Gluten-Free German Chocolate Cake
A German chocolate cake is one of those desserts that feels like a celebration in every bite. Deep chocolate layers, that signature coconut-pecan frosting, and a melt-in-your-mouth richness that reminds you why baking at home is magic. Now add one more twist: this version is completely gluten-free, yet still unbelievably soft, moist, and decadent.
Whether you follow a gluten-free lifestyle for health reasons or simply want a dessert that everyone at the table can enjoy, this cake delivers. And here’s the best part — there is no compromise in flavor or texture. With the right cocoa, the right flour blend, and the right technique, a gluten-free German chocolate cake can be just as tender and luxurious as the classic version.
In this guide, you’ll get step-by-step instructions, ingredient notes, bake-like-a-pro tips, and tested substitutions. By the time you finish reading, you’ll feel completely confident making this show-stopping gluten-free cake in your own kitchen.
If you enjoy gluten-friendly treats, try our rich The Best Chocolate Pound Cake Recipe You’ll Ever Make.
Why This Gluten-Free Version Works
The biggest concern when baking gluten-free? Texture. Traditional flour gives cakes structure and tenderness. Without gluten, cakes can turn dense or crumbly. But not this one. Here’s why.
We use a high-quality gluten-free flour blend, rich cocoa powder, buttermilk for moisture, and a smart balance of fats and binding ingredients. The result is a cake that holds structure, stays soft, and slices beautifully.
According to research published in the Journal of Cereal Science, gluten-free flours benefit from added fats and liquids to achieve a tender crumb similar to wheat-based batters. The dairy and eggs in this recipe do exactly that.
Want to explore chocolate and nutrition more deeply? Read our guide Is Dark Chocolate Really Healthy?.
What Makes German Chocolate Cake Special
Despite the name, German chocolate cake is American. It originated from a recipe using Baker’s German’s Sweet Chocolate, named for Samuel German. What sets it apart from other chocolate cakes is the frosting — creamy, caramel-like, full of toasted pecans and sweet coconut.
This frosting is thick, luxurious, and cooks on the stovetop instead of being whipped like buttercream. It’s warm, nutty, sweet, and plays beautifully against rich chocolate layers.
Ingredients You Will Need
This recipe makes a two-layer 9-inch cake.
For the Cake Batter
• 2 cups gluten-free flour blend (ensure it contains xanthan gum)
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 ¾ cups sugar
• ½ cup unsalted butter, softened
• ½ cup neutral oil (canola or avocado oil)
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• ½ cup warm water or hot coffee (deepens chocolate flavor)
For the Coconut-Pecan Frosting
Gluten-Free German Chocolate Cake
Gluten-Free German Chocolate Cake
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Pans
Grease two 9-inch round cake pans. Line bottoms with parchment. Gluten-free cakes benefit from extra support so they release cleanly and don’t crumble when flipping.
Step 2: Whisk Dry Ingredients
In a bowl, whisk flour blend, cocoa powder, baking soda, baking powder, and salt. Sifting or whisking ensures even cocoa distribution, which prevents clumps and bitter spots.
Tip: Choose a high-fat cocoa — Dutch-processed works well here. A Frontiers in Nutrition analysis found high-cocoa products retain better antioxidant and flavor compounds, which enhances both taste and richness.
Step 3: Cream Butter and Sugar
In a stand mixer, beat butter and sugar for 2 to 3 minutes until fluffy. Add oil and mix again.
This process introduces air, helping the cake rise — especially important for gluten-free batters, which need all the structure help they can get.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing lightly after each. Stir in vanilla.
Room-temperature eggs emulsify better, giving the batter a smooth and silky texture.
Step 5: Alternate Dry Ingredients with Buttermilk
Add dry ingredients in three additions, alternating with buttermilk. Mix gently — overmixing can make gluten-free cakes gummy.
Then slowly blend in hot water or coffee. This creates a glossy batter and enhances cocoa depth.
Step 6: Bake
Divide batter between pans. Smooth tops. Bake at 350°F (175°C) for 28 to 32 minutes.
Cakes are done when a toothpick inserted comes out with moist crumbs, not wet batter.
Cool in pans 10 minutes, then turn onto racks to cool completely.
Step 7: Make the Coconut-Pecan Frosting
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook on medium heat, stirring constantly, until thick and golden, about 10 to 12 minutes.
Remove from heat. Stir in vanilla, coconut, and toasted pecans.
Cool until spreadable. It thickens naturally as it cools.
Taste of Home’s coconut-pecan frosting method demonstrates how egg yolks thicken the custard-like base for perfect texture:
Step 8: Frost and Build
Place one cake layer on a plate, spread with frosting. Top with second layer, cover top and center ring. This cake traditionally keeps the sides bare, letting the rustic filling shine.
Ingredient Substitutions and Tips
• Dairy-free option: use coconut milk and vegan butter; also check your chocolate brand.
• Nut-free variation: substitute sunflower seeds and shredded toasted coconut.
• Lower sugar version: reduce sugar in frosting by ¼ cup — coconut helps maintain sweetness naturally.
Toasting nuts enhances flavor. Science backs this; heating releases natural oils and improves aroma.
Serving Suggestions
Gluten-Free German Chocolate Cake
Gluten-Free German Chocolate Cake
• Serve warm slices with whipped cream.
• Pair with espresso or hot cocoa for deeper chocolate notes.
• Garnish with shaved dark chocolate or extra toasted pecans.
For a fun homemade chocolate pairing, try serving it with our Bone Broth Hot Chocolate — trust us, the balance of creamy and cozy works beautifully.
Storage and Make-Ahead Tips
• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Frosting freezes well; thaw in fridge and stir before using.
• Cake layers freeze up to 2 months. Wrap tightly.
If freezing unfrosted layers, place parchment between layers to prevent sticking.
Want more ways to keep chocolate treats fresh? Read our guide How to Store Chocolate to Keep It Fresh.
Common Gluten-Free Baking Questions
Why does this cake stay moist?
Sour milk, eggs, extra fats, and cocoa solids create structure and tenderness.
Can I skip xanthan gum?
No. It’s the gluten replacement that prevents crumbling.
Why coffee?
Coffee deepens chocolate flavor without tasting like coffee.
Final Thought
This gluten-free German chocolate cake proves you never have to sacrifice texture or richness when baking without wheat. Every forkful brings soft chocolate crumb, a caramel-like coconut-pecan filling, and that nostalgic sweetness that makes this cake unforgettable.
Whether you’re gluten-free by choice or necessity, this recipe promises a dessert that tastes so indulgent and satisfying that nobody at the table will believe it’s gluten-free.
The next time you need a celebration cake — birthday, holiday, or just a chocolate-worthy moment — this is the one to make. And when you do, slice generously. Chocolate moments like these should always be shared.
For another rich, moist chocolate recipe, see our Chocolate Pound Cake.
Discover more chocolate wisdom on ChocoTalks.com — where every bite tells a story.
Gluten-Free German Chocolate Cake
Gluten-Free German Chocolate Cake
Gluten-Free German Chocolate Cake
Gluten-Free German Chocolate Cake
Gluten-Free German Chocolate Cake