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By: Oriana Romero/Published: /Updated: / 32 Comments
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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.
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Eggless German Chocolate Cake RecipeHighlights
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 ofEasy Homemade Buttermilk Substitute [Video].
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade 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 aboutHow 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 for 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 is 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
What is a 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 delicious 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, and chopped pecans.
Can I use a chocolate cake box instead?
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 outHow 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…
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Eggless German Chocolate Cake
Oriana Romero
This Eggless German Chocolate Cake is super moist, rich and totally decadent! Filled and frosted with nutty buttery coconut-pecan frosting that is to die for. This cake is sure to impress!
4.59 from 29 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Cooling time 2 hours hrs
Total Time 3 hours hrs 20 minutes mins
Servings 12
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.
Oriana’s Notes
Store: Cover and refrigerate for up to 5 days. Bring to room temperature before serving.
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 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.
Coffeeis 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 don’t want to add coffee, just add 1 tablespoon of hot water.
Sour Cream: you can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
Buttermilk:You don’t have buttermilk? No problem!! Check out my recipe forEasy Homemade Buttermilk Substitute [Video].
9×13 Cake: You can bake this cake as a 9×13 sheet cake instead. Bake for 35-40 minutes at 350°F (180° C). Let the cake cool. Top with a thin layer of chocolate buttercream (optional) and then with coconut pecan filling.
Extra Recipe 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, and that will all affect baking time, so keep an eye on yours.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 869kcalCarbohydrates: 100gProtein: 9gFat: 52gSugar: 75g
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Course Dessert
Cuisine American
Calories 869
Keyword cake chocolate coconut eggfree Eggless german
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted in February 2020, the post content was edited to add more helpful information, with no change to the recipe in June2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
