This cake has an exclamation mark in the title.
Yeah, it’s that good.
I went through a love affair with German chocolate cake. It began when I bought a tin of coconut/pecan frosting and forgot about it in the pantry for a while.
During a serious sugar craving, I rediscovered that baby and took a spoon to it. And I had to find out what cake used that frosting, because boy was it good.
Up until I made my own, I’d only ever had German chocolate cake in cupcake form. (I even ordered a dozen German chocolate cupcakes instead of a cake for my birthday once!)
This cake is seriously delicious. Although there’s no German chocolate to be seen in the cake (to keep it dairy-free), if you’re not vegan, feel free to sub out the vegan chocolate and replace it with the original German chocolate.
The cake is extremely rich and chocolate-y, which contrasts perfectly with the extremely sweet frosting.
Oh my god, this frosting.
Seriously, if you’re feeling lazy, just make the frosting. And eat it with a spoon, Medha style. Life is short.
I tried to put coconut into this frosting in as many ways as possible. The base is coconut milk, thickened with coconut flour and cornstarch, sweetened with coconut sugar, maple syrup, and vanilla, and made smooth and glossy with a touch of coconut oil.
This forms a dulce de leche-type sweetened coconut sauce that is to die for (and that I will 100% be using in other recipes later). Stir it into powdered sugar, add some coconut and chopped pecans, and you’ve got yourself a dairy-free, sugary sweet frosting!
Between the layers of deeply chocolate cake and the saccharine coconut/pecan goodness, this cake is hard to beat.
I’m probably going to go downstairs and cut myself another slice, like right now.
- 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
- 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
- 1½ cup unsweetened shredded coconut
- ½ cup chopped pecans
- 4 cups powdered sugar
- Preheat oven to 350°F and grease two 8-inch cake pans with coconut oil and dust with cocoa powder.
- Combine 1½ cups almond milk and the vinegar and let sit for a few minutes.
- Add in applesauce, vanilla, and remaining almond milk. Stir until well combined.
- Add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, and melted chocolate. Mix well until no lumps remain.
- Lastly, add coconut oil and stir until completely combined.
- 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.
- 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.
- Immediately stir in coconut oil, vanilla, and maple syrup until everything is melted and evenly combined.
- In a separate bowl, sift your powdered sugar and set aside.
- 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.
- Add in coconut and pecans and stir well to combine. Let sit in fridge or freezer until assembly.
- 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.
*cake adapted from here