This heart-healthy chocolate cake uses oat flour, cocoa, and boiling water for a deep, soft texture without the need for salt. The frosting blends vanilla yogurt, coconut, and toasted pecans for a creamy topping that’s both delicious and kidney-friendly. Made with sodium-free baking powder and no added salt, this is a perfect salt-conscious indulgence for chocolate lovers following a DASH-friendly diet.

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Table of Contents

Ingredients Needed

Frosting:

½ cup unsalted pecans: chopped.
½ cup unsweetened shredded coconut: no salt added.
½ cup milk of choice: dairy or unsweetened plant-based.
1½ tablespoons cornstarch: to thicken.
⅓ cup vanilla yogurt: low sodium.
¼ cup light brown sugar: adds sweetness.
½ teaspoon vanilla extract: for flavor.

Cake:

¼ cup milk of choice: dairy or plant-based.
⅓ teaspoon apple cider vinegar: helps create a soft crumb.
⅓ cup oat flour: whole grain, naturally low sodium.
2 tablespoons cornstarch: light texture.
2½ tablespoons unsweetened cocoa powder: for chocolate flavor.
2 tablespoons light brown sugar: for sweetness.
½ teaspoon baking soda: or reduce to ¼ tsp.
½ teaspoon sodium-free baking powder: or Featherweight brand.
1 tablespoon coconut oil: melted.
½ teaspoon vanilla extract: for richness.
¼ cup boiling water: helps bring out cocoa flavor.

How To Make Low Sodium German Chocolate Cake

Toast the Frosting Ingredients:
Preheat oven to 350°F. Spread pecans and coconut on a baking sheet and toast for 3–10 minutes until golden. Watch closely to avoid burning.

Make the Frosting Base:
In a saucepan, whisk together milk and cornstarch. Heat over medium-high until thickened. Lower the heat and whisk in yogurt, brown sugar, and vanilla. Remove from heat and cool in the fridge to thicken.

Prepare the Cake Batter:
In a bowl, mix the milk and apple cider vinegar. Let sit for 10 minutes.

Mix Dry Ingredients:
In another bowl, whisk oat flour, cornstarch, cocoa powder, sugar, baking soda, and sodium-free baking powder.

Combine Ingredients:
Add coconut oil and vanilla to the milk mixture. Microwave the water until boiling. Quickly add the milk mix and boiling water to the dry mix. Stir until just combined.

Bake the Cake:
Pour into a greased 6″ round cake pan. Bake at 350°F for 20–24 minutes or until a toothpick comes out clean. Cool completely in the pan.

Finish the Frosting:
Stir toasted pecans and coconut into the chilled frosting. Spread generously over the cooled cake.

Recipe Tips

Use low sodium or sodium-free baking powder to make this a true low sodium dessert.
Be sure to use unsalted pecans and no salt added coconut.
Oat flour keeps the cake soft and naturally sodium-free.
Let the yogurt frosting cool fully to thicken nicely.
Store frosting separately if not eating right away to avoid separation.

How to Store & Reheat

Room Temperature: Store unfrosted for 1 day, covered.
Fridge: Store frosted cake or frosting separately up to 4 days.
Freezer: Freeze cake layers (unfrosted) for up to 2 months. Thaw in fridge before frosting.

Nutrition Facts (per slice, yields 6)

Calories: 210
Sodium: ~75 mg
Protein: 3g
Fat: 10g
Carbs: 29g
Fibre: 2g
Sugar: 17g

FAQs

Can I make German chocolate cake low sodium?
Yes. Use sodium-free baking powder, reduce baking soda, and skip added salt.

Is vanilla yogurt high in sodium?
Some brands are. Choose a low sodium or plain yogurt with under 50 mg sodium per serving.

Why use oat flour in low sodium baking?
Oat flour is naturally sodium-free and adds a soft, moist texture.

Can I make this cake without eggs?
Yes. This recipe is egg-free and still rises well using vinegar and baking soda.

Can I frost the cake ahead of time?
It’s best to frost just before serving. If storing, keep frosting separate and stir before use.

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