Vegan German Chocolate Cake - Easy Recipe
This Vegan German Chocolate Cake is rich, gooey and so chocolatey. The perfect dessert for birthdays, holidays or any special occasion. This cake is cholesterol free, dairy free, and vegan, but no one will know it.
Servings 12
Ingredients
Vegan Chocolate Cake
- 2 1/4 cups all purpose flour
- 3/4 cup cocoa powder, unsweetened
- 1 1/4 cup white granulated sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups almond milk, unsweetened
- 1 Tbsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 tsp ground flax seeds
- 4 1/2 Tbsp hot water
Coconut Pecan Frosting
- 1/4 cup vegan butter
- 1/2 cup brown sugar
- 1/2 cup almond milk, unsweetened
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup coconut flakes, unsweetened
- 1/2 cup pecans, chopped
Chocolate Buttercream Frosting
- 2 cups powdered sugar
- 1/2 cup cocoa powder, unsweetened
- 1/3 cup vegan butter not melted
- 4 Tbsp almond milk, unsweetened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease two 8 inch cake pans and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, sift together the flour and cocoa powder. Add sugar, baking soda and salt and mix together.
- Make your flax egg by mixing ground flax seeds and hot water together and allow it to sit for 2 or 3 minutes to thicken.
- Incorporate your wet ingredients into your dry ingredients, being careful not to overmix. Add in the almond milk, vanilla extract, applesauce, vinegar and flax eggs. Mix together, but again, do not overmix.
- Divide the batter evenly between the two cake pans. Bake for 30 minutes or until a cake tester inserted comes out clean. Cool pans on a wire rack. Allow to cool completely before frosting.
Prepare Coconut Pecan Frosting
- While cakes are baking, prepare the coconut pecan frosting.Whisk together the cornstarch and almond milk.
- In a saucepan, melt the butter. Add brown sugar and cornstarch/milk mixture.
- Stirring constantly until the mixture boils and starts to thicken.
- Remove from heat and add vanilla extract, coconut flakes and chopped pecans. Allow to cool completely before using.
Prepare Chocolate Buttercream Frosting
- While cakes are baking, prepare the chocolate buttercream frosting.In a stand mixer or large bowl, add powdered sugar, cocoa powder, vegan butter, almond milk and vanilla extract. Slowly begin to mix, gradually increasing speed until it is thick and smooth.
- If needed, add 1/2 tsp or more almond milk until you reach your desired consistency. You want it thick, but spreadable.
Assembling and Frosting the Cake
- When the cakes are completely cool, remove cakes from pans. Add 1/2 the coconut pecan frosting to the top of one cake, then carefully place the other cake on top.
- Spread a thin layer of chocolate buttercream frosting on the sides of the cake. If you make this layer too thick it could slice off.
- Add the other 1/2 of the coconut pecan frosting to the top of the cake.
- Add another layer of chocolate buttercream frosting to the sides and up to the coconut pecan frosting on top. Serve and enjoy!