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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 minutes
Cook Time 30 minutes
Let Cool Before Frosting 30 minutes
Total Time 1 hour 25 minutes
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:
  1. Preheat oven to 350°F (175°C). Grease and line one 9-inch round pan (or two 8-inch. if you want layers)
  2. Whisk dry ingredients together in one bowl.
  3. In another bowl, beat eggs, coconut sugar, milk, oil, and vanilla until smooth.
  4. Stir wet and dry together, then pour in hot water and mix until silky.
  5. Pour batter into pan, bake 30-40 minutes (25–30 minutes for two 8-inch pans) until a toothpick comes out clean.
  6. Cool completely before frosting.
  7. To Make the Frosting
  8. In a saucepan, melt dairy-free butter and let it brown slightly (golden and nutty).
  9. Add coconut sugar and coconut milk. Whisk in egg yolks and cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
  10. 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.)

Notes

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Measuring Cups & Spoons - https://amzn.to/3WeBOg5
Hand Mixer - https://amzn.to/4o4bwst
Spatulas - https://amzn.to/4q0MM6l
Cake Pan - https://amzn.to/3WLpbZS
Cooling Rack - https://amzn.to/4o19AkG
Cake Leveler - https://amzn.to/46Y9uok
Cake Spatula - https://amzn.to/46WDUHt
Whisk - https://amzn.to/4nWJDTD
Cake Tester - https://amzn.to/4n7mk8B
Cake Stand - https://amzn.to/3JbWQc0