German Chocolate Cake on my top three favorites list of all time
Perhaps that is why I have made it so many different ways
And today I am sharing German Chocolate 3 ways!
From the traditional caramel pecans and coconut topping with classic chocolate cake layers
As well as a lowest sugar option where the usual sticky, gooey sugar loaded filling has been replaced with dates
Of course I had to pile it on top of my famous vegan chocolate cheesecake too!
Two of my favorite things together in one fabulous dessert!
Notes for Success
The recipes that follow are for the German Chocolate filling only
Whether you decide to use the refined sugar free version for your German Chocolate Cake or the traditional recipe
You won’t go wrong since both of them are out of this world!
Both recipes can be used as fillings for cakes and toppings as well!
Choose my Chocolate Cheesecake Recipe or Chocolate Cake layers
If you are making the Chocolate Cheesecake you will only need half of the recipe of the traditional German Chocolate filling listed below
Since you only need about 2 cups for the topping
Layer cakes using the traditional German Chocolate Filling recipe listed below will fill and top a 3-layer 7″ cake
However the refined sugar free version must be DOUBLED to fill and top that same size cake
WATCH THIS YOUTUBE VIDEO FOR THE LOWEST SUGAR OPTION!
German Chocolate 3 ways
Ingredients
TRADITIONAL RECIPE
- 1 cup Plant Milk 237ml
- ¾ cup Granulated Sugar 150g
- 1 Tbs Cornstarch 8g
- 4 Tbs Vegan Butter 56g
- 2 teaspoons Vanilla Extract 10ml
- 1½ cups Sweetened Flake Coconut
- 1 cup Lightly Toasted Pecans
REFINED SUGAR FREE RECIPE
- 1 cup Medjool Dates 170g
- ½ cup Plant Milk 120ml
- pinch Salt
- 1 cup Shredded Un-Sweetened Coconut 120g
- ¾ cup Toasted Pecans 100g
Instructions
- FOR THE TRADITIONAL RECIPE
- In a medium sauce pot combine the sugar & cornstarch together with a whisk & then add the plant milk
- Bring to a boil over medium high heat stirring constantly to avoid scorching the bottom
- Once the custard has boiled remove from the heat & add the vanilla extract & vegan butter & whisk until completely melted in
- Transfer the custard to a large bowl & add the pecans & coconut, mix well
- Refrigerate to cool completely & then use for filling or topping your cakes
- FOR THE REFINED SUGAR FREE RECIPE
- First remove the pits from the dates, then combine them with theplant milk and salt in a high speed blender or food processor.
- Blend smooth then transfer to a large bowl & fold in the coconut & toasted pecans
- If the mixture seems too stiff add a tablespoon or two of hot water to loosen
Notes
I do not freeze custard based desserts, but the refined sugar free version will freeze nicely
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