German Chocolate Cake

[The Texas Legend Remix]

Rich, tender, and crowned with glory. A tall chocolate cake baked in a 6-inch pan, sliced into two layers, and filled with that legendary coconut-pecan frosting. This is the cake that started in a Dallas kitchen in the 1950s—grain-free, refined sugar-free, and every bit as indulgent as Mrs. George Clay intended.

Ingredients

For the Cake:
1 1/2 cups (150g) almond flour
1/2 cup (60g) cassava flour
1/2 cup (96g) allulose
1/2 cup (40g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 large eggs, room temperature
1/2 cup (120ml) full-fat coconut milk
1/3 cup (80ml) melted coconut oil
1/3 cup (80ml) hot water
2 teaspoons vanilla extract

For the Coconut-Pecan Frosting:
1 can (13.5 ounces/400ml) full-fat coconut milk
1/2 cup (96g) allulose
3 large egg yolks
1/4 cup (60g) grass-fed butter or ghee
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 1/2 cups (120g) unsweetened shredded coconut
1 cup (100g) pecans, chopped and toasted

Steps

Prep:

Preheat oven to 350°F (175°C). Line the bottom of a 6-inch round × 3-inch high cake pan with parchment paper. Grease sides well with coconut oil.

Mix Dry:

In a large bowl, whisk together almond flour, cassava flour, allulose, cocoa powder, baking powder, baking soda, and salt until no lumps remain.

Mix Wet:

In a separate bowl, whisk together eggs, coconut milk, melted coconut oil, hot water, and vanilla until smooth.

Combine & Bake:

Pour wet ingredients into dry and fold gently until just combined. Pour batter into prepared pan. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. The cake will rise tall and dome slightly. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Make Frosting:

In a medium saucepan, whisk together coconut milk, allulose, and egg yolks. Add butter. Cook over medium heat, stirring constantly, for 10-12 minutes until thickened and coats the back of a spoon. Remove from heat and stir in vanilla and salt. Fold in shredded coconut and toasted pecans. Let cool to room temperature, stirring occasionally. The frosting will thicken as it cools.

Assemble:

Once cake is completely cool, use a long serrated knife to carefully slice horizontally through the middle, creating two even layers. Place bottom layer on a serving plate. Spread half the coconut-pecan frosting on top. Place second layer on top and spread remaining frosting over the top, letting it drip down the sides naturally. Refrigerate for at least 1 hour to set before serving.

---

Make it Good For The Gut

Coconut provides healthy fats: Medium-chain triglycerides support gut health and reduce inflammation. Pecans add prebiotic fiber: Feed beneficial gut bacteria and provide anti-inflammatory compounds. Dark cocoa contains polyphenols: Support beneficial bacteria growth and gut lining health.

Remix Options

Chocolate Ganache: Top with dark chocolate ganache (4 ounces dark chocolate melted with 1/4 cup coconut cream) for extra richness. Walnut Version: Replace pecans with toasted walnuts for different nutty flavor. Single Layer: Skip slicing and pile all frosting on top for easier assembly. Cupcake Version: Divide batter among 12 muffin cups, bake 18-20 minutes, frost tops generously. Double Layer 9-inch: Double the recipe and bake in two 9-inch pans for traditional full-size cake. Espresso Chocolate: Add 1 tablespoon instant espresso powder to the batter for deeper chocolate flavor. Dairy Frosting: Replace coconut milk with heavy cream and use regular butter for traditional frosting texture.

Good To Know

Your Swaps Executed: This recipe swaps all-purpose flour for almond and cassava flour blend (grain-free, adds protein and fiber) and white sugar for allulose (zero glycemic impact, measures like sugar). The Texas legend stays legendary. The True History: Despite the name, German Chocolate Cake has nothing to do with Germany. It’s named after Samuel German, who created Baker’s German’s Sweet Chocolate in 1852. Mrs. George Clay of Dallas submitted the original recipe to The Dallas Morning News in 1957, and it became a Texas kitchen staple. Coconut Sugar Alternative: You can replace allulose with coconut sugar for a more traditional caramel-like sweetness. Use the same measurements but expect slightly darker color and richer molasses notes. Coconut sugar does have calories and impacts blood sugar, unlike allulose. The 6-Inch Pan Advantage: Baking tall in a smaller pan creates impressive height. The 3-inch depth is crucial—shallower pans won’t work. Slice carefully with a serrated knife for even layers. Frosting Consistency: The coconut-pecan frosting should be thick and spreadable but not stiff. If too thin, refrigerate for 30 minutes. If too thick, warm slightly. It firms considerably when chilled on the cake. Slicing Technique: Use a long serrated knife and sawing motion. Mark the middle with toothpicks around the perimeter as a guide. Keep the knife level and rotate the cake as you cut. Storage Guidelines: Refrigerate covered for up to 5 days. The frosting keeps the cake incredibly moist. Bring to room temperature 30 minutes before serving for best flavor. Freezes beautifully for up to 3 months—wrap tightly and thaw overnight in refrigerator.