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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!
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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 3 cups (375g)
  • 8 Tbs Natural Cocoa Powder *see notes (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 *see notes (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
 

  • Grease & parchment line 3-7" cake pans (or 2-8" pans for a 2 layer cake instead)
    Preheat the oven to 350℉
  • 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

I'm using 7" cake pans for this cake but you can use 8" pans instead for a 2 layer cake
Using coffee in chocolate cake recipes is a pro bakery secret! Chocolate and coffee are best friends bringing out the best flavor! However if you are against using coffee you can replace with water
Unsweetened coconut is my choice to lower the sugar content in this cake no matter which recipe I choose! But feel free to use sweetened flake if you prefer
This Chocolate Cake Recipe is great with a sugar alternative
As well as gluten free using a 1:1 blend like Bob's Red Mill *not sponsored
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!