Disclosure: This post may contain affiliate links. Please read my privacy policy.
A delicious, rich, and moist chocolate cake covered in a caramel coconut topping. It is naturally dairy-free, gluten-free and Paleo.
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.
Table of Contents
What makes this recipe great
- Amazing flavor! How can the flavor combination of coconut, caramel, and chocolate not go well together?!
- It is great for those with dairy or gluten allergies.
- It is great for those following a Paleo diet.
- It is a fancy dessert the whole family can love!
Recipe ingredients
- Cocoa powder
- Cinnamon
- Almond flour and coconut flour
- Baking soda and baking powder
- Eggs
- Honey and maple syrup
- Vanilla
- Coconut milk
- Coconut oil
- Mashed avocado
- Apple sauce
- 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.
- Shredded unsweetened coconut
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Make this Paleo Caramel Sauce.
Step 2: Mix some shredded coconut into the caramel… which is AMAZING. And when I tasted it, I knew that it would taste awesome with chocolate cake.
Step 3: Mixed the dry ingredients together.
Step 4: Mix the dry ingredients together then add the wet ingredients.
Step 5: Bake the cake and let it cool.
Step 6: Cover the cake in the caramel coconut topping and serve.
Expert tips
- This cake is a bit crumbly.
- Use a food processor to make sure the avocado is really mashed. You’ll still see some green flecks in the cake, just so you know its healthy 😉
- This cake refrigerates really well. 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.
- Caramel texture depends on cook time. It 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.
- 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.
Other chocolate desserts you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Dairy-free German Chocolate Cake (Paleo)
Ingredients
- 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)
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What can I use as a substitute for Almond flour. I’m on strick AIP and I can’t use that kind of flower?
I really want to make this today because my sons birthday tomorrow. He loves German chocolate cake. Thank you
Ahhh I am not totally sure. When it comes to paleo /grain-free cakes it’s kind of like a science. I have been cooking a lot with tapioca flour and arrowroot flour lately but I couldn’t tell you how to change this specific cake to make it without almond flour :/ I will let you how future experiments go.
We usually settle for something tasting not quite like the real thing when making something paleo or gluten free. But this recipe is the bomb. As well as the icing. I added chopped pecans. Absolutely one of the best German chocolate cakes I’ve ever had.
Thank you!! 🙂 I’m a huge fan of it as well! I’m glad you enjoyed it. I wish I wasn’t allergic to pecans, because I bet that tastes amazing!
Out of necessity, I am now eating gluten free. I truly haven’t missed it, but was sad that I wouldn’t be able to share in my daughter’s 15th birthday festivities. And then I stumbled across your recipe. We could not have been more pleased with the result of our first gluten free cake and all commented on how much better it was than a conventional bakery cake. Thank you! Thank you for doing the work and helping us navigate this new journey.
I’m so so happy to hear it! Thanks for the comment; it makes me motivated to keep experimenting with Paleo and Gluten Free desserts. 🙂
This was AMAZING!!! My husband loved it!!! The cake was moist and full of flavor! I can’t wait to make it again! Thank you so much for sharing this 🙂
I’m SO glad you guys loved it! Thanks for the comment 🙂
that will be a surprise for Sunday … Can t wait to make it and eat it…
that looks so good!
Thanks!! I’ll have to make it for you soon 🙂
Feel better/So GOOD!