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This vegan German chocolate cake recipe combines layers of moist chocolate cake with creamy coconut and pecan filling. Everything’s enveloped in rich chocolate frosting, making for a true showstopper!
Ready for more impressive vegan cake recipes? Try my vegan birthday cake, vegan lemon cake, and vegan chocolate cake.
Few cakes capture my attention quite like a German chocolate cake. Maybe that’s because I love combining chocolate and coconut (hello, chocolate coconut bars), but I can’t get enough!
The cake turns out light and fluffy, and the thick layers of creamy coconut filling and chocolate frosting take it to another level. For how decadent it is, you’d never believe it’s vegan.
Table of Contents
Why I love this recipe
- A straightforward cake recipe. There are no niche ingredients or over-the-top steps needed to make this impressive layered cake.
- Perfect texture. The cake has the perfect crumb, and the thick coconut filling and chocolate frosting tie it together.
- Surprisingly easy to make. All you need is one bowl for the cake and one saucepan for the filling. That also means clean-up is just as easy!
Ingredients needed
- All-purpose flour. Nothing fancy is needed here, just plain regular flour. To make a gluten-free cake, use gluten-free flour with xanthan gum added to it.
- Cocoa powder. Sifted, unsweetened cocoa powder. For a richer chocolate flavor, you can use dark cocoa powder.
- Baking soda. Reacts with the vinegar to help the cake rise without the need for any eggs.
- Sugar. I used white sugar, but brown sugar, coconut sugar, or a sugar-free substitute can be used.
- Salt. Just a pinch to bring out the sweetness of the other ingredients.
- Vinegar. I used apple cider vinegar, but white vinegar also works.
- Vanilla extract. A must for any good cake!
- Oil. I used vegetable oil, but any neutral-flavored oil works.
- Water. To mix everything together. I tried using unsweetened almond milk instead, and I didn’t notice a big texture difference, so use either.
For the coconut pecan filling and frosting:
- Coconut condensed milk. My secret ingredient! It’s a dairy-free alternative to traditional condensed milk. I’m able to find it in the Asian aisle of my grocery store.
- Vegan butter. Preferably unsalted and from a block, not a spread, as spreads tend to have more water added.
- Brown sugar. You can also use coconut sugar.
- Shredded coconut. Unsweetened coconut flakes. The thicker the flakes are, the chewier the texture of the frosting.
- Pecans. Unsalted and raw pecans that have been roughly chopped.
- Chocolate frosting. Optional, to decorate the top. I used my vegan chocolate buttercream.
How to make vegan German chocolate cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and grease two 8-inch cake pans.
Step 2- Make the cake batter. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and stir until a smooth batter remains.
Step 3- Bake. Pour the batter into the two cake pans and bake for 25 minutes or until a toothpick comes out clean.
Step 4- Make the filling. In a small saucepan over medium heat, combine the coconut condensed milk with butter and brown sugar. Bring to a simmer, stirring until it thickens.
Step 5- Finish the filling. Remove the mixture from the heat. Whisk in the coconut and pecans until combined. Let it cool slightly before layering.
Step 6- Assemble. Once the cake has cooled completely, place the first cake layer on a flat surface. Spread half the filling on top. Place the second layer of cake and top with the remaining filling. If desired, add a layer of chocolate frosting. Let the cake sit for 30 minutes to firm up.
Arman’s recipe tips
- If you can’t find condensed coconut milk, combine canned coconut milk with 2 tablespoons of cornstarch. Let this mixture simmer until it thickens, then build the rest of your filling.
- Avoid overbaking. It’ll continue to cook as it cools, so remove it from the oven when a toothpick comes out ‘mostly’ clean.
- Make sure the cake has completely cooled before layering. Otherwise, your filling will melt.
- Make a four-layered cake. Wait for the cakes to completely cool, then slice them in half.
- For more coconut flavor, add one teaspoon of coconut extract.
Storage instructions
To store: As the frosting/filling can be quite sticky, it’s best to keep the cake stored in the refrigerator, in a sealed container. The cake will keep well for up to 1 week. Let the cake sit at room temperature for 30 minutes before serving, for the filling to soften.
To freeze: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.
More vegan desserts you’ll love
Vegan German Chocolate Cake
Ingredients
- 3 cups + 3 tablespoons all purpose flour gluten free, if needed
- 1 cup cocoa powder
- 1 3/4 cups sugar white or brown
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon apple cider vinegar or white vinegar
- 2 teaspoon vanilla extract
- 3/4 cup vegetable oil or any neutral oil
- 2 cups + 3 tablespoons water
For the filling and frosting
- 1 1/2 cups coconut condensed milk
- 3/4 cup vegan butter
- 1 1/2 cups light brown sugar
- 3 cups unsweetened shredded coconut
- 1 1/2 cups chopped pecans
- 1 cup chocolate frosting
Instructions
For the cake
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, salt, and baking soda, and mix well. Add the apple cider vinegar, vanilla extract, oil, and water, and mix until a smooth batter remains.
- Distribute the batter amongst the two cake pans and bake for 25 minutes, or until a skewer comes out clean.
- Let the cake cool completely. Once cooled, layer and frost the cake. Place the first cake on a flat surface. Spread half the filling on top of it until it covers the entire cake. Place the second layer of cake and top with the remaining filling. If desired, add a layer of chocolate frosting. Let the cake sit for 30 minutes, to firm up.
For the filling
- In a small saucepan, combine your coconut condensed milk with butter and brown sugar. On medium heat, bring to a simmer. Once it begins to simmer, stir the mixture together until it thickens.
- Remove the mixture from the heat. Stir through the coconut and pecans until combined. Let it cool slightly, before layering between the cakes and on top of it.
Made it using gluten free flour. So moist it’s lovely. I made it in one round cake tin.
Another hit 👏
Hi.. can i make this with Almond flour? I need a recipe for eggless Almond flour chocolate sponge and lemon sponge.. any guidance would be much appreciated!
I haven’t tried, but you are welcome to experiment and see
I searched high and low in three different Asian grocers near me, and could not find hide nor hair of coconut condensed milk! Google wasn’t helpful for me, either 🙁 Do you have a recipe or suggestion on how to replicate coconut condensed milk myself? This looks and reads so lush, I’d really like to make it and share the post with local friends!
You can find them in Asian grocery stores 🙂 or online too!
Walmart carries Andre Pros sweetened condensed coconut milk! It may also be found in Latin/Hispanic markets, especially Caribbean Hispanic markets, such as Puerto Rican, Dominican, Cuban.