Description
This Vegan German Chocolate Cake is a rich, moist chocolate cake layered with a luscious coconut pecan filling and topped with a creamy vegan chocolate frosting. Perfectly dairy-free and egg-free, this delicious cake offers all the classic flavors of a traditional German chocolate cake in a plant-based version that everyone can enjoy.
Ingredients
Scale
Chocolate Cake
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup natural cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup neutral flavored oil (avocado oil recommended)
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling hot water
Coconut Pecan Filling
- 1 cup full fat coconut milk
- 2 tablespoons cornstarch
- 1/4 cup vegan butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Chocolate Frosting
- 1 cup vegan butter, softened
- 3/4 cup natural cocoa powder
- 3 1/2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons unsweetened soy milk, as needed
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly with oil spray and line the bottoms with parchment paper circles for easy removal.
- Make the Vegan Buttermilk: In a measuring cup, combine 1 cup of unsweetened soy milk with 1 tablespoon of apple cider vinegar. Stir and let it curdle for a few minutes; this will act as a vegan buttermilk.
- Mix Dry Ingredients: In a large bowl or your stand mixer with whisk attachment, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until well combined.
- Add Wet Ingredients: To the dry ingredients, add 1/2 cup neutral oil, 2/3 cup unsweetened applesauce, 1 tablespoon pure vanilla extract, and the prepared soy milk/vinegar mixture. Mix on medium speed until combined, scraping down the sides as needed.
- Incorporate Boiling Water: Reduce mixer speed and slowly pour in 1 cup of boiling water, mixing continually until fully incorporated. The batter will be quite runny, which is expected.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35-37 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool for 10 minutes in pans, then invert onto wire racks and cool completely.
- Prepare the Coconut Pecan Filling: In a bowl, whisk 1 cup full fat coconut milk with 2 tablespoons cornstarch until smooth. In a saucepan over medium heat, melt 1/4 cup vegan butter, then add 1/2 cup brown sugar, 1/2 cup granulated sugar, and the coconut milk mixture. Stir constantly for about 5 minutes until bubbling and caramel-like. Remove from heat and stir in 2 teaspoons vanilla extract, 1 cup chopped pecans, and 1 cup shredded coconut. Let cool completely.
- Make the Chocolate Frosting: Ensure 1 cup vegan butter is softened but not melted. Beat with an electric mixer for 2 minutes until creamy. Sift and add 3/4 cup cocoa powder, 3 1/2 cups powdered sugar, 2 teaspoons vanilla extract, and 2 tablespoons soy milk. Beat on low to mix then at high speed for 3-4 minutes until light and fluffy. Adjust consistency with up to 2 more tablespoons soy milk if needed.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting, then spoon and smooth half of the coconut pecan filling over, leaving about 1/2 inch clear at the edges. Top with the second cake layer.
- Finish and Decorate: Cover the entire cake with the remaining chocolate frosting, smoothing the sides and top. Optional: pipe a border or circle of frosting on top to hold the remaining coconut pecan filling, then spoon it on top. Serve and enjoy this delicious vegan treat!
Notes
- This cake freezes well; slice and wrap pieces individually for an easy dessert ready anytime.
- You can prepare the cake layers and frostings up to 1-2 weeks in advance. Store cake layers wrapped in plastic wrap in the fridge or freezer, and keep filling and frosting in airtight containers in the fridge.
- For a gluten-free version, use a Gluten-Free Vegan Chocolate Cake base.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 33g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
