I made this vegan German chocolate cake for my uncle’s birthday last weekend. The coconut pecan frosting made the layers rich, and he said it was better than the version he remembered from childhood.
The recipe not only celebrates traditional German chocolate cake flavors but also makes it accessible for vegan diets. It yields a sumptuous cake that can be enjoyed on special occasions or as an everyday treat.
Vegan German Chocolate Cake Recipe
This cake features moist layers of rich chocolate sponge made without eggs or dairy, topped with a creamy coconut pecan frosting. The recipe takes about 1 hour and 15 minutes from start to finish and serves 8-10 people.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (dairy-free)
- 1 cup shredded coconut (unsweetened)
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Mix Together: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in dark chocolate chips.
- Bake The Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool The Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make The Frosting: In a saucepan over medium heat, combine brown sugar, coconut cream, shredded coconut, and chopped pecans. Cook until thickened (about 5-7 minutes). Remove from heat and let it cool slightly.
- Frost The Cake: Place one cake layer on a serving plate, spread a layer of coconut pecan frosting on top, and then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
- Serve: Slice and enjoy your vegan German chocolate cake as a delightful dessert for any occasion.
Cook and Prep Times
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 8-10 slices
- Calories: 380kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 50g
I keep the cake covered in the fridge for up to four days. The frosting sets firm, and I let slices sit out for ten minutes before serving.
