Description
This vegan German chocolate cake is a decadent treat, perfect for any occasion. It features moist chocolate cake layers, a rich coconut pecan frosting, and is completely plant-based.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup plant-based milk (such as almond or soy)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup boiling water
- For the Frosting:
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- ½ cup vegan butter, softened
- ½ cup packed light brown sugar
- ¼ cup plant-based milk
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add plant-based milk, oil, and vanilla extract. Beat with an electric mixer until combined.
- Stir in apple cider vinegar, then slowly add boiling water. The batter will be thin.
- Pour batter evenly into prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Frosting: In a skillet, toast coconut and pecans over medium heat until golden brown, about 5-7 minutes, stirring frequently. Let cool.
- In a medium bowl, cream together vegan butter and brown sugar until light and fluffy.
- Stir in plant-based milk and vanilla extract.
- Fold in toasted coconut and pecans.
- Assemble the Cake: Level the cake layers if needed. Place one layer on a serving plate and spread with half of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides.
- Serve and enjoy!
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- If you don’t have apple cider vinegar, you can substitute with white vinegar or lemon juice.
- Store cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g