Our GO-TO gluten-free birthday cake! Readers agree this is one of the best gluten-free cakes you’ll ever make!
German chocolate cake is an indulgent dessert perfect for special occasions. Made with two different types of frosting, it’s the ultimate combination of chocolate, coconut, caramel, and pecans.
Check out this post for all the tips you need to make an amazing cake worthy of any celebration.
Want a great gluten-free German chocolate cake recipe? You’ve found it!
The chocolate pecan filling is what makes this a truly great recipe. It’s such a unique topping that you won’t find on any other cake!
Whether you’re celebrating a birthday, Father’s Day, or any other special occasions, everyone will be delighted by the impressive layers of chocolate cake on display in this recipe. (PS – if you like chocolate you also might like this reader-favorite gluten-free chocolate mousse cake!)
This cake is definitely rich, but I think it’s worth it to indulge occasionally with the real deal!
For more show-stopping gluten-free cake recipes, try this gluten-free Texas sheet cake, gluten-free coconut cake, gluten-free birthday cake, gluten-free vanilla cupcakes, gluten-free red velvet cake, and easy gluten-free chocolate cake.
You also might like this flourless chocolate torte or these gluten-free chocolate cupcakes. Check out this full collection of gluten-free cake recipes.
Why You’ll Love this Gluten Free German Chocolate Cake Recipe
- Rich and indulgent
- Two types of frosting
- Made from scratch
- Moist and tender crumb!
Ingredients for the Cake
Here are some of the key ingredients in this gluten free German chocolate cake recipe:
- A high-quality gluten-free 1:1 baking flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Sour cream: Using part sour cream in place of what would usually be buttermilk gives this cake stability. It also gives it a delicious flavor and richness!
- Oil: Oil allows for a light, moist crumb that doesn’t clump up as it tends too with butter.
How to Make Gluten-Free German Chocolate Cake
Make the Cake
- Preheat the oven to 350F. Grease two 8-inch round cake pans. I also like to line the bottom of the 8-inch round pans with a circle of parchment paper then grease again.
- In a medium bowl or large bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.
- In a separate bowl or bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy. With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don’t lose the air that you’ve mixed in.) Mix in the vanilla extract and lemon juice.
- With the mixer on low, add ⅓ of the dry ingredients to the wet ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another ⅓ of the dry ingredients and continue to mix. Add ½ of the milk followed by the last ⅓ of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
- Pour batter into the prepared pans. Bake for 35-40 minutes until golden and a toothpick inserted into the center of each cake comes out clean. (Start making the coconut caramel frosting while the cakes bake so it has time to cool before frosting!)
- Let the cakes cool in the pans for 15 minutes. Then turn out the cakes onto a wire rack to continue cooling. Cool completely before frosting.
Ingredients for the Chocolate Caramel Frosting
Here are a few notes on the key ingredients for the coconut caramel frosting.
- Evaporated Milk: This gives the frosting the best flavor! Don’t substitute regular milk for the evaporated milk.
- Sweetened Shredded Coconut: You want to choose sweetened shredded coconut that’s nice and soft for this recipe.
Note: You’ll only use the egg yolks for this recipe. Save the extra egg whites to make gluten-free angel food cake or 7-minute frosting!
Make the coconut caramel frosting
- Once your cake is in the oven, begin preparing the German coconut pecan frosting.
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before spreading over cake.
Make the chocolate frosting
- In the bowl of a stand mixer (or using an electric mixer and a large mixing bowl), add the cocoa powder. Mix to smooth any lumps. Cream butter and mix until smooth. Add the remaining ingredients and mix on low until incorporated. Increase the speed to medium and beat until light and fluffy.
Assemble the cake
- Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble the gluten-free German chocolate cake!
- Place one cake round on a serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut-pecan filling.
- Top with the second cake round. Frost sides of the cake and top of the cake with remaining chocolate frosting.
- Top off the cake with the remaining half of coconut/caramel frosting. Pipe decorative chocolate frosting along the edges if desired.
Slice, serve, and enjoy this traditional German chocolate cake, with a gluten-free twist!
Storage Instructions
Store any leftover cake covered tightly with plastic wrap at room temperature, or in an airtight container. This gluten-free German chocolate cake will stay good for up to 2 days.
Gluten Free German Chocolate Cake FAQs
German cake stands out from regular chocolate cake because it’s a layer cake that includes coconut pecan filling, rather than simply being frosted with chocolate frosting.
I make this gluten-free German chocolate cake base from scratch, using high-quality gluten-free flour, cocoa powder, sour cream, oil, and other cake ingredients.
German chocolate cake didn’t originate in Germany. Instead, it gets it’s name from the “German’s sweet chocolate bar” that many recipes call for when making this cake.
Expert Tips and Tricks
- Start making the German chocolate frosting as soon as you put in the cakes into bake. That way the frosting will have time to cool completely before frosting.
- Almond extract is the key to a delicious chocolate frosting! Just a little gives the cake an unmistakable gourmet flavor.
- Be sure to use high-quality gluten-free flour for this recipe. It makes all the difference when you’re wanting the absolute best gluten-free chocolate cake!
More Gluten-Free Cake Recipes
I hope you love this recipe as much as we do! If you try this decadent German chocolate cake, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free German Chocolate Cake
Ingredients
DRY INGREDIENTS:
- 1 3/4 cups gluten-free 1:1 baking flour 270 grams
- ½ cup unsweetened cocoa powder 50 grams
- 3 teaspoons baking powder
- 1 teaspoon salt
OTHER INGREDIENTS:
- 1 ¾ cups sugar 380 grams
- 3 eggs
- ½ cup vegetable oil 100 grams
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup sour cream 120 grams (regular or light)
- 1 cup milk 250ml (I use 2%)
COCONUT CARAMEL FILLING:
- 4 large egg yolks
- 1 cup evaporated milk 236ml
- 8 Tablespoons butter cut into 8 pieces
- ½ cup granulated sugar 100 grams
- ½ cup light brown sugar firmly packed, 100 grams
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans 125 grams
- 2 cups sweetened shredded coconut 160 grams
CHOCOLATE BUTTERCREAM FROSTING:
- ⅓ cup unsweetened cocoa powder 35 grams
- ½ cup butter softened to room temperature
- 3-4 cups confectioners’ sugar 340-450 grams
- ¼ cup heavy cream or milk
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
Instructions
MAKE THE CAKE:
- Preheat the oven to 350F. Grease two 8-inch round pans. I also like to line the bottom of the 8-inch round pans with a circle of parchment paper then grease again.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy. With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don’t lose the air that you’ve mixed in.) Mix in the vanilla and lemon juice.
- With the mixer on low, add ⅓ of the dry ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another ⅓ of the dry ingredients and continue to mix. Add ½ of the milk followed by the last ⅓ of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
- Pour the batter into the prepared pans. Bake for 35-40 minutes until golden and a toothpick inserted into the center of each cake comes out clean. (Start making the coconut caramel frosting while the cakes bake so it has time to cool before frosting!)
- Let the cakes cool in the pans for 15 minutes. Then turn out the cakes onto a wire rack to continue cooling. Cool completely before frosting.
MAKE THE COCONUT CARAMEL FROSTING:
- Once your cake is in the oven, begin preparing the German Chocolate Cake Filling.
- In a medium saucepan add brown sugar, granulated sugar, salt, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before spreading over cake.
MAKE THE CHOCOLATE FROSTING:
- In the bowl of a stand mixer (or using a hand mixer), add the cocoa powder. Mix to smooth any lumps. Add the butter and mix until smooth. Add the remaining ingredients and mix on low until incorporated. Increase the speed to medium and beat until light and fluffy.
ASSEMBLE THE CAKE
- Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble the gluten-free German chocolate cake!
- Place one cake round on a serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
- Top with the second cake round. Frost top and sides of the entire cake with remaining chocolate frosting.
- Top off the cake with the remaining half of coconut/caramel frosting. Pipe decorative chocolate frosting along the edges if desired.
- Slice, serve, and enjoy!
Notes
- Start making the German chocolate frosting as soon as you put in the cakes into bake. That way the frosting will have time to cool completely before frosting.
- Almond extract is the key to a delicious chocolate frosting! Just a little gives the cake an unmistakable gourmet flavor.
- Be sure to use high-quality gluten-free flour for this recipe. It makes all the difference when you’re wanting the absolute best gluten-free chocolate cake!
Excellent! Made this for my husband’s birthday using King Arthur gf flour. No one could believe it was gf! Moist, great crumble, perfect flavor! Made on Friday and served to guests that night; finished last slice on Monday and just as moist and delicious! This is a keeper! Thank you for such a special addition to my gf baking!
Hi Micki, thanks so much for your review! So glad everyone enjoyed it and happy birthday to your husband!
One of the best recipes for German chocolate cake I gave evere made. Can this be adapted to a 9×13 cake?
Hi Margaret, we’re so happy to hear you love this cake so much! Thank you! Yes, you can make a 9×13 out of this recipe. The measurements and temperature will stay the same, you may just need to adjust the baking time a bit. Happy baking!
Very good. Fudgy and very rich. Have small pieces.
We’re so pleased to hear how much you enjoyed the recipe, Lynette! Thank you for your positive feedback!
If I don’t want to use Chocolate frosting, would I just Double the Caramel Coconut frosting? Would that be enough frosting? For a Bundt pan cake?
I might just make it in a 9×13 pan like another comment made. Or in a Bundt pan.
Thank you in advance for your help!
Kimberly
Hi Kim, yes doubling the coconut caramel filling should be enough to then exclude the chocolate frosting. The Bundt cake may be harder to frost evenly compared to a 9×13 or two 8″ rounds though. We hope you enjoy the cake!
Can I use almonds instead of pecans? Due to allergy…..looks soo tasty
Hi Ulrika, yes you can definitely use almonds instead! We hope you enjoy the recipe!
Do you have a suggestion for subbing the sour cream for a nondairy option?
Hi Amanda, you can use dairy-free sour cream in this recipe! We like to use the Kite Hill brand. We hope you enjoy the cake!
What is everyone doing to avoid the egg from curdling for the caramel frosting? I tried going by the recipe and even brought it up low (#2 on my electric stove) and slow over about 20 mins and the egg curdled as soon as it started to simmer. I was sitting constantly! I even tried another recipe that called for tempering the egg and I got the hot liquid fully tempered into the room temp eggs and as soon as I put it back on the burner (again I have it set on setting 2 of 8) it immediately curdled again. I ended up straining the egg out to avoid wasting so much of my ingredients.
Hi Jenna, we’re sorry you had this experience! Electric stoves can be hard with eggs. You were definitely on the right track lowering the heat and trying to cook it low and slow. Are you using a heavy-bottomed saucepan? It will distribute heat more evenly. You could even try a double boiler and place your saucepan over simmering water instead of directly on the stovetop since it seems to be an issue with how hot your stove gets, even on low settings. That will create a gentler heat, though the process will take longer. We hope this helps!
My daughters and I made this for my husband for Father’s Day. We were short on time so made a 9×13, baked it for around 40 min (clean toothpick!) and when cool, we put the coconut caramel frosting on top. The proportions worked out perfectly, the cake was so tender, moist and DELICIOUS!! Fantastic recipe!, thanks so much! ❤️❤️❤️
Thank you for taking the time to share your positive baking experience with us, Elizabeth! We’re so pleased to hear the cake was a hit! Happy baking!
Please state which kind of cocoa you like for this recipe.
Using Dutch Process or Natural cocoa makes a difference in the leavening used and in the color of the baked cake layers.
Hi Beverly, we would recommend natural cocoa with this recipe. We hope you enjoy the cake!
I love german chocolate cake, thank you for posting a recipe that is a little more straightforward than the original “back of the german choc bar” recipe. I know it will be delicious, just like your other recipes that i’ve tried!–and it’s all about that yummy frosting anyway right?
One question: is the 380 g of sugar a typo? when I measure 1 3/4 C, i’m not getting anywhere near 380g. I am using Sucanat–could it be the type of sugar?
Hi Joy, thank you for your kind words! The sugar measurement is correct. Different types of sugar will vary slightly in their gram measurements. A quick search for sucanat indicates 1 3/4 cup would be about 385g. Measuring cups are less reliable than the gram measurements so we would lean towards weighing the sugar. We hope this helps!
Thanks. Nice!
We’re glad you liked the cake, Helen! Thanks for sharing!
I can’t wait to make this for my mom’s birthday. Wondering though if I can substitute flax eggs to make it egg free? Thanks!
Hi Casey, thank you for your question! We haven’t tried egg-free with this one, but we don’t think the filling would turn out the same without the egg yolks. If you decide to give it a try, we’d love to hear how it goes!
ABSOLUTELY DELICIOUS and MOIST!
My husband requested a German Chocolate cake for his Birthday. Since everything has to be GF I found this cake online and made it. Hands down this is the Best German Chocolate cake either of us has ever had and I come from a German family of bakers!
I wish I could attach the photos I took.
Aww, thank you for such a kind review, Yvonne! We’re so glad the recipe was such a hit with you and your husband!