German chocolate cake has always been one of my favorite classic cakes, and today I’m sharing my eggless version of it.
It has soft, moist chocolate layers with that famous coconut pecan frosting on top. The two together are just perfect.
This recipe is completely egg free, so it works great for anyone who avoids eggs or simply can’t eat them. You won’t miss them at all here.
The cake batter comes out very thin, and that might look strange at first, but that’s exactly how it should be. It bakes into a tender, fluffy layer every time.
The frosting is cooked on the stove until it’s thick like pudding, then it sets even more as it cools. It’s rich, sweet, and full of coconut and pecans.
Why You’ll Love It
Deep Chocolate Flavor – Cocoa powder and vanilla create a rich chocolate taste that feels satisfying without being overwhelming.
Light, Tender Texture – Vinegar and baking soda help create a soft, fluffy crumb without making the cake feel dense.
Moist Cake Layers – Oil, milk, and hot water give every slice a wonderfully moist texture from the first bite.
Rich Coconut Pecan Frosting – Sweet coconut and crunchy pecans create a buttery topping with plenty of flavor and texture.
Ingredient List
For the Cake
- 2 cups All Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1/2 cup Cocoa Powder
- 1 1/2 tsp Baking Soda
- 3/4 tsp Baking Powder
- 3/4 tsp Salt
- 1 1/2 cups Whole Milk, room temperature
- 1 1/2 tbsp White Vinegar
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1/2 cup Hot Water
For the Coconut Pecan Frosting
- 1 can (12 oz) Evaporated Milk
- 3 tbsp Cornstarch
- 1 cup Brown Sugar, packed
- 1/2 cup Butter
- 1 1/2 cups Sweetened Shredded Coconut
- 1 cup Chopped Pecans
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Directions
Step 1
Preheat the oven to 350F and grease and line two 8-inch round pans. Stir the milk and vinegar together and let sit for 5 minutes.
Step 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3
Add the oil and vanilla to the milk mixture and stir it into the dry ingredients, then stir in the hot water until the batter is smooth – it will be thin, and that is exactly right.
Step 4
Divide between the pans and bake for 30-33 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to racks to cool completely.
Step 5
For the frosting, whisk the cornstarch into 1/4 cup of the evaporated milk until smooth and set this slurry aside.
Step 6
In a saucepan, simmer the remaining evaporated milk, brown sugar, and butter for 3-4 minutes. Whisk in the cornstarch slurry and cook for 2-3 more minutes until thick like pudding.
Step 7
Remove from the heat and stir in the coconut, pecans, vanilla, and salt. Let the frosting cool completely – it thickens as it cools.
Step 8
Place one cake layer on a plate, spread half the frosting over it, top with the second layer, and spread the remaining frosting on top, leaving the sides bare in classic style. Let set for 30 minutes before slicing.
Tips
Measure The Dry Ingredients Carefully
Use the spoon-and-level method for the flour and cocoa powder instead of scooping them straight from the container. Too much flour can make this thin eggless batter thick and leave the cake dense.
For the best texture, whisk the dry ingredients well before adding the liquids. This spreads the baking soda, baking powder, and salt evenly through both cake layers.
Use Room Temperature Milk
Let the whole milk come to room temperature before mixing it with the vinegar. The vinegar needs a few minutes to blend evenly with the milk and create the right texture for the cake batter.
Stir the oil and vanilla into this milk mixture before adding it to the dry ingredients. This helps the liquids combine smoothly without leaving oily patches in the batter.
Add The Hot Water Gradually
Pour the hot water into the batter slowly while stirring gently. The batter will become very thin, and that loose texture is what helps the finished cake stay soft.
Stop stirring as soon as the batter looks smooth and no dry spots remain. Overmixing can make the layers less tender, so do not try to thicken the batter with extra flour.
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Questions You Might Have
Why is the cake batter so thin?
The hot water creates a smooth, pourable batter, which helps the cake bake up moist and tender. Do not add extra flour, as this can make the finished cake dense.
Pour the batter evenly into the prepared pans and bake it right away for the best texture.
Eggless German Chocolate Cake
Ingredients
Equipment
Method
- Preheat the oven to 350F and grease and line two 8-inch round pans. Stir the milk and vinegar together and let sit for 5 minutes.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the oil and vanilla to the milk mixture and stir it into the dry ingredients, then stir in the hot water until the batter is smooth - it will be thin, and that is exactly right.
- Divide between the pans and bake for 30-33 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to racks to cool completely.
- For the frosting, whisk the cornstarch into 1/4 cup of the evaporated milk until smooth and set this slurry aside.
- In a saucepan, simmer the remaining evaporated milk, brown sugar, and butter for 3-4 minutes. Whisk in the cornstarch slurry and cook for 2-3 more minutes until thick like pudding.
- Remove from the heat and stir in the coconut, pecans, vanilla, and salt. Let the frosting cool completely - it thickens as it cools.
- Place one cake layer on a plate, spread half the frosting over it, top with the second layer, and spread the remaining frosting on top, leaving the sides bare in classic style. Let set for 30 minutes before slicing.