Paleo German Chocolate Cake
German chocolate cake is one of those showstopper desserts that feels completely off-limits when you're eating grain-free and avoiding refined sugar — until now. This version builds its layers from almond flour and coconut flour, delivering a deeply chocolatey, tender crumb that holds together beautifully without a speck of wheat. Full-fat coconut milk does the heavy lifting throughout the entire recipe, lending richness to the cake batter, the silky coconut-pecan filling, and the glossy dark chocolate frosting. That signature filling — the soul of any German chocolate cake — gets its thick, custardy texture from egg yolks and coconut oil cooked low and slow, then loaded with shredded coconut and roughly chopped pecans for serious texture in every bite. Coconut sugar and pure maple syrup keep the sweetness natural and unrefined, while 70% cacao dairy-free dark chocolate makes the frosting genuinely decadent. The recipe yields 12 slices, so it's built for a celebration, a dinner party, or honestly just a weekend project that earns you serious bragging rights. Once chilled and set, each slice is layered, lush, and completely indistinguishable from the classic — except you made it entirely from scratch with ingredients you can actually feel good about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ¾ cup coconut sugar
- 4 large eggs
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup coconut oil, melted and cooled
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
For the coconut-pecan filling
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple syrup
- 3 large egg yolks
- ¼ cup coconut oil
- 1 ½ cups unsweetened shredded coconut
- 1 cup pecans, roughly chopped
- 1 tsp pure vanilla extract
For the chocolate frosting
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 6 oz dairy free dark chocolate (70% cacao or higher), finely chopped
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
Instructions
- 1
The night before baking, place one can of full-fat coconut milk (for the frosting) in the refrigerator upright so the cream separates and solidifies at the top. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, salt, and coconut sugar until no lumps remain.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!