German Chocolate Cake

Recipe Rehab’s chefs are cooking up a healthier recipe for the Hawkes family and their deep devotion to German Chocolate Cake.  With the loads of fat and shovels of sugar, can Chef Richard and Chef Vikki find a tastier, healthier way to concoct a delicious recipe?



Serves 12

Cook Time 35 minutes

Prep Time 15 minutes



1 medium ripe avocado

1.5 medium very ripe bananas (important)

1/4 cup, plus 2 tablespoons honey

1 tablespoon maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 cup unsweetened vanilla almond milk

1 tablespoon white vinegar

1/2 cup unsweetened cocoa powder

1/2 cup gluten free oat flour

1/2 cup gluten free bread flour (Anson Mills)

2 tablespoon coconut flour (Anson Mills)

1/4 teaspoon sea salt

2 teaspoons baking powder

2 teaspoons baking soda



1 medium ripe avocado

1/3 cup water (can add little more if needed)

3 tablespoons light agave nectar

2 tablespoons cocoa



¼ cup shredded unsweetened coconut

1 cup fresh raspberries



Preheat oven to 350 degrees Fahrenheit.

Spray a nonstick 9-inch round cake pan. Set aside.

In a medium mixing bowl, mash the ripe avocado and bananas.

In a small bowl add the honey, maple syrup, melted coconut oil, and vanilla extract.  Mix these ingredients until well incorporated.  Once incorporated, mix in the almond milk and the white vinegar. Add this mixture to the avocado and banana mixture.

In a large bowl, sift the dry ingredients together. Add the wet ingredients to the dry ingredients. Whisk vigorously to combine.

Pour the batter into the cake pan. Place in the preheated oven, and bake for 35 minutes or until a toothpick comes out dry. Once the cake is done, let it cool in the pan for 30 minutes, or up to an hour.

While the cake is baking, prepare the icing. Place all the ingredients in a blender and puree until smooth. If your icing is too thick, add a little more water to loosen it up so that it is easily spreadable.

When the cake is cooled, place a plate on top of the cake pan and gently flip over to invert the cake. Now, repeat with a second plate so it’s right side up.

Spread the icing on the outside of the cake. You can keep the cake out at room temperature or you can place it in the fridge.

Garnish the cake with shredded coconut and fresh raspberries. Slice and serve!


Nutritional information (per serving):  

Calories                230

Fat calories            90

Total fat grams         11

Sat fat grams           6

Cholesterol mg          0

Sodium mg               370

Total carbohydrates g    33

Fiber g                 5

Sugars g                15

Protein g               3