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.
I mentioned last week that I was going to attempt to adapt my favorite birthday cake to fit in with our family’s food sensitivities. A gluten free German chocolate cake would be challenge enough, but to make it vegan, too? I realized that by typing that out and putting it on the internet I was probably jinxing myself!
The good news is, you can have a delicious chocolate cake even without wheat or 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.
How do you make a moist vegan cake?
You just need the right ingredients! This German chocolate cake is made with simple ingredients – flour, oil, sugar, water, cocoa powder, and leavening agents. These humble ingredients come together to make the perfect gluten free vegan cake.
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.
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.
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.
Can I make this frosting without nuts?
Yes, you can make this without nuts. Just add more coconut instead of the pecans. It should still be a delicious topping for this dessert.
How do I get a gluten free cake out of the cake pan in one piece?
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
- lining the bottom of the pan with parchment paper
- greasing and flouring the pan
- allowing the cake to cool in the pan for at least 30-40 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
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Gluten Free German Chocolate Cake.
For the cake:
- 1 1/2 cups gluten free flour blend regular flour works in this recipe, if you are not GF
- 1 cup organic cane sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup organic coconut oil measured solid, then melted (you couldl also use melted vegan buttery spread)
- 1 teaspoon white vinegar
- 3/4 cup water
- 1/4 cup non-dairy milk
For the sauce:
Preheat the oven to 350 degrees. Grease and flour a 9 inch cake pan.
Sift flour, baking soda, baking, powder, salt, and cocoa powder together in a large bowl.
Add the sugar, oil, water, non-dairy milk, and vinegar, and beat on medium speed until smooth.
Pour batter into cake pan and bake at 350 degrees for about 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
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.
To make the frosting: Melt the buttery spread in a heavy bottomed saucepan over medium heat.
Add the sugar, and stir frequently. It will melt and start to thicken a bit.
Combine the arrowroot powder 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 sauce should start to thicken.
Stir in the coconut and pecans, and heat through. If the sauce seems too sugary and thick, you may have to add a little bit more non-dairy milk. As it cools, it will thicken up.
Slice the cake and spoon sauce on top. Store leftover sauce in the refrigerator. It will solidify, so to serve the next day, you will have to reheat it, either in a pan or in the microwave.
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.
This gluten free German chocolate cake is:
- extra rich
- perfect for a special birthday
- topped with a decadent coconut sauce
- an elegant dessert for a party