Pure decadence without butter or oil! This Paleo German Chocolate Cake is incredibly moist, dark, and delicious.
Who says indulgence and healthy eating can’t go hand in hand? Meet your new favorite paleo-friendly dessert: the classic German chocolate cake reimagined!
This beauty is a fluffy, chocolatey masterpiece layered with a rich, coconut-pecan frosting that’ll have you swooning at first bite. Tailor-made for paleo enthusiasts – which means no gluten, grains, dairy, or refined sugars – this dessert is ideal for anyone looking to sneak a little extra nutrition into their dessert.
With avocado lending its silky smooth texture to the batter and a frosting that’ll make you rethink coconut forever, this cake is the perfect dessert for a crowd – or for hoarding in your fridge to enjoy slice by slice. You won’t miss the refined sugars or flour one bit when you try this new-school paleo German chocolate cake!
Is Paleo German Chocolate Cake Healthy?
Let’s just say this paleo German chocolate cake is a dessert you can feel good about. Swapping traditional flour for coconut and tapioca flours means it’s gluten-free and high in fiber, while the avocado not only adds moisture but also brings in heart-healthy fats. Plus, the honey and coconut sugar replace refined sweeteners with natural alternatives that won’t spike your blood sugar as much.
Want to make the chocolate cake even healthier? Use a dark chocolate with the highest cocoa content you can find for a richer flavor and fewer added sugars. If you’re watching your calories, you can reduce the honey in the batter by a tablespoon or two without losing the cake’s signature moist texture, or you can swap it for agave nectar for a lower GI alternative.
Where Does German Chocolate Cake Come From?
Fun fact: German chocolate cake isn’t actually German at all! It’s as American as apple pie, tracing its roots to 1852 when Samuel German, an English-American chocolatier, created “German’s Sweet Chocolate.” Fast forward to 1957, when a Texas homemaker’s cake recipe featuring this chocolate took the nation by storm, and the rest is history!
The paleo twist on this classic is a total game-changer. While traditional recipes use evaporated milk, granulated sugar, and sweet baking chocolate, this version swaps in wholesome alternatives like coconut milk, avocado, and honey. Yet, the essence remains: those signature layers of chocolate cake and coconut-pecan frosting that have graced tables for generations.
And here’s a bonus: June 11th is National German Chocolate Cake Day, so mark your calendars for another reason to bake it!
How To Make Ahead And Store
Place the cake in an airtight container and refrigerate for up to 5 days. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
Serving Suggestions
Nothing beats a slice of this paleo German chocolate cake when you’ve just gotten home from work and need a little treat to tide you over until dinner! However, if you’ve got guests coming over, I can recommend a few great additions to level up your snack game.
Firstly, these Cucumber Sandwiches and some Breakfast Sandwiches are the perfect savory start to a brunch or afternoon snack, swiftly followed by a slice of chocolate cake. If you have a few guests coming over who don’t like cake, but you still need to make the meal paleo-friendly, I can recommend these Pumpkin Spice Paleo Magic Cookie Bars, these Cookies and Cream Paleo Protein Bars, and these Dairy-Free Paleo Banana Pudding Pops, too!
Recipe
Ingredients
For the Cake:
- 1 1/2 cups avocado (360g) mashed
- 3/4 cup honey
- 1 tablespoon vanilla extract
- 6 large eggs separated into yolks and whites
- 4 ounces dark chocolate roughly chopped
- 3/4 cup coconut flour (66g) sifted
- 3/4 cup tapioca flour (90g)
- 2 teaspoons baking soda
- 3/4 teaspoon sea salt
For the Frosting:
- 1/2 cup pecans finely chopped, plus additional for garnish
- 1/2 cup unsweetened coconut flakes
- 1/2 cup light coconut milk
- 2 egg yolks
- 6 tablespoons coconut sugar
- 3 tablespoons coconut cream
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Instructions
For the Cake:
- Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper. Generously grease the sides with coconut oil. Set aside.
- Place the mashed avocado in a small food processor and blend until completely smooth and creamy, scraping down the sides as needed. Transfer the mixture to a large bowl.
- Add the honey, vanilla extract, and egg yolks to the bowl with the avocado. Set the egg whites aside in a separate large bowl. Beat the mixture until creamy and well combined.
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals at 50% power, stirring between intervals, until smooth. Add the melted chocolate to the avocado mixture and beat until fully incorporated.
- In a separate small bowl, mix together the coconut flour, tapioca flour, baking soda, and sea salt. Gradually stir this dry mixture into the avocado mixture until mostly combined, then beat with a hand mixer until smooth.
- Thoroughly wash and dry the beaters. Beat the egg whites on high speed in their separate bowl until stiff peaks form, about 4 minutes.
- Gently fold the whipped egg whites into the cake batter, being careful not to deflate them, until no white streaks remain.
- Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans to room temperature, then transfer to a wire rack to cool completely.
For the Frosting:
- Preheat your oven to 350°F. Spread the chopped pecans on one baking sheet and the coconut flakes on another. Bake the coconut for 3 to 4 minutes, or until golden, and the pecans for 8 to 10 minutes, or until lightly toasted. Watch closely to prevent burning.
- In a medium pot, whisk together the coconut milk and egg yolks over medium heat. Add the coconut sugar, coconut cream, honey, vanilla extract, and salt, whisking constantly. Cook until the mixture thickens enough to coat the back of a spoon, about 6 to 7 minutes, being careful not to let it boil.
- Transfer the cooked mixture to a large bowl. Stir in the toasted coconut and pecans. Let the frosting cool in the refrigerator for 20 minutes to thicken further.
To Assemble:
- Place one cooled cake layer on a serving plate, bottom-side up. Make sure it is fully cooled or the frosting may melt. Spread half the frosting evenly on top using an offset spatula.
- Place the second cake layer, bottom-side up, on top of the frosting. Spread the remaining frosting over the top layer. Garnish with extra chopped pecans if desired.
- Refrigerate the assembled cake overnight to allow the frosting to firm up slightly. Then slice and serve!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I JUST made this recipe for my mom’s birthday! While it took me awhile personally, the results are incredible! She has enjoyed it so much and the texture and taste is impressive!! Thank you so much!!
That’s great to hear Sarah, I am SO glad you both enjoyed it!
Delicious!! I used maple syrup in place of honey in the cake, ‘Bake Believe’ semi-sweet chocolate chips in place of the dark chocolate, added a tablespoon of cocoa with the flour, and used corn starch in place of the tapioca flour. Oh, and I doubled the frosting. Came out so good!
Glad to hear this cake came out great. Thanks for reading and rating!
Avocados tend to make my stomach hurt… do you have any suggestions for a possible substitution?
Hi Noelle, I haven’t tried but you can try mashed bananas, pumpkin puree or even Greek yogurt. You may need to adjust quantities. Let me know if it works, I am curious now 🙂