• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Desserts » Easy German Chocolate Cake (Gluten Free, Vegan).

Easy German Chocolate Cake (Gluten Free, Vegan).

Sep 28, 2022 by Kelly Roenicke · 20 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Decadent German chocolate cake that's vegan and gluten free! Such a delicious dessert for a special occasion!

Gluten free German chocolate cake is perfect for a special occasion! A rich, moist, chocolate cake topped with a decadent coconut sauce is an absolutely delectable dessert. This is an easy vegan gluten free recipe that’s sure to become a favorite.

gluten free vegan german chocolate cake

What desserts do you remember from your childhood?

When I was growing up, we were able to choose what type of cake we wanted for our birthdays. More often than not, I requested my mom’s German chocolate cake. It was such a rich, delicious cake! The cake part was super moist, and the frosting was just heavenly, with lots of flaky coconut and crunchy pecans.

We can’t eat that cake anymore, and that’s okay! There are many decadent, celebratory cakes that we can eat, like this cookies and cream cake, and this chocolate gingerbread bundt cake.

After baking without allergens for many years, I’ve learned that you can have a delicious chocolate cake even without wheat, dairy, or eggs, and this German chocolate version is no exception. It’s rich, dense, and the perfect base for a delectable coconut pecan frosting. And if you can’t do nuts, you can just leave the pecans out.

Jump to:
  • Ingredient Notes
  • Step by Step Instructions
  • Baking Tips
  • How to Remove a Cake from the Pan
  • More Vegan Cake Recipes
  • Recipe

Ingredient Notes

  • Gluten Free Flour Blend – This cake works well with a gluten free flour blend, like my homemade blend, or a store bought blend like Namaste or King Arthur (if those work for your diet). If you’re not gluten free, feel free to use all purpose flour instead.
  • Coconut Oil – I like using coconut oil in this recipe because it adds to the coconut flavor of the cake, but you could also use melted vegan buttery spread or organic canola oil.
  • Baking Soda and Vinegar – These ingredients are necessary to help the cake rise.
  • Coconut Flakes – These give the caramel-y coconut frosting a nice texture. Traditional German chocolate cake also has pecans, but I think it’s good even without nuts.

Step by Step Instructions

  1. Place the sugar and melted coconut oil in a mixing bowl and mix until combined.
sugar and vegan buttery spread in bowl
  1. Add the flour, cocoa powder, baking soda, salt, water, and vinegar, and mix until smooth.
chocolate cake batter in mixing bowl
  1. Grease a 9 inch cake pan and line it with parchment paper.
cake pan lined with parchment
  1. Spread the batter evenly in the pan.
chocolate cake batter in pan
  1. Bake at 350 degrees F for about 35-40 minutes. Allow the cake to cool in the pan before removing it.
cake after baking
  1. To make the frosting, place the sugars and vegan buttery spread in a pan, and melt over medium low heat. It will start to thicken and bubble.
making german chocolate cake frosting
  1. Add the cornstarch mixture, and stir while it thickens. Then stir in the coconut flakes (and pecans if you’re using them).
adding coconut to frosting
  1. Stir well until everything is coated.
coconut frosting in saucepan
  1. Spoon the coconut frosting onto the cake.
chocolate cake with coconut icing

Baking Tips

  • Remember not to over bake this cake. Keep an eye on the time, and use a toothpick to check and make sure it’s done in the middle. If you over bake it, it will be dry.
  • Another tip to keep this cake from drying out is to store it properly. If you are going to bake it ahead of time, make sure to wrap it well with plastic wrap so that it stays moist and fresh. Once you have served the cake, store any leftovers in an airtight container.

How to Remove a Cake from the Pan

Gluten free cakes can be a little fussy, so you do have to take a little extra care with them. To get your cakes out of the pan in one piece, try:

  • using a non-stick cake pan
  • greasing the pan and lining the bottom with parchment paper
  • allowing the cake to cool in the pan for at least 40 minutes
  • once the cake has cooled, use a knife around the edges of the cake to loosen it
  • turn the pan over a cookie sheet and tap the bottom to release the cake from the pan

More Vegan Cake Recipes

I do have other vegan cake recipes that are also rich and delicious. If you love baking cakes, try my chocolate zucchini bundt cake, double chocolate banana cake, or my classic egg free chocolate cake with coconut oil frosting.

Disclosure: This post contains affiliate links.

Recipe

vegan gluten free german chocolate cake
5 from 2 votes
Print

Easy Gluten Free German Chocolate Cake (Gluten Free, Vegan).

You're going to love this vegan and gluten free version of German Chocolate cake with coconut pecan frosting.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword birthday party food, rich
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 608 kcal
Author Kelly Roenicke

Ingredients

For the Cake:

  • ⅓ cup organic coconut oil measured solid, then melted (you could also use melted vegan buttery spread)
  • 1 cup organic cane sugar
  • 1 ½ cups gluten free flour blend or all-purpose flour if you are not gluten free
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon white vinegar
  • 1 cup water

For the Frosting:

  • ½ cup vegan buttery spread
  • ½ cup sugar
  • ½ cup light brown sugar
  • 3 Tablespoons non-dairy milk I used So Delicious Unsweetened Coconut Milk
  • 1 Tablespoon cornstarch or arrowroot powder
  • 1 cup coconut flakes if you aren't using pecans, you can add a bit more coconut to the frosting
  • 1 cup chopped pecans optional
US Customary – Metric

Instructions

Make the Cake:

  1. Preheat the oven to 350 degrees F. Grease a 9 inch cake pan and line with a circle of parchment paper.

  2. Place the sugar and coconut oil in a mixing bowl and mix on high speed until combined,

  3. Add the gluten free flour, cocoa powder, baking soda, and salt to the bowl, Add the vinegar and water and then beat on medium speed until smooth.

  4. Pour batter into cake pan and bake at 350 degrees F for about 35-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

  5. Cool in pan for 45 minutes, then loosen the edges with a knife and invert onto a cake plate. Don’t remove from the pan too soon, because it might fall apart – gluten free flour is a little bit more delicate.

Make the Frosting:

  1. Melt the buttery spread in a heavy bottomed saucepan over medium heat.

  2. Add the sugar, and stir frequently. It will melt and start to thicken a bit.

  3. Combine the cornstarch and non-dairy milk in a small container with a lid. Shake well and drizzle the mixture into the pan a little bit at a time, stirring constantly. The frosting should start to thicken.

  4. Stir in the coconut and pecans (if you are using), and heat through. If the frosting seems too sugary and thick, you may have to add a little bit more non-dairy milk. As it cools, it will thicken up.

  5. Spoon the frosting over the cake. You could also slice the cake first and spoon sauce on top of each slice individually. This is the best way to do it if you want nice, neat slices.

Recipe Notes

Store leftover cake in an airtight container. It should stay fresh for up to 4 days.

You can make the sauce without nuts if you wish. Just add more coconut flakes.

If you aren’t gluten free, go ahead and use regular all-purpose flour.

Nutrition Facts
Easy Gluten Free German Chocolate Cake (Gluten Free, Vegan).
Amount per Serving
Calories
608
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
11
g
Sodium
 
383
mg
17
%
Potassium
 
208
mg
6
%
Carbohydrates
 
75
g
25
%
Fiber
 
7
g
29
%
Sugar
 
52
g
58
%
Protein
 
6
g
12
%
Vitamin A
 
569
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
44
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Gluten Free Oatmeal Raisin Cookies (Vegan, Nut Free).
Slow Cooker Black Bean Soup (Vegan, Gluten Free). »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Blueberry Oatmeal Smoothie. - January 29, 2023
  • Warm Quinoa Salad with Lentils and Roasted Veggies. - January 20, 2023
  • Healthier Chewy Chocolate Chip Cookies. - January 14, 2023

Reader Interactions

Comments

  1. D

    September 28, 2022 at 6:07 pm

    5 stars
    This is delicious! I love the coconut frosting.

    Reply
  2. Abbie

    April 03, 2018 at 4:53 pm

    Is this only one cake?

    Reply
    • Kelly Roenicke

      April 07, 2018 at 11:49 am

      One 8 or 9 inch cake. If you need a double layer cake, you will need to double the recipe.

      Reply
  3. Anna

    June 01, 2017 at 11:34 am

    5 stars
    I used this recipe last weekend for my boyfriend’s birthday and it was delicious!

    He has PKU, which means we have to avoid proteins when we cook, since his body can’t digest Phenylalanine. We typically have to use dairy substitues, and GF flours, as they are lower in protein. The PKU websites have kind of ‘boring’ recipes, but I loved finding all sorts of great recipes on here that were Gluten and Dairy free. I did have to not put nuts in the ‘frosting’ (legumes, nuts, etc are also off limits to him), but It was still yummy!

    Reply
    • Kelly Roenicke

      June 09, 2017 at 4:23 pm

      Yay! I’m so glad that you liked it! Happy belated birthday to him!

      Reply
  4. Hayley

    August 15, 2015 at 10:07 pm

    Made this for my Mom for her b-day. Wow, so terrific and yummy!
    Do you think the cake could be made in mini muffin tins too?

    Reply
    • Kelly

      August 18, 2015 at 9:07 am

      So glad you liked it! I think they could be made as mini muffins, I just would really watch them, the bake time would be much less.

      Reply
  5. lisamummymadeit

    January 21, 2015 at 5:30 am

    My famIly has a tonne of food allergies and it’s so hard to find something that suits everyone. Well done on re-creating your favourite cake. It looks great!

    Reply
    • Kelly

      January 22, 2015 at 12:08 am

      Thank you so much!

      Reply
  6. Susan

    May 02, 2014 at 5:29 am

    I’m trying it tomorrow as my son is now not eating dairy (including eggs), can’t wait to try it!

    Reply
  7. linda

    March 10, 2014 at 12:21 am

    You made my day:gluten, dairy, soy, corn free scrumptious cake! Made it for my dad’s 89th birthday! The whole family loved it!!!!

    Reply
    • Kelly

      March 11, 2014 at 10:44 pm

      Oh, I am so glad to hear that you enjoyed it! Wonderful news! And for such a special occasion!

      Reply
  8. Sarah@WholeAndHeavenlyOven

    January 28, 2014 at 3:07 pm

    This cake looks wonderful! It looks so moist and decadent, I can’t believe it’s gluten-free! Love the pecan/coconut topping. :)

    Reply
    • Kelly

      January 29, 2014 at 11:25 am

      Thanks, Sarah! It was really rich, perfect for a special occasion!

      Reply
  9. Shelley @ Two Healthy Kitchens

    January 24, 2014 at 10:56 pm

    What a gorgeous dessert! I love the idea of a sauce rather than a frosting, actually – so upscale! Yum!!!! :D

    Reply
    • Kelly

      January 29, 2014 at 11:26 am

      Thank you so much! :)

      Reply
  10. Katie Drane

    January 24, 2014 at 9:50 pm

    I’m SOOO glad you shared this! I have been searching everywhere for a gluten free German Chocolate cake recipe for my SIL. Thanks so much!

    Reply
    • Kelly

      January 29, 2014 at 11:27 am

      Oh good, I am so glad that you found this recipe, then! I hope she enjoys it!

      Reply
  11. Natalie @ Tastes Lovely

    January 23, 2014 at 12:51 pm

    Glad you were able to get the recipe to work! Hope you had a good birthday : )

    Reply
    • Kelly

      January 24, 2014 at 9:16 pm

      Thanks, Natalie! It was a nice day, and we were able to have dinner out, just the two of us, which was nice!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy