Baker’s German Chocolate Cake (Healthy Copycat!)

This Baker’s German Chocolate Cake is a copycat recipe for the popular cake made with Baker’s aptly titled baking bar called “German’s Sweet Chocolate 48% Cacao Bar.” Read on to learn how we put a healthy spin on the recipe so you can enjoy it guilt-free. It even tastes better!

Inspired by Baker’s “German chocolate bar,” we set out to make a healthier version of this cake.

So, what’s the difference between this homemade one and the Baker’s recipe? Ours is a lot better for your health and it’s even more delicious.

Ingredients for healthy German Chocolate Cake

We use the same ingredients as Baker’s but with a few healthy swaps. Apart from the sugar that’s already in Baker’s sweet chocolate bar, this cake is sugarfree, since it’s made with monk fruit, a natural 0-calorie sweetener. We also took the butter out of the batter and instead opted for a cup of heart-healthy puréed avocado, which also makes cake very moist and silky. Don’t worry, you can’t taste the avocado. Finally, to further reduce the saturated fat, we used low-fat buttermilk. One more twist: We opted for unsweetened coconut flakes instead of sweetened coconut flakes.

The cake

• One 4 oz. Baker’s German’s Sweet Chocolate Bar
• Water
• Eggs, separated
• All-purpose flour
• Baking soda
• Salt
• Avocado – One large avocado yields one cup of avocado purée to replace the butter.
• Granulated monk fruit – Note: We used 1.5 cups of zero-calorie monk fruit as opposed to 2 cups of refined sugar in the original.
• Vanilla extract
• Low-fat buttermilk

The coconut-pecan filling

• Egg yolks
• Evaporated milk
• Granulated monk fruit – In fact, we used half as much sweetener as the original and our cake is perfectly sweet!
• Unsalted butter
• Unsweetened coconut flakes – The original recipe calls for sweetened coconut flakes. There is, however, no need for sweetened coconut flakes, since the filling is plenty sweet.
• Chopped pecans
• Vanilla extract

The chocolate-avocado frosting (optional, my addition)

• Avocados
• Cocoa powder
• Powdered sweetener of choice – I keep it sugarfree with powdered monk fruit. Tip: Pulverize granulated monk fruit in a food processor to make powdered monk fruit. Be sure to give it a few whirs, since you want it super fine so you don’t taste any granules.
• Xanthum gum – to stiffen the frosting if you want to pipe it

How to make German Chocolate Cake

This is a summary of the steps, so please see the Recipe Card and video below for the full instructions.

1. Line 3 nine-inch cake pans with parchment paper. If the parchment paper won’t stay flat in the pan, then crumble it up and put it back in the pan – you’ll find that it now stays flat. Also, don’t forget to lightly grease or spray the sides of the pans.
2. Then, puree one large avocado.
3. Preheat the oven to 180C/350F.
4. Microwave the chocolate bar with water and blend well.
5. Beat egg whites until stiff peaks form and set aside.
6. Beat pureed avocado with monk fruit sweetener.
7. Add egg yolks, beating them in one at a time.
8. Add melted chocolate and vanilla extract and mix well.
9. Slowly add a little flour, then a little buttermilk, beating well each time until it’s all in the bowl.
10. Gently fold in the egg whites.
11. Pour batter into 3 pans lined with parchment paper.
12. Bake for 20-30 minutes. At the 20 minute point, start watching the cakes carefully. They’re ready when a knife or toothpick comes out clean.

Coconut-pecan filling

1. Combine egg yolks and evaporated milk in a pan.
2. Add monk fruit and butter.
3. Stir over medium heat or until sauce thickens (takes about 10 minutes).
4. Remove from heat and add vanilla, unsweetened coconut flakes and chopped pecans. The filling will continue thickening as it cools, so wait for it to cool before layering the cake. You can accelerate this by putting it in the refrigerator.

Chocolate-avocado frosting (optional)

1. Combine avocados, cocoa powder and powdered sweetener and mix well with a beater until you have a smooth, silky frosting.

Variations

The cake tastes great with or without the chocolate frosting. The gooey coconut-pecan filling is, however, indispensible since it gives the cake its signature flavor.

About German Chocolate Cake

I made this for my German mother’s birthday party and quickly learned that it’s not German. It’s an American cake that dates back to 1852 which is when Samuel German, an English-American chocolate maker, developed “German’s 48% Cacao Sweet Baking Bar” that came to be used in this heavenly dessert. The cake, by the way, didn’t become a thing until 1957 when a newspaper in Dallas published a recipe called “German’s Chocolate Cake.” The rest is history.

Today, you also see dark chocolate versions of this cake. But we love the original lighter cake, especially since Baker’s sweet “German” chocolate bar pairs beautifully with the coconut-pecan filling.

FAQs about German Chocolate Cake

• What is the origin of German chocolate cake? German chocolate cake is actually American. The name dates back to 1852 which is when an English-American chocolate maker named Samuel German developed the baking chocolate that came to be used in the cake. The actual cake didn’t come into being until 1957 when a newspaper in Dallas published a recipe called “German’s Chocolate Cake,” since German’s baking chocolate was in the cake. The rest is history.
• What’s different about German chocolate cake? This cake is known for its custard frosting which is made with egg yolks, evaporated milk and also always contains coconut and pecans.
• What kind of chocolate is in German chocolate cake? Traditionally, this cake is made with German’s Sweet Chocolate Bar which is 48% cacao and sweeter than semi-sweet chocolate. Today, however, you’ll find this cake made with a variety of chocolates including dark chocolate.
• Does German chocolate cake have chocolate frosting? This cake is above all known for its coconut-pecan icing, but bakers sometimes add chocolate frosting.
• What’s the difference between German chocolate cake and devil’s food cake? German chcolate cake is famous for its coconut-pecan frosting while devil’s food cake is usually a layer cake made with chocolate or vanilla frosting.

Equipment for this cake

• Hand mixer or stand mixer
• 3 cake pans
• Parchment paper
• Medium sauce pan – to make the coconut-pecan icing
• Piping tube – if you want to pipe frosting

How to store your cake

To store: Store the cake in an airtight container in the refrigerator for up to 5 days.

To freeze: Freeze in a sealed container for up to 3 months.

Other popular desserts

• Keto Chocolate Bundt Cake
• Sugarfree Chocolate Raspberry Cake
• Keto Chocolate-Walnut Cookies
• Sugar-Free Plum Cake (German Pflaumenkuchen)
• Keto Lemon Poppy Seed Angel Food Cake
• No-Bake Keto Chocolate-Chip Almond Cookies

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