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! The recipe includes step-by-step photos and lots of tips.
Eggless German Chocolate Cake Recipe Highlights
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 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!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Chocolate Cakes:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Unsweetened natural cocoa powder: Note that the recipe calls for natural cocoa powder, not the Dutch process. These cocoa powders are not interchangeable. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Hot water: To dissolve the instant coffee.
- Instant coffee: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. If you decide not to add the coffee just add the hot water.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
- Oil: Vegetable or canola oil – or any light-tasting oil of your preference.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Vinegar: You can use. apple cider vinegar or white vinegar.
For the Coconut-Pecan Filling:
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Cornstarch: This ingredient will help the filling to thicken.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy.
- Brown sugar: Light or dark brown sugar will work here.
- Vanilla extract: For flavor.
- Shredded coconut: I used unsweetened coconut.
- Pecans: Raw pecan halves work great for this recipe.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Chocolate Buttercream (optional)
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
There are 3 parts to German chocolate cake. Let’s go over each one of them:
1 – Make the Egg-Free Chocolate Cakes
- Make the eggless chocolate batter: In a large bowl combine the flour, baking powder, baking soda, cocoa, and salt. Then, stir together hot water and instant coffee power until the coffee is dissolved. Next, 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.
- 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).
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, and 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 – Assemble 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).
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Frequently Asked Questions
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 delicious and so easy to make.
To make eggless German chocolate filling/frosting, you will need evaporated milk, cornstarch, unsalted butter, light brown sugar, pure vanilla extract, shredded coconut, and chopped pecans.
I really think that the homemade version is AMAZING and seriously easy to make. You know me… everything tastes better from scratch. But if you are short of time … YES! You can make this cake with a cake mix box. Check out How to Make a Cake Mix Box without Eggs.
Storing & Freezing Instructions
Store
Cover and refrigerate for up to 5 days. Bring to room temperature before serving. Because of the filling, I do not recommend freezing this cake.
Make-Ahead
You can make the cakes, coconut filling, and buttercream (if using) up to 2 days in advance. Cover and refrigerate. Then remove them from the refrigerator about an hour before you’re ready to frost your cake. This will allow them to come to room temperature and be easier to frost.
More Egg-Free Cake Recipes You’ll Love!
- 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
- Browse more recipes…
Eggless German Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 2 1/3 cups (325 g) all-purpose flour (see notes)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- ¾ cup (85 g) unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 2 cups (400 g) granulated white sugar
- 1/2 cup (120 g) sour cream (see notes)
- ½ cup (120 ml – 4 oz) vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cup (360 ml – 12 oz) buttermilk (see notes)
Coconut-Pecan Filling
- 1 1/2 cups (360 ml – 12 oz) evaporated milk
- 2 tablespoons (30 g) tablespoon cornstarch
- 3/4 cup (173 g – 1 1/2 sticks) unsalted butter
- 1 1/2 cup (300 g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 3 cups shredded coconut (I used unsweetened coconut)
- 1 1/2 cups (190 g) chopped pecans
Chocolate Buttercream (optional):
- ½ cup (115 g) unsalted butter, softened
- 2 1/2 cups (350 g) confectioners’ sugar
- 1/4 cup (28 g) unsweetened natural or Dutch-process cocoa powder
- 1-2 tablespoons (15 – 30 ml) heavy cream or milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
Chocolate Cakes:
- Preheat the oven to 350ºF (180ºC). Line two 9-inch (23-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- In a large bowl, combine the flour, baking powder, baking soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Then add sour cream, oil, vanilla, vinegar, and coffee; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. 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. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.
Coconut Filling:
- Mix 2 tablespoons of evaporated milk with the cornstarch in a small bowl. Reserve.
- Add the remaining evaporated milk, butter, and brown sugar to a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, stir in the cornstarch mixture and constantly whisk until the mixture thickens a 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 confectioners' sugar one cup at a time, 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 one cake layer on your cake stand or serving plate. Evenly cover the top with half of the coconut pecan filling.
- Top with 2nd cake layer. Spread the chocolate buttercream on top, if using.
- Evenly cover the top with the remaining coconut pecan filling. Garnish with extra pecans, if desired.
- Refrigerate for at least one hour before slicing, or the cake may fall apart as you cut.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in February 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
I do a three layer 9 inch round cake and put extra frosting on it. . Can I double this frosting recipe or do I need to do it twice in separate batches?
I see where another person had asked about doubling the recipe!!! Sorry I didn’t read well enough.
Thank you!
My cake is in the oven so I’m anxious to see how it turns out! One gripe/FYI: the recipe itself is missing a few steps where you use certain ingredients. For example, after mixing and reserving the coffee mixture, it never mentions the coffee again. Similar with buttermilk: the recipe directs me to alternate “buttermilk mixture” with the flour mixture but that’s the only mention of that ingredient in the cake recipe, so I have no idea what that mixture is supposed to be! I hate to pick on a recipe but I’m sure you know better than I do how particular cake recipes can be about the proper order and method of adding ingredients, etc. I ended up mixing all liquid ingredients together after creaming the butter/sugar, then adding the flour mixture slowly, so fingers crossed that it turns out as delicious as your pictures look! 🙂
Hello Erin! I apologize for the missing info. I updated it, so hopefully is clearer now. Thanks so much for bringing this to my attention and for trying my recipe. Please come back and let me know how you like it =)
Like to frost the top and side of cake with pecan coconut frosting. Do I need to double the recipe,
Hello Jackie! Yes, if you want to frost the top and sides I would recommend doubling the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
hi can I leave out the pecans
Hello Ruby! Yes, you can, but keep in mind that the mixture will be runnier. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I love the flavor of this cake, but mine fell into the center. It domed up nicely in the oven, then sort of fell at the end. Any ideas on why? I did substitute oat milk plus lemon juice for the buttermilk. Also I was making just half the recipe, as we are testing out different eggless recipes for a birthday, so didn’t need a whole cake. So maybe measurements were a little less exact….? Also, I admit I couldn’t remember if I added salt or not, so added it at the end, in case I didn’t put it in with the dry ingredients. Suggestions?
Hello Marianne! I am glad you love the flavor. Baking is always tricky, and baking without eggs is even more. When a cake sinks in the middle after baking, it’s possible that it was underbaked. However, It’s impossible to say exactly because so many things can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened.
Hello, I have a question. Can I substitute a melted bar of Bakers German chocolate for the cocoa?
Hello Kim! I haven’t tested this recipe with Bakers German chocolate, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Hello Oriana,
I’m so happy I bumped into your eggless cooking site! 😀 I am planning on baking this for my boyfriend who is allergic to eggs, on his upcoming birthday at this weekend as a surprise. However, the thing is that I’m a total newbie in baking. Haha… So here I am with some questions hoping you could answer for me. 😛
1. Can I use buttermilk powder in making the chocolate cake?
2. Must I use kosher salt, not fine salt or sea salt?
3. What is packed light brown sugar? Is that regular brown sugar? Is there a difference between dark brown sugar and light brown sugar in this recipe?
4. I see you are kind enough to provide a slider for us to adjust the servings and show the relative amount of the ingredients. However, I only see the “amount of a cup/ spoon” changing to the servings, but the bracket after it with “grams of the ingredients” doesn’t change. What exactly does the grams shown on the recipe mean? (Fyi, I’m making a 6 servings cake this time, how much of each ingredients should I be using?)
5. I see you are using two round 9-inch cake pan. How big will the cake be? Can I use a 6-inch cake pan to make a 6-inch German Chocolate Cake?
That is a lot of questions I know, but I really hope you are able to answer them as I am really new in the world of baking. 😛
I am really looking forward in making this cake for my boyfriend and I am sure he will like it! 🙂
Thank you so much for your delicious recipes and your time and effort! Much love!
Hello Angel – Thanks for your interest in my recipe.
1 – For best results, I recommend following the recipe exactly.
2 – Yes, you can use fine salt or sea salt, just reduce the quality to half.
3 – “Packed light brown sugar” just mean packing brown sugar pressing it firmly into the measuring cup. The difference is the quality of molasses and color.
4 – The recipe card does not adjust the quantities in gram automatically, sorry, you have to do it manually.
5 – If you want to make a 6-inch cake you will need to half the recipe. Since you are a newbie in baking I would recommend not making any adjustments or substitutions. Follow the recipe exactly. Before you get started, be sure to read my Beginner’s Guide to Eggless Baking and my section of most frequently asked questions. xo
Hi,
Can’t wait to try this. Was wondering, can I use Dutch processed cocoa. And does that mean that I have to swap the baking soda for baking powder?
Hello Kaizeen! For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana,
Went ahead and made it with Valrhona dutch processed cocoa. It turned out great! Got rave reviews 😃 Will tag you on IG.
Hello Kaizeen! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
we loved the cake! Had it for my St Patrick’s day birthday. Now for my question: most German Chocolate cakes I’ve eaten have less chocolate in them. (Altho I do love a dark chocolate cake). Is there a way to make this cake lighter? Would substituting flour for some of the cocoa so the consistency would be the same? Or should I experiment on my own? I have a lot of willing ‘tester-eaters’ if I do.
Hello Pat! I am glad you love the cake =) Yes, you can make it less intense if you want. To do so, substitute half of the cocoa powder for flour. I haven’t tested it this way personally, but you can certainly give it a try. Let me know how it turns out for you! Thanks so much for trying my recipe and taking the time to come back and let me know.
Can fresh coconut be used in place of shredded coconut
Hello Kavya! I am sorry, but I haven’t tested this recipe with fresh coconut. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hi. Can I leave out the coffee/hot water? Also in some recipes you have listed that to make your own American SR flour that you do one cup ap flour plus 1 tsp baking powder. But other times you say one cup plus 1.5 tsp baking powder. Does it vary per recipe? I’m confused. Thanks so much
Hello Lauren, yes you can leave out the coffee, I like to add it because it enhances the chocolate flavor. Some recipes do not need so much leavener so I adjust the quantity of baking powder, however, as a general rule, it’s 1 1/2 teaspoon of baking powder and a pinch of salt per cup of flour called in the recipe. Hope that helps!
Yes it does. thank you! Coffee sounds great..just some people I bake for won’t have coffee. if I take the coffee out, should I leave the hot water in?
Yes, add the hot water if possible.