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VEGAN German Chocolate Cake | AMAZING!

Yields1 ServingPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Sol Canyon Kitchen’s Vegan German Chocolate Cake is moist, delicious, and decadent with chocolate, but that doesn’t even describe the amazing frosting. OMG this is the best caramel coconut pecan frosting ever!

INGREDIENTS FOR CAKE
 360 l SOY MILK (about 1.5 cups). I love using Soy milk as it is healthy & it works best, but if you can’t have soy then use light coconut milk from the can or a creamy oat milk.
 1 ½ tbsp APPLE CIDER VINEGAR or lemon juice
 120 ml AVOCADO OIL (can use any oil of choice)
 1 ½ tbsp Ground FLAXSEEDS
 4 ½ tbsp HOT WATER
 2 tsp VANILLA EXTRACT
 1 tsp ALMOND EXTRACT
 281 g ALL PURPOSE FLOUR (approx 2 1/4 cups, best to weigh). I found all purpose flour works best in this recipe. I have not tried with spelt flour yet as that may be possible but I would try it with white spelt first. Gluten-free flours wouldn't work. The cake would be flat and wouldn't rise.
 63 g COCOA POWDER (approx 3/4 cup)
 300 g Vegan SUGAR (approx 1 1/2 cups)
 1 tsp BAKING POWDER
 2 tsp BAKING SODA (also known as bicarbonate soda)
 1 tsp SALT
Next...
INGREDIENTS FOR COCONUT PECAN FROSTING
 3 tbsp CORNSTARCH
 1 14oz can of COCONUT MILK FULL FAT
 ¼ cup COCONUT OIL
 ¼ cup Vegan BUTTER (you can use 1/2 cup of coconut oil if you don't have vegan butter)
 1 cup BROWN SUGAR
 3 cups Shredded COCONUT Flakes (not to chipped or desiccated)
 2 cups Chopped PECANS (more for decorating the top of cake / Also try toasting the pecans if desired. I didn't do that in the video)
DIRECTIONS FOR CAKE
1

Preheat oven to 350°F (180°C). Grease two 9-inch cake pans with oil and line the bottom with parchment paper.

2

Add the apple cider vinegar into the soy milk and whisk and set aside for it to do its magic and become buttermilk.

3

Add hot water to flax meal and set aside to thicken.

4

Next add wet ingredients to stand mixer: soy milk mixture, oil, vanilla & almond extract & flax egg & mix. If not using a stand mixer then add them to a separate bowl and combine together and then add the wet to the dry & blend with rubber spatula or with hand mixer till combined. Don’t over mix.

5

Now pour batter into 2 pans dividing evenly in each cake pan.

6

Bake for 25-40 minutes or until a skewer inserted in the center of the cake comes out clean. Ovens can vary in temperatures and also the size of your pan can change the cook times. So check at 20 min and know it may take up to 40 minutes.

7

Remove the cakes from the oven and cool for 30 minutes in the pan, then remove from pan and place on rack and put in fridge for 1-3 hours while you make frosting & while frosting cools.

DIRECTIONS FOR FROSTING
8

Whisk cornstarch and coconut milk together to blend. Add to saucepan.

9

Next add vegan butter, coconut oil & the brown sugar to saucepan.

10

Bring to a light boil and keep whisking until it thickens. This takes about 2-3 minutes.

11

Remove from heat & stir in chopped pecans, and shredded coconut.

12

Transfer to a bowl and then place in freezer for one hour before using to frost the cake.


BUILDING THE CAKE
13

If needed level your cakes but cutting off the dome with serrated knife till level.

14

Place 1 cake layer on a plate or cake stand. Using a knife spread almost half of the coconut pecan frosting on the top of this cake. Pay close attention to the edges making sure the frosting goes to the edge and use your fingers to smooth it on the edge.

15

Next, add the second cake on top of the frosted first layer cake. Align as perfect as you can.

16

Add the rest of the frosting on the top and make a nice straight edge by using a knife. Lastly add more frosting to the in between layers edge and spread with a knife. Watch the video to see how I frost my cake and decorate it.
Top with whole pecans for a beautiful look.

17

Since the frosting was cold when you built your cake you can enjoy a piece immediately. Otherwise store covered in the fridge for up to a week.