Vegan German Chocolate Cake Recipe

Vegan German Chocolate Cake Recipe

This is going to be a fairly short post, but I wanted to share with you how easy making a vegan German Chocolate Cake can be, and how delicious vegan food (especially pastries) can be.

I made this German Chocolate Cake for my dad last Father’s Day and it is completely vegan…that’s right, vegan!!! And you know what’s funny?…not a single soul in my family is vegan and everyone loved it! Here’s how I made it:

 

 

VEGAN GERMAN CHOCOLATE CAKE RECIPE
– If you are going to make a double layer cake like mine pictured above, you will need to double the cake recipe.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan or a round cake pan.
  • Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

*The time/temperature may need to be adjusted according to your oven.

Cake recipe was taken from AllRecipes.com.

 

VEGAN GERMAN CHOCOLATE FROSTING
– You may want to double the recipe if you like lots of frosting!  Note: Because I did not double the recipe for the cake I made, I did not have enough icing to put on the sides on the cake. There’s just a layer on top and in the middle.

P.S. I used the icing (as glue) to stick the pecans to the side of the cake. 🙂

Ingredients

  • 1 cup soy milk
  • 1/3 cup coconut milk
  • 1  1/4 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup cornstarch
  • 2  1/2 cups sweetened coconut flakes
  • 1  1/2 cups chopped pecans

Directions

  • In a medium saucepan, mix the soy milk, coconut milk, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and pecans.
  • Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.

Frosting recipe was taken from CalorieCount.About.com.

I hope you enjoy this recipe, and if you aren’t vegan, I hope to change your perception of vegan food after you give this recipe a try!

This article has 5 comments

  1. Delicious! My only suggestion is to put the description about doubling the recipe at the beginning.

  2. made these as cupcakes , doubled the cake part but not the frosting had more than enough frosting by just using a melon baller … its not very spreadable so it worked out fine leaving the scoop on top …
    ps my non veg fiance that is usually anti any vegan baking loved these 😉

    • I’m glad you and your fiance enjoyed them! 🙂

      • That looks delicious! I’ve had my eye on that rpceie for awhile, & just haven’t been shopping to get all the ingredients. My hubs has no aversion to vegetarian or vegan cooking, and is looking forward to the treats coming out of this book. :-)My first post for this challenge is now up, too – I’ll link to yours, tonight!

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