German Chocolate Cake

You have probably noticed by now that I don’t make many desserts.  It’s not that I don’t enjoy them, I just didn’t grow up having desserts or baked goods in the house.  My family in Spain always offers fruit as dessert at the end of a meal and that tradition has carried on through my mother and now into my own household.  We love fruit and eat a lot of it! I’ve been blessed as well, as my husband doesn’t have a sweet tooth at all.  He would rather enjoy a salty treat than a sweet one.  That is… except when it comes to German Chocolate Cake.  My husband has been begging me for one since his birthday.  I know… I should have made him one on his special day, but after baking so many cakes, I just didn’t have the ganas! (will) (check out my profile on

This past weekend my hubby flew out to Atlanta on a business trip.  The boys and I missed him so much at home, that we decided to surprise him with a special cake.  A naturally sweetened German Chocolate Cake using coconut flour!

This recipe comes from Elana’s Pantry.  She focuses on gluten free recipes and let me tell you, taste is not sacrificed at all!  This woman knows what she’s doing!  I purchased coconut flour awhile back and have been waiting for the perfect recipe to use it in.  This was it.  It was my first time using the coconut flour and I LOVED it!  I was also excited as my hubby and I made our own coconut flakes awhile back that I was able to use in this cake. This cake was moist thanks to the Coconut Oil.  I ended up substituting Olive Oil in the Pecan Filling since I ran out of Coconut Oil and it still turned out FANTASTIC!  This cake is rich, moist, and perfectly sweet using wholesome ingredients. This is definitely a keeper and one that I’ll make again for my hubby’s next birthday!

I’ve definitely been inspired by Mare of Just Making Noise for this recipe.  If you havn’t stopped by her blog, check it out!  She makes amazing wholesome desserts!

A Naturally Sweet German Chocolate Cake by Elana’s Pantry

Gluten Free German Chocolate Cake
¾ cup coconut flour, sifted
½ cup dagoba cacao powder (I used regular cocoa powder)
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil (I used coconut oil)
1 ½ cups agave nectar (I used raw honey)
1 tablespoon vanilla extract

  1. In a small bowl, combine flour, cacao, salt and baking soda
  2. In a large bowl, using an electric hand mixer, blend eggs, oil, agave nectar and vanilla
  3. Add dry ingredients into large bowl and continue to blend
  4. Oil (2) 9 inch round cake pans and dust with coconut flour
  5. Pour batter into pans and bake at 350° for 35-45 minutes
  6. Remove from oven, allow to cool completely then remove from pans

Coconut Pecan Filling
1 cup coconut milk
1 cup agave nectar (I used raw honey)
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 ¼ cup coconut oil (I used 1/2 cup coconut oil and 3/4 cup olive oil)
1 ½ cups shredded coconut (I used homemade coconut flakes)
1 ½ cups pecans, toasted and chopped

  1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Whisk the contents of saucepan vigorously and bring to a boil, briefly
  5. Remove pot from heat and very gradually blend in coconut oil
  6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
  7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
  8. Spread frosting over cake and serve
Vegan Chocolate Frosting
1 cup dark chocolate 73%
½ cup grapeseed oil (I used Olive Oil)
2 tablespoons agave nectar (I used raw honey)
1 tablespoon vanilla extract
pinch celtic sea salt

  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for 15 minutes to cool
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

  1. After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter
  2. Spread the Coconut Pecan Filling on top of the first layer cake
  3. Place the second cake on top of the first
  4. Spread the top and sides of the cake with Chocolate Frosting
  5. Cover the top of the cake with Pecan Coconut Filling
  6. Serve

Serves 12

Buen Provecho!!

No Flour Coconut Cake on Foodista

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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