Gluten Free German Chocolate Cake with Vegan Frosting
Indulge in the rich, chocolatey decadence of this Gluten-Free German Chocolate Cake with Vegan Frosting—a dessert that perfectly balances indulgence and dietary inclusivity. Crafted with a moist, fluffy gluten-free cake base made from cocoa powder, almond milk, and coconut sugar, this recipe is both wheat-free and egg-free, thanks to a clever egg replacer. The vegan frosting is a creamy dream made with coconut cream, maple syrup, and a delightful crunch of chopped pecans and shredded coconut, delivering a classic German chocolate cake experience without dairy. Ready in just over an hour, this show-stopping dessert is perfect for birthdays, special occasions, or satisfying your chocolate cravings while accommodating gluten-free and vegan diets.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 cups Coconut sugar
- 3 tablespoons Egg replacer (equivalent to 3 eggs)
- 9 tablespoons Warm water
- 1.5 cups Almond milk (unsweetened)
- 0.5 cup Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 1 teaspoon Apple cider vinegar
- 1.5 cups Coconut cream
- 0.5 cup Maple syrup
- 1 cup Unsweetened shredded coconut
- 1 cup Chopped pecans
- 1 tablespoon Arrowroot powder
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
In a small bowl, prepare the egg replacer by whisking the egg replacer powder with warm water. Let sit for 5 minutes to thicken.
In another bowl, combine the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar. Stir until well mixed.
Add the wet ingredients (almond milk mixture and prepared egg replacer) to the dry ingredients. Mix until a smooth batter forms.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the vegan frosting. In a medium saucepan, combine the coconut cream, maple syrup, arrowroot powder, and a pinch of salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 5–7 minutes).
Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature.
Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the frosting evenly on top.
Place the second cake layer on top and spread the remaining frosting over the top of the cake.
Optional: Garnish with additional shredded coconut or pecans for decoration.
Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
6445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.5 g | 438% | |
| Saturated Fat | 227.1 g | 1136% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 948.6 g | 345% | |
| Dietary Fiber | 92.6 g | 331% | |
| Total Sugars | 779.8 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1009 mg | 78% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 4285 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
