Gluten Free Dairy Free German Chocolate Cake

Total time2 hr 40 min

Prep time45 min

Cook time55 min

Gluten Free Dairy Free German Chocolate Cake

This towering three-layer chocolate cake is deeply fudgy, thanks to a rich cocoa powder base and a batter that bakes up moist and tender in every layer. The coconut-pecan frosting is the real showstopper here — a slow-cooked custard of coconut milk, egg yolks, and coconut oil studded with toasted pecans and sweet shredded coconut, thick enough to hold its shape between each layer. A glossy dairy free chocolate ganache gets poured around the top edge and coaxed down the sides for that classic drip finish, then the whole cake chills just long enough to set before slicing. Every component here, from the curdled milk mixture that keeps the crumb soft to the hot-water addition that thins the batter for a fine, even texture, is built to give you that classic German chocolate cake experience. It's a genuinely great option for a gluten free dessert table, and one worth the layered effort for how impressive the final slice looks and tastes.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups granulated sugar
3 large eggs
1 cup dairy free milk
1 tbsp white vinegar
½ cup coconut oil, melted and cooled
2 tsp vanilla extract
1 cup hot water

For the coconut-pecan frosting

1 can (13.5 oz) full-fat coconut milk
1 cup granulated sugar
3 large egg yolks
¼ cup coconut oil
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup pecans, roughly chopped

For the chocolate ganache (sides)

4 oz dairy free chocolate, finely chopped
½ cup full-fat coconut milk

Instructions

1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and 2 cups granulated sugar until evenly combined.

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