Vegan German Chocolate Cake

by Jill Dalton

Vegan German Chocolate Cake

Jill Dalton
My husband Jeffrey loved German Chocolate Cake for his birthdays when he was young and I love recreating healthy plant-based versions of classic cakes. So today we have this scrumptious two layer, whole food, plant-based Vegan German Chocolate Cake that will knock your socks off! The dark chocolate cake layers are topped with a creamy, coconut and pecan frosting that is pure heaven and the entire cake is refined sugar-free, oil-free, eggless, and gluten-free.
4.52 from 54 votes
Servings 10
Prep 20 mins
Cook 25 mins
Total 45 mins

Our Sponsors

Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy

Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Ingredients
 
 

Cake

Frosting

Instructions
 

Cake

  • Preheat oven to 350°F.
  • Whisk together the oat flour, baking powder, baking soda, ground flax and cocoa powder.
  • Blend together the dates, hot water, vinegar, vanilla and soy milk in a blender.
  • Stir the blended mixture into the flour mixture and mix well.
  • Pour equally into two 9 inch silicone cake pans or two parchment lined pans.
  • Bake for 20-25 minutes.
  • Let cool thoroughly.

Frosting

  • Blend together the dates, soy milk, vanilla and oats in a blender until smooth.
  • Pour into a bowl and stir in the coconut and pecans.
  • Place one of the cakes on a plate or cake stand.
  • Use half of the frosting to frost the top surface of that cake.
  • Place the other cake on the top of the frosting layer.
  • Frost the top of that cake leaving the sides bare.
  • Optional: Decorate the top of the cake with more toasted pecans
Love this FREE recipe? Help us make more!Become a Supporting Member today!

Nutrition info

Calories: 436kcalCarbohydrates: 63gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 327mgPotassium: 709mgFiber: 13gSugar: 31gVitamin A: 195IUVitamin C: 4mgCalcium: 193mgIron: 4mg

You may also like

15 comments

De and Ginger December 17, 2022 - 3:50 pm

I use to love German Chocolate Cake. Thank you, Jill. I will be using carob instead of chocolate with a little bit of Dandy Blend to make it a bit more “chocolate-like”, and lemon juice instead of vinegar, it looks so good! Maybe I’ll make this for my birthday cake (early January) OH YES! Blessings.

Reply
Peggy December 20, 2022 - 7:14 pm

De, can you share how much Dandy Blend you add to the recipe?

Reply
Heidi December 17, 2022 - 6:17 pm

For the German cake can I use cacao powder instead of cocoa?

Reply
Jill Dalton December 19, 2022 - 4:02 pm

Yes

Reply
Cathy December 18, 2022 - 5:38 pm

My husband also loves German Chocolate Cake. I had everything to make this and I enjoy it. Not too sweet and such a nice cake. I don’t usually like cakes since they can be much too sweet. This is so nice and balanced. The toasted pecans are a great touch. Thanks for all you do for us.

Reply
Diane K Saur December 22, 2022 - 3:21 pm

My batter was so thick right from the start. More like brownies than cake batter. I used the right measurements of ingredients. Any suggestions?

Reply
Jill Dalton December 24, 2022 - 4:40 pm

Hmmmm, not sure why that is but you can always add a little more liquid.

Reply
karyn Goldman December 26, 2022 - 4:25 pm

Wow, this was incredible!! Our family loves all your cakes but this might be our new favorite! THANK YOU!!!

Reply
Lana December 30, 2022 - 9:55 am

How long would you bake this for if using 9.5″ x 13″ cakepan?

Reply
Jill Dalton December 30, 2022 - 12:19 pm

It will still be the same 20-25 minutes

Reply
Lana December 30, 2022 - 2:17 pm

Thank-you!

Reply
Cheryl January 25, 2023 - 4:14 pm

Wait, is it one Tbsp (as in the video) or 3 Tbsps baking powder (as in the written instructions)? That’s a big difference.

Reply
Jill Dalton January 26, 2023 - 11:33 am

It is 3 teaspoons.

Reply
Julia January 31, 2023 - 3:17 pm

Hi Jill, I have cacao powder with 11% fat content that has made other cakes I’ve used it in slightly bitter. I’m planning to make the German Chocolate Cake for my husband’s birthday and can’t afford to get anything wring 😀 So with my cacao powder, do you think I should use the quantity indicated in your recipe or less? Thanks!

Reply
Jill Dalton February 4, 2023 - 10:08 am

I wish I had an answer for you but honestly, I have no idea. You can always add a bit less cocoa powder just to be safe. I like really intense chocolate flavor so I always go a bit heavy with the cocoa powder.

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: