Vegan German Chocolate Cake Recipe
By Loving It Vegan
🔪Prep Time: 15 mins
👩🍳Cook Time: 30 mins
2 and 1/4 cups (281g) All Purpose Flour*
3/4 cup (63g) Cocoa Powder (Unsweetened)
1 and 1/2 cups (300g) White Granulated Sugar
1 and 1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups (360ml) Soy Milk*
3 tsp Vanilla Extract
1/2 cup (120ml) Canola Oil (or Vegetable Oil)
1 and 1/2 Tbsp White Vinegar*
1 and 1/2 Flax Eggs (1 and 1/2 Tbsp Ground Flaxseeds + 4 and 1/2 Tbsp Hot Water)
1/4 cup (56g) Vegan Butter
1/2 cup (100g) Light Brown Sugar
1/2 cup (120ml) Coconut Milk
1 Tbsp Cornstarch
1 tsp Vanilla Extract
1 cup (50g) Coconut Flakes*
1/2 cup (60g) Pecans (Chopped)*
2 cups (240g) Powdered Sugar
1/2 cup (42g) Cocoa Powder (Unsweetened)
1/3 cup (75g) Vegan Butter
3 Tbsp + 1/2 tsp Coconut Milk*
1 tsp Vanilla Extract
Vegan Chocolate Chips
1Preheat the oven to 350°F (180°C). Spray two 8 inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
2Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt and mix together.
3Prepare your flax egg by adding 1 and 1/2 Tbsp ground flaxseed meal to a bowl and then adding in 4 and 1/2 Tbsp hot water (this equals 1 and 1/2 flax eggs). Leave it to sit for a minute and become gloopy.
4Add in the soy milk, vanilla extract, oil, vinegar and flax eggs to your dry ingredients and mix in. Use a hand whisk to briefly mix it all together removing any lumps (tiny lumps are fine) but being careful not to overmix.
5Divide the batter evenly between the two cake pans and then place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Transfer the cakes to a wire cooling rack to cool completely before adding filling or frosting.
6While the cakes are baking, prepare your coconut pecan filling. Mix the cornstarch into the cold coconut milk and whisk so that it’s well mixed in. Then add the vegan butter to a saucepan and let it melt before you add the brown sugar and coconut milk/cornstarch mix. Stir constantly until the mixture boils and starts to thicken, then remove it from the heat and add in the vanilla, coconut flakes and chopped pecans. Set aside to cool completely before using.
7Prepare your chocolate buttercream frosting. Add the powdered sugar, cocoa powder, vegan butter, 3 Tbsp of coconut milk and vanilla extract to the bowl of an electric stand mixer. Start off at slow speed, gradually increasing speed until it’s very thick and smooth. If needed, add in around 1/2 tsp of extra coconut milk to get to the ideal consistency. I prefer to add this in last, only if needed, as you want this to be thick, but it still should be spreadable. If it’s still too thick, add in more coconut milk a drop at a time until you get the right consistency.
8When the cakes are completely cool and your coconut/pecan filling is completely cold, then you can finalize your cake. Add all the coconut/pecan filling to the middle layer and then all the chocolate buttercream to the top. If you want to frost the sides as well you can do that, there is enough frosting to allow for this.
9Decorate the cake with coconut flakes, chopped pecans and vegan chocolate chips (optional).
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!