Healthy Small German Chocolate Cake

A slice of German chocolate cake on a plate with a fork full of cake next to it.

Healthy Small German Chocolate Cake

This healthier German chocolate cake is soft and fluffy, with a delicious, ooey gooey coconut pecan frosting. It is the ultimate healthier decadent dessert.

Prep Time25

Cook Time35

Cooling Time2

Total Time3

Course: Dessert

Cuisine: American

Servings: slices

Calories: 704kcal

Author: Jessica and Merissa

Equipment

6 inch cake pan

Ingredients

For the cake

¾ cup (90 g) soft white wheat flour whole wheat pastry flour
3 tablespoons (18 g) unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon baking powder
⅛ teaspoon sea salt
½ cup (90 g) coconut sugar
¼ cup (48 g) olive oil or avocado oil
1 large egg
½ teaspoon vanilla extract
½ cup (120 g) buttermilk

For the frosting

½ cup (90 g) coconut sugar
4 egg yolks
1 cup (240 g) half and half
½ cup (113 g) butter unsalted
1 teaspoon vanilla extract
⅛ teaspoon sea salt skip if using salted butter
1 cup (120 g) chopped pecans or walnuts (our favorite)
1 cup (80 g) unsweetened shredded coconut

Instructions

For the cake

Preheat the oven to 350°F with the rack in the center or top third position.
In a small bowl whisk together ¾ cup soft white wheat flour, 3 tablespoons unsweetened cocoa powder, ½ teaspoon baking soda, ⅛ teaspoon baking powder, and ⅛ teaspoon sea salt.
In a medium bowl, using an electric hand mixer or whisk, mix together ½ cup coconut sugar and ¼ cup olive oil until no lumps remain. Add 1 large egg and ½ teaspoon vanilla extract, beat until lightened in color and thickened.
Add the dry ingredients alternately with ½ cup buttermilk. Beat for another 30-60 seconds.
Pour the batter into a 6 inch round cake pan lined with parchment paper.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
Invert the cake onto a cooling rack and remove the parchment paper.
Cool the cake completely before frosting.

For the frosting

In a medium, heavy bottomed saucepan, stir together ½ cup coconut sugar and 4 egg yolks until combined.
Stir in 1 cup half and half, place over medium heat and cook, stirring constantly until the mixture is foamy and thick enough to coat the back of a spoon (do not boil).
Remove from the heat and stir in ½ cup butter (cubed), 1 teaspoon vanilla extract and ⅛ teaspoon sea salt.
Add 1 cup chopped pecans and 1 cup unsweetened shredded coconut, stir to combine.
Refrigerate for 1-2 hours or until thickened enough to use as frosting.

Notes

This recipe can be doubled for a 9 inch cake.

You can substitute hard white wheat flour or spelt flour for the soft white wheat flour.

To make your own buttermilk, add 1½ teaspoons white vinegar to your ½ cup measuring cup and fill the rest with milk. Let sit for 5 minutes.

For scale users, place your container on the scale, zero it out, add 1½ teaspoons (7-8 grams) white vinegar then add milk to 120 grams. Let sit for 5 minutes.

Nutrition