{Vegan} German Chocolate Cake!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A moist, deep chocolate cake with the signature coconut-pecan frosting! This cake is completely vegan and features a coconut confection syrup that is to die for.
  • 2 cups almond milk, room temp and divided
  • 2 tsp apple cider vinegar
  • 1¼ cups applesauce
  • 1 tbsp vanilla
  • 2 cups flour
  • 1⅓ cups coconut sugar
  • ½ cup cocoa powder
  • 8 oz vegan chocolate, melted (or sub German chocolate, if not vegan)
  • ⅔ cup coconut oil, melted
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
Coconut Confection Syrup
  • 1- 14 oz can coconut milk
  • 2 tbsp coconut flour
  • 1 tbsp cornstarch
  • ¼ cup coconut sugar
  • 1 tsp vanilla
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup
Additional Frosting Ingredients
  • 1½ cup unsweetened shredded coconut
  • ½ cup chopped pecans
  • 4 cups powdered sugar
  1. Preheat oven to 350°F and grease two 8-inch cake pans with coconut oil and dust with cocoa powder.
  2. Combine 1½ cups almond milk and the vinegar and let sit for a few minutes.
  3. Add in applesauce, vanilla, and remaining almond milk. Stir until well combined.
  4. Add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, and melted chocolate. Mix well until no lumps remain.
  5. Lastly, add coconut oil and stir until completely combined.
  6. Divide batter evenly between two prepared pans and bake in preheated oven for 25-30 minutes, or until center is set and a toothpick can be cleanly removed. Cool on a wire rack.
  7. Meanwhile, over low-medium heat, combine coconut milk, coconut flour, cornstarch, and sugar. Stirring constantly, bring to a simmer or soft boil, and then remove from heat.
  8. Immediately stir in coconut oil, vanilla, and maple syrup until everything is melted and evenly combined.
  9. In a separate bowl, sift your powdered sugar and set aside.
  10. Add approximately ⅓-2/3 of your coconut confection syrup to the powdered sugar until the mixture reaches a frosting consistency. This may vary based on how smooth or thick you want your frosting.
  11. Add in coconut and pecans and stir well to combine. Let sit in fridge or freezer until assembly.
  12. Once fully cool, invert on cake round onto your platter. Spoon half of the frosting on top. Invert the second cake directly on top of the first, and top with remaining frosting. Garnish with additional pecans, if desired.
Recipe by Whisk & Shout at http://whiskandshout.com/vegan-german-chocolate-cake/