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Vegan German Chocolate Cake
Indulge in this rich and moist Vegan German Chocolate Cake, a plant-based take on the classic dessert. This cake features layers of soft, chocolatey cake topped with a luscious coconut-pecan frosting, all made without dairy or eggs. Whether you're celebrating a special occasion or simply craving a sweet treat, this eggless and dairy-free version will satisfy every chocolate lover!This recipe uses simple, wholesome ingredients to create a cake that’s just as indulgent as the traditional version. Let’s get started on this decadent dessert!
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- 2 8-inch round cake pans
- Parchment paper
- Wire cooling rack
- Saucepan
- Rubber spatula
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 cup coconut sugar or granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups almond milk or any plant-based milk
- 1 tablespoon apple cider vinegar
- ½ cup coconut oil melted
- 2 teaspoons vanilla extract
- 1 cup brewed coffee or hot water
For the Coconut-Pecan Frosting:
- 1 cup full-fat coconut milk
- ½ cup coconut sugar or brown sugar
- ¼ cup vegan butter
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache (Optional):
- ½ cup dairy-free chocolate chips
- ¼ cup coconut milk
Instructions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
- In a small bowl, mix the almond milk and apple cider vinegar. Set aside for 5 minutes to create vegan buttermilk.
- In a large mixing bowl, whisk together the flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the prepared vegan buttermilk, melted coconut oil, and vanilla extract. Stir gently.
- Pour in the brewed coffee (or hot water) and mix until smooth. Avoid overmixing.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine the coconut milk, coconut sugar, and vegan butter. Stir until melted and smooth.
- Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature before spreading.
Prepare the Chocolate Ganache (Optional)
- In a small saucepan, heat coconut milk until warm but not boiling.
- Pour over dairy-free chocolate chips and let sit for 1-2 minutes.
- Stir until smooth and glossy.
Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of coconut-pecan frosting over the top.
- Add the second cake layer and spread more frosting over the top.
- (Optional) Drizzle chocolate ganache over the cake for extra indulgence.
- Let the cake set for 15-20 minutes before slicing and serving.
Notes
Tips & Tricks
- Use high-quality cocoa powder for a rich, chocolatey flavor.
- Brewed coffee enhances the chocolate taste but can be replaced with hot water if needed.
- For a nut-free version, replace pecans with sunflower seeds or omit them altogether.
- Refrigerate the cake for at least an hour before slicing for cleaner cuts.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutritional Comparison
| Nutrient | Traditional German Chocolate Cake | Vegan German Chocolate Cake |
|---|---|---|
| Calories | 450 kcal | 380 kcal |
| Total Fat | 25g | 18g |
| Saturated Fat | 12g | 8g |
| Protein | 5g | 6g |
| Fiber | 2g | 4g |
| Sugar | 30g | 22g |