Allergy-Friendly / AIP German ChocoNOT Cake!

May 25, 2023


Attention Chocolate lovers!  If you are skipping chocolate but totally dig it, here's a chance to dig in to something oh so, choco-naughty, using carob instead!  This German "Chocolate" Cake is full of layers of deliciousness, and at the same time is totally chocolate-free, AIP compliant and allergy-friendly (note: there is coconut in this recipe!).


2 eat GANGSTER Dark Choconot Fudge Cake Mixes

2-3 eat GANGSTER Salted Choconot Frosting Mixes

12 TBSP Coconut Oil (split across 2 cakes)

2/3 cup Maple Syrup (split across 2 cakes)

4 tsp Apple Cider Vinegar (split across 2 cakes)

1 1/2 cups Water (split across 2 cakes)

1/3-1/2 cup Shredded Coconut 

1 1/2 cups Palm Shortening, Unsalted Ghee or Unsalted Butter



1. Mix and bake the 2 cakes as directed on the back of the eat GANGSTER Dark Choconot Fudge Cake & Muffin Mix pouch.  Bake in a 8-9 inch round cake pan for results as shown.  Allow both cakes to cool.

2. While cakes cool, make your frosting.  Mix 2-3 eat GANGSTER Salted Choconot Frosting Mix as directed on the back of the pouch.  

3. Stir in 1/3 cup of Shredded Coconut into the Salted Choconot Frosting.  If you tolerate nuts, feel free to add chopped pecans (which are in traditional German Chocolate cakes!).

4.  On a plate or cake stand, layer your cakes as shown, "sandwiching" a layer of frosting in between each cake layer.  

5.  Frost the outside of cake if desired and sprinkle with shredded coconut to beautify.  ENJOY!


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