Gluten-Free German Chocolate Cake

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.

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.