There’s something undeniably special about a classic German chocolate cake — the rich, moist chocolate layers paired with a luscious coconut-pecan frosting create a heavenly dessert experience. But what if you’re following a vegan lifestyle or simply want to try a dairy-free, egg-free version that doesn’t compromise on flavor?
Look no further! This vegan German chocolate cake recipe brings all the traditional elements together using plant-based ingredients that deliver moist cake layers and a creamy, decadent frosting that will impress vegans and non-vegans alike.
This recipe is perfect for celebrations or whenever you want to treat yourself to a decadent slice of chocolatey goodness without the guilt. Whether you’re an experienced baker or a beginner, the step-by-step instructions make it approachable and fun.
Plus, it’s a great way to introduce your friends and family to delicious vegan baking — they’ll never guess it’s free of eggs and dairy!
Why You’ll Love This Recipe
This vegan German chocolate cake is a crowd-pleaser for many reasons. First, it perfectly replicates the classic flavors we all adore, including the rich chocolate cake and the signature coconut-pecan frosting, but made entirely plant-based.
The cake is incredibly moist and tender thanks to the use of flax eggs and plant-based milk, and the frosting is creamy, nutty, and naturally sweetened, offering a delightful contrast in texture. The recipe uses simple, easy-to-find ingredients and requires no special equipment — just basic kitchen tools!
Whether you have dietary restrictions or just want to try something new, this cake is a wholesome, delicious alternative that doesn’t sacrifice taste or texture. Plus, it’s perfect for birthdays, holidays, or any occasion when you want to impress with a stunning homemade dessert.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups (315g) | For the cake base |
| Granulated sugar | 1 3/4 cups (350g) | Adjust to taste |
| Unsweetened cocoa powder | 3/4 cup (75g) | Use Dutch-processed for best flavor |
| Baking soda | 1 1/2 tsp | Leavening agent |
| Baking powder | 1 tsp | Leavening agent |
| Salt | 1 tsp | Enhances flavor |
| Flax eggs | 2 (2 tbsp flaxseed meal + 6 tbsp water) | Egg replacer, mix and let sit for 5 mins |
| Unsweetened almond milk | 1 1/4 cups (300 ml) | Or any plant-based milk |
| Vegetable oil | 3/4 cup (180 ml) | Neutral oil like canola or sunflower |
| Vanilla extract | 2 tsp | For aroma and flavor |
| Apple cider vinegar | 1 tbsp | Reacts with baking soda to help rise |
| Shredded coconut | 1 cup (90g) | Unsweetened, for frosting |
| Chopped pecans | 1 cup (120g) | For frosting |
| Coconut cream | 1 cup (240 ml) | From the top of chilled coconut milk cans |
| Brown sugar | 3/4 cup (150g) | For frosting sweetness |
| Maple syrup | 2 tbsp | Natural sweetener for frosting |
Equipment
- Two 8-inch round cake pans
- Mixing bowls (medium and large)
- Whisk and spatula
- Electric hand mixer or stand mixer (optional but helpful)
- Measuring cups and spoons
- Cooling rack
- Small saucepan
- Rubber spatula
- Toothpick or cake tester
Instructions
- Prepare the flax eggs: In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Stir and let sit for at least 5 minutes until it thickens into a gel-like consistency.
- Preheat the oven: Set your oven to 350°F (175°C). Grease the two 8-inch cake pans with oil and lightly dust with flour or line with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine evenly.
- Combine wet ingredients: In another bowl, whisk the prepared flax eggs, granulated sugar, almond milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth and well mixed.
- Combine wet and dry: Slowly pour the wet ingredients into the dry ingredients, mixing gently with a spatula or whisk until just combined. Be careful not to overmix — a few lumps are okay.
- Divide and bake: Pour the batter evenly into the two prepared pans. Tap gently on the counter to remove any air bubbles. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a cooling rack. Allow to cool completely before frosting.
- Prepare the frosting: In a small saucepan over medium heat, combine the coconut cream, brown sugar, and maple syrup. Stir constantly and bring to a gentle boil. Reduce heat and simmer for 5 minutes until thickened slightly.
- Add coconut and pecans: Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. Let cool to room temperature; the mixture will thicken further.
- Assemble the cake: Place one cake layer on your serving plate. Spread a generous amount of the coconut-pecan frosting evenly over the top. Place the second layer on top and frost the top and sides with the remaining frosting.
- Chill and serve: For best results, refrigerate the cake for at least 1 hour to set the frosting. Bring back to room temperature before slicing and serving.
Tips & Variations
“For an extra moist cake, consider adding 1/4 cup of brewed coffee to the wet ingredients — it enhances the chocolate flavor beautifully.”
Feel free to swap the almond milk with oat, soy, or any other plant-based milk you prefer. If you like your frosting sweeter, add a splash more maple syrup or brown sugar.
For a nut-free version, replace pecans with sunflower seeds or omit nuts entirely and add extra shredded coconut for texture.
If you want to experiment with flavors, try adding a teaspoon of instant espresso powder to the dry ingredients for a mocha twist.
Looking for more vegan dessert inspiration? Check out our Vegan Halloween Dessert Recipes That Will Wow Your Guests or indulge in the creamy richness of our Vegan Chocolate Milk Recipe Easy and Delicious Guide.
Nutrition Facts
| Nutrient | Per Serving (1 slice, approx.) |
|---|---|
| Calories | 420 kcal |
| Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 55 g |
| Fiber | 5 g |
| Sugar | 36 g |
| Protein | 5 g |
| Sodium | 280 mg |
Serving Suggestions
This vegan German chocolate cake is absolutely delicious on its own, but you can elevate your dessert experience with a few thoughtful touches.
Serve with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream for extra indulgence. Fresh berries, like raspberries or strawberries, add a bright contrast and balance the richness beautifully.
For a festive touch, sprinkle some toasted coconut flakes or extra chopped pecans on top just before serving. A drizzle of vegan chocolate sauce or caramel can also add a luxurious finish.
If you’re hosting a party, slice the cake into small squares and serve alongside coffee or a rich vegan espresso for a perfect pairing.
Conclusion
This vegan German chocolate cake recipe is a testament to how traditional desserts can be reinvented to suit modern dietary preferences without losing their soul. With its moist chocolate layers and dreamy coconut-pecan frosting, this cake proves that indulgence doesn’t need animal products to be utterly delicious.
Perfect for special occasions or any time you want to impress your guests with a plant-based dessert, this recipe is easy to follow and uses accessible ingredients. Whether you’re vegan, dairy-free, or simply curious about new flavors, this cake will quickly become a favorite in your baking repertoire.
Don’t forget to explore more vegan recipes for wholesome meals and treats, such as our Vegan Slow Cooker Recipe for Easy, Delicious Meals and the vibrant Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Happy baking and bon appétit!
📖 Recipe Card: Vegan German Chocolate Cake
Description: A rich and moist vegan version of the classic German chocolate cake, topped with a creamy coconut pecan frosting. Perfect for celebrations or any chocolate lover.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup coconut cream
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt.
- Combine almond milk, oil, vinegar, and vanilla; add to dry ingredients and mix until smooth.
- Divide batter evenly between pans and bake for 30-35 minutes.
- Let cakes cool completely before frosting.
- For frosting, combine coconut cream, brown sugar, shredded coconut, and pecans in a saucepan over medium heat.
- Cook, stirring frequently, until thickened, about 10 minutes; cool slightly.
- Spread frosting between cake layers and over the top and sides.
- Chill cake for 30 minutes before serving.
Nutrition: Calories: 420 kcal | Protein: 5 g | Fat: 25 g | Carbs: 50 g
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