Update: Please see my new Gluten Free 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
¾ cup coconut flour, sifted
½ cup cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 ½ cups agave nectar
1 tablespoon vanilla extract

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) 9-inch round 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
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 ¼ cups coconut oil
1 ½ cups unsweetened shredded coconut
1 ½ cups pecans, toasted and chopped

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

Serves 12

Enjoy!