Normally a rich and indulgent dessert, German chocolate cake is made with a delicious coconut-pecan frosting that makes it every bit as satisfying as the dark chocolate cake layers. This skinny version is lightened up with healthy ingredients without compromising taste.
Typically, German chocolate cake is made with all the usual cake ingredients like white flour, butter or oil, table sugar, and a frosting rich with sweetened coconut and evaporated milk.
This skinny German chocolate cake recipe is made with healthier alternatives like avocado, coconut sugar, coconut flour, and unsweetened coconut flakes. Each of these substitutes is just as delicious and works very well to maintain the moistness and tenderness of a classic German chocolate cake.
It’s important to note that if you’re planning to make this chocolate cake for a special occasion that you plan accordingly. Once the cake is frosted, the cake will need to be refrigerated for at least 6 hours, preferably overnight.
By chilling the cake in the fridge, you’ll ensure that the irresistible coconut-pecan frosting on this German chocolate cake has enough time to thicken up. This will help you get neat, clean slices when you actually serve the cake.
If you want even more awesome flavor in this cake, feel free to toast your coconut flakes and pecans in the oven prior to incorporating them into the frosting. This will just increase the depth of flavor in the frosting and bring out a stronger, nuttier flavor.
Summary |
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Cook time: 40 minutes
Prep time: 20 minutes
Idle time: 6 hours
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Level
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Servings:
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Ingredients
- For the cake:
- 1 1/2 cups mashed avocado
- 3/4 cup honey
- 1 tbsp vanilla extract
- 6 eggs yolks and whites separated
- 4 oz. dark chocolate melted
- 3/4 cup coconut flour
- 3/4 cup tapioca flour
- 2 tsp baking soda
- 3/4 tsp sea salt
- baking spray for the pans
- For the frosting:
- 1/2 cup pecans finely chopped
- 1/2 cup unsweetened coconut flakes
- 1/2 cup light coconut milk
- 2 egg yolks
- 6 tbsp coconut sugar
- 3 tbsp canned coconut cream
- 3 tbsp honey
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
Instructions
- Preheat the oven to 350°F. Grease two (9") cake pans with baking spray and line the bottom of each with parchment paper.
- To the bowl of a food processor, add the avocado and pulse until smooth.
- To a large bowl, add the avocado, honey, vanilla, and egg yolks. Whisk to combine everything. Add in the melted chocolate and again whisk to combine.
- To the bowl, add the coconut flour, tapioca flour, baking soda, and sea salt. Whisk everything to blend well.
- In a large clean bowl, add the egg whites. Use an electric beater to mix the whites until stiff peaks form and the whites look like shaving cream.
- Gently pour the egg whites into the cake batter and use a rubber spatula to very lightly and gently fold them into the batter.
- Pour the batter into the cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for about 15 minutes, then flip them out of the pans and onto a wire cooling rack to cool completely.
- To a medium saucepan, add the egg yolks and coconut milk; whisk together to combine. Add the coconut sugar, coconut cream, honey, vanilla, and sea salt. Whisk constantly over medium heat until the mixture is thick but not boiling - 6 to 7 minutes.
- Remove the saucepan from the heat and stir in the coconut flakes and pecans. Transfer to a bowl and cool in the fridge for 20 minutes.
- Once the cakes have completely cooled, set one cake layer over your serving plate. Use half of the frosting for the top of this layer.
- Place the second cake layer onto the first one, then frost the top of this cake layer with the remaining frosting.
- Refrigerate the cakes overnight or for at least 6 hours to allow the frosting to thicken.
Additional information
Recipe adapted from foodfaithfitness.com
