The cake above is meant for just one person.
Yes, you’re really supposed to eat the whole thing at once.
Don’t argue.
Arguing will get you nowhere.
Whereas not arguing will get you… cake!
Double-layer chocolate cake, with gooey caramel-coconut-pecan frosting in each and every decadent bite. The cake part is just my recipe for One-Minute Chocolate Cake. So today’s recipe is really all about the gooey frosting.
German Chocolate Mug Cake
Cake:
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons spelt flour (or white, or Arrowhead Mills gf) (See nutrition link below, for substitution notes.) (30g)
- 1/8 tsp salt
- 2 tsp sugar or evaporated cane juice (edit: xylitol works as well) (10g)
- 1/4 tsp baking powder
- 1 stevia packet (or 1 tablespoon more sugar)
- 2-3 tsp coconut oil or vegetable oil (10-12g) (Many readers say it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
- 3 tablespoons milk of choice (45g) (I used almond milk)
- 1/2 tsp pure vanilla extract
Frosting:
- 1 cup pecans (100g)
- 1/4 cup pitted dates (40g) (If you don’t like dates, you can omit this, but it doesn’t make the frosting taste like dates; it just gives a caramel taste.)
- 1/4 cup plus 3 tbsp water (105g)
- scant 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tsp maple syrup (10g)
- 2 nunaturals stevia packets, or 2 tbsp powdered sugar (or omit and simply increase maple syrup to 3 tbsp, while cutting the water back to 1/4 cup)
- optional: 3 tbsp coconut butter, for a more buttery taste (45g)
- 1 tbsp shredded coconut (5g)
For the cake: Combine first 6 ingredients and mix very, very well. Add ingredients 7-9, stir, then transfer to two 1/2-cup ramekins that have been greased well. If using the oven, cook 13-14 at 350F. If using the microwave, heat 30-60 seconds (depending on the type of flour). If you don’t want to eat it straight out of the dish, be sure to wait for them to cool before trying to remove.
For the frosting: In a dish, cover the pecans and dates in water (not the measured water listed in the recipe) and let soak at least 8 hours. Drain completely, then combine all frosting ingredients except coconut and blend very well, until it is completely smooth. Frost each cake, sprinkle with coconut, and stack one on top of the other. (Frosting recipe makes about 1 1/4c total. Obviously you won’t need all of this for the single-serving cake, but it’s important to make the full batch for optimum blending. Besides… when is leftover frosting a bad thing?)
View German Chocolate Cake Nutrition Facts
**Side note: I always seem to forget that when one runs a food blog, everything is taken literally. No, I did not have just one small plate of food for Thanksgiving… How our Thanksgiving works is that we pretty much eat for the entire party, not just when we sit down for dinner!
Anyway, I edited the post to avoid confusion.
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Wow, how did I miss this post?! I’m doing the 12 Weeks Christmas baking blog thing and all my recipes seem to use pecans, caramel and now chocolate, I seem to be a bit obsessed! So this is perfect 🙂
Not going to lie I just made this cake for breakfast. So good. The frosting is amazing. I used brown rice flour and coconut sugar for the cake. It wasn’t super sweet but really chocolately and dark. Sooo good
Hi Katie,
Love your blog, and might love this post the most! I’m a huge German Chocolate Cake fan (it’s the only cake I actually crave!), and miss it since nixing dairy sometime back, so thank you for giving me my cake back! Also, thought you should know the frosting also does WONDERS when added to oatmeal! I put in about a tablespoon, and it was like a German Chocolate Cake for breakfast 🙂 Great post!
The closer it gets to Valentines day, the more everything I read (okay, and all the goodies people bring in to work!) is about whatever food can be pink. I just had to come back and revisit this tasty chocolatey, coconutty recipe to keep me going! 🙂
I will have to try this one it is looking great.
I just recently came upon your site. It is wonderful! I am an avid baker and loves sweets but always watching calories, and healthful eating. I cannot wait to experiement with these recipies. One suggestion I have is that it is difficult to print out only the recipies in a smaller format. I read below that you are working with a web designer to alleviate the printing problem. I cannot wait for this to happen. Please email me when it is completed. I have alot more to print out. Thanks and keep up the wonderful site. Cindy
All future recipes will have print options 🙂
In the nutrition facts it says 6.5 g fat without oil. So you can sub or just omit the oil?
So, if I wanted to make a big cake for my husband’s birthday, I’d octuple the recipe and bake at 350, right? For how long, maybe an hour?
Thanks! I love your recipes!
what’s German about this?
I just tonight found your website and I just had to go bake this cake immediately:-)
I had finished dinner and so this cake was perfectly timed for a great dessert. I didn’t have all the ingredients to go German so I improvised. Followed your recipe for the cake but used melted butter instead of oil and I added 2 tablespoons each of chopped walnuts and Reeses peanut butter chips. I baked it in 2 Ramkins but used my toaster oven preheated to 400 F for 18 minutes. After cooling I made it like your pictured 2 layer chocolate cake, using (bought) cream cheese icing. I immediately ate the whole thing and it was out of this world! Had texture like a brownie but way BETTER.
Thank you SOO much for your great recipes. I will definitely be trying many more in the future.