Light German Chocolate Cake
Indulge guilt-free with this Light German Chocolate Cake, a modern twist on the classic dessert that doesn’t skimp on flavor. Crafted with wholesome ingredients like unsweetened applesauce and light coconut milk, this cake delivers all the rich, chocolatey goodness you crave while being a lighter option for dessert lovers. The moist chocolate base is perfectly complemented by a luscious coconut-pecan topping sweetened with maple syrup and thickened to perfection. Ideal for any occasion, this easy-to-make treat comes together in under an hour, making it perfect for busy bakers. Whether you’re hosting a gathering or satisfying your own sweet tooth, this healthier take on German chocolate cake is sure to impress! Keywords: Light German Chocolate Cake, healthy dessert, chocolate cake recipe, coconut-pecan topping, guilt-free baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar (packed)
- 0.5 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or low-fat milk with a splash of vinegar)
- 0.5 cup boiling water
- 0.75 cup shredded sweetened coconut
- 0.5 cup chopped pecans
- 0.5 cup light coconut milk
- 0.25 cup maple syrup (or honey)
- 1 tablespoon cornstarch
- 0.5 teaspoon vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine the granulated sugar, light brown sugar, applesauce, vegetable oil, eggs, and vanilla extract. Beat until smooth and thoroughly mixed.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Slowly pour in the buttermilk and mix until the batter is smooth. Then, carefully stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter into the prepared cake pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping. In a saucepan over medium heat, combine the light coconut milk, maple syrup, and cornstarch. Whisk continuously until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the topping cool slightly.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cool, spread the coconut-pecan topping evenly over the surface of the cake.
Slice into 12 servings and enjoy your Light German Chocolate Cake!
Nutrition Facts
Calories |
4002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 634.5 g | 231% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 363.1 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 658 mg | 51% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 3476 mg | 74% | |
*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.
