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German Chocolate Cake

When I recently posted my Accidental Mocha Mousse recipe, Samantha requested this German Chocolate Cake so that she and her mother would not miss out on it during the holidays. I am more than pleased to add it to this blog, as German Chocolate Cake is a classic.

Although my boys are in a finicky stage lately, boycotting most of the things I make (even dessert!) they eagerly wolfed down this sweet, rich chocolaty cake.

German Chocolate Cake
  1. In a small bowl combine flour, cacao, salt and baking soda
  2. In a large bowl using an electric hand mixer, blend eggs, oil, agave and vanilla
  3. Add dry ingredients into large bowl and continue to blend
  4. Oil (2) round 9-Inch cake pans and dust with coconut flour
  5. Pour batter into pans and bake at 350° for 35-45 minutes
  6. Remove from oven, allow to cool completely then remove from pans
  7. Frost and serve

Coconut Pecan Frosting
Serves: 12
  1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
  5. Remove pot from heat and very gradually blend in coconut oil
  6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
  7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
  8. Spread frosting over cake and serve


Update: Please see my new Gluten Free German Chocolate Cake!