This Eggless German Chocolate Cake is super moist, rich and totally decadent! Filled and frosted with nutty and buttery coconut-pecan frosting that is to die for. This cake is sure to impress!
Eggless German Chocolate Cake Recipe
Eggless German Chocolate Cake has been a highly requested cake recipe, for my eggless peeps and for my family (a.k.a. my husband) so I’m so excited to finally share it.
German chocolate cake, traditionally made with sweet baking chocolate but that is too sweet to our taste, so I instead I made my favorite super-moist dark chocolate cake, which pairs perfectly with the luscious eggless coconut filling.
It might look a little fancy, but sometimes a fancy cake is the only kind that will really celebrate a special occasion in style! So, don’t feel overwhelmed, this cake is really easy to make.
This Eggless German Chocolate Cake is moist, rich, and indulgent. The coconut-pecan filling is gooey and buttery … The whole thing is simply dreamy!
WHAT IS GERMAN CHOCOLATE CAKE?
German Chocolate Cake is a layered chocolate cake filled and topped with a coconut-pecan frosting. The coconut-pecan is a custard made with egg yolks, sugar and evaporated milk; once the custard is cooked, coconut and pecans are stirred in.
Of course, if you are reading this recipe you probably can’t eat eggs, so I developed this eggless recipe version that is equally scrumptious and so easy to make.
What is Eggless German chocolate frosting made of?
To make eggless German chocolate filling/frosting you will need:
- Evaporated milk
- Cornstarch
- Unsalted butter
- Light brown sugar
- Pure vanilla extract
- Shredded coconut (i used unsweetened coconut)
- Chopped pecans
HOW TO MAKE EGGLESS GERMAN CHOCOLATE CAKE
There are 3 parts to German chocolate cake. Let’s go over each one of them:
1 – MAKE THE CHOCOLATE CAKE
- In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
- Add butter, sugar, sour cream, oil, buttermilk, vanilla, vinegar and coffee to a large bowl or the bowl of a stand mixer. Mix until well combined. Add flour mixture and continue mixing until just combined. Do not overmix.
- Pour batter into prepared pan(s). Bake for 30-40 minutes at 350º F, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
CAN I USE A CHOCOLATE CAKE BOX INSTEAD?
I really think that the homemade version is AMAZING and seriously easy to make. But you know me… everything tastes better from scratch. But if you are short of time … YES! You can make this cake with a box-mix.
Make sure to check out How to Make a Cake Mix Box without Eggs.
2 – MAKE THE COCONUT FILLING
- In a small bowl mix together 2 tablespoons of evaporated milk with the cornstarch. Reserve.
- In a medium saucepan over medium heat add the remaining evaporated milk, butter, brown sugar. Whisk occasionally as the mixture comes to a low boil. Once boiling, stir in the cornstarch mixture, whisk constantly until the mixture thickens little, about 3-5 minutes.
- Remove from heat and stir in vanilla, coconut and pecans. Allow to cool completely before layering in cake. It will thicken even more as it cools.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
3 – ASSAMBLE THE CAKE
- Level the cakes if necessary: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with half of the coconut pecan filling.
- Top with 2nd layer. Spread the chocolate buttercream into a thick layer on top, if using.
- Evenly cover the top with remaining coconut pecan filling. Garnish with extra pecans, if desired.
- Refrigerate for at least one hour before slicing or else the cake may fall apart as you cut.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW DO YOU STORE THIS CAKE?
Cover and refrigerate for up to 5 days. Bring to room temperature before serving.
CAN I MAKE THIS CAKE AHEAD OF TIME?
You can make the cakes, coconut filling and buttercream (if using) up to 2 days in advance. Cover and refrigerated. Then remove them from the refrigerator about an hour or so before you’re ready to frost your cake. This will allow them to come to room temperature and they will be easier to frost.
LOOKING FOR MORE EGGLESS CAKE RECIPES?
- Eggless Pumpkin Cake
- Easy Eggless Banana Cake
- Eggless Lemon Cake
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
- Easy Eggless Vanilla Pound Cake
- How to Make a Cake Mix Box without Eggs
- Eggless Carrot Cake
- The Best Eggless Chocolate Cake Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
Eggless German Chocolate Cake
Ingredients
Chocolate Cake:
- 2 1/3 cups (325 gr) self-rising flour (see notes)
- 1/2 teaspoon baking soda
- ¾ cup (85 gr) unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/2 cup (115 gr) unsalted butter, softened (1 stick)
- 2 cups (400 gr) granulated white sugar
- 1/2 cup (120 gr) sour cream (see notes)
- ½ cup (120 ml – 4 oz) vegetable or canola oil
- 1 1/2 cup (360 ml – 12 oz) buttermilk (see notes)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Coconut-Pecan Filling
- 1 1/2 cups (360 ml – 12 oz) evaporated milk
- 2 tablespoons (30 gr) tablespoon cornstarch
- 3/4 cup (173 gr – 1 1/2 sticks) unsalted butter
- 1 1/2 cup (300 gr) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 3 cups shredded coconut (I used unsweetened coconut)
- 1 1/2 cups (190 gr) chopped pecans
Chocolate Buttercream (optional)
- ½ cup (115 gr) unsalted butter, softened
- 2 1/2 cups (350 gr) confectioners’ sugar
- 1/4 cup (28 gr) unsweetened natural or Dutch-process cocoa powder
- 1-2 tablespoons (15 – 30 ml) heavy cream or milk
- Pinch salt
- 1 teaspoon pure vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350º F. Grease two round 9-inch cake pan. Dust with flour and tap out the excess. To make sure your cake will come out of the pan without problems, line the bottom of the pan with parchment paper.
- In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
- Add butter, sugar, sour cream, oil, buttermilk, vanilla, vinegar and coffee to a large bowl or the bowl of a stand mixer. Mix until well combined. Add flour mixture and continue mixing until just combined. Do not overmix.
- Pour batter into prepared pan(s).
- Bake for 30 – 40 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow cooling completely in the pan.
Coconut Filling:
- In a small bowl mix together 2 tablespoons of evaporated milk with the cornstarch. Reserve.
- In a medium saucepan over medium heat add the remaining evaporated milk, butter, brown sugar. Whisk occasionally as the mixture comes to a low boil. Once boiling, stir in the cornstarch mixture, whisk constantly until the mixture thickens little, about 3-5 minutes.
- Remove from heat and stir in vanilla, coconut and pecans. Allow cooling completely before layering the cake. It will thicken even more as it cools.
- Chocolate Buttercream (optional)
- In a medium bowl, beat with an electric mixer unsalted butter until soft and fluffy. Add, one cup at the time, confectioners’ sugar and keep mixing until blended. Stir in heavy cream and pure vanilla extract. Keep mixing just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Assemble cake
- Level the cakes if necessary: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with half of the coconut pecan filling.
- Top with 2nd layer. Spread the chocolate buttercream into a thick layer on top, if using.
- Evenly cover the top with remaining coconut pecan filling. Garnish with extra pecans, if desired.
- Refrigerate for at least one hour before slicing or else the cake may fall apart as you cut.
Recipe Notes:
- Eggless Pumpkin Cake
- Easy Eggless Banana Cake
- Eggless Lemon Cake
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
- Easy Eggless Vanilla Pound Cake
- How to Make a Cake Mix Box without Eggs
- Eggless Carrot Cake
- The Best Eggless Chocolate Cake Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
Nutrition
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- Electric Mixer
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- Kitchen Scale
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- Measuring Cup Set
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- Cake Pan
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