The iconic German Chocolate Cake, a beloved classic, gets a delicious vegan makeover! This recipe guides you through creating a moist and flavorful chocolate cake layered with a rich and gooey coconut pecan frosting – proof that you don’t need any dairy or eggs to achieve pure dessert bliss.
Vegan German Chocolate Cake: A Plant-Based Take on a Classic
This recipe captures all the indulgence of a traditional German Chocolate Cake but uses plant-based ingredients to recreate the experience. Get ready to learn the secrets to a moist and fluffy vegan chocolate cake that will have everyone asking for seconds.
Gathering Your Vegan Baking Essentials
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup plant-based milk (almond, soy, or oat milk work well)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ¾ cup vegan butter, softened
For the Coconut Pecan Frosting:
- 1 cup canned coconut milk, refrigerated overnight
- ¾ cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans, toasted
Vegan German Chocolate Cake Ingredients
Baking Up Vegan German Chocolate Cake Heaven
Making the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the applesauce, plant-based milk, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Gradually add the boiling water to the batter while mixing on low speed. This will create a thin, yet smooth batter.
- In a separate bowl, cream together the softened vegan butter and sugar until light and fluffy.
- Gradually add the creamed butter mixture to the batter, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Pouring Vegan Cake Batter
Crafting the Coconut Pecan Frosting:
- While the cakes cool, prepare the frosting. Scoop out the thick cream from the top of the chilled coconut milk, leaving the watery liquid behind.
- In a large bowl, beat the coconut cream and softened vegan butter together until smooth.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- Stir in the vanilla extract, shredded coconut, and toasted pecans.
Assembling the Vegan Masterpiece:
- Once the cakes have completely cooled, carefully slice each layer in half horizontally to create four thin layers.
- Place one cake layer on a serving plate and spread evenly with a generous layer of coconut pecan frosting.
- Repeat layers, finishing with a final layer of frosting on top.
Layering Vegan German Chocolate Cake
Savoring Your Vegan German Chocolate Cake
Let the cake chill in the refrigerator for at least 30 minutes to allow the frosting to set. Serve this showstopping dessert and watch it disappear.
“The key to nailing a vegan cake is all in the balance of moisture and texture,” advises renowned vegan pastry chef, Claire Dubois. “Using applesauce not only replaces eggs but also adds a lovely moistness, while the boiling water helps create a tender crumb.”
Vegan German Chocolate Cake: FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking blend for a delicious gluten-free version.
Can I freeze the leftover cake?
Yes, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and store them in the freezer for up to 2 months.
Can I use a different frosting?
While the coconut pecan frosting is classic, feel free to get creative! Try a vegan cream cheese frosting or a simple chocolate ganache for a different twist.
How can I toast pecans?
Toasting pecans is easy! Spread them in a single layer on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, or until fragrant and lightly browned.
What can I use instead of vegan butter?
If you don’t have vegan butter on hand, you can substitute it with an equal amount of coconut oil or unsweetened applesauce.
This Vegan German Chocolate Cake recipe proves that indulgence knows no dietary bounds. With its rich flavors and decadent frosting, it’s sure to become a new favorite in your plant-based baking repertoire.
