Vegan German Chocolate Cake Made With Natural Sugars
Real deal German Chocolate Cake has always been a generational staple in the Bechard Family. As we transitioned to a plant-based and lower sugar diet, we always allowed birthday’s and holidays to be “cheater” days, especially when it came to German Chocolate birthday cakes and ice cream cakes. Eventually however, watching those eggs go into the frosting and that sugar go into the mix, we couldn’t do it anymore. So I set out to make a German chocolate cake with NO eggs, dairy, or refined sugars for the cake AND the frosting. I am pleased to announce that this cake passed the test by both adults and kids!
For those interested:
How to Veganize a Cake Recipe-The Food Science Behind Vegan Cakes by VeganBaking.net
Tips For Making The Most Fluffy Vegan Cakes and Muffins by OneGreenPlanet.org
German’s Sweet Chocolate Cake by Kraft
Vegan German Chocolate Cake Recipe by Mom In The City
German Chocolate Cake Recipe-No eggs, dairy, or refined sugars
****When I’m not getting maple syrup locally, I love Ben’s Sugar Shack in New Hampshire. (great story, great prices, and of course great syrup!)
For the frosting:
2 Cup Dates ( I packed each cup)
1 Cup HOT water (near boiling-boiling is great)
1.5 Cup Unsweetened Medium Coconut Flakes (we like unsweetened for the lower sugar content and lack of refined sugar)
1.5 Cup Finely Chopped Pecans
*NOTE* These amounts make exactly enough for the thin layer both between the cake layers and on the exterior. If you want a thick layer, definitely increase quantities. If you have extra, it does keep well and can be great for making no-bake snack balls!
Instructions for the cake:
- Set the vegan butter out to soften to room temperature. This will make it easier to fully mix into the hot coffee later.
- Preheat oven to 350. YES do this first!! When your oven signals that it’s at 350, set a timer for 15 minutes before putting your cake in the oven. This ensures that it is good and heated!
- Grease two 8″ round pans and line with parchment paper. YES do this first!! You don’t want your batter to sit and “wait” for you while you do this after the fact. You want to be able to immediately pour batter after it’s mixed and pop it in the oven. Waiting means all the reactions in the batter like water absorption and gluten forming are happening outside the oven, which can change the outcome of your cake.
- In a separate bowl combine and mix the flour, baking powder, baking soda, and salt.
- In a separate bowl mix the hot coffee and cocoa powder until the cocoa powder is dissolved (this will smell GOOD!)
- Add the vegan butter to the coffee/cocoa mixture and stir until fully melted.
- Add in the maple syrup, vinegar and vanilla to the cocoa mixture.
- With minimal stirring, gradually add the dry mix to the wet mix. Stir just until combined-do NOT over mix!
- Pour half into each cake pan and immediately put in the preheated oven.
- Bake for about 15-20 minutes. For me, 25 minutes was too long, so check it early! Some crumbs on the toothpick are OK, but it shouldn’t be wet.
- Allow to cool for a few minutes and then simply lift the parchment paper for easy removal and place on a cooling rack.
- Cool completely before frosting.
Instructions for the frosting
- Pour hot water over dates so that they are just covered and allow them to soak for about 15 minutes.
- Blend date and hot water mixture. I use the single-serve cups from my Ninja Blender as this blends even finer than the large pitcher blender.
- Stir in the unsweetened coconut flakes and chopped pecans.
- Place a thin layer between the 2 cake rounds, then cover the exterior of the cake, in a thin layer.
- Top with mini vegan chocolate chips and/or toasted coconut flakes if you want. Alternatively, if you want sprinkles, we love the India Tree brand that uses natural dyes.
Hi there! I’m Kaley, prevailing parent and wife, but also just me; stubborn lover of DIY everything, outdoors, and chocolate. Read more about myself and my family under the “Parenting” > “About My Family” tabs.