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).
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. 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.
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.
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You’ve asked, and 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.
