting. Don’t worry about being too neat—it’s a rustic kind of beauty.
Notes
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg