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incredible paleo german chocolate cake

methodmaven avatar
Recipe by
Tam D
@methodmaven
The Dalles, OR

I found a similar recipe online, but the cook's note indicated the cake was dry and crumbly. I've been baking Paleo for a while now, so I made some alterations... even I was amazed at the incredible outcome! Don't be put-off by the long list of ingredients -- it's really much simpler than it appears :) And you'll be so pleased with the out-of-this-world results -- this is a cake worthy of a very special occasion!

yield 9 -12
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For incredible paleo german chocolate cake

  • CAKE
  • 1 c
    almond flour
  • 1/2 c
    coconut flour
  • 2/3 c
    special dark cocoa powder
  • 1/2 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 2
    eggs
  • 1/2 c
    honey
  • 1/2 c
    pure maple syrup
  • 1 tsp
    vanilla
  • 1/2 c
    unsweetened vanilla coconut milk yogurt
  • 1/3 c
    coconut oil, melted
  • 1 Tbsp
    softened coconut butter
  • 4 Tbsp
    mashed ripe avocado
  • 1/2 c
    applesauce, unsweetened
  • TOPPING
  • 1 small can
    coconut cream (i like native forest brand)
  • 1/2 c
    coconut butter
  • 1 c
    coconut sugar
  • 1/2 tsp
    butter flavor
  • 1 tsp
    vanilla
  • 1 pinch
    salt
  • 1/2 c
    shredded coconut
  • 1/2 c
    chopped pecans

How To Make incredible paleo german chocolate cake

  • 1
    Preheat oven to 350*. Whisk together the dry ingredients in a medium mixing bowl.
  • 2
    Put the remaining ingredients, except the coconut oil, into a large mixing bowl. Beat on low until combined. Slowly add the melted coconut oil, while beating. It's really soupy -- don't worry, you haven't made a mistake :)
  • 3
    Dump the dry ingredients into the mixing bowl with the wet ingredients, and beat on low just until combined -- do not over-beat. The batter will be soft and velvety.
  • 4
    Pour the batter into a 9" silicone cake pan, and smooth to level. Bake 40 minutes. Cool.
  • 5
    While cake is cooling, make the topping: In a small saucepan combine caramel sauce ingredients (all but the coconut and pecans). Stirring, bring to a hard boil over medium-high heat. Reduce heat to medium, continue to boil, stirring, 1 minute.
  • 6
    Remove from heat. Stir in coconut and pecans.
  • 7
    Turn the cake out onto a serving/storage plate. Spread topping over cooled cake. Refrigerate until ready to serve. Prepare to be wowed!
  • 8
    NOTES: 1) I didn't have applesauce on hand, so I used a small sweet apple, grated fine -- applesauce! 2) For nice, thick caramel, refrigerate the coconut cream overnight, then, careful not to shake the can, remove the top and scoop off the cream, which has separated from the coconut water. Use the coconut water in smoothies or other recipes, and only use the cream in this recipe.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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