If you’re craving a rich, nutty, deeply chocolatey cake but need to keep it gluten-free, you’re in the right kitchen. This gluten free German chocolate cake is everything you love about the classic—without the wheat. In this post, you’ll get a no-fail, crowd-approved recipe using almond flour, plus tips for substitutions, frosting secrets, and even how to make flourless german chocolate cake. Whether you’re baking for a party or just because, this cake promises indulgence without compromise.
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Gluten Free German Chocolate Cake
- Total Time: 55 minutes
- Yield: 10 slices 1x
Description
This gluten free German chocolate cake is rich, moist, and loaded with classic coconut-pecan frosting. A delicious twist on the original that’s safe for gluten-free eaters.
Ingredients
1 cup almond flour
1 cup gluten-free all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup sugar
½ cup unsalted butter (softened)
3 eggs
1 tsp vanilla extract
4 oz Baker’s German chocolate (melted)
1 cup buttermilk
—For the frosting:
1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1½ cups shredded coconut
1 cup chopped pecans
Instructions
Step 1: Preheat the oven to 350°F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper circles, then grease again for easy release.
Step 2: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
Step 3: In the bowl of a stand mixer, beat the eggs and sugar on medium-high speed for 3 minutes until pale and fluffy.
Step 4: With the mixer running on low, slowly drizzle in the oil. This gradual process helps keep the batter light and airy.
Step 5: Mix in the vanilla extract and lemon juice.
Step 6: Add one-third of the dry ingredients to the wet mixture and stir until just combined. Mix in the sour cream, then another third of the dry mixture. Add half the milk, then the final third of the dry mixture, finishing with the remaining milk. Stir until smooth.
Step 7: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 1: While the cakes bake, begin the frosting. In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine.
Step 2: Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens (about 10–12 minutes).
Step 3: Remove from the heat and stir in vanilla, shredded coconut, and chopped pecans.
Step 4: Let the frosting cool completely before spreading over the cooled cake layers.
Step 1: Place the first cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting over the top.
Step 2: Add the second cake layer and press lightly to secure. Spread more frosting over the top.
Step 3: Traditionally, German chocolate cake is left unfrosted on the sides, but you can smooth extra frosting around the edges if you prefer a fully covered look.
Step 4: Let the cake sit at room temperature for at least 30 minutes before slicing so the frosting sets and the flavors meld.
Notes
Use parchment paper for easy removal.
Cool cake completely before frosting.
Store covered at room temperature for 2 days or refrigerate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: gluten free german chocolate cake, flourless german chocolate cake, almond flour chocolate cake
Table of Contents
Gluten Free German Chocolate Cake That Tastes Like Home
My Sweet Start with German Chocolate Cake
Some of my earliest memories are tied to the smell of German chocolate cake baking in my mom’s kitchen. It was always my dad’s favorite—moist chocolate layers with that rich coconut-pecan frosting piled high. After going gluten-free in my 30s, I assumed I’d have to let that tradition go. But after a few crumbly attempts and sunken middles, I figured it out: German chocolate cake gluten free could still be magical.
Why Gluten-Free Doesn’t Mean Giving Up Flavor
Gluten-free baking has come a long way. With the right mix—or even almond flour or flourless versions—you can create a cake that’s just as tender and rich as the original. The flavor stays true, especially once you spoon on that gooey coconut frosting. It’s not about missing out; it’s about finding new ways to bring the joy back to the table.
How to Make a Gluten-Free German Chocolate Cake from Scratch
Building the Perfect Gluten-Free Cake Base
Baking a gluten-free german chocolate cake recipe from scratch starts with smart flour choices. You want structure without gumminess and moisture without collapse. A blend of almond flour and a gluten-free all-purpose mix usually works best. Almond flour adds softness and richness, while the mix gives stability. For a nut-free version, sorghum and brown rice flours are great too. The key? Always include a binding agent like xanthan gum or psyllium husk—without gluten, your cake needs that extra help to hold together.
Use room-temperature ingredients, especially eggs and butter, to create a smooth, even batter. Cream the butter and sugar until fluffy, then add the eggs one at a time. Melted Baker’s German chocolate (yes, it’s gluten-free) brings in the classic flavor. Finally, alternate your dry ingredients with buttermilk for that signature tender crumb.
Flourless and Almond Flour Variations
If you’re craving something richer, try a flourless German chocolate cake. Made with eggs, chocolate, sugar, and butter, it delivers intense flavor and a dense, almost truffle-like texture. It’s naturally gluten-free and surprisingly easy to make.
Almond flour German chocolate cake is another standout. It’s grain-free and adds a nutty depth that complements the coconut-pecan frosting beautifully. Just remember: almond flour is moist and doesn’t absorb liquid the same way, so cut back slightly on wet ingredients or use extra egg for lift. Either way, you’ll end up with a gluten-free German chocolate cake Recipethat’s bold, rich, and worth every bite.
For those who prefer something unique, recipes like white German chocolate cake use the same tradition but with a lighter twist.
Mastering the Frosting and Layers Without Gluten
The Secret to That Classic Coconut-Pecan Frosting
Let’s be honest: the frosting is what makes a German chocolate cake unforgettable. That thick, sticky blend of coconut, pecans, and caramelized sugar is pure magic. Luckily, the traditional recipe is naturally gluten-free. It starts with butter, brown sugar, and evaporated milk simmered until golden and thick. Once off the heat, you stir in egg yolks, shredded coconut, and chopped pecans. Let it cool until spreadable—but don’t refrigerate it, or you’ll lose that silky texture.
This frosting is rich but not overly sweet, and it holds the layers together beautifully. Just be sure to let your cake layers cool completely before spreading, or the frosting will slide right off.
If you’re craving that authentic gooey topping, the recipe here for German chocolate cake frosting is a perfect starting point.
How to Stack, Fill, and Frost Without Crumbling
Gluten-free cakes are often more delicate, so assembling your gluten free German chocolate cake takes a little care. First, level the layers with a serrated knife. Then use parchment paper strips under the bottom layer while frosting to keep your cake stand clean.
Spread a generous layer of frosting between each tier, pressing gently to keep things stable. You don’t need to frost the sides—traditional German chocolate cakes are usually naked-style, with the frosting only on top and between layers. This actually works to your advantage: less risk of breakage and a more rustic, classic look.
If the cake feels too soft to handle, wrap the layers and chill them for 30 minutes before building. It makes stacking much easier and keeps the crumb intact. Once it’s frosted, let the whole cake rest at room temp so the flavors settle in.
Gluten Free German Chocolate Cake Mix & Storage Tips
Choosing a Quality Gluten-Free Cake Mix
If you’re short on time or just getting started with gluten-free baking, a gluten free German chocolate cake mix can be a lifesaver. The key is choosing one that gives you structure without dryness. Look for mixes that include ingredients like rice flour, sorghum flour, or almond flour, and avoid those packed with starch fillers.
Brands like King Arthur, Simple Mills, and Bob’s Red Mill offer solid options. You’ll still need to add wet ingredients—usually eggs, oil, and milk or dairy-free alternatives—but the mix takes care of the rest. For extra richness, try folding in melted Baker’s German chocolate (which is gluten-free) or a spoonful of brewed coffee to deepen the cocoa flavor.
And don’t forget, vegan German chocolate cake is another variation worth trying—perfect for plant-based bakers who still crave the original flavor.
How to Store It So It Stays Moist and Delicious
Once you’ve baked the perfect gluten free German chocolate cake, don’t let it dry out. Here’s how to store it the right way:
Short term (1–2 days): Keep the cake at room temperature in a covered cake dome or airtight container. The frosting helps retain moisture, but make sure it’s sealed well.
Medium term (3–5 days): Store in the fridge, covered tightly with plastic wrap or in a sealed container. Bring slices to room temp before serving for best texture and flavor.
Long term (up to 2 months): Freeze unfrosted layers wrapped in plastic and foil. Thaw overnight in the fridge, then frost fresh. The coconut-pecan frosting can also be frozen separately—just stir it well after thawing.
With the right mix and storage, your gluten free German chocolate cake stays just as luscious on day five as it was out of the oven.
FAQs About Gluten Free German Chocolate Cake
What’s the difference between chocolate cake and German chocolate cake?
While regular chocolate cake uses cocoa powder or melted chocolate for a rich base, German chocolate cake is traditionally lighter in chocolate flavor and defined by its iconic coconut-pecan frosting. It uses sweet baking chocolate (like Baker’s German chocolate), which has a milder taste and higher sugar content. explore the origin of German chocolate cake and how it evolved from a unique chocolate bar recipe.
Is Baker’s German chocolate gluten-free?
Yes. Baker’s German sweet chocolate bars are gluten-free and safe for most gluten-sensitive bakers. Always double-check the label for cross-contamination if you have celiac disease.
What is the best gluten-free cake to make?
German chocolate cake is a standout because the frosting steals the show—no one notices it’s gluten-free. Other great options include flourless chocolate cake, almond flour carrot cake, and gluten-free lemon pound cake.
What is the frosting on German chocolate cake made of?
The traditional frosting is a cooked blend of butter, egg yolks, brown sugar, evaporated milk, shredded coconut, and chopped pecans. It’s naturally gluten-free and adds a chewy, caramelized texture that’s irresistible.
Conclusion
Gluten free German chocolate cake isn’t a compromise—it’s a celebration of flavor, texture, and tradition. Whether you make it from scratch with almond flour, use a boxed mix, or go flourless for a rich twist, it’s a dessert that delivers. The gooey coconut-pecan frosting alone is worth every step. Store it right, slice it with pride, and share it with someone who needs a taste of joy—no gluten required. If you’re craving more german chocolate cake gluten free, you’ll love my HomemadeCake’s Pinterest.
