German Chocolate Cake
As a kid, I hated coconut. I guess it’s true that your tastebuds change though, because now I love anything with coconut flavor! And my kids swear they hate coconut too, but guess what? They gobble this cake right up.
This simple, grain-free, dairy-free cake is no joke. It’s so rich & chocolatey with the most decadent German chocolate frosting.
I bet this simple cake will become one of your favorite any time or special time cakes to make.
German Chocolate Cake
INGREDIENTS
for the cake:
1 cup almond flour
1 cup coconut sugar
1/2 cup cocoa powder
1/2 cup avocado oil
1/2 cup maple syrup
1/4 cup coconut flour
3 eggs
1 tablespoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
quality spray oil
for the frosting:
1 cup shredded coconut, unsweetened
1 cup pecans, finely chopped
1/2 cup coconut sugar
1/4 cup sweetened condensed coconut milk
2 tablespoons maple syrup*
2 tablespoons ghee or butter, melted & cooled*
2 tablespoons light coconut milk*
*room temperature
DIRECTIONS
preheat the oven to 350°.
combine almond flour, coconut flour, coconut sugar, cocoa powder, salt, baking powder & baking soda together in the bowl of a stand mixer.
add in the avocado oil, maple syrup, eggs & vanilla. mix well.
lightly spray a 9”x9” square glass pan. pour the cake batter into the pan. bake 32-36 minutes, use a wooden toothpick to check the center to be sure it’s done.
while the cake baking, make the frosting. place the shredded coconut, chopped pecans & coconut sugar in a medium size bowl. pour the light coconut milk, melted ghee & maple syrup into the bowl & mix well. then stir in the sweetened condensed coconut milk in & mix well.
cool the cake for at least 30 minutes, then spread the frosting over it evenly. cut into 16 squares & serve.