German Chocolate CakeRich, moist, chocolatey cake is covered with luscious coconut pecan frosting. No one will believe this is gluten-free and vegan. It was perfect to celebrate The Hubs’ birthday, as German chocolate cake is his all-time favorite.

German chocolate cake, it turns out, is not from Germany. It’s a completely American dessert, named for the German chocolate brand of baking chocolate. I took the easy route, using a pre-packaged dark chocolate cake mix, doctoring it up a bit. And then I created this yummy frosting to replicate the coconut-pecan frosting. It was a big hit with everyone at the party.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

German Chocolate Cake

German chocolate cake

5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 1 hr 45 mins
Course Dinner, Lunch
Cuisine American
Servings 12 servings



  • 1 package chocolate cake mix (gluten-free) baked according to package directions, with change noted below

Coconut-pecan frosting

  • 1/2 cup coconut oil melted
  • 1/2 cup soy milk powder rice milk powder
  • 1 tbsp vanilla extract
  • 1 tbsp honey
  • 1/2 cup coconut (flakes, unsweetened)
  • 1/2 cup pecans raw or toasted


  • Follow the package directions to make the cake batter with the following exception: For one cup of water or milk, substitute 1 cup soy milk whisked with 1 tsp apple cider vinegar and 1/2 tsp salt. Let this sit about ten minutes to curdle before mixing it in. [This replicates the buttermilk found in German chocolate cake recipes.]
  • To prepare the mini-Bundt pan, grease each opening carefully with coconut oil, then dust it with cocoa powder. After baking, let it cool on a rack until all six cakes pull away from the sides. Loosen each cake with a rubber or plastic spatula, then put a wire rack on top of the pan, flipping the entire thing over and letting the cakes pop out. Allow to cool completely before frosting.
  • To make the frosting, soak the dates for at least an hour in 1-1/2 C. (375 l)of filtered water after removing the pits.
  • Toast the pecans in a dry skillet until fragrant. Roughly chop the pecans.
  • Using tongs, add the soaked dates to the blender.
  • To melt the coconut oil, heat water using a microwave or on the stove until pretty hot. Sit the glass jar of coconut oil in the hot water until it melts.
  • Add the melted coconut oil, soy powder, vanilla, and honey to the blender with the dates and blend on high until completely smooth and no flecks of dates are visible. Add enough date-soaking water as you blend to make a frosting that's spreadable but still a little loose.
  • Pour into a bowl and stir in most of the pecans and the coconut. Frost each of the cakes with a generous dollop of frosting, allowing it to drip down the sides. Sprinkle with the remaining pecans and coconut.
  • Cut the cakes in half to serve 12.


Per serving:
  • 333 calories
  • 15 g fat
  • 11 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 421 mg sodium
  • 35 mg potassium
  • 43 g carbohydrate
  • 4 g fiber
  • 24 g sugars
  • 5 g protein
  • 9 Weight Watchers Points Plus