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–+ servings
German Chocolate Cake

Vegan German Chocolate Cake

Coconut, Caramel & Pecans! If you love that combo then you LOVE German Chocolate Cake!
Refined Sugar Free version here!
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Prep Time 1 hour 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 15

Ingredients
  

For the Chocolate Cake:

  • 3 cup All Purpose Flour (375g)
  • 8 Tbs Natural Cocoa Powder (40g)
  • 2 cup Granulated Sugar (400g)
  • 1 teaspoon Salt (6g)
  • 2 teaspoon Baking Soda
  • 2 teaspoon Apple Cider Vinegar
  • 2 teaspoon Vanilla Extract
  • ¾ cup Vegetable Oil (177ml)
  • 2 cup Strong Brewed Coffee *s (474ml)

For the German Chocolate Filling

  • 1 cup Plant Milk (237ml)
  • ¾ cup Granulated Sugar (150g)
  • 1 Tbs Cornstarch (8g)
  • 4 Tbs Vegan Butter (56gg)
  • 1 teaspoon Vanilla Extract (5ml)
  • 1½ cups Sweetened Flake Coconut
  • 1 cup Lightly Toasted Pecans

For the Vegan Ganache:

  • 4 ounces Semi Sweet Vegan Chocolate (113g)
  • ¼ cup Plant Milk (60ml)

Instructions
 

  • Preheat the oven to 350℉ & Grease & parchment line 3-7" cake pans (or 2-8" pans for a 2 layer cake instead)
  • First prepare the cake Sift the flour, baking soda, salt & sugar together in a large mixing bowl.
  • Combine the cocoa powder with the hot coffee & then add the vinegar, oil and the vanilla extract.
  • Pour the wet ingredients into the sifted dry ingredients & whisk vigorously with a hand whisk until smooth (about 15 strokes)
  • Divide the batter evenly amongst your prepared cake pans & bake immediately in a preheated 350°f oven for approximately 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs
  • Next prepare the German Chocolate 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,
  • Transfer the custard to a large bowl & add the pecans & coconut, mix well
  • Refrigerate to cool completely & then use for filling & topping
  • Prepare the vegan ganache by combining the chocolate & plant milk in a small sauce pot & melt over a low heat stirring constantly. Remove from heat & cool at room temperature

Notes

Be sure to read all the notes for success above the recipe!
Storage German chocolate cake can stay at room temperature for 1 day but for best results refrigerate for up to 1 week~ Cake is best served at room temperature
Tried this recipe?Let us know how it was!