Vegan German Chocolate Cake Recipe
Description
For all of the vegan dessert lovers out there, this vegan German chocolate cake recipe is for you! This vegan version of the classic German chocolate cake has all the same flavors, but is dairy-free and egg-free. The cake layers are made with a combination of vegan butter and coconut oil for a wonderfully soft texture. A silky vegan chocolate ganache is spread between each layer, and the top is covered in a rich vegan coconut-pecan frosting. The result is a delicious and decadent vegan German chocolate cake that is sure to be a hit with everyone, no matter their dietary preferences.
Ingredients
For the Cake:
-2 and 1/2 cups all-purpose flour
-1 cup granulated sugar
-3/4 cup cocoa powder
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup vegan butter, melted
-1/2 cup coconut oil, melted
-1/2 cup almond milk
-1 teaspoon vanilla extract
-1/2 cup boiling water
For the Chocolate Ganache:
-2 cups vegan semi-sweet chocolate chips
-1/2 cup almond milk
-1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
-1/2 cup vegan butter, softened
-1/2 cup coconut cream
-1 cup shredded coconut
-1/2 cup chopped pecans
-1/2 cup brown sugar
-1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted vegan butter, coconut oil, almond milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Slowly add the boiling water and mix until the batter is smooth. Divide the batter evenly between the two prepared cake pans.
4. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. To make the chocolate ganache, place the vegan semi-sweet chocolate chips in a medium bowl. Heat the almond milk in the microwave until just boiling. Pour the hot almond milk over the chocolate chips and let sit for a few minutes, then whisk until smooth. Whisk in the vanilla extract.
6. To make the coconut-pecan frosting, beat the vegan butter in a large bowl until light and fluffy. Add the coconut cream, shredded coconut, chopped pecans, brown sugar, and vanilla extract and beat until combined. Spread the frosting over the top of one of the cooled cake layers.
7. Place the second cake layer on top of the frosted layer, then spread the chocolate ganache over the top. Place the cake in the refrigerator for 10 minutes to allow the ganache to set. Serve chilled or at room temperature.
Notes
-This vegan German chocolate cake recipe can be made gluten-free by substituting gluten-free all-purpose flour for the all-purpose flour.
-The cake layers can be made ahead of time and stored in an airtight container for up to 3 days, or frozen for up to 1 month.
-The cake can be stored in the refrigerator for up to 3 days. Let the cake come to room temperature before serving.
Nutrition
Serving size: 1 slice (1/8 of the cake)
Calories: 545 kcal
Total fat: 32 g
Saturated fat: 15 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 340 mg
Total carbohydrate: 63 g
Dietary fiber: 4 g
Sugars: 41 g
Protein: 5 g
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