Gluten Free German Chocolate Cake

This gluten free german chocolate cake is rich, moist, and honestly just as good as the traditional version. If you’ve been missing out on classic chocolate cake since going gluten free, this one is for you.

German chocolate cake is a little different from regular chocolate cake. It’s not frosted all over with chocolate buttercream. Instead, it’s topped with a thick, gooey coconut pecan frosting that adds the perfect mix of sweet and nutty flavor.

The cake itself is soft and deeply chocolatey, and you really can’t tell it’s gluten free. It bakes up just like a regular cake and holds together beautifully.

The coconut pecan frosting is made on the stovetop and it’s pretty simple. It does need some patience while it thickens, but it’s totally worth the wait.

Whether you’re baking this for a birthday, a holiday, or just because you’re craving something sweet, it’s a great recipe to have on hand. Let me walk you through how to make it.

Why You’ll Love This Recipe

It Tastes Like the Real Thing – This gluten free German chocolate cake is so rich and chocolatey that nobody will ever guess it’s gluten free. The texture and flavor are spot on, just like the classic version you grew up loving.

That Coconut Pecan Frosting Is Everything – Let’s be honest, the coconut pecan frosting is what makes German chocolate cake legendary. This homemade version with toasted golden coconut and crunchy pecans is absolutely worth every minute of stirring.

Simple Gluten Free Flour Swap – You don’t need to blend five different flours together or guess at ratios. This recipe uses a straightforward 1-to-1 gluten free baking flour, which makes the whole process so much easier.

Incredibly Moist Cake Layers – The combination of buttermilk, vegetable oil, and hot water creates cake layers that are unbelievably moist and tender. Dry, crumbly gluten free cake is not something you need to worry about here.

Ingredients

For the Cake

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1 3/4 cups Granulated Sugar
• 3/4 cup Unsweetened Cocoa Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 large Eggs
• 1 cup Buttermilk
• 1/2 cup Vegetable Oil
• 1 cup Hot Water
• 1 tsp Vanilla Extract

For the Coconut Pecan Frosting

• 1 cup Evaporated Milk
• 1 cup Granulated Sugar
• 3 large Egg Yolks
• 1/2 cup Unsalted Butter
• 1 tsp Vanilla Extract
• 1 1/2 cups Sweetened Shredded Coconut
• 1 cup Chopped Pecans

How to Make

Step 1

Preheat oven to 350F and grease two 9-inch round cake pans, lining bottoms with parchment paper. Whisk together gluten free flour, sugar, cocoa powder, baking soda, and salt in a large bowl.

Step 2

Add eggs, buttermilk, vegetable oil, and vanilla extract and beat on medium speed for 2 minutes. Stir in hot water until the batter is smooth and well combined. Divide evenly between the prepared pans.

Step 3

Bake for 30 to 35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 4

For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan over medium heat. Cook, stirring constantly, for 10 to 12 minutes until the mixture thickens and turns golden.

Step 5

Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool until thick enough to spread, about 30 minutes.

Step 6

Place one cake layer on a plate, spread half the coconut pecan frosting over the top, place the second layer on top, and spread the remaining frosting over it. Serve at room temperature.

Helpful Tips

Don’t Skip the Toothpick Test

Start checking at the 30-minute mark by inserting a toothpick into the center of the cake. If it comes out with wet batter on it, give it another 2-3 minutes and check again.

Every oven runs a little different, so yours might need the full 35 minutes or it might be done right at 30. The toothpick should come out clean or with just a few dry crumbs on it.

Overbaking a gluten free cake dries it out fast, so keep a close eye on it once you hit that 30-minute mark.

Make Sure the Water Is Hot

The recipe says to add 1 cup of hot water, and this step matters more than you might think. The hot water helps bloom the cocoa powder, which brings out a deeper, richer chocolate flavor in the cake.

Use water that’s just been boiled or close to it. If you use lukewarm or cold water, the cocoa won’t dissolve as well and the chocolate taste will be flat.

The batter will look really thin after you add the water. That’s completely normal, so don’t panic. It bakes up perfectly.

Stir the Frosting Constantly

When you’re making the coconut pecan frosting on the stove, you really cannot walk away from it. The egg yolks will scramble if the heat gets too concentrated in one spot, and you’ll end up with lumpy frosting instead of smooth and golden.

Use a wooden spoon or silicone spatula and keep stirring the entire 10-12 minutes. Keep the heat at medium and be patient. You’ll notice it slowly getting thicker and turning a nice golden caramel color.

If it’s not thickening after 12 minutes, your heat might be too low. Bump it up just slightly, but don’t stop stirring.

You Might Also Like

• Gluten Free Caramel Pecan Turtle Bars
• Gluten Free Seven Layer Magic Bars
• Gluten Free Molten Lava Cakes

Frequently Asked Questions

Why is my coconut pecan frosting too runny?

The most common reason is not cooking it long enough on the stove. It needs a full 10 to 12 minutes of constant stirring over medium heat to thicken up properly and turn a light golden color.

If it still seems thin after cooking, let it cool for longer than 30 minutes. As it cools, it will continue to thicken. Popping it in the fridge for 15 to 20 minutes can also speed things up.