Coconut, caramel and pecans is the magic combination for authentic German Chocolate Cake!
This recipe from start to finish will take you just about an hour!
It’s a simple one bowl recipe for Chocolate Cake and equally easy recipe for the German chocolate filling
Using dates, pecans and coconut for a lower refined sugar recipe
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Notes for Success:
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!
If you are against using coffee you can replace with water
Unsweetened coconut is my choice to lower the sugar content in this cake even more
But feel free to use sweetened flake if you prefer
This Chocolate Cake Recipe is great with a sugar alternative!
Check out my article and supporting video all about Sugar Free Baking!
Natural Cocoa Powder refers to cocoa powder that has not been Dutch Processed
Read more about Natural vs Dutched process cocoa here!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Yield: serves 12-15ppl
Vegan German Chocolate Cake
Prep Time
20 minutes
Cook Time
22 minutes
Total Time
42 minutes
Ingredients
For the Chocolate Cake:
- All Purpose Flour 3 cups (375g)
- Natural Cocoa Powder 8 Tablespoons (40g) *see notes
- Granulated Sugar 2 cups (400g)
- Salt 1 teaspoon (6g)
- Baking Soda 2 teaspoons
- Apple Cider Vinegar 2 teaspoons
- Vanilla Extract 2 teaspoons
- Vegetable Oil ¾ cup (177ml)
- Strong Brewed Coffee 2 cups *see notes
- Or add 3 teaspoons instant coffee to hot water
For the German Chocolate Filling:
- Medjool Dates 1 cup packed (170g)
- Almond Milk ½ cup (120ml)
- Hot Water 2 Tablespoons (30ml)
- Shredded Un-Sweetened Coconut 1 cup (120g)
- Toasted Pecans ¾ cup (100g)
For the Vegan Ganache:
- Semi Sweet Vegan Chocolate 4 ounces (113g)
- Soy or Almond Milk ¼ cup (60ml)
Instructions
- First prepare the cake: Sift the flour, baking soda, salt, and sugar together in a large mixing bowl.
- Combine the cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
- Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
- Divide the batter evenly amongst the 2- greased and parchment lined 8″ cake pans (or 3-7″ cake pans as shown in the picture)
- 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 filling by first removing the pits from the dates, then combine the pitted dates, hot water, almond milk and salt in a high speed blender or food processor.
- Blend smooth then fold in the coconut and toasted pecans
- Prepare the vegan ganache by combining the chocolate and milk in a small sauce pot and melt over a low heat stirring constantly. Allow it to set at room temperature to a pipe-able consistency.
- **For a completely iced cake rather than the naked style I have here, be sure to increase the ganache recipe by 3X
- Assemble the cake as shown in the video.
Notes
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
