Paleo German Chocolate Cake (GF)
I had been meaning to post this recipe, but I was out of commission for the past week. I’m hoping to be back to cooking and experimenting in the kitchen soon, but until then this Paleo German Chocolate Cake recipe should suffice.
This cake is amazingly good! Moist chocolate cake frosted in a rich caramel coconut sauce, why have I never made this before?! Normal german chocolate cake has pecans in it, but since I am allergic to them, I made it sans-pecans. And it is wonderful this way. So wonderful, that I forgot that it was Paleo.
This recipe came to life because I craved coconut, caramel and chocolate at work. I just couldn’t get the thought of those three flavors together out of my head.
And even though I had never had german chocolate cake before, I wanted it.
I mean, how can the flavor combination of coconut, caramel, and chocolate not go well together?!
To have it, I had to come up with a good caramel sauce first.
So I made this Paleo Caramel Sauce and fell in love with it!
I mixed some shredded coconut into the caramel… which is AMAZING.
And when I tasted it, I knew that it would taste awesome with chocolate cake.
The chocolate cake was the tricky part for me, so I looked at my Fudgy Brownie recipe, one of my many muffin recipes, and then two other chocolate cake recipes for some guidance.
I mixed and matched what I liked about each recipe and came up with this Paleo German Chocolate Cake recipe.
The result really worked out great here.
I love when recipe experiments work the first time that I try them.
Here’s a secret of mine….recipes that work out on the fly tend to be my best recipes. 🙂
So when this cake turned out so moist and tasty, I was thrilled. NOM.
The main observations that I have about this cake is that it was a little bit crumbly, but cake is crumbly!
I also would add way more caramel coconut sauce next time, which I reflected in the recipe.
I used 1/2 cup of caramel sauce, but next time would make 1 cup of it.
Also, you have to make sure to put the avocado in the food processor.
You’ll still see some green flecks in the cake, just so you know its healthy 😉
Lastly, this refrigerates really well.
And it cuts more easily once it has been chilled.
You’ll notice that the caramel coconut sauce lightens in color once it has been chilled.
Also, the coconut caramel frosting can be super wet, if you don’t cook the frosting for so long OR it can be more concentrated in texture, if you cook the caramel for more time and thicken it.
I recently updated the photos for this Paleo German Chocolate Cake and used a thicker version of the caramel coconut topping, but my old photos reflect the more “caramelly textured” caramel coconut topping (which I prefer).
Check out the old vs. the new photos below:
The only thing I have left to say is….make this cake!
Especially if you like caramel, chocolate and coconut together.
This has been used for many a birthday over the years. 🙂
Oh, and if you are looking for a similar cake but, Keto…. check out this Keto German Chocolate Cake from my friend at Cassidy’s Craveable Creations.
Paleo German Chocolate Cake
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp cinnamon
- 1 cup almond flour
- 1/2 cup coconut flour, ( I like Nutiva Organic for quality and price)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 Tbs vanilla
- 1/2 cup canned coconut milk
- a scant 1/2 cup coconut oil, (melted)
- 4 Tbs mashed avocado, (mashed in a food processor)
- 1/2 cup apple sauce
- 1/2-1 cup Paleo Caramel Sauce, ( the photos reflect 1/2 cup of caramel, I thought it needed more, so if you want to make more of the caramel sauce, you'll need to double it)
- 1/2- 1 cup shredded unsweetened coconut, (this depends on how much caramel sauce you make, 1/2 cup of shredded coconut is needed for 1/2 cup of caramel sauce OR 1 cup of coconut for 1 cup of caramel sauce)
- Preheat the oven to 350 degrees.
- Line a 9 inch circle pan with parchment paper.
- In bowl #1, mix the unsweetened cocoa powder, cinnamon, almond flour, coconut flour, baking soda, baking powder, and salt together with a fork until well mixed.
- In bowl #2, mix the eggs, honey, maple syrup, vanilla, coconut milk, coconut oil, and avocado with an electric hand-held mixer until everything is mixed well.
- Put the dry ingredients from bowl #1 into the wet ones in bowl #2 and mix with an electric hand-held mixer until everything is just mixed.
- Add the apple sauce and mix again until just mixed.
- Pour the mixture into the pan and pat down with the back of a metal spoon so that the mixture is even.
- Cook for 40 minutes and then let cool.
- While the cake cools, make the Paleo Caramel Sauce. The photos reflect 1/2 cup of caramel, I thought it needed more, so if you want to make more of the caramel sauce, you'll need to double it.
- Then, based on how much caramel sauce you decided to make (1/2 cup or 1 cup), mix it with the corresponding amount of shredded coconut. 1/2 cup of shredded coconut is needed for 1/2 cup of caramel sauce OR 1 cup of coconut for 1 cup of caramel sauce.
- Once the chocolate cake is completely cooled. Cover it in the caramel coconut sauce. Enjoy!
- This cake can be eaten right then or cooled. It can is easier to cut cooled, but it's up to you!
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