Home (Sugar Free Recipes) » Sweeteners » Agave Nectar » Paying Respect To My German Heritage – A Sugar Free German Chocolate Cake Recipe

Although my Opa was born in Canada (his parents were german), my Oma is an immigrant into Canada from Germany.

We’re talking some serious Nazi-occupied Germany. She escaped several near-death experiences such as escaping her hometown (with my great Oma) while bombs were dropping all around them, to being held at gunpoint by Partisan military.

In fact, the only reason she is alive is because my great Oma knew how to speak Russian so well.

So to honor my original heritage, I’ve decided to make this sugar free german chocolate cake.

Although this cake isn’t difficult to make, it IS long. Make sure you set aside at least 2, if not 3, hours to make it (depending on how experienced you are).

Here are some photo’s of the recipe.






There are 4 sections for making this cake. You need to:

  1. Make the Cake
  2. Make the Filling
  3. Make the Glaze
  4. Assemble The Cake

Watch my HD video where you can see how to make the cake. It’s about 10 minutes long, and it shows you how to do everything involved in making my sugar free german chocolate cake.

Make sure you click the little Gearbox icon and select “720p” for a higher quality video.

Fun fact: If you look at the microwave clock in the background at the beginning, you can see that I was filming this at 11:37pm. We had been filming the video from noon-midnight, a full 12 hours of filming!


Sugar Free German Chocolate Cake

June 16, 2015


The Cake

Sift together flour, coco powder, baking powder, baking soda, stevia and salt into a large bowl.

Soften the butter, and then whisk together almond milk, butter, and egg, into a medium bowl until just combined.

Add egg mixture to flour mixture beating with electric mixer at low speed, then increase speed to high and beat for 1 min.

Add in an egg yolk, vanilla extract, almond extract, and agave nectar. Reduce speed to low and add in boiling water until just combined (the batter will be thin).

Grease your small circular cake pan by using the following method: wrap your fingers in saran wrap, and then rub them in butter. You can then rub the butter all over the cake pan to grease it up.

Pour 1 or 2 tablespoons of flour into the pan, shake it around, and allow it to cover the surface of the pan (this keeps the cake from sticking).

Divide batter between 3 pans (for 3 different layers, or you can use the same pan 3 different times) at 350 degrees, approx. 15-20min each.

Transfer pans to cooling racks for 15min. Reduce oven to 325 for next step.

The Filling

Spread coconut and chopped walnuts on two separate cookie sheets covered with parchment paper.

Toast in oven (remember, 325 degrees now!) stirring occasionally for 12-18mins. Let cool.

Pour milk and vanilla extract into a pie plate and cover tightly with tin foil.

Put pie plate into a larger deeper baking pan and enough boiling water to reach halfway up the pie plate.

Bake for 45 min at 425 degrees fahrenheit. Add more boiling water after 45 minutes as needed to reach halfway up the side of the pie plate.

Bake for another 45 min, still covered until the milk is golden brown.

Remove from oven; mix coconut and walnuts into the condensed milk, which will result in a sweet crunchy mixture that we will use between each layer of the cake.

Re-cover so it stays warm (easier to spread on the cake that way).

Total bake time for condensed milk: 90 minutes

The Glaze

Melt butter and bakers chocolate on medium heat, in a sauce pan or a double boiler. If you are using a sauce pan, fill the pan half full of water, and then place a metal bowl (with the chocolate in it) in the water. The water will boil, heating up the metal bowl, thus melting the chocolate.

Add agave nectar and stevia; whisk until all combined and smooth.

Let mixture cool down for 10 minutes in a bowl, and then refrigerate. Stir it every 15 minutes until it is thick, smooth, and spreadable (approximately 1hr)

Assembling The Cake

Place 1 of the cake layers down on a large plate (plate should probably uh, fit the cake). Spread ½ of the coconut/condensed milk mixture on top of it. Then place the 2nd layer, more coconut/milk mix, and finally place your 3rd layer on top.

Spread the glaze over top of the whole cake; the sides and the top of the cake. Use the whole glaze.

Optional: Place some walnuts for decoration over the sides and top of the cake.


The Cake

1 1/2 cup of flour

1/2 cup & 1tbsp unsweetened coco powder

3/4 tsp. baking powder

3/4 tsp. baking soda

1/8 tsp. stevia

3/4 tsp. salt

3/4 cup of almond milk

3/4 stick (6 tablespoons) unsalted melted butter

1 large egg

1 large egg yolk

3/4 tsp. vanilla extract

1/8 tsp. almond extract

1/2 cup of agave nectar

3/4 cup of boiling water

The Filling

7 ounces sweetened flaked coconut

1 cup (4 ounces) coarsely chopped walnuts

1 can (14 ounce) condensed milk

1 tablespoon vanilla extract

The Glaze

2 1/2 sticks of unsalted butter

10 ounces baker's chocolate

3 tablespoons of agave nectar

A dash of stevia


A quick note: This sugar free german chocolate cake can be stored in the fridge for 3 days and it’s still good to eat. Aside from that…

…congratulations! You’ve finished an intense (yet easy) and long (yet incredibly rewarding) sugar free german chocolate cake recipe!