Gluten Free German Chocolate Cupcakes

Gluten Free German Chocolate Cupcakes

Who doesn’t love the combination of rich dark chocolate, sweet coconut and nutty pecans in a slice of moist German chocolate cake?

By the name alone, you might think this cake is a German treat. But that’s not the case at all. In fact, it is about as American as apple pie. It was created by Mrs. George Clay, who used a baking chocolate called German’s Sweet Chocolate in a recipe she submitted it to the Dallas Morning News. From there, it caught the eyes of baker’s and dessert lovers everywhere. And the rest is history…

The typical German chocolate cake contains refined flours and sugar. Plus, it’s typically loaded with trans fat and other unhealthy ingredients, as in the popular Pepperidge Farm version seen below. If you take a look at the ingredients, you’ll see sugar first on the list. That’s followed by a lot of ingredients you’ve probably never heard of and definitely don’t have in your kitchen.

Pepperidge Farm German Chocolate Cake

Ingredients: Sugar, Water, Partially Hydrogenated Vegetable Shortening (Soybean and Cottonseed Oils), Bleached Wheat Flour, High Fructose corn Syrup, Whole Eggs, Nonfat Milk, Brown Sugar, Toasted Coconut, Contains 2 Percent or Less of: Fructose, Corn Syrup, Dextrose, Cocoa Processed with Alkali (Dutched), Whey, Modified Food Starch, Walnuts, Leavening [Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate)], Vegetable Mono and Diglycerides, Calcium Caseinate, Sodium Caseinate, Polyglycerol Esters (Emulsifier), Salt, Cornstarch, Gelatin, Propylene Glycol Monoesters (Emulsifier), Caramel Color, Ethoxylated Mono and Diglycerides, Lactylic Stearate (Emulsifier), Natural Flavors, Xanthan Gum, Soy Lecithin and Annatto (Color).

Baking Gluten Free German Chocolate Cupcakes (that are Low in Sugar Too!)

But what if you could make a delicious, low-glycemic and gluten-free German chocolate cake? Well, you can. And instead of the unhealthy ingredients you see above, this version includes high-quality protein, fiber and heart-healthy fats. What could be better?

This recipe is for cupcakes, but you can easily make a cake instead if that’s what your heart desires.

With a few ingredients you can have a healthy, delicious gluten free German chocolate cake in no time.

an assortment of gluten free german chocolate cake ingredients

You’ll need our Chocolate Bliss Cake Mix for the cupcakes, and our Erythritol for the fabulous coconut flavored, pecan studded icing you’ll top them with. Those, along with a few things you probably already have in your kitchen will produce a gluten free German chocolate cake that’s to die for!

You’ll start by preparing the Chocolate Bliss Cake Mix according to the package directions. Put 2 large eggs, 1/2 cup coconut oil, and 2 ounces of cream cheese into a mixing bowl. Beat these ingredients until well combined.

Then add the cake mix, and beat again until combined. Add 3/4 cup hot coffee or hot water and a teaspoon of vanilla. For more coconut flavor, you can substitute a natural coconut extract instead of vanilla.

gluten free german chocolate cake mixing in a bowl

Line a muffin tin with cupcake liners and divide the batter evenly among them. Bake in a 350 degree oven for about 18 minutes.

cupcake tins with gluten free german chocolate cake batter

While you might think that now is a good time to make the icing, you should hold off a bit for this one. Once your cupcakes are out of the oven and completely cool (or close to it), you can start the icing. The reason is that unlike a buttercream or cream cheese icing, this one is prepared on the stove and is best when put on the cupcakes while still warm. It will still be delicious of course, but if you wait too long, it may not be as spreadable. You can reheat it and add a bit more coconut oil if this is the case.

To make the icing, put 1/2 cup organic coconut milk in a saucepan. Make sure it’s the canned variety and that it’s full fat. Add 4 tablespoons of Erythritol, 2 egg yolks, 1/4 cup of virgin coconut oil, and 1/2 a teaspoon of vanilla extract. Stir continuously over low heat, until it thickens. It’s really important to use low heat. Don’t try to speed up the process by raising the temperature. This could “scramble” the eggs.

gluten free german chocolate cupcake frosting

It will take about 5 minutes or so to thicken up. It might seem too thin to use as icing, but don’t worry. Once it coats the back of a spoon nicely, remove from heat. Add 2 ounces (about a half cup) of shredded, unsweetened coconut flakes and a half cup of chopped pecans. If you prefer, you can toast these prior to adding them to the icing, but it’s not necessary. You’ll notice that once you add the coconut, you have a thick icing that you can easily pile on top of the rich chocolate cupcakes.

a yummy gluten free german chocolate cupcake frosting

Once you’ve iced them, you can eat them right away. Or you can garnish them with in whatever way you’d like. I used a tiny bit of grated dark chocolate and a pecan on top of each. You could also use more shredded coconut, cocoa powder, or chopped pecans.  Whatever you choose, it will be the most delicious (and healthiest!) gluten free German chocolate cake you’ve ever tasted. I can promise you that!

delicious gluten free german chocolate cake bites

This recipe is for cupcakes, but you can easily make a cake instead if that’s what your heart desires.

With a few ingredients you can have a healthy, delicious gluten free German chocolate cake in no time.

Here’s the Recipe:

Gluten Free German Chocolate Cupcakes Recipe

1 Chocolate Bliss Cake Mix, prepared according to the package directions for cupcakes

5 from 1 reviews
Coconut-Pecan Frosting
Prep time
Cook time
Total time
Yield: 24
  • ½ cup organic coconut milk
  • 4 Tbsp. Erythritol, powdered
  • 2 ounces organic unsweetened coconut flakes
  • ½ cup organic pecans
  • 2 organic egg yolks
  • ¼ cup organic virgin coconut oil
  • ½ tsp. organic vanilla extract
  1. In a large saucepan combine coconut milk, Erythritol, egg yolks, coconut oil and vanilla.
  2. Cook over low heat, stirring constantly, until thick.
  3. Remove from heat and stir in pecans and coconut.
  4. Spread on cake while still warm.
Nutrition Information (Per Serving)

256 calories, 29 g fat, 5.5 g saturated fat, 8 g carbohydrate, 3 g sugar, 8 g fiber, 6 g protein, 78 mg cholesterol, 128 mg sodium


Are You a Newcomer to Wellness Bakeries?

We’re glad you stopped by! Please check out our functional ingredients to learn what makes our baking mixes SO special!

And if you love German chocolate cake, we’d love to hear your thoughts on our rendition, so please leave your comments below.


    • Kelley says

      Hi Novie! Thanks for your comment. If you love chocolate cake and need gluten free, you’ll really enjoy this. We stand behind our products with a money-back guarantee.

  1. Jan Coughlin says

    Where can I buy Bliss cake mixes in Canada? I can’t see anywhere on your website where it says you can buy your products. Pls let me know….Thanks very much…

    • Kelley says

      Hi Gluten Free Cakes! Thanks for stopping by. Funny, I wondered why coconut was so popular in Germany too. Now we know the real story behind the German Chocolate cake!

  2. Brie Oishi says

    Kelley, I really like your articles, thank you; and I just wish to say a few words on this, so called “German chocolate cake”……………..

    I am glad that you disclosed the reason how this treat got its name. Otherwise, German backing could be looked upon as just another load of unhealthy calories.

    Of course, Pepperidge Farm German Chocolate Cake, really takes the prize; and I feel compelled to defend German backing, as I learned most of my culinary skills there and we never used “bleached flour” – sugar was from sugar-beets – and all backed goods was only moderately sweet. We also used butter that came from cows that were NOT injected with ??? whatever, and these milk producing animals were free range, grass fed, during the Summer – and in Winter the cows munched on hey that came from healthy meadows.

    However, this was several decades ago; but during my last visit over there (1992) I was happily aware that a great number of people still frowned upon using any type of chemicals; especially in their food.

    • Kelley says

      Hi Brie! Thanks for your comment and kind words, as well as shedding some light on German baking. You are right on point with the differences in the ingredients used in Germany, and Europe, in general. You don’t see many of the adulterants – like hormones and common chemicals – that are commonplace here in the States. And things are so often done the old-fashioned way – like grazing cows on grass instead of placing them on feedlots… or milling flours by hand… and using sugar sparingly. It’s refreshing! Thanks for stopping by and cheers to baking more like the Germans!

  3. Angel says

    I really like your approach. The only problem is that I am allergic to eggs and dairy. Is there a way to substitute eggs and creamcheese?

    • Kelley says

      Hi Angel! Thanks for commenting. Our gluten free chocolate cake mix does have whey in it, so it is not suitable for someone with dairy allergies. We are working on a dairy free formula now, and also have our gluten free Carrot Cake mix which is dairy free. We provide some egg substitutes that our customers have used with success. You can read about them here:

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