Sweet Laurel German Chocolate Cake
A simple yet show-stopping German Chocolate Cake made with almond flour, coconut sugar, and the dreamiest coconut pecan frosting. Rustic, rich, and gluten-free friendly—it’s the ultimate chocolate cake aesthetic come to life.
Equipment
- Cake Pans
- Mixing Bowls
- Saucepan
- Whisk
- Oven
Ingredients
Cake
- 4 eggs room temperature
- 1/2 cup coconut oil melted and cooled
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder unsweetened
- 2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
Coconut Pecan Frosting
- 3 egg yolks
- 1 cup coconut milk full fat
- 1/2 cup coconut sugar
- 1 cup shredded coconut unsweetened
- 1 cup pecans toasted and chopped
Instructions
- Preheat oven to 350°F (175°C). Line or grease two 8-inch cake pans and add parchment rounds for easy removal.
- In a bowl, whisk eggs, coconut oil, and coconut sugar. Stir in cocoa powder, then almond flour, baking soda, and salt. Mix until just combined.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
- To make frosting: In a saucepan over medium heat, whisk egg yolks, coconut milk, and coconut sugar. Stir constantly until thickened, about 8–10 minutes.
- Remove from heat and stir in shredded coconut and chopped pecans. Let cool slightly before using.
- Layer the cakes with generous amounts of coconut pecan frosting. Spread some on top and let it drip slightly down the sides for a rustic look.
Notes
Store leftovers in an airtight container for up to 4 days. Warm slices slightly and top with ice cream for a decadent twist. Optional: Add a touch of espresso powder to the batter for richer chocolate flavor.