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Vegan German Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 667 reviews
  • Author: Megane
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan German Chocolate Cake is a decadent, dairy-free version of the classic Southern dessert featuring a rich chocolate cake layered with a luscious coconut pecan filling and topped with creamy chocolate frosting. Perfect for vegans and those looking for a plant-based treat, this cake combines moist cocoa-infused layers with a gooey, nutty filling and smooth frosting, delivering all the traditional flavors without any animal products.

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

  1. Prepare the chocolate cake batter: Preheat your oven to 350°F and prepare two 8-inch round cake pans by spraying them with oil and lining the bottoms with parchment paper for easy cake removal. In a small bowl, combine 1 cup soy milk with 1 tablespoon apple cider vinegar, stir and allow it to curdle, creating a vegan buttermilk.
  2. Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, 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 evenly combined.
  3. Add Wet Ingredients: To the dry ingredients, add 1/2 cup oil, 2/3 cup applesauce, 1 tablespoon vanilla extract, and the soy milk/vinegar mixture. Mix on medium speed until smooth, scraping down the sides as necessary.
  4. Incorporate Hot Water: Lower your mixer speed and slowly pour in 1 cup boiling hot water while mixing gently. The batter will be runny, which is expected and ensures a moist cake.
  5. Bake the cake layers: Divide the batter evenly between the two prepared pans and bake for 35-37 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 10 minutes in the pans, then invert onto wire racks to cool completely.
  6. Make the coconut pecan filling: In a bowl, whisk 1 cup full fat coconut milk and 2 tablespoons cornstarch until smooth. In a medium saucepan over medium heat, melt 1/4 cup vegan butter, then stir in 1/2 cup brown sugar, 1/2 cup granulated sugar, and the coconut milk mixture. Cook and stir for 5 minutes until bubbling and thickened. Remove from heat and stir in 2 teaspoons vanilla extract, 1 cup chopped pecans, and 1 cup shredded coconut. Let cool completely.
  7. Prepare the chocolate frosting: Beat 1 cup softened vegan butter for 2 minutes until creamy. Sift in 3/4 cup cocoa powder, then gradually add 3 1/2 cups powdered sugar, 2 teaspoons vanilla extract, and 2 tablespoons soy milk. Beat on low to combine, then high until fluffy. Adjust consistency with additional soy milk or powdered sugar as needed for spreading.
  8. Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting over it, then evenly spread half of the coconut pecan filling, leaving about 1/2 inch from the edges. Top with the second cake layer, frost the top and sides with the remaining chocolate frosting. Optionally pipe a border on top and spoon the remaining coconut pecan filling inside the border. Serve and enjoy!

Notes

  • Freeze: This cake freezes well; slice and wrap portions tightly to keep as a quick dessert option.
  • Make Ahead: Cakes, filling, and frosting can be made 1-2 weeks in advance. Wrap and refrigerate or freeze cakes, store filling and frosting in airtight containers.
  • Gluten Free: Use a gluten-free vegan chocolate cake recipe as the base if you need a gluten-free version.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://comfortplates.com/vegan-german-chocolate-cake-recipe/