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Vegan German Chocolate Cake
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.
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Ingredients
Cake
- 3 cups organic rolled oats, ground into flour
- 3 tsp baking powder
- 1 ½ tsp baking soda
- 1 tbsp ground flax
- 1 cup cocoa powder
- 1 ½ cups deglet dates, or medjool dates
- 2 cups very hot water
- 1 tbsp white wine vinegar, or apple cider vinegar
- 2 tsp vanilla extract
- ½ cup soy milk, unsweetened, or plant based milk of your choice
Frosting
- 1 ½ cup deglet dates, or medjool dates
- 1 ½ cup soy milk, unsweetened, or plant based milk of your choice
- 1 tsp vanilla extract
- ⅓ cup organic rolled oats
- 1 ½ cup shredded coconut, unsweetened
- 1 cup pecans, chopped finely and lightly toasted in oven
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
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Nutrition info
Calories: 436kcalCarbohydrates: 63gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 327mgPotassium: 709mgFiber: 13gSugar: 31gVitamin A: 195IUVitamin C: 4mgCalcium: 193mgIron: 4mg
17 comments
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.
De, can you share how much Dandy Blend you add to the recipe?
For the German cake can I use cacao powder instead of cocoa?
Yes
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.
My batter was so thick right from the start. More like brownies than cake batter. I used the right measurements of ingredients. Any suggestions?
Hmmmm, not sure why that is but you can always add a little more liquid.
Wow, this was incredible!! Our family loves all your cakes but this might be our new favorite! THANK YOU!!!
How long would you bake this for if using 9.5″ x 13″ cakepan?
It will still be the same 20-25 minutes
Thank-you!
Wait, is it one Tbsp (as in the video) or 3 Tbsps baking powder (as in the written instructions)? That’s a big difference.
It is 3 teaspoons.
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!
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.
Cakes are cooling, and waiting to be frosted right now. Just wondering, can I freeze the leftovers?
The cake yes but the frosting doesn’t do very well