A delicious sugar free and gluten free German chocolate cake. This paleo friendly coconut flour based zucchini chocolate cake is super moist.
Article Index
While away on a business trip in Virginia, I was tempted by some delicious looking treats in the meeting room at the hotel. But since I've been following low carb for years, I knew it was best to stay away.
However, one of the snacks really grabbed my attention and I couldn't stop thinking about it. It was a chocolate cake with coconut pecan frosting. It reminded me of the German chocolate cake that my mother used to make when I was a child. And it's not a cake that originates from Germany, the name comes from the chocolatier who's baking chocolate was used in the original recipe. (source)
When I got home from the trip, there were several large zucchini in the garden that my husband told me would be great for making bread. But, I couldn't get that cake off my mind so I opted to make a healthy chocolate zucchini cake instead.
Gluten free German chocolate cake with zucchini
To get a nice spongy cake texture without gluten or excess carbs, I decided to use coconut flour. I find it makes a much lighter cake than using almond flour. But if you prefer almond flour, you can check out my yellow squash cake instead.
However, coconut flour can be very dry if adequate liquid isn't added. That's why shredded zucchini was a perfect add into the batter. It results in a moist low carb cake every time!
Making the gluten free chocolate zucchini cake batter
The batter is started by mixing the dry ingredients in a large bowl. This cake uses coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
Then eggs, coconut oil, and vanilla are blended in. The shredded zucchini is stirred in next and then optional sugar free chocolate chips can be added if desired. I find the cake has a better flavor when the chocolate baking chips are included.
Finally, the batter is poured into a baking pan. I like to use either a 9x9-inch square or a 9.5-inch round pan. It's then baked at 350°F for about 40 minutes or until the cake tests done.
How to make a coconut pecan frosting
The coconut pecan frosting for the sugar free German chocolate cake is made on the stove top. Almond milk, sweetener, egg yolk, and butter are heated over medium heat and then xanthan gum is sprinkled in as a thickener.
Once thicken, the mixture is removed from the heat and vanilla extract, unsweetened dried coconut, and pecans are stirred in.
Topping off the low carb chocolate zucchini cake
The frosting spreads best when warm, but the cake should have had a chance to cool before adding the coconut pecan topping. An angled icing spatula is best for spreading and smoothing out the frosting layer.
To make a pretty presentation, pecan halves can be added on top of the cake or each slice. Toasted coconut could also be used to garnish the cake and it's a good option for those who want more coconut flavor. But if you don't like coconut, feel free to use a sugar free chocolate buttercream frosting instead.
Thoughts on the recipe
This gluten free German chocolate cake turned out to be a very moist. I didn't drain the zucchini after it was shredded.
Because we had quite a bit of zucchini on hand, I added a lot to the batter. And, I wanted it to be very rich so I added some sugar free chocolate chips. But, you can leave out the chips if you'd rather not add in the extra carbs.
The coconut pecan frosting was amazing! If you don't like coconut or pecans, feel free to use another frosting or leave it off. The cake itself is the best low carb chocolate cake recipe I've tried!
If you liked this recipe, you may want to check out the following ones too!
- Healthy Chocolate Zucchini Cookies
- Keto Flourless Chocolate Cake
- Egg Free Brownies
- Double Chocolate Zucchini Bread
Printable Recipe
Enjoy this easy and delicious low carb chocolate zucchini cake with coconut pecan frosting! And be sure to let us know what you think of the cake if you do give it a try by leaving a comment below.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Gluten Free German Chocolate Cake with Zucchini
Video
Ingredients
CAKE:
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 cup low carb sugar substitute I used ½ cup Pyure
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil liquified
- 4 large eggs beaten
- 1 teaspoon vanilla
- 2 cups zucchini shredded
- ½ cup sugar free chocolate chips optional
PECAN COCONUT FROSTING:
- ½ cup unsweetened almond milk
- ½ cup low carb sugar substitute I used Swerve Confectioners Powder
- 1 egg yolk
- ¼ cup butter vegan margarine for dairy-free
- ¼ teaspoon xanthan gum optional
- ½ teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut
- ½ cup chopped pecans
Instructions
CAKE:
- Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
- Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
- Pour mixture into greased pan (I used a 9×9).
- Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
FROSTING:
- Combine almond milk, sweetener, egg yolk and butter in a saucepan.
- Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
- Continue heating until thickened.
- Remove from heat and stir in vanilla, coconut and pecans.
- Spread mixture over cooled cake.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in January 2019. Originally published July 2011.
Annabelle
I intend to make this cake very soon due to the favourable response. Do you have other recipes (any kind not just desserts)that are also very popular? How can I find these? Thank you
Lisa MarcAurele
There are so many popular recipes, it's hard to list just a few. You can browse the collection of keto recipes to find more.
Julie Pata
My family has been gluten-free for 12 years. This is the very best cake that we have found that is gluten-free and also keto! It is our “go to” for special occasions. Thank you????
Mel
Cake is in the oven right now, about to start frosting but was wondering if we cool the icing before putting on the cake? Thanks in advance! Can't wait to taste!
Lisa MarcAurele
You can spread the frosting warm.
Kathy
Would oat milk work in place of almond milk in the frosting?
Lisa MarcAurele
Yes. Oat milk should be fine. In fact, anything similar should work.
hoff4pana
Thank you for this recipe, it is amazingly yummy!
Jt
Can I use melted butter instead of coconut oil 1:1 ratio ?
Lisa MarcAurele
You can but I'd use unsalted butter for the best sweet taste.
Terri Lynn
I’ve made this recipe so many times over the past few years that I memorized the cake part measurements. I have never made the frosting, and usually eat the cake by itself. This is my favorite chocolate cake recipe, low carb or not. Perfectly moist! I use pyure as the sweetener, 1/2 cup as it’s twice as sweet as sugar.
If I’m short on zucchini, not enough for 2 cups, what would you suggest I add to make up the difference? Thx for sharing all your recipes, Lisa, my family and I love many of them. <3
Lisa MarcAurele
You can use any type of summer squash. But if you don't have that, other veggies like eggplant, cucumber, or pumpkin should work.
TK
LOVE! Love! Luv this recipe! We have a TON of coconut flour to use up....and I found out I actually don’t like the taste of coconut flour...what to do? Your German Chocolate Cake Recipe is AMAZING! Not only can you NOT taste the coconut flour, it’s super moist, sweet but not too sweet and low carb and well, irresistible! I matched it with your LC Chocolate Buttercream Frosting Recipe, as well! Yum! Yum! Yum! I made the first cake in the 9 in round...and now I’ve got our second cake in the oven! Two cakes within two weeks and Zero guilt! Thank you for the wonderful recipe! Super easy to make and super yummy! Win win in our kitchen! Will try the Chocolate Zucchini Brownies next!
Charma
Twice I've made this cake. And twice it was a hit in the household. I used Thick n' Thin instead of xantham gum. Other than that, we stayed true to the recipe. Thank you.
Jackie
This was so great! I used Truvia spoonful for the cake and Truvia confectioners for the icing and the only thing I tweaked was I used whole milk for the icing instead of almond milk and cornstarch instead of xanthan gum. I made the cake for my father who's a recently new diabetic and didn't need it to be dairy-free, necessarily, so I opted for dairy milk and don't use xanthan gum.
The only concern I had was the icing- as it's more icing than frosting in my opinion and I've never made cooked frosting. I added cornstarch a tiny bit at a time since I wasn't sure of the ratio of xanthan gum to cornstarch, and I wasn't sure what consistency I was going for, so I just kept cooking and stirring until it had almost an icing-like (think cinnamon roles) consistency, if not a teeny bit thicker. Then I added the coconut and the pecan pieces and the consistency was great. I'd say double the icing, though, as I cooked my cake in an 8x8 square pan for 40 mins at 350 and the cake was cooked perfectly but I didn't feel like it had quite enough "frosting". Will make over and over and over again- you couldn't tell the zucchini at all!
Mary
Ok, edible. Won't make it again.
Shawn
Can ghee be used in place of vegan margarine?
Lisa MarcAurele
Yes. Ghee typically works well too.
Georgette
This recipe is so moist and delicious 2nd time making and it is now a family hit.