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For the entire double-layer cake:

  • Calories: 185 without oil, or 245 with oil
  • Fat: 6.5g without oil, or 16.5g with oil (healthy fat from the nuts, coconut, and oil. No trans fats.)
  • Carbs: 31g
  • Fiber: 7.5g
  • Protein: 6.5g
  • ww points (new system): 5 without oil, or 7 with oil

Nutrition information includes the two chocolate cakes, 1 heaping tbsp frosting, and 1 tbsp full-fat shredded coconut.

Substitution Notes:

For the flour: Some readers have reported success with almond flour, but I’ve never tried it and therefore can’t vouch for that substitution. I can only vouch for the flours listed in the recipe. (And also, I’d caution against coconut flour unless you want to play around with the liquid amounts in the recipe. Coconut flour soaks up liquid like a sponge.)

For the coconut: You can easily omit the shredded coconut if you have an allergy or dislike coconut. Obviously it will no longer be “German Chocolate” but it will still be delicious.

Click to: Go back to the recipe.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 

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