Vegan German Chocolate Cake

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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.
4.63 from 85 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 436 kcal






  • 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.


  • 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


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

25 thoughts on “Vegan German Chocolate Cake”

  1. 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.

  2. 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.

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

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

  5. 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!

    1. 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.

    1. In the frosting, the oats kind of act as a thickener, so maybe sub with a little flax meal, but probably not 1:1. I’d try 1 TBS.

      In the cake, personally I’d look for a different chocolate cake recipe altogether instead of trying to sub it.

      Just my two cents, for what it’s worth!

  6. This cake is so good!!! It really hit the spot.

    I did a half batch (so single layer cake). I ended up with the entire thin mint cake for myself after Christmas and while delicious, it was a LOT of cake. Tho this isn’t as dense as the thin mint one (I assume because there’s no almond flour).

    My batter was very thick. Almost more like a tacky dough. But I just spread it in the pan and it baked just fine. Come to think of it, it’s likely because my dates were so dry. I probably could have added a little more water to off set that. But it worked out. I find that oat based cake recipes are quite forgiving.

  7. Hello. This recipe looks delicious. I plan on making it next weekend for my husbands birthday. I already have some date paste. How much do you recommend of the paste in both the cake and frosting?
    Thank you.

    1. From a little searching online it looks like 1 cup pitted whole dates equals 1/2 cup date paste so I would use that measure.

  8. I followed your recipe exactly using the same ingredients and quantities, the whole cake was delicious however the cake portion was not sweet at all, tasted like bread. What did I do wrong?

    Thanks to the icing it was delicious

    1. Sometimes it depends on the date. Some dates are sweeter than others. You could add a bit more to the mix but overall the cake part isn’t that sweet because the frosting is super sweet.

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