Vegan German Chocolate Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 212kcal

Author Arman Liew

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.

Notes

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.

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