I’ve known that my partner’s favorite cake is “German Chocolate Cake” for a little while now, but I never set out to make it. Perhaps I found it a bit daunting. Or I didn’t want to tarnish his favorite cake.
Well, I finally decided there is no time like the present. Like any good baker, I first did some research on the cake’s history and found a very basic recipe to veganize. It turns out the cake isn’t even from Germany!
The cake actually takes its name from an American whose last name was “German.” The first recipe of what we know to be “German Chocolate Cake” originated in Texas in 1957. This tasty treat combines dark chocolate, coconut, and pecan to pack the flavor in this dense, indulgent cake.
All in all, I was shocked at how few ingredients there are in the cake. It’s pretty basic. The real work comes in making the icing and then diligently getting it on the cake before it hardens and won’t stick. I definitely recommend giving this cake a try if you’re looking for a way to spice up the standard chocolate cake. I even decided to make a raspberry compote to add a little extra flare! Just look at the pictures. How can you resist!
Please let me know what you think! Cheers!
- 2 cups, almond or soy milk (I used unsweetened almond milk)
- 2 tsp, apple cider vinegar (I used Braggs)
- 2/3 cup, unsweetened apple sauce (80 calories
- 1 ½ cups, vegan sugar
- 4 tsp, vanilla extract
- 2 cups, flour (I used whole wheat)
- 2/3 cup, cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder)
- 1 ½ tsp, baking soda
- 1 tsp, baking powder
- Preheat over to 350 F.
- Combine the non-dairy milk and apple cider vinegar and set aside to curdle.
- In a large bowl, mix all of the wet ingredients plus the sugar.
- In a medium bowl, mix all of the dry ingredients.
- Slowly combine the dry ingredients into the wet mixture, including the curdled milk mixture. You should end up with a semi-thick batter.
- Pour the batter into a well-greased 9″ round baking pan.
- Bake for 25-30 minutes, until a toothpick comes out clean. (I baked my cake for 30 minutes exactly).
- Remove from oven, and cool for 10 minutes before transferring to a plate.
- 1 cup, almond or soy milk
- ¼ cup, water
- 1/3 cup, cornstarch
- 1/3 cup, lite coconut milk
- 1¼ cups, vegan sugar
- 1 tsp, vanilla extract
- 2 ½ cups, unsweetened flaked/ shredded coconut
- 1 ½ cups chopped pecans
- While the cake is cooling, make the icing.
- Mix the water and corn starch and set aside.
- Pour all of the ingredients in a saucepan over medium heat.
- Add in the corn starch mixture and continue to stir.
- Once the water begins to boil, immediately remove it from the stove.
- Add in the coconut and pecans.
- Make sure you put the icing on the cake right away while it’s still warm. This icing forms very quickly!
- Ice the cake, and enjoy!