Made Gluten & Dairy Free

German Chocolate Cake with Browned Butter Frosting

This moist, gluten-free chocolate cake is layered with rich, nutty dairy-free brown butter frosting that captures all the deep caramel notes you love – without the dairy. Topped with a luscious coconut-pecan filling and toasted coconut flakes, every bite delivers a perfect balance of sweetness, texture, and bold flavor. Whether you're celebrating or simply craving something special, this allergy-friendly German Chocolate Cake is proof that indulgence can be inclusive.

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Prep Time 25

Cook Time 30

Let Cool Before Frosting 30

Total Time 1 25

Servings: 10 Slices

Course: Dessert

Ingredients Method Notes

Ingredients

Cake Ingredients

1¾ cups gluten-free all-purpose flour with xanthan gum
¾ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup coconut sugar
2 large eggs
¾ cup dairy-free milk almond, oat, or coconut
½ cup melted coconut oil or dairy-free butter
½ cup hot water for moisture, or use coffee
2 tsp vanilla extract

Browned “Butter” Frosting (Traditional Style)

½ cup dairy-free butter like Miyoko’s or Country Crock plant butter
¾ cup coconut sugar
3 egg yolks whisked
¾ cup canned coconut milk full-fat
1½ cups unsweetened shredded coconut
1 cup chopped walnuts or pecans your choice!
1 tsp vanilla extract
Pinch of salt

Method

Instructions:

Preheat oven to 350°F (175°C). Grease and line one 9-inch round pan (or two 8-inch. if you want layers)
Whisk dry ingredients together in one bowl.
In another bowl, beat eggs, coconut sugar, milk, oil, and vanilla until smooth.
Stir wet and dry together, then pour in hot water and mix until silky.
Pour batter into pan, bake 30-40 minutes (25–30 minutes for two 8-inch pans) until a toothpick comes out clean.
Cool completely before frosting.
To Make the Frosting
In a saucepan, melt dairy-free butter and let it brown slightly (golden and nutty).
Add coconut sugar and coconut milk. Whisk in egg yolks and cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
Remove from heat, stir in coconut, nuts, vanilla, and salt. Cool before spreading on top ( for layered cake, between and on top of cake layers.)