German Chocolate Cake {Paleo, GF, DF}

This rich Paleo German Chocolate Cake has a classic coconut pecan filling between tender grain free chocolate cake layers, and is topped with a dairy-free, refined sugar free chocolate frosting.  A showstopper for any gathering, this healthy German Chocolate Cake will become a family favorite!

It’s my birthday!!  And, every year either on my birthday or the week of, I post a new cake recipe.  So here we go!

This is one I’ve gotten a few requests for and I just had to test it out – a Paleo version of the classic German Chocolate Cake.

A gooey coconut pecan filling that’s as good as the original.  Rich chocolate cake layers that you won’t believe are grain free!  And yes – I just had to top it off with yet another frosting – a chocolate buttercream.

This cake is as decadent as it gets yet it’s also completely gluten-free, grain free, dairy-free, and refined sugar free.  Happy birthday to me!

What Y0u Need to Make Paleo German Chocolate Cake

This cake doesn’t involve any fancy ingredients, although the outcome is definitely a showstopper!  Here’s what you’ll need to make it:

The Filling:

• Egg yolks
• Coconut milk
• Maple Sugar or coconut sugar
• Ghee or coconut oil
• Vanilla Extract
• Sea salt
• Unsweetened coconut flakes
• Pecans

The Cake Batter:

• Eggs
• Coconut or Maple Sugar
• Coconut Milk
• Ghee or coconut oil
• Vanilla Extract
• Raw Cacao Powder
• Blanched almond flour
• Tapioca flour
• Baking Soda
• Sea Salt

The Chocolate Frosting:

• Ghee or coconut oil
• Paleo powdered sugar (see below for how to make it – so easy!)
• Cacao powder
• Coconut Milk
• Vanilla extract
• Sea salt

As you can see the ingredients repeat frequently, so the list of what you need isn’t actually so long.

Tips for Making the German Chocolate Cake Filling

The coconut pecan filling may look intimidating, but it is actually super easy to make – and fast too!  You are really just cooking everything – except for the vanilla, salt, coconut, and pecans – on the stovetop while whisking vigorously, until the mixture thickens into a custard.

The egg yolks are what will thicken this frosting, but when you cook eggs on the stovetop, you always run the risk of “scrambling” your eggs.  I have two ways of dealing with this.

First, and most importantly, you need to vigorously whisk the mixture the entire time it’s over the heat. I use a small wire whisk which works well – too large and it might not get to everything.

Second, if you find yourself in a situation where your eggs scrambled a bit – you can totally save it!  Just use a fine mesh strainer before the mixture cools to strain out any larger egg pieces.  I do this with my lemon curd and it comes out perfectly.

I didn’t need to for this recipe, but remember you always have that option if your filling gets lumpy.  Of course, after stirring in the coconut and pecans here, you’ll barely notice any tiny imperfections.

How to Make Paleo Powdered Sugar

For the buttercream frosting, I used a homemade paleo powdered sugar.  It’s crazy easy to make – all you need is coconut sugar or maple sugar – whatever you’re using for the recipe.

Just place it in a blender and blend until you get a powdery consistency, then measure after blending.  You can store leftovers for another icing!  I use this for frostings and icings in place of powdered sugar and it works perfectly, and gives the frosting additional flavor.

Make-Ahead Instructions for German Chocolate Cake

You have the option to prepare most of this cake ahead of time.  The filling, frosting, and cake layers  can be prepared the day before.

Simply keep the filling in an airtight container in the refrigerator, and give it a couple of hours at room temperature before frosting the cake.

The frosting can be kept the same, and it will need about 30 minutes at room temperature to return to a spreadable consistency.  Cake layers should be cooled, individually wrapped, and refrigerated.  The cake can be frosted right out of the fridge, or at room temperature.

I hope you’re ready for an incredibly delicious, rich chocolate cake that’s perfect for celebrations of all kinds!  Gather your ingredients and maybe an apron too (that chocolate!) because it’s time to bake – let’s go!

German Chocolate Cake {Paleo, GF, DF}

German Chocolate Cake {Paleo, GF, DF}

This rich Paleo German Chocolate Cake has a classic coconut pecan filling between tender grain free chocolate cake layers, and is topped with a dairy-free, refined sugar free chocolate frosting. A showstopper for any gathering, this healthy German Chocolate Cake will become a family favorite!

Author: Michele Rosen

Prep Time: 30 minutes

Cook Time: 25 minutes

Cooling Time: 1 hr

Course: Baking/Dessert

Cuisine: dairy-free, Gluten-free, Paleo

Keyword: birthday, cake, chocolate, dessert, frosting

Servings: 12 servings

Print this Recipe

Did you make this recipe?

Leave a review

5 from 9 votes

Ingredients

Coconut Pecan Filling:

• 3 large egg yolks
• 1 cup coconut milk full fat
• 3/4 cup maple sugar or coconut sugar
• 1/3 cup ghee or coconut oil, soft
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt
• 1 1/2 cups unsweetened coconut flakes
• 1 cup chopped pecans

Cake Batter:

• 4 large eggs at room temperature
• 1/2 cup coconut milk or almond milk, at room temperature
• 1 cup coconut sugar or maple sugar
• 2/3 cup ghee or refined coconut oil, melted and cooled
• 2 tsp pure vanilla extract
• 1 1/3 cups blanched almond flour
• 1/3 cup tapioca flour
• 1/2 cup raw cacao powder or unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt

Buttercream Frosting**:

• 1/2 cup palm oil shortening grass fed butter, ghee, or refined coconut oil, soft
• 1/2 cup organic powdered sugar or paleo powdered sugar*
• 1/3 cup raw cacao powder or unsweetened cocoa powder
• 1.5 Tbsp coconut milk
• 1/2 tsp pure vanilla extract
• 1/8 tsp sea salt

Instructions

For the Coconut Pecan Filling:

1. Without turning on the heat yet, whisk together the egg yolks, coconut milk, and sugar in a medium saucepan. Turn the heat to medium and add in the ghee or coconut oil, whisking constantly to melt. Cook, whisking to keep the mixture smooth, until it comes to a boil (about 5 minutes) then lower the heat to medium low and continue to cook and whisk another 5 minutes - it should have thickened.
2. Remove from heat and stir in the vanilla, salt, coconut flakes, and pecans. Allow to cool completely before frosting the cake. See notes for instructions for how to make this frosting ahead of time.

For the Cake Batter:

1. Preheat your oven to 350° F and line 3 8” cake pans or 2 9” with a circle of parchment paper, just on the bottom, then spray the bottom and sides of the pans with avocado or coconut oil spray.
2. In a large bowl using an electric hand mixer, beat together the eggs, milk, sugar, ghee or coconut oil, and vanilla over low/medium speed until completely smooth.
3. In a separate bowl, stir together the almond flour, tapioca flour, cacao, baking soda and salt to combine. On low speed, beat the dry mixture into the wet until fully combined and smooth.
4. Divide the cake batter between the cake pans evenly. Bake in the preheated oven for 13-15 minutes if making 3 layers, and 18-20 minutes if making 2 layers. To be sure, insert a toothpick near the center of each layer. When it comes out clean or with a couple of crumbs, it’s done.
5. Cool the cake layers in the pans placed on wire racks for 15 minutes, then carefully remove from the pans and continue to cool on wire racks.

For the Buttercream**:

1. Meanwhile, make the buttercream. In a medium bowl with an electric mixer, beat the shortening, oil, ghee or butter with the powdered sugar until smooth, then beat in the cacao, coconut milk, vanilla, and salt until smooth and creamy.
2. Once the cake layers and filling have completely cooled, it’s time to assemble the cake. Place the first layer top side down on a platter, and spread with filling. Place the second layer top side down and repeat with remaining filling. Top the filling with the third layer, top side up, and frost the top with buttercream. Garnish with extra coconut flakes and chopped pecans if desired. Enjoy!

Recipe Notes

*To make paleo powdered sugar, simply blend 1 cup of coconut sugar or maple sugar (my flavor preference is maple!) until it reaches a powdery consistency. Measure out the amount needed after blending.
**The buttercream is optional. This recipe will make enough filling for a 2-3 layer cake. If not using the buttercream, you can use the filling to frost the very top of the cake.

Nutrition

Calories: 605kcal

Fat: 53g

Saturated fat: 28g

Cholesterol: 139mg

Sodium: 283mg

Potassium: 282mg

Carbohydrates: 32g

Fiber: 6g

Sugar: 17g

Protein: 9g

Vitamin A: 146%

Vitamin C: 1%

Calcium: 63%

Iron: 3%

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Cake and Cupcake Recipes?  Try One of These!

Chocolate Cake with Chocolate Frosting

Vanilla Cupcakes with Vanilla Frosting

Cranberry Orange Bundt Cake 

Spice Cake with Cinnamon Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Carrot Cake Cupcakes {Nut Free}

Strawberry Shortcake Cupcakes 

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!