Award Winning Vegan German Chocolate Cake Recipe Guide

If you’ve ever dreamed of indulging in a rich, decadent dessert that’s both vegan-friendly and irresistibly delicious, this award-winning vegan German chocolate cake recipe is here to make that dream come true.

Classic German chocolate cake is traditionally known for its moist chocolate layers paired with a luscious coconut-pecan frosting. Our vegan adaptation keeps all those signature flavors intact, but without any animal products, making it perfect for both vegans and anyone looking to enjoy a healthier, cruelty-free treat.

This cake is moist, tender, and packed with deep chocolate flavor, balanced perfectly by the sweet and nutty frosting. Whether you’re baking for a special occasion, a birthday, or just because you deserve a slice of heaven, this recipe is guaranteed to impress your family and friends.

Plus, it’s simple enough for bakers of all skill levels to master!

Why You’ll Love This Recipe

This vegan German chocolate cake is not only delicious but also incredibly satisfying for anyone craving a rich dessert without dairy or eggs. Here’s why you’ll fall in love with it:

• Moist & Fluffy: Thanks to plant-based milk and apple cider vinegar, the cake layers stay tender and airy.
• Classic Coconut-Pecan Frosting: A vegan twist on the traditional gooey frosting made with coconut milk and brown sugar.
• Simple Ingredients: Ingredients you likely already have at home, with easy substitutions.
• Allergy-Friendly: Dairy-free, egg-free, and can be made gluten-free with a simple flour swap.
• Impressively Elegant: A show-stopper dessert perfect for parties, holidays, or any celebration.

Ingredients

• For the Cake:
• 2 cups all-purpose flour (or gluten-free flour blend)
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ½ cup vegetable oil (or melted coconut oil)
• 2 tsp vanilla extract
• 1 cup boiling water
• For the Coconut-Pecan Frosting:
• 1 cup full-fat coconut milk (canned)
• 1 cup light brown sugar, packed
• ¼ cup vegan butter (melted)
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 ½ cups shredded coconut (unsweetened)
• 1 cup chopped pecans

Equipment

• Two 9-inch round cake pans
• Mixing bowls (at least two)
• Whisk and spatula
• Electric mixer or stand mixer (optional but helpful)
• Measuring cups and spoons
• Cooling rack
• Saucepan for frosting
• Toothpick or cake tester

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. Prepare the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Set aside for 5 minutes until it curdles slightly.
3. Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Combine wet ingredients: Add the vegetable oil, vanilla extract, and the vegan buttermilk to the dry ingredients. Mix until just combined.
5. Add boiling water: Slowly pour in the boiling water while stirring gently. The batter will be thin, but this ensures a moist cake.
6. Divide batter: Pour the batter evenly into the prepared pans.
7. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. Make the frosting: In a medium saucepan, whisk together the coconut milk, brown sugar, melted vegan butter, and flour over medium heat. Stir continuously until thickened, about 5-7 minutes.
10. Remove from heat: Stir in vanilla, shredded coconut, and chopped pecans. Allow to cool to room temperature; the frosting will thicken further.
11. Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Add the second layer and frost the top and sides as desired.
12. Chill and serve: Refrigerate the cake for at least 1 hour before serving to set the frosting.

Tips & Variations

“For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free blend, ensuring it contains xanthan gum for structure.”

• Use different nuts: Try walnuts or almonds if pecans aren’t your favorite.
• Chocolate Ganache topping: For extra decadence, drizzle a vegan chocolate ganache on top.
• Make cupcakes: This recipe works great for cupcakes; bake for 18-20 minutes instead.
• Storage: Keep the cake refrigerated in an airtight container for up to 4 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegan German chocolate cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. For a festive touch, garnish with toasted coconut flakes or extra pecans on top.

Serve alongside a cup of rich coffee or a creamy plant-based latte to complement the chocolate flavors perfectly. If you want to lighten it up, fresh berries make a refreshing side that cuts through the richness.

Conclusion

This award-winning vegan German chocolate cake recipe is the perfect example of how plant-based baking can be both indulgent and approachable. Rich, moist, and bursting with classic flavors, it offers a cruelty-free alternative that doesn’t compromise on taste or texture.

Whether you’re a seasoned vegan baker or just starting to explore dairy-free desserts, this cake is sure to become a favorite. It’s a wonderful way to celebrate special moments or simply treat yourself to a slice of pure joy.

Don’t forget to check out other fantastic vegan recipes like Kodiak Banana Muffins Recipe and Kikkoman Stir Fry Sauce Recipe for more delicious plant-based inspiration!

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