Gluten Free Vegan German Chocolate Cake

Total time2 hr 20 min

Prep time45 min

Cook time35 min

Deep chocolate layers get their richness from cocoa powder and cooled coffee, giving the cake a moist, tender crumb without any hint of dryness. The coconut-pecan filling is the real showstopper here — coconut milk, toasted pecans, and shredded coconut simmer down into a thick, caramel-like layer that gets piled between the layers and swirled over the top. A fluffy cocoa frosting coats the sides for that classic bakery finish, and a short chill before slicing keeps every layer clean and distinct. It's a showstopping layer cake with deep chocolate flavor and toasted-coconut sweetness in every bite, and it's a great pick for a gluten free dessert table.

About Fig

Fig 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 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
See all
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 organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup strong brewed coffee, cooled
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the coconut-pecan filling

1 can (13.5 oz) full-fat coconut milk
1 cup organic cane sugar
¼ cup vegan butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup pecans, roughly chopped

For the chocolate frosting

½ cup vegan butter, softened
2 ½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder
3–4 tbsp plant-based milk
1 tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!